Petit Trois's French Onion Soup
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Vegetable Oil (grapeseed or)1810 g
Onion (thinly sliced)450 g
Carrot (peeled, chopped)1 cup
Tomato Paste6 sprigs
Thyme1
Bay Leaf1 tbsp
Unsalted Butter3 tbsps
Sherry (dry)Directions:
1
Veal stock: Preheat oven to 425°F
2
Place a wire rack inside a rimmed baking sheet and place bones on top
3
Roast bones (undisturbed) until deep golden brown, 40–50 minutes
4
Transfer to a large pot and add 5 quarts of water
5
Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface
6
Remove from heat
7
Meanwhile, in another large pot, heat oil over medium-high
8
Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10–15 minutes
9
Add tomato paste and cook, stirring often, until slightly darkened in color, 6–8 minutes
10
Add bones along with liquid, garlic, thyme, and bay leaf to vegetables
11
Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours
12
Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers
13
Preheat oven to 425°F
14
Place a wire rack inside a rimmed baking sheet and place bones on top
15
Roast bones (undisturbed) until deep golden brown, 40–50 minutes
16
Transfer to a large pot and add 5 quarts of water
17
Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface
18
Remove from heat
19
Meanwhile, in another large pot, heat oil over medium-high
20
Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10–15 minutes
21
Add tomato paste and cook, stirring often, until slightly darkened in color, 6–8 minutes
22
Add bones along with liquid, garlic, thyme, and bay leaf to vegetables
23
Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours
24
Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers
25
Do Ahead Stock can be made 5 days ahead
26
Let cool; cover and chill, or freeze up to 1 month ahead
27
Stock can be made 5 days ahead
28
Let cool; cover and chill, or freeze up to 1 month ahead
29
Soup and assembly: Heat oil and butter in a large pot over medium heat
30
Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes
31
Transfer garlic to a plate
32
Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60–70 minutes (and no, this process can't be rushed at a higher temperature)
33
Add Sherry and stir, scraping up any browned bits from bottom of pot
34
Stir in 8 cups veal stock
35
Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine
36
Add to pot; bring mixture to a boil
37
Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45–50 minutes
38
Heat broiler
39
Divide soup among bowls and top each with a toast and a slice each of Gruyere and Emmenthal cheese
40
Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes
41
Let cool for a minute or so before serving
42
Heat oil and butter in a large pot over medium heat
43
Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes
44
Transfer garlic to a plate
45
Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60–70 minutes (and no, this process can't be rushed at a higher temperature)
46
Add Sherry and stir, scraping up any browned bits from bottom of pot
47
Stir in 8 cups veal stock
48
Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine
49
Add to pot; bring mixture to a boil
50
Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45–50 minutes
51
Heat broiler
52
Divide soup among bowls and top each with a toast and a slice each of Gruyere and Emmenthal cheese
53
Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes
54
Let cool for a minute or so before serving