How To Make French Onion Soup
French onion is one of the most popular soups in the west, and it’s with good reason. This decadent indulgence extracts most of its flavor from the slow-cooked, caramelized onions that also help to gives the soup its dark, rich color. It’s slightly sweet, a little salty and chock full of the flavor that those little beauties give to it. Then you have the beef broth, where its own full flavor helps work with the onions to create a full-bodied taste. There’s no subbing out the beef broth on this one. Chicken or veggie stock just won’t do the trick. And then, perhaps most people’s favorite part, the broth absorbed croutons that still manage to give it a little crunch and the melted gruyere or Swiss cheese, that add the certain “je ne sais quoi” to bring everything full circle. Plus, with all formalities aside, it’s just really, really good. Like addicting good.
So join us as we teach you how to make the deliciously decadent French onion soup in this online cooking class. It’ll be sure to warm your bones (and your heart) this upcoming winter!
French Onion Soup
2 lb yellow onion, thinly sliced
1.5 oz butter, clarified
¾ qt veal stock
¾ qt chicken stock
1/8 oz thyme
1 ½ oz sherry
4 slices of baguette bread
6 oz gruyere cheese
- Saute the onions in the butter over low heat. Carefully caramelize the onion without burning. This can take up to 45 minutes.
- Deglaze the pan with 8 ounces of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown.
- Add the remaining beef stock, the chicken stock and the thyme.
- Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasoning and add the sherry.
- Serve in warmed bowls. Top each portion with a slice of toasted French bread and a thick layer of gruyere. Place under the broiler or salamander until the cheese is melted and lightly browned.