French Onion Soup
This soup is a test of how slowly you can cook an onion without burning it. When you think they are dark enough, give them ten more minutes; that is where the depth comes from.
Mind the caramelization
If you rush the onions, you get boiled vegetable soup instead of the deep, dark base this dish requires. Use a heavy-bottomed pot to ensure even heat.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Oven-safe crocks
- Baking sheet
What goes in.
- 3 lbyellow onions, halved and thinly sliced
- 4 tbspunsalted butter
- 1 tbspolive oil
- 1/2 cupdry white wine
- 6 cupsbeef stock
- 2bay leaves
- 4 thick slicesbaguette, toasted
- 1.5 cupsGruyère cheese, grated
The Onion Fond
As the onions cook, they will stick to the bottom of the pot. Scrape these brown bits—the fond—back into the onions every few minutes to concentrate the flavor.
The method.
Caramelize the onions
Melt butter and oil in the pot over medium heat. Add onions and stir to coat. Cook for 45 to 60 minutes, stirring frequently, until they reach a dark mahogany brown.
Deglaze
Pour in the wine. Use your spoon to scrape every bit of brown crust off the bottom of the pot. Let the wine simmer until it has almost completely evaporated.
Simmer the base
Add the stock and bay leaves. Bring to a gentle simmer, partially cover, and let cook for 30 minutes to marry the flavors. Remove bay leaves.
Broil
Ladle soup into crocks. Place a toasted baguette slice on top, cover generously with cheese, and broil until the cheese is bubbling and showing dark toasted spots.
Other turns to take.
Brandy-Spiked
Add a splash of brandy right after deglazing with wine for a deeper aroma.
Herb-Forward
Add fresh thyme sprigs during the simmering stage for a brighter scent.
When it doesn't go to plan.
Cut your onions across the grain so they hold their shape during the long simmer.
Don't salt the onions too early; wait until they are starting to brown so they release moisture properly.
Use a high-quality, dark beef stock, as it defines the color and body of the final broth.
The ones that keep coming up.
How do I know the onions are done?
They should look like dark marmalade, significantly reduced in volume, and have a rich, sweet aroma.
Can I use a different cheese?
Gruyère is standard for its melt and nuttiness, but Emmental or a sharp Comté also work well.
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