French Onion Recipe
Carmelized Onions, Crispy French Bread, Melted Gruyère
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Ingredients
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Soup Base
Bread & Cheese Topping
Garnish (optional)
Method
Soup Base
- 1
Prepare onions
Peel and cut onions in half from root to tip. Thinly slice each half into 1/8- to 1/4-inch slices so you have uniform strips for even caramelization.
- 2
Start caramelizing
In a large heavy-bottomed pot or Dutch oven, heat the butter and oil over medium heat until the butter foams then subsides. Add the sliced onions, toss to coat, spread them into an even layer and reduce heat to medium-low.
- 3
Caramelize slowly
Cook the onions, stirring every 5–8 minutes, allowing them to soften and brown slowly. After about 20 minutes, sprinkle the sugar and salt over the onions to encourage browning. Continue cooking 20–35 more minutes until the onions are deep golden-brown and richly caramelized. If they start to burn, lower the heat and deglaze more often.
- 4
Deglaze with wine
Increase heat to medium-high and pour in the white wine or sherry to deglaze, scraping up the brown fond from the bottom of the pot with a wooden spoon. Let the wine reduce by about half (2–3 minutes) so the raw alcohol cooks off and concentrated flavor remains.
- 5
Simmer the soup
Add the beef stock, bay leaf, thyme sprigs, Worcestershire sauce, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for 20 minutes to let flavors meld. Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard the bay leaf and thyme stems before serving.
Bread & Cheese Topping
- 6
Prepare crostini
Preheat the oven to 425°F (220°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil (and melted butter if using). Toast in the oven until edges are golden and crisp, about 6–8 minutes, flipping once. Remove and rub the top of each warm slice with the cut side of the garlic clove for a hint of garlic flavor.
- 7
Assemble
Ladle the hot soup into oven-safe bowls or crocks, filling each about three-quarters full. Place one or two toasted baguette slices on top of each bowl (or on a rack above the soup) and sprinkle an even layer of grated Gruyère over the bread so it covers the surface. If using, grate a little Parmesan over the Gruyère for extra flavor.
- 8
Melt the cheese
Place the filled bowls on a baking sheet and put under the broiler set to high (or in a 450°F/230°C oven) about 4–6 inches from the heat. Broil until the cheese is bubbling and golden-brown, 2–4 minutes—watch carefully to avoid burning. Alternatively, use a kitchen torch to melt and brown the cheese evenly.
- 9
Finish and serve
Remove bowls from the oven using oven mitts. Garnish with fresh thyme leaves and a light crack of black pepper if desired. Let cool for 1–2 minutes, then serve hot.