Classic French Onion Soup
ID: 8edd5fdc...
A traditional French onion soup made by slowly caramelizing yellow onions in butter, combined with a rich beef and veal stock de-glazed with rump steak. It is finished with toasted baguette slices and a generous layer of melted, stringy Comté cheese.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sear rump steak chunks and simmer them with water and beef stock for 30 minutes to make a rich broth. → Slowly caramelize the sliced yellow onions in butter for about 30 minutes over low-to-medium heat. → Deglaze the caramelized onions with the prepared stock, add a bouquet garni, and simmer for 20 minutes. → Layer toasted baguette slices and hot onion soup in oven-safe bowls, then top generously with grated Comté cheese. → Broil under the grill until the cheese is melted, bubbly, and golden brown.
Cooking Steps
Brief Cooking Order
Sear rump steak chunks and simmer them with water and beef stock for 30 minutes to make a rich broth. → Slowly caramelize the sliced yellow onions in butter for about 30 minutes over low-to-medium heat. → Deglaze the caramelized onions with the prepared stock, add a bouquet garni, and simmer for 20 minutes. → Layer toasted baguette slices and hot onion soup in oven-safe bowls, then top generously with grated Comté cheese. → Broil under the grill until the cheese is melted, bubbly, and golden brown.
Introduction
A traditional French onion soup made by slowly caramelizing yellow onions in butter, combined with a rich beef and veal stock de-glazed with rump steak. It is finished with toasted baguette slices and a generous layer of melted, stringy Comté cheese.
Step 1
Heat a splash of oil in a pot over high heat. Add the rump steak chunks and sear them until they are deeply browned on all sides.
Step 2
Pour in 500ml of water and 500ml of veal or beef stock to de-glaze the pot. Bring to a boil, then reduce the heat to low and simmer for at least 30 minutes to enhance the broth.
Step 3
In a separate thick-bottomed pot or cast-iron Dutch oven, melt 50g of butter over medium-to-low heat. Add the sliced onions and stir to coat them in the butter.
Step 4
Season the onions with a pinch of salt and pepper. Cook them slowly and patiently, stirring occasionally, for about 30 minutes until they are deeply browned and caramelized.
Step 5
Gradually add the prepared hot beef stock into the caramelized onions, a ladle at a time, stirring well to scrape up all the flavorful browned bits from the bottom of the pot.
Ingredients List
Important Notes
Caramelizing the onions is a slow, patient process. Do not rush it with high heat, or the onions will burn instead of developing sweet depth.
Using a thick-bottomed pan or cast-iron pot ensures even heat distribution, which prevents the onions from sticking and burning.
Toasting the baguette slices beforehand keeps them structurally sound so they don't immediately disintegrate into mush when the soup is added.
Traditional French onion soup relies on simple, high-quality ingredients like good butter and Comté cheese rather than adding flour, sugar, or wine.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...