French Onion Recipe
Beef shank broth, toasted brioche, swiss
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Ingredients
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Onion Broth
Toasts & Topping
Method
Onion Broth
- 1
Prepare onions
Peel and thinly slice the yellow onions into half-moons so they measure about 6 cups loosely packed.
- 2
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 3 tablespoons unsalted butter over medium heat until foam subsides. Add the sliced onions and spread them in an even layer. Sprinkle 1 1/2 tsp salt and 1 tsp granulated sugar over the onions. Cook, stirring every 3–5 minutes, adjusting heat as needed so the onions soften and progressively brown without burning. This should take 30–40 minutes; scrape browned bits from the bottom with a wooden spoon to incorporate.
- 3
Create roux base
When onions are deeply golden-brown and sweet, push them to one side, add 1 tablespoon flour and toast it briefly in the residual fat for 1 minute to remove raw flavor, then stir through the onions to coat evenly.
- 4
Deglaze
Increase heat to medium-high, pour in 120 ml dry white wine to deglaze the pot, scraping any browned fond from the bottom. Allow wine to reduce by about half (2–3 minutes) so the alcohol cooks off and flavors concentrate.
- 5
Add beef shank broth and aromatics
Pour in 1200 ml beef shank broth, add 2 bay leaves, 3 thyme sprigs, and 1 tsp freshly ground black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes to meld flavors. Taste and adjust seasoning with additional salt if needed.
- 6
Finish broth
Remove and discard thyme stems and bay leaves. Keep the broth hot and gently simmering while you prepare the toasts. If you prefer a clearer broth, skim the surface or strain quickly through a fine sieve, pressing lightly on solids back into the broth for maximum flavor.
Toasts & Assembly
- 7
Prepare brioche toasts
Preheat oven to 375°F (190°C) with rack in upper third. Lightly brush both sides of each brioche slice with softened butter. Arrange on a baking sheet and toast in the oven 6–8 minutes, flipping once, until golden and crisp at edges. Alternatively, grill in a skillet over medium heat until both sides are golden.
- 8
- 9
Top with brioche and cheese
Place one or two toasted brioche slices on top of each bowl, allowing edges to protrude if desired. Generously mound grated Swiss cheese (about 75 g per serving) over each toast so the bread is well covered; sprinkle a little shaved Parmesan on top if using.
- 10
Broil to melt cheese
Set the oven to broil on high and place the bowls on a baking sheet on the upper rack. Broil 2–5 minutes, watching closely, until the cheese is melted, bubbling and lightly browned. Alternatively, use a kitchen torch to evenly brown the cheese.
- 11
Garnish and serve
Carefully remove the hot bowls from the oven (use oven mitts). Sprinkle with chopped fresh chives if desired. Serve immediately with spoons, warning diners that bowls and broth are very hot.