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
Taste and adjust seasoning
2
Heat the broiler
3
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
4
Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes
5
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
6
Add wine and raise heat to high
7
Cook until almost all liquid has evaporated, 8 to 10 minutes
8
Tie thyme and bay leaves into a bundle with twine
9
Add broth and herb bundle to pot with onions
10
Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes
11
Remove from heat and whisk in remaining 2 tablespoons butter
12
Taste and adjust seasoning
13
Heat the broiler
14
Cut two 1/2-inch baguette slices for every serving of soup
15
Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side
16
Rub one side of each toast with the garlic clove and set aside
17
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
18
Top each serving of soup with two garlic-rubbed toasts
19
Divide cheese among the servings, covering the bread and some of the soup
20
Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes
21
(Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more
22
Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts
23
) In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat
24
Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes
25
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
26
Add wine and raise heat to high
27
Cook until almost all liquid has evaporated, 8 to 10 minutes
28
Tie thyme and bay leaves into a bundle with twine
29
Add broth and herb bundle to pot with onions
30
Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes
31
Remove from heat and whisk in remaining 2 tablespoons butter
32
Cut two 1/2-inch baguette slices for every serving of soup
33
Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side
34
Rub one side of each toast with the garlic clove and set aside
35
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
36
Top each serving of soup with two garlic-rubbed toasts
37
Divide cheese among the servings, covering the bread and some of the soup
38
Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes
39
(Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more
40
Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts)