French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup
Crostini & Cheese
Method
Soup
Prepare onions
Peel and halve the onions lengthwise. Slice each half into thin, even half-moons (about 1/8-inch). Aim for consistent thickness so they caramelize evenly.
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, heat the butter and 1 tablespoon olive oil over medium heat until butter foams. Add the sliced onions, sprinkle with sugar and 1 teaspoon kosher salt, and toss to coat. Cook, stirring frequently, for 25–35 minutes, reducing heat if onions begin to brown too quickly. The onions should become deeply golden-brown and very soft. If the pan dries out, add 1–2 tablespoons water to deglaze and prevent burning.
Deglaze
Once onions are deeply caramelized, sprinkle the tablespoon of flour over them and stir for 1–2 minutes to remove the raw flour taste. Pour in the white wine (if using) and scrape up browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, about 2–3 minutes.
Simmer soup
Add the beef stock, chicken stock, and the concentrated beef bouillon (or extra stock) to the pot. Add the thyme sprigs and bay leaf. Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, for 20–25 minutes to allow flavors to meld. Taste and season with additional kosher salt and freshly ground pepper as needed. Stir in the sherry or Madeira if using, right at the end of cooking.
Finish
Remove and discard thyme sprigs and bay leaf. Keep soup hot. If you prefer a clearer broth, skim the surface of fat before ladling; for a slightly thicker texture, gently whisk a small amount of cold butter into the soup off heat.
Crostini & Assembly
Prepare crostini
Preheat the oven to 400°F (200°C) or set a broiler rack about 6 inches from the element. Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with olive oil. Toast in the oven for 6–8 minutes (or 1–2 minutes per side under a broiler), until golden and crisp. Rub the top of each warm toast with the cut side of the garlic clove for a subtle garlic flavor.
Assemble bowls
Preheat oven broiler to high if not already hot. Ladle the hot soup into ovenproof bowls (about 1 to 1 1/4 cups soup per serving). Place 1–2 slices of toasted baguette on top of each bowl so they float, or arrange slices on top to cover the surface. Generously mound about 1/2 to 3/4 cup grated Gruyère (and the optional Emmental) over the bread to fully cover it. Sprinkle a little extra pepper on top.
Broil to melt
Place the bowls on a baking sheet and broil until the cheese is bubbling and deeply golden-brown in spots, about 3–5 minutes. Watch carefully to avoid burning. Remove from oven with oven mitts.
Serve
Allow bowls to rest for 1–2 minutes (cheese will be very hot), then serve immediately. Optionally garnish with a small thyme sprig or extra cracked pepper.