Perfect French Onion Soup
ID: 101f4d87...
A rich, deeply flavorful French Onion Soup featuring a slow-roasted homemade beef stock, perfectly caramelized yellow onions, and garlic-seasoned sourdough croutons topped with a bubbly, melted blend of Gruyere and Provolone cheeses.
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🍳 Cooking Flow
Roast the beef bones and pressure cook with water for 2 hours to create a rich stock. → Oven-roast sliced yellow onions with butter and salt for about 2.75 hours until soft and browned. → Caramelize onions on the stovetop, deglazing with water and dry sherry, then simmer with the stock and herbs for 30 minutes. → Prepare crispy seasoned sourdough croutons and grate the cheeses. → Ladle the soup into crocks, top with croutons and cheese, and broil until golden and bubbly.
Cooking Steps
Brief Cooking Order
Roast the beef bones and pressure cook with water for 2 hours to create a rich stock. → Oven-roast sliced yellow onions with butter and salt for about 2.75 hours until soft and browned. → Caramelize onions on the stovetop, deglazing with water and dry sherry, then simmer with the stock and herbs for 30 minutes. → Prepare crispy seasoned sourdough croutons and grate the cheeses. → Ladle the soup into crocks, top with croutons and cheese, and broil until golden and bubbly.
Introduction
A rich, deeply flavorful French Onion Soup featuring a slow-roasted homemade beef stock, perfectly caramelized yellow onions, and garlic-seasoned sourdough croutons topped with a bubbly, melted blend of Gruyere and Provolone cheeses.
Step 1
Arrange the beef shanks, marrow bones, and ground beef on a sheet pan and roast in a 450°F (232°C) oven for 20 minutes.
Step 2
Peel and slice the yellow onions pole-to-pole, then cut them crosswise into 1/4-inch thick slices.
Step 3
Add the sliced onions, olive oil, butter, and 15g of salt to a large Dutch oven. Cover with a lid and place in a 400°F (204°C) oven for 1 hour.
Step 4
Transfer the roasted meat, bones, and rendered juices into a pressure cooker. Deglaze the roasting tray with a splash of water, scrape up the browned bits, and add to the cooker. Top with 5000g of water and pressure cook on low for 2 hours.
Step 5
After 1 hour, remove the onions from the oven. Stir to scrape the brown bits from the sides, then return to the oven with the lid cracked. Bake for another 1 hour and 45 minutes, stirring once halfway through.
Ingredients List
Important Notes
Do not use sweet Vidalia onions; standard yellow onions provide the perfect balanced flavor for this soup.
Slicing onions pole-to-pole helps them break down and melt beautifully into the broth.
Stirring the onions halfway through their second oven bake is critical to prevent them from burning.
Sourdough bread is preferred over baguette as its natural acidity balances the sweetness of the caramelized onions.
Using a combination of Gruyere (for flavor/funk) and Provolone (for a stretchy melt) creates the ultimate cheese top.
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