French Onion Soup Recipe
From the Stock Pot, Topped with a Toasted Crouton and layered with Provolone Cheese
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Ingredients
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Soup
Croutons & Cheese
Finishing
Method
Soup
- 1
Prep onions
Peel and thinly slice the yellow onions into half-moons so they measure about 6 cups packed.
- 2
Caramelize onions
In a large heavy-bottomed stock pot over medium heat, melt the unsalted butter with 1 tablespoon olive oil. Add the sliced onions, sprinkle with 1/2 teaspoon granulated sugar and 1 teaspoon coarse sea salt, and stir to coat. Cook, stirring frequently, allowing onions to soften and brown. Adjust heat to maintain a steady gentle sizzle—do not burn. This will take 30–40 minutes; scrape the pot bottom occasionally to incorporate fond. If onions brown too quickly, lower the heat.
- 3
Deglaze
When onions are deeply golden and jammy, sprinkle 2 tablespoons flour over them and cook 1–2 minutes, stirring, to remove raw flour taste. Pour in 1/2 cup dry white wine (if using) and scrape up browned bits from the bottom of the pot. Let wine reduce by half, about 2–3 minutes.
- 4
Build the broth
Add 6 cups beef stock and 1 cup chicken stock to the pot. Add 3 thyme sprigs, 1 bay leaf, and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer, then reduce heat and let simmer, partially covered, for 20–25 minutes to allow flavors to meld.
- 5
Finish soup
Remove thyme sprigs and bay leaf. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon additional black pepper (adjust to taste). Keep soup hot while you prepare croutons and cheese topping.
Croutons & Assembly
- 6
Prepare croutons
Preheat oven to 400°F (200°C) or set broiler to high. Lightly brush both sides of 6 slices of baguette with about 1 tablespoon olive oil. Place on a baking sheet and toast in the oven until golden and crisp, 6–8 minutes, flipping once. If using broiler, watch closely to avoid burning—1–2 minutes per side.
- 7
Assemble bowls
Ladle hot soup into oven-safe bowls or crocks, filling them about three-quarters full. Place one toasted crouton on top of each bowl of soup. Lay a slice of provolone over each crouton, covering as much of the surface as possible. Sprinkle 1/2 teaspoon grated Parmesan on each if using.
- 8
Broil to melt cheese
Place assembled bowls on a baking sheet and transfer to the oven under the broiler. Broil 2–4 minutes, watching carefully, until cheese is bubbly and lightly browned. Alternatively, place bowls in a 425°F (220°C) oven for 6–8 minutes until cheese is melted and golden.
- 9
Serve
Carefully remove bowls from oven (they will be very hot). Garnish with an extra grind of black pepper if desired. Serve immediately with additional toasted bread alongside.