French Onion Soup
Ingredients
- 3 tablespoons unsalted butter
- 3 to 4 large red or yellow onions
peeled and thinly sliced, about 3 pounds
- more to taste3/4 teaspoon kosher salt
- 2 quarts beef stock
8 cups
- 1 cup dry white wine
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- more to taste1/2 teaspoon black pepper
- French bread cut into 8 to 12 1/2-inch slices
- 1 1/2 cups grated Gruyère cheese
Directions
- 1
Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- 2
Meanwhile, warm broth in a saucepan over low heat.
- 3
Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
- 4
Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- 5
Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
French Onion Soup
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About this Recipe
Craving that deeply savory, cheesy, and utterly comforting bowl of French Onion Soup you adore from bistros? This recipe brings the warmth and classic flavor right to your kitchen, proving that some culinary delights are truly worth the wait.
This classic French Onion Soup recipe, thoughtfully updated from a 1954 New York Times pamphlet, achieves unparalleled depth. The secret to its rich flavor profile lies in the patient caramelization of red or yellow onions and the thoughtful addition of both dry white wine and a hint of dry sherry, creating layers of flavor that elevate it beyond the ordinary.
Prepare for a truly satisfying and comforting experience. Each spoonful delivers the sweet, jammy essence of perfectly caramelized onions infused into a robust beef stock, brightened by the nuanced notes of white wine and sherry. The soup is crowned with a crusty slice of French bread, soaked in the savory broth, and draped with bubbling, melted Gruyère cheese. This dish is a testament to slow cooking; while caramelizing the onions requires patience, the resulting rich, complex flavors make every moment worthwhile.
While the recipe's combination of caramelized onions, beef stock, dry white wine, and sherry creates its signature profile, you can explore slight variations. The recipe specifies using either red or yellow onions, both of which caramelize beautifully. For the cheese, while Gruyère is traditional for its nutty and meltable quality, you might try Emmental or Comté for a similar indulgent topping. Ensure your French bread is sturdy enough to hold up to the broth without disintegrating.
This French Onion Soup is the ultimate cold-weather comfort, perfect as a warming starter for a special dinner or a satisfying main course on a chilly evening. Serve it bubbling hot, straight from the oven, allowing guests to savor the rich broth and luxurious cheesy topping.