French Onion Soup
A classic French onion soup featuring thinly sliced onions caramelized slowly for an hour and a half to develop deep sweetness and complexity. Assembled in a traditional lion's head bowl with savory bone marrow, toasted bread, and a decadent mound of broiled Comté cheese.
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🍳 Cooking Flow
Slice onions thinly with a sharp knife. → Slow-cook and stir onions for about 1.5 hours until deeply caramelized. → Add hot stock to the caramelized onions and simmer. → Grate a generous amount of Comté cheese. → Layer bone marrow, soup, toasted bread, and cheese in an oven-safe bowl, then broil until golden and bubbly.
Cooking Steps
Brief Cooking Order
Slice onions thinly with a sharp knife. → Slow-cook and stir onions for about 1.5 hours until deeply caramelized. → Add hot stock to the caramelized onions and simmer. → Grate a generous amount of Comté cheese. → Layer bone marrow, soup, toasted bread, and cheese in an oven-safe bowl, then broil until golden and bubbly.
Introduction
A classic French onion soup featuring thinly sliced onions caramelized slowly for an hour and a half to develop deep sweetness and complexity. Assembled in a traditional lion's head bowl with savory bone marrow, toasted bread, and a decadent mound of broiled Comté cheese.
Step 1
Prepare a rich stock using roasted bones and aromatic vegetables like carrots, celery, and onion.
Step 2
Peel and thinly slice the onions using a very sharp knife to cut cleanly through the fibers.
Step 3
Place the sliced onions into a heavy-bottomed pot or Dutch oven over heat, letting them release their natural moisture.
Step 4
Once the moisture evaporates, stir regularly every 5 to 10 minutes to prevent scorching and ensure even caramelization at the bottom.
Step 5
Continue cooking for about an hour and a half until the onions are completely broken down, sweet, and deeply golden brown.
Ingredients List
Important Notes
Use a very sharp knife when cutting onions to avoid crushing the cell fibers, which helps prevent tearing up.
Be patient during caramelization; stir every 5 to 10 minutes once the initial moisture evaporates to prevent burnt spots.
Placing the bread directly between the hot soup and the cheese allows it to soak up the rich broth while supporting the melting cheese layer.
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