French Onion Soup Recipe
White onions, White sugar, Thyme, Canola Oil, Roasted Garlic, Black Pepper Butter, Swiss Cheese.
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Ingredients
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Soup Base
Butter & Finish
Cheese & Toasts
Method
Soup Base
Prepare Onions
Peel and thinly slice enough white onions to yield about 4 cups. Keep slices relatively uniform for even caramelization.
Caramelize Onions
Heat a large heavy-bottomed pot over medium heat. Add canola oil and 1 tablespoon butter. Once the butter has melted and the fat is shimmering, add the sliced onions and white sugar. Stir to coat. Cook, stirring frequently, for 25–35 minutes until onions are deep golden brown and sweet. Adjust heat to prevent burning; lower to medium-low if browning too quickly.
Add Roasted Garlic & Deglaze
When onions are richly caramelized, add the roasted garlic (smashed or finely chopped) and cook 1 minute to bloom the flavor. Pour in the dry white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by about half, 2–4 minutes.
Simmer the Soup
Add the beef stock, thyme sprigs, bay leaf, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes to meld flavors. Taste and adjust seasoning; remove thyme sprigs and bay leaf before serving.
Butter & Finish
Finish with Butter
Stir in the remaining 1 tablespoon butter and the black pepper butter into the soup off the heat to add gloss and peppered richness. Keep the soup hot while preparing the toasts and cheese topping.
Cheese & Toasts
Prepare Toasts
Preheat the broiler. Brush both sides of baguette slices lightly with olive oil. Arrange on a baking sheet and toast under the broiler until golden on both sides, about 1–2 minutes per side — watch carefully to avoid burning.
Assemble Bowls
Ladle hot soup into oven-safe bowls, leaving a little rim. Place 1–2 toasted bread slices on top of each bowl (or float them in the soup). Pile 1/3 to 1/2 cup Swiss cheese over the bread so it covers the bread and edges of the bowl.
Broil to Melt Cheese
Place the filled bowls on a baking sheet and broil until the cheese is bubbling and lightly browned, 2–5 minutes depending on broiler intensity. Remove carefully (bowls will be hot) and let rest 1–2 minutes before serving.