Name: Moxies Boston Seaport Restaurants French Onion Soup Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups yellow onions (thinly sliced); 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 2 cloves garlic (minced); 1 cup dry white wine (or dry sherry); 6 cups beef stock (preferably low-sodium); 1 cup chicken stock (or additional beef stock); 3 sprigs fresh thyme sprigs; 2 pieces bay leaves; 1 tsp Worcestershire sauce; 8 slices baguette (sliced 1/2-inch thick); 2 tsp olive oil (for brushing); 1 clove garlic (halved); 2 cups Gruyère cheese (grated); 1 tbs Parmesan cheese (finely grated, optional); 1 tsp dry sherry (optional, for finishing); 1 tsp fresh thyme (for garnish); 0 to taste salt to taste; 0 to taste black pepper to taste

Method

Soup Base

Prepare onions

Peel and thinly slice onions so they measure about 6 cups. Thin, even slices ensure even caramelization.

Heat fats

In a large heavy-bottomed pot (6–8 quart) heat 3 tbs unsalted butter and 1 tbs olive oil over medium heat until butter melts and begins to shimmer.

Cook onions

Add the sliced onions, 1 tsp sea salt and 1 tsp granulated sugar. Stir to coat. Cook over medium to medium-low heat, stirring frequently, for 30–40 minutes until onions are deeply golden to mahogany and very soft. If onions begin to stick, reduce heat slightly and stir more frequently. This slow cooking releases sugars and produces proper caramelization.

Add garlic and deglaze

Add the minced garlic and cook 30–60 seconds until fragrant. Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine has mostly evaporated, about 3–5 minutes.

Add stocks and seasonings

Add 6 cups beef stock and 1 cup chicken stock (or an extra cup of beef stock), 3 sprigs fresh thyme, 2 bay leaves and 1 tsp Worcestershire sauce. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 20–25 minutes to marry flavors. Taste and season with additional salt and pepper as needed. If using, stir in 1 tsp dry sherry at the end for added depth.

Finish and keep warm

Remove and discard thyme sprigs and bay leaves. Keep soup warm over lowest heat while preparing toasts and cheese. If desired, skim excess fat from the surface before serving.

Toast & Cheese Topping

Prepare baguette slices

Preheat oven to 425°F (220°C). Arrange 8 baguette slices on a baking sheet. Brush or rub both sides lightly with 2 tsp olive oil. Toast in the oven 6–8 minutes, flipping once, until edges are lightly golden and crisp.

Rub with garlic

Remove toasts from oven and while still hot, rub one side of each slice with the halved garlic clove for a subtle garlic note.

Add cheese

Top each slice with a generous layer of Gruyère (about 1/4 cup per slice). Sprinkle a little grated Parmesan on top if using. Place the cheese-topped toasts back on the baking sheet.

Melt cheese under broiler

Set oven to broil. Broil the toasts 2–4 inches from the element for 2–3 minutes until cheese is bubbly and deeply golden brown. Watch carefully to avoid burning.

Assembly & Finishes

Ladle and top

Preheat oven-safe bowls (or French onion soup crocks) by rinsing with hot water. Ladle 1 to 1 1/2 cups of hot soup into each bowl.

Place cheese toasts

Set one or two cheese-topped baguette slices on top of each bowl of soup so they float partially on the surface. Alternatively, place them on top and cover the bowl completely with more grated cheese.

Broil to finish (optional)

If your bowls are oven-safe, place them on a baking sheet and broil 2–4 minutes until the cheese over the soup is bubbly and browned. If not, transfer the melted-cheese topped toasts onto the bowls and serve immediately.

Garnish and serve

Sprinkle with a pinch of fresh thyme leaves. Adjust seasoning with salt and pepper to taste. Serve hot as an appetizer.