Onion Soup Recipe
Make 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 Base
Deglaze & Stock
Finishing & Serving
Method
Soup Base
Prepare onions
Peel the onions and cut them in half lengthwise. Slice each half into thin (about 3–4 mm) half-moons. Aim for uniform thickness so they cook evenly.
Caramelize onions
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. When the butter foams, add the sliced onions and sprinkle with salt and the granulated sugar. Stir to coat. Cook the onions, stirring every 4–5 minutes to prevent sticking, adjusting heat as needed so they gently brown but do not burn. This process should take 35–45 minutes; onions should be deeply golden-brown and sweet. Toward the end, add the black pepper.
Deglaze & Stock
Deglaze pan
Increase heat to medium-high and add the dry white wine (and optional sherry if using). Scrape the bottom of the pan with a wooden spoon to release any browned bits (fond). Reduce the wine by about half, 2–3 minutes.
Add stock and aromatics
Add the beef stock, bay leaves, and thyme sprigs to the pot. If using Worcestershire sauce, stir it in now. Bring the soup to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to marry flavors.
Finish and adjust seasoning
Remove and discard bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper to your preference.
Finishing & Serving
Prepare croutons
While the soup simmers, preheat the oven to 200°C (400°F). Arrange the bread slices on a baking sheet and toast for 6–8 minutes, or until lightly golden. Flip once for even toasting. If you prefer, rub a cut garlic clove over the warm toasts for extra flavor.
Assemble bowls (stovetop method)
Ladle hot soup into ovenproof bowls, leaving about 1 cm from the rim. Place one or two toasted bread slices on top of each bowl of soup, then sprinkle a generous handful of grated Gruyère over the bread so it covers bread and spills slightly onto the soup.
Broil to melt cheese
Place the bowls on a baking sheet and transfer to the oven under a preheated broiler (grill) set to high. Broil 2–4 minutes, watching closely, until the cheese is bubbly and golden brown. Alternatively, use a kitchen torch to melt and brown the cheese evenly.