French Onion Soup
ID: 8cbf1a0f...
A deeply flavorful, comforting classic French onion soup featuring sweet, caramelized onions, a rich beef broth, toasted baguette slices, and a thick layer of melted, bubbly Gruyère cheese.
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🍳 Cooking Flow
Slice onions and slowly cook them in butter and olive oil over medium-low heat until caramelized and deeply brown. → Slice and toast the baguette slices, and grate the Gruyère cheese. → Deglaze the caramelized onions with vermouth, then stir in beef broth, thyme, salt, and pepper, and simmer for 40 minutes. → Ladle soup into oven-safe bowls, top with toasted bread and cheese, then broil until golden and bubbly.
Cooking Steps
Brief Cooking Order
Slice onions and slowly cook them in butter and olive oil over medium-low heat until caramelized and deeply brown. → Slice and toast the baguette slices, and grate the Gruyère cheese. → Deglaze the caramelized onions with vermouth, then stir in beef broth, thyme, salt, and pepper, and simmer for 40 minutes. → Ladle soup into oven-safe bowls, top with toasted bread and cheese, then broil until golden and bubbly.
Introduction
A deeply flavorful, comforting classic French onion soup featuring sweet, caramelized onions, a rich beef broth, toasted baguette slices, and a thick layer of melted, bubbly Gruyère cheese.
Step 1
Slice 2 pounds of onions into semi-circles roughly 1/4 inch thick.
Step 2
In a large pot over medium-low heat, melt 2 tablespoons of butter and add 1 tablespoon of olive oil.
Step 3
Add the sliced onions to the pot. Cover and let them cook, stirring every 5 to 6 minutes.
Step 4
Stir in 1/2 teaspoon of sugar to help draw out the natural sweetness and aid the caramelization process.
Step 5
Prepare the thyme leaves by holding the top of the stem and sliding your fingers downward to strip the leaves off.
Ingredients List
Important Notes
Caramelizing onions cannot be rushed. Low and slow heat is key to breaking down the onions without burning them.
Crowding the pot makes the onions steam and release excess liquid, which lengthens the caramelization time. Leave the lid off if too much liquid accumulates.
Ensure your serving bowls are completely oven-safe and broiler-safe before assembling and melting the cheese.
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