French Onion Soup Recipe

Name: Stone Creek Dining Company - Montgomerys French Onion Soup Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups yellow onions, thinly sliced; 2 cups cremini (baby bella) mushrooms, sliced; 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 cup dry white wine (or dry sherry/extra stock); 6 cups dry beef stock (or low-sodium beef broth); 1 tsp beef or chicken bouillon paste (optional, concentrated); 3 each fresh thyme sprigs; 2 each bay leaves; 1 tsp Worcestershire sauce; 1 tsp sherry vinegar or red wine vinegar; 8 each baguette slices, about 1/2-inch thick; 1 tbs olive oil (for toasting bread); 1 each garlic clove, halved; 2 cups gruyère cheese, grated; 1 tbs parmesan cheese, finely grated (optional); 1 tbs fresh parsley, chopped (for garnish)

Inspired by Stone Creek Dining Company - Montgomery

Time1h 15m

Serves4

with mushrooms

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Ingredients

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Soup

6 cups yellow onions, thinly sliced

2 cups cremini (baby bella) mushrooms, sliced

3 tbs Unsalted butter

1 tbs olive oil

1 tsp granulated sugar

1 tsp sea salt

1 tsp freshly ground black pepper

1 cup dry white wine (or dry sherry/extra stock)

6 cups dry beef stock (or low-sodium beef broth)

1 tsp beef or chicken bouillon paste (optional, concentrated)

3 each fresh thyme sprigs

2 each bay leaves

1 tsp Original Worcestershire Sauce

1 tsp sherry vinegar or red wine vinegar

Topping & Garnish

8 each baguette slices, about 1/2-inch thick

1 tbs olive oil (for toasting bread)

1 each garlic clove, halved

2 cups gruyère cheese, grated

1 tbs parmesan cheese, finely grated (optional)

1 tbs Fresh parsley, chopped (for garnish)

Method

Soup

Prep onions and mushrooms

Peel and thinly slice the yellow onions into half-moons so you have roughly 6 cups. Clean and slice the cremini mushrooms to yield about 2 cups.

Caramelize onions

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until the butter melts and begins to foam. Add the sliced onions, 1 teaspoon salt, and 1 teaspoon sugar. Toss to coat. Cook, stirring every 3–5 minutes, adjusting heat as needed so the onions soften and slowly brown without burning. This step should take 30–40 minutes; lower the heat if onions begin to stick or brown too quickly. Scrape browned bits from the bottom occasionally.

Cook mushrooms

When onions are about two-thirds caramelized (soft and beginning to darken), push them to the side of the pot, add the remaining 1 tablespoon butter. Add the sliced mushrooms and a pinch of salt. Sauté mushrooms 6–8 minutes until they release moisture and begin to brown. Stir mushrooms together with the onions and continue cooking 5 more minutes so flavors meld.

Deglaze

Increase heat to medium-high. Pour in 1 cup dry white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits (fond). Let the wine reduce by about half, 3–5 minutes.

Add stock and aromatics

Add 6 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 teaspoon Worcestershire sauce, and 1 teaspoon sherry vinegar. If using bouillon paste for a deeper flavor, stir it in now. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for 20–30 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme sprigs and bay leaves before serving.

Topping & Finishing

Toast baguette slices

Preheat the oven to 375°F (190°C) or set the broiler to low. Brush both sides of the baguette slices lightly with 1 tablespoon olive oil. Arrange the slices on a baking sheet and toast in the oven for 6–8 minutes (or under the broiler 1–2 minutes per side) until golden and crisp. Rub the warm toasted slices with the cut side of the garlic clove for subtle garlic flavor.

Assemble and melt cheese

Ladle the hot soup into oven-safe bowls or crocks, leaving about 1/2 inch from the rim. Place one or two toasted baguette slices on each bowl of soup and spoon a generous mound (about 1/4 cup) of grated gruyère over the bread. Sprinkle a little parmesan on top if using. Place the bowls on a baking sheet and transfer to the oven on broil (or 450°F/230°C) until the cheese is melted, bubbly, and lightly browned, 3–6 minutes. Watch carefully to prevent burning.

Garnish and serve

Remove bowls from the oven using oven mitts. Sprinkle each with a pinch of chopped fresh parsley. Serve immediately, being careful—the bowls and soup are very hot.