Soup Du Jour Or French Onion Recipe
Make Soup Du Jour Or French Onion Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
For the Croûtes (toasts) and Cheese
Method
Soup Base
- 1
Prepare onions
Peel and halve the onions from root to tip. Lay each half cut-side down and slice thinly (about 1/8–1/4"), then measure 3 cups packed slices. Thin, even slices caramelize more uniformly.
- 2
Sauté onions
In a large heavy-bottomed pot or Dutch oven, heat 2 tbs butter and 1 tbs olive oil over medium heat. When the butter foams, add the sliced onions, 1 tsp salt and 1 tsp sugar. Stir to coat and spread onions in an even layer. Cook, stirring every 4–5 minutes, adjusting heat as needed to maintain a gentle but steady browning (medium-low to medium). Total cooking time for deep caramelization is 35–45 minutes. Scrape the bottom occasionally to incorporate fond; reduce heat if onions look like burning.
- 3
Deglaze
When the onions are a deep golden-brown and mostly collapsed, sprinkle 1 tbs flour over them and cook 1–2 minutes, stirring, to remove the raw flour taste. Add 120 ml dry white wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by about half, about 2–3 minutes.
- 4
Simmer the soup
Add 900 ml beef stock and 120 ml hot water to the pot. Tie the bay leaf and 2 thyme sprigs with kitchen twine (or leave loose and fish out later) and add to the pot along with 1 tsp Worcestershire sauce and 1 tsp freshly ground black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered 20–25 minutes to let flavors meld. Taste and adjust seasoning with additional salt if necessary, removing the herbs before serving.
Croûtes and Cheese
- 5
Prepare baguette slices
Preheat the oven to 200°C (400°F) or set your broiler. Toss 8 baguette slices lightly with 1 tbs olive oil on both sides and arrange on a baking sheet. Toast in the oven 6–8 minutes until crisp and golden, flipping once, or 1–2 minutes under the broiler per side—watch carefully to avoid burning.
- 6
Rub with garlic
When toasts are hot, rub the cut side of 1 halved garlic clove over each slice to lightly flavor them.
- 7
Assemble and melt cheese
Ladle the hot soup into ovenproof bowls (leave room at top for the slice). Place 1–2 toasted baguette slices on top of each bowl of soup. Sprinkle about 1/3–1/2 cup grated Gruyère (and a dusting of 1 tbs Parmesan, if using) over the toasts so cheese covers bread and overlaps the bowl rim slightly. Place bowls on a baking sheet and bake in the oven at 200°C (400°F) until cheese is bubbling and browned, about 6–10 minutes. Alternatively, broil on high 2–4 minutes—watch closely.
- 8