Martha Stewart's French Onion Soup
ID: 0bd7dfe5...
A classic, comforting French onion soup featuring slowly caramelized yellow onions simmered in a rich, gelatinous homemade beef stock and sherry, topped with toasted baguette slices and a bubbly, melted blend of Gruyère, Fontina, and Swiss cheeses.
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🍳 Cooking Flow
Slice the onions thinly and slowly caramelize them in melted butter and olive oil with a pinch of sugar for about an hour. → Stir in the flour to thicken, then deglaze the pot with sherry and add the rich beef stock. → Season the soup with thyme, salt, and pepper, then let it simmer for 30 minutes. → Ladle the soup into oven-safe bowls, top with toasted baguette slices, and cover with a blend of Gruyère, Fontina, and Swiss cheeses. → Broil under a preheated broiler until the cheese is bubbly and golden brown, then serve hot.
Cooking Steps
Brief Cooking Order
Slice the onions thinly and slowly caramelize them in melted butter and olive oil with a pinch of sugar for about an hour. → Stir in the flour to thicken, then deglaze the pot with sherry and add the rich beef stock. → Season the soup with thyme, salt, and pepper, then let it simmer for 30 minutes. → Ladle the soup into oven-safe bowls, top with toasted baguette slices, and cover with a blend of Gruyère, Fontina, and Swiss cheeses. → Broil under a preheated broiler until the cheese is bubbly and golden brown, then serve hot.
Introduction
A classic, comforting French onion soup featuring slowly caramelized yellow onions simmered in a rich, gelatinous homemade beef stock and sherry, topped with toasted baguette slices and a bubbly, melted blend of Gruyère, Fontina, and Swiss cheeses.
Step 1
Peel the yellow onions, cut them in half from top to bottom, and slice them thinly across the grain to create pretty, uniform half-moon pieces.
Step 2
Melt 4 tablespoons of butter in a heavy, wide-bottomed 8-quart pot over medium heat, and add a drizzle of olive oil to prevent the butter from burning.
Step 3
Add the sliced onions to the pot and begin cooking them down over medium heat, stirring regularly.
Step 4
Once the onions start to release their moisture, stir in 1 teaspoon of granulated sugar to accelerate the caramelization process and help color the onions.
Step 5
Continue cooking and stirring the onions for about 1 hour until they are deeply caramelized, sweet, and dark golden brown.
Ingredients List
Important Notes
Using a wide, heavy-bottomed pot like enameled cast iron is essential for achieving even caramelization without scorching the onions.
Patience is key: slowly cooking the onions down for a full hour is what coaxes out their natural sweetness and gives the soup its depth of flavor.
High-quality homemade beef stock is recommended because its natural gelatin gives the broth a thick, rich mouthfeel.
A flat-bottomed wooden spoon is highly recommended to safely scrape the bottom of the pot during deglazing without scratching the enamel.
Placing the soup bowls on a rimmed baking sheet before putting them in the oven makes it much easier to transfer them safely and catches any boiling cheese drips.
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