French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
To Finish & Serve
Method
Soup Base
Prepare onions
Peel and thinly slice the yellow onions into half-moons about 1/8-inch thick. Aim for uniform slices so they caramelize evenly.
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add all the sliced onions and stir to coat. Sprinkle in the sugar and 1 teaspoon of the salt. Cook, stirring every 3–5 minutes, adjusting heat as needed to maintain a steady gentle browning without burning. This process takes 35–45 minutes. Scrape the bottom periodically to incorporate the browned bits into the onions.
Deglaze
When the onions are a deep golden brown and very soft, increase heat to medium-high and pour in the dry white wine to deglaze. Scrape the bottom with a wooden spoon to release fond. Reduce the wine until almost all evaporates, about 2–3 minutes.
Build stock
Reduce heat to medium. Add the tomato paste and stir to coat the onions for 1 minute. Pour in the beef and chicken stocks, add the remaining 1/2 teaspoon salt, black pepper, thyme sprigs, bay leaves, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 20–25 minutes to meld flavors. Taste and adjust seasoning, removing thyme sprigs and bay leaves before serving.
To Finish & Serve
Prepare crostini
While the soup simmers, slice the baguette into 1/2-inch slices. Brush each side lightly with the 1 tablespoon olive oil. Arrange on a baking sheet and toast in a 375°F (190°C) oven until golden and crisp, about 8–10 minutes, flipping once. Alternatively, toast under a broiler, watching closely to avoid burning.
Assemble bowls
Preheat the broiler. Ladle the hot soup into oven-safe bowls or crocks, leaving about 1/2 inch headspace. Place 1–2 toasted baguette slices on top of each bowl of soup (they will sink slightly). Generously sprinkle about 1/4–1/2 cup grated Gruyère per bowl (adjust to bowl size), then a light dusting of grated Parmesan. If you prefer, you can place crostini on top after broiling instead of before to keep them crisper.
Broil to melt cheese
Place the bowls on a baking sheet and broil on the top rack for 2–4 minutes until the cheese is bubbly and browned in spots. Watch carefully to prevent burning. Remove from oven with oven mitts.
Garnish and serve
Sprinkle each bowl with chopped fresh parsley. Serve immediately with any extra toasted bread on the side.