French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup
Crostini and Topping
Method
Soup
- 1
Prepare onions
Peel and halve the onions lengthwise. Lay each half cut-side down and slice thinly (about 1/8-inch). Aim for even slices so they caramelize uniformly.
- 2
Sweat and caramelize
In a large heavy-bottomed pot or Dutch oven set over medium heat, add the butter and oil. When the butter foams, add the sliced onions and sprinkle with the 1 tsp salt and 1/2 tsp sugar. Stir to coat, then reduce the heat to medium-low. Cook, stirring every 4–6 minutes, adjusting heat so the onions soften and gradually turn deep golden brown without burning. This will take 35–45 minutes. If the pan browns too quickly, lower the heat; if very dry, add a splash (1–2 tbs) of water or stock to deglaze.
- 3
Deglaze and thicken slightly
When onions are richly browned and jammy, increase heat to medium and add the 1 tablespoon flour. Stir for 1 minute to cook the raw flour taste. Pour in the 1/2 cup wine or sherry, scraping the browned bits (fond) from the bottom of the pot with a wooden spoon. Let the alcohol reduce by half, about 1–2 minutes.
- 4
Simmer soup
Add the 6 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 tsp Worcestershire sauce, and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs and bay leaves.
Crostini and Assembly
- 5
Prepare crostini
Preheat the oven to 425°F (220°C). Place baguette slices on a baking sheet in a single layer. Brush both sides lightly with 2 tbs olive oil. Toast in the oven until golden and crisp, about 6–8 minutes, flipping once halfway. Remove and, while still warm, rub the cut side of the halved garlic clove over each slice for a hint of garlic.
- 6
Assemble bowls (broiler method)
Ladle the hot soup into oven-safe bowls (leave about 1/2 inch headspace). Place one or two crostini on top of each bowl of soup (or place them beside/on top as preferred). Sprinkle about 1/3–1/2 cup grated Gruyère over each bowl, finishing with a light dusting of Parmesan if using.
- 7
Melt cheese and serve
Place the filled bowls on a baking sheet and broil in the oven on high, rack 6–8 inches from the broiler, until the cheese is bubbly and browned in spots, 2–4 minutes. Watch closely to prevent burning. Alternatively, bake at 400°F (200°C) for 10–12 minutes until cheese is melted and golden. Carefully remove bowls (they will be very hot). Let cool 2 minutes, then serve with extra crostini on the side.