French Onion Soup
ID: 2184605c...
This classic, comforting French Onion Soup features deeply caramelized yellow onions simmered in a rich beef broth flavored with vermouth, dry white wine, and fresh thyme, topped with toasted baguette slices and bubbly, melted Gruyere cheese.
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🍳 Cooking Flow
Prep and sweat the sliced onions with olive oil, salt, and water under a covered lid for 10-12 minutes. → Add butter and cook uncovered for about 45 minutes, stirring frequently and adding water if needed to prevent browning too fast, until deeply caramelized. → Stir in garlic, tomato paste, flour, and then deglaze the pot with dry vermouth and white wine. → Add beef stock and thyme, bring to a boil, and simmer gently for 20 minutes before seasoning with pepper and salt. → Ladle into crocks, top with baguette slices and Gruyere cheese, and broil until golden and bubbly.
Cooking Steps
Brief Cooking Order
Prep and sweat the sliced onions with olive oil, salt, and water under a covered lid for 10-12 minutes. → Add butter and cook uncovered for about 45 minutes, stirring frequently and adding water if needed to prevent browning too fast, until deeply caramelized. → Stir in garlic, tomato paste, flour, and then deglaze the pot with dry vermouth and white wine. → Add beef stock and thyme, bring to a boil, and simmer gently for 20 minutes before seasoning with pepper and salt. → Ladle into crocks, top with baguette slices and Gruyere cheese, and broil until golden and bubbly.
Introduction
This classic, comforting French Onion Soup features deeply caramelized yellow onions simmered in a rich beef broth flavored with vermouth, dry white wine, and fresh thyme, topped with toasted baguette slices and bubbly, melted Gruyere cheese.
Step 1
Prep the onions by cutting off the ends, slicing them in half, peeling, and then slicing them thinly from root to stem.
Step 2
Heat a large Dutch oven over medium heat, add 2 tablespoons of olive oil, and add all of the sliced onions.
Step 3
Add 1 teaspoon of kosher salt, an extra splash of olive oil, and 3 ounces of water. Stir to combine, cover with a lid, and let them sweat for about 10-12 minutes.
Step 4
Uncover the pot, add 4 tablespoons of butter, and stir. Let the moisture evaporate and allow the onions to begin browning.
Step 5
Continue cooking the onions uncovered for about 45 minutes, stirring frequently. If browning occurs too fast or starts to burn, add a small splash of water to deglaze the bottom of the pot.
Ingredients List
Important Notes
True onion caramelization cannot be rushed; it requires at least 45 minutes to 1 hour on medium to low heat.
If the onions are browning too fast or sticking, add a splash of water immediately to deglaze the pan and cool the surface.
Using a flat-edged wooden spoon is highly recommended to easily scrape up the flavorful browned bits from the bottom of the pot.
If you have the time, make the soup a day in advance and refrigerate it overnight. The flavors develop and taste much better the next day.
For a vegetarian option, swap the beef stock with a robust mushroom or rich vegetable stock to retain a deep, savory body.
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