French Onion Recipe

Name: Chez Daniels FRENCH ONION Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups yellow onions, thinly sliced (about 1/8" thick); 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tbs all-purpose flour; 120 ml dry white wine or dry sherry; 900 ml beef stock (preferably low-sodium); 1 tsp beef bouillon paste or concentrate (optional, for extra depth); 3 each fresh thyme sprigs; 2 each bay leaves; 1 each baguette, sliced 1/2" thick on a diagonal; 2 tsp olive oil (for brushing); 1 each garlic clove, halved (for rubbing toasted bread); 2 cups Gruyère cheese, grated; 1 tbs Parmesan cheese, finely grated (optional, for sprinkling)

Inspired by Chez Daniel

Time1h 15m

Serves4

Crostini & Gruyere

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

French Onion Soup Base

4 cups yellow onions, thinly sliced (about 1/8" thick)

3 tbs Unsalted butter

1 tbs olive oil

1 tsp granulated sugar

1 tsp sea salt

1 tsp freshly ground black pepper

1 tbs 00 bread flour

1/2 cup (120 ml) dry white wine or dry sherry

3.8 cup (900 ml) beef stock (preferably low-sodium)

1 tsp beef bouillon paste or concentrate (optional, for extra depth)

3 each fresh thyme sprigs

2 each bay leaves

Crostini & Topping

1 each baguette, sliced 1/2" thick on a diagonal

2 tsp olive oil (for brushing)

1 each garlic clove, halved (for rubbing toasted bread)

2 cups Gruyère cheese, grated

1 tbs Parmesan cheese, finely grated (optional, for sprinkling)

Method

French Onion Soup Base

Prepare onions

Peel and thinly slice enough yellow onions to yield about 4 cups. Aim for even slices ~1/8" thick for consistent caramelization.

Caramelize onions

In a large, heavy-bottomed pot or Dutch oven, melt 3 tbs unsalted butter with 1 tbs olive oil over medium heat. Add the sliced onions, 1 tsp salt and 1 tsp sugar. Stir to coat and spread onions evenly in the pan. Cook, stirring every 4–6 minutes, reducing heat as needed to prevent burning. Total caramelization time is 30–40 minutes: onions should become deeply golden-brown and very soft.

Deglaze

When onions are richly browned, sprinkle 1 tbs flour over them and cook 1–2 minutes, stirring, to remove raw flour taste. Pour in 120 ml dry white wine or sherry to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol cook off 2–3 minutes until mostly evaporated.

Simmer soup

Add 900 ml beef stock and 1 tsp beef bouillon paste (if using) to the pot. Add 3 sprigs fresh thyme and 2 bay leaves. Bring to a gentle simmer, lower heat and simmer uncovered for 20 minutes to marry flavors. Taste and adjust seasoning with additional salt and freshly ground black pepper (about 1 tsp pepper included in ingredients). Remove thyme sprigs and bay leaves before serving.

Crostini & Topping

Toast baguette slices

Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 2 tsp total). Toast in the oven 6–8 minutes, flipping once, until edges are golden and crisp. Remove and while still warm, rub cut side of 1 garlic clove over each slice for subtle garlic flavor.

Assemble and gratin

Ladle soup into individual oven-safe bowls or crocks, filling to about 3/4 full. Place 1–2 toasted baguette slices on top of each bowl (you can float the bread on the soup). Generously sprinkle about 1/2 cup Gruyère per serving (total 2 cups covers 4 servings) over the bread and soup; sprinkle 1 tbs grated Parmesan over all if using. Place bowls on a baking sheet and transfer to the oven set to broil (or 230°C/450°F) and broil until the cheese is bubbling and deeply golden, 3–6 minutes depending on broiler strength — watch carefully to avoid burning.

Finish

Carefully remove baking sheet and let cool 2–3 minutes. Garnish with a small thyme leaf if desired and serve immediately. Use pot holders — bowls and handles will be hot.