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French Onion Soup Recipe

Name: Skoob's Village Grilles French Onion Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 4 tbsp unsalted butter; 1 tbsp olive oil; 6 cups yellow onions, thinly sliced; 1 tsp granulated sugar; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 sprigs fresh thyme sprigs; 2 pieces bay leaves; 0.5 cups dry red wine or dry sherry; 8 cups beef broth (preferably low-sodium, house-made if possible); 2 tbsp beef demi-glace or concentrated beef base (optional, for deeper beefy flavor); 1 tsp Worcestershire sauce; 12 pieces baguette slices (1/2-inch thick), day-old; 2 tbsp olive oil; 1 clove garlic clove, halved; 2 cups Gruyère cheese, grated; 0.5 cups Parmesan cheese, finely grated (optional)

Inspired by Skoob's Village Grille

Time1h 30m

Serves6

A beefy House-Made broth loaded with caramelized onions and herbs, topped with croutons and melted cheese.

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Ingredients

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Soup

4 tbsp Unsalted butter

1 tbsp olive oil

6 cups yellow onions, thinly sliced

1 tsp granulated sugar

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

4 sprigs fresh thyme sprigs

2 pieces bay leaves

1/2 cups dry red wine or dry sherry

8 cups beef broth (preferably low-sodium, house-made if possible)

2 tbsp beef demi-glace or concentrated beef base (optional, for deeper beefy flavor)

1 tsp Original Worcestershire Sauce

Croutons & Cheese

12 pieces baguette slices (1/2-inch thick), day-old

2 tbsp olive oil

1 clove garlic clove, halved

2 cups Gruyère cheese, grated

1/2 cups Parmesan cheese, finely grated (optional)

Method

Soup

Prepare onions

Peel and cut the onions in half from root to tip, then thinly slice into half-moons so you have about 6 cups packed sliced onions.

Heat fat

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 4 tablespoons butter with 1 tablespoon olive oil until foaming. The oil raises the smoke point to prevent burning.

Caramelize onions

Add the sliced onions, 1 teaspoon sugar, and 1 1/2 teaspoons kosher salt. Stir to coat, then spread the onions evenly across the pan. Cook over medium to medium-low heat, stirring every 4–6 minutes, adjusting heat as needed so they slowly brown but do not burn. This process takes 35–45 minutes. Scrape browned bits from the bottom as you go.

Deglaze

When the onions are a deep golden brown, increase the heat to medium-high, add 1/2 cup dry red wine or sherry, and scrape the browned fond from the bottom of the pot. Cook 2–3 minutes until the wine is mostly evaporated.

Add broths and aromatics

Return heat to medium, add 8 cups beef broth, 2 tablespoons beef demi-glace or concentrated base (if using), 1 teaspoon Worcestershire sauce, 4 thyme sprigs, and 2 bay leaves. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 20–25 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard thyme sprigs and bay leaves before serving.

Croutons & Cheese

Prepare bread

Preheat oven to 375°F (190°C). Brush both sides of baguette slices with 2 tablespoons olive oil. Place slices on a baking sheet and toast in the oven until light golden, about 8–10 minutes, flipping once.

Rub with garlic

As soon as the toasted slices come out of the oven, rub the top of each slice with the cut side of 1 garlic clove to impart a subtle garlic flavor.

Assemble and melt cheese (stovetop to broiler or oven method)

Preheat broiler. Ladle soup into ovenproof bowls, filling them about 3/4 full. Float 1–2 toasted baguette slices on top of each bowl of soup. Sprinkle roughly 1/4 to 1/3 cup grated Gruyère over the croutons and around the rim; add a tablespoon of grated Parmesan if using. Place bowls on a baking sheet and broil 3–5 inches from the element until the cheese is bubbling and golden brown, about 2–4 minutes. Watch carefully to avoid burning.

Serve

Carefully remove bowls (they will be hot). Let sit 1–2 minutes, then serve with an extra grind of black pepper. Provide hot pads or saucers to protect surfaces and hands.