French Onion Soup Recipe

Name: Ivory Jacks FRENCH ONION SOUP Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tablespoons Unsalted butter; 1 tablespoon Olive oil; 3 pounds Yellow onions; 1 teaspoon Salt; 1 teaspoon Sugar; 2 tablespoons All-purpose flour; 8 cups Beef broth; 1 cup Dry white wine; 1 teaspoon Fresh thyme leaves; 1 piece Bay leaf; 6 slices French bread slices; 2 cups Gruyère cheese; 0.5 cup Grated Parmesan cheese

Inspired by Ivory Jacks

Time1h 30m

Serves4

Served Au' Gratin.

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Ingredients

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Ingredients

3 tablespoons Unsalted butter

1 tablespoon olive oil

3 pounds Yellow onions

1 teaspoon Celtic sea salt

1 teaspoon sugar

2 tablespoons 00 bread flour

8 cups Beef broth

1 cup Dry white wine

1 teaspoon Fresh thyme leaves

1 piece Bay leaf

6 slices French bread slices

2 cups Gruyère cheese

1/2 cup Grated Parmesan cheese

Method

Directions

Prepare the onions

Peel and thinly slice the yellow onions. In a large heavy pot, melt the butter with olive oil over medium heat. Add the onions and a pinch of salt to help release moisture. Cook slowly, stirring occasionally, until the onions are deeply caramelized and browned, about 45-60 minutes. If they start to burn, reduce heat and add a splash of water.

Make the roux

Sprinkle the flour over the onions and cook, stirring constantly, for 2-3 minutes to form a pale roux. This will help thicken the soup slightly and develop a nutty flavor.

Deglaze and simmer

Pour in the dry white wine to deglaze the pot, scraping up any fond from the bottom. Cook until the wine is reduced by about half, then add beef broth, thyme, and bay leaf. Bring to a simmer and cook for 20-30 minutes to meld flavors.

Season and finish

Season the soup with salt to taste. Remove bay leaf and thyme stems if present.

Prepare the croutons

Preheat the broiler. Place the baguette or French bread slices on a baking sheet, brush with a light coating of butter if desired, and toast under the broiler until golden and crispy on both sides, about 1-2 minutes per side.

Assemble and melt cheese

Ladle the hot soup into ovenproof bowls. Place one or two toasted bread slices on top of each bowl. Sprinkle Gruyère and Parmesan generously over the bread. Place bowls under the broiler until the cheese is bubbly and golden, 3-5 minutes. Watch carefully to prevent burning.