Our Favorite French Onion Soup
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tbsps
Unsalted Butter (divided)1 tbsp
Vegetable Oil1 tsp
Kosher Salt1 tsp
Granulated Sugar1.5 cups
White Wine (dry)6 cups
Beef Broth (homemade)1
BaguetteDirections:
1
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
2
Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes
3
Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more
4
Add wine and raise heat to high
5
Cook until almost all liquid has evaporated, 8 to 10 minutes
6
Tie thyme and bay leaves into a bundle with twine
7
Add broth and herb bundle to pot with onions
8
Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes
9
Remove from heat and whisk in remaining 2 tablespoons butter
10
Taste and adjust seasoning
11
Heat the broiler
12
Cut two 1/2-inch baguette slices for every serving of soup
13
Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side
14
Rub one side of each toast with the garlic clove and set aside
15
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top
16
Top each serving of soup with two garlic-rubbed toasts
17
Divide cheese among the servings, covering the bread and some of the soup
18
Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes
19
(Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more
20
Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts
21
) In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
22
Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes
23
Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more
24
Add wine and raise heat to high
25
Cook until almost all liquid has evaporated, 8 to 10 minutes
26
Tie thyme and bay leaves into a bundle with twine
27
Add broth and herb bundle to pot with onions
28
Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes
29
Remove from heat and whisk in remaining 2 tablespoons butter
30
Cut two 1/2-inch baguette slices for every serving of soup
31
Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side
32
Rub one side of each toast with the garlic clove and set aside
33
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top
34
Top each serving of soup with two garlic-rubbed toasts
35
Divide cheese among the servings, covering the bread and some of the soup
36
Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes
37
(Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more
38
Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts)
39
Taste and adjust seasoning
40
Heat the broiler