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French Onion Recipe

Name: T-BONE PRIME STEAKHOUSEs French Onion Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.5 lbs yellow onions (thinly sliced); 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup dry white wine (optional); 6 cups beef stock (preferably low-sodium); 1 cup chicken stock (optional, for lighter flavor); 2 each bay leaves; 3 each fresh thyme sprigs; 1 tsp worcestershire sauce; 8 each baguette slices (1/2-inch thick); 1 tbs olive oil (for brushing); 1 clove garlic (halved); 2 cups gruyère cheese (freshly grated); 1 tbs parmesan cheese (freshly grated, optional); 0 to taste sea salt (to taste); 0 to taste freshly ground black pepper (to taste)

Inspired by T-BONE PRIME STEAKHOUSE

Time1h 15m

Serves4

Make French Onion Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

2 1/2 lbs yellow onions (thinly sliced)

3 tbs Unsalted butter

1 tbs olive oil

1 tsp granulated sugar

1 tsp kosher salt

1 tsp freshly ground black pepper

1 cup dry white wine (optional)

6 cups beef stock (preferably low-sodium)

1 cup chicken stock (optional, for lighter flavor)

2 each bay leaves

3 each fresh thyme sprigs

1 tsp Original Worcestershire Sauce

Bread & Cheese Topping

8 each baguette slices (1/2-inch thick)

1 tbs olive oil (for brushing)

1 clove garlic (halved)

2 cups gruyère cheese (freshly grated)

1 tbs parmesan cheese (freshly grated, optional)

Finishing

0 to taste sea salt (to taste)

0 to taste freshly ground black pepper (to taste)

Method

Soup Base

Prepare onions

Peel and halve the onions from root to tip. Lay cut-side down and thinly slice into half-moons so you have about 2.5 lb of thin slices.

Caramelize onions

In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter with 1 tablespoon olive oil over medium heat. Add the sliced onions, sprinkle with 1 tsp kosher salt and 1 tsp granulated sugar. Cook, stirring every 2–3 minutes, adjusting heat as needed to maintain a steady gentle sizzle. Continue for 35–45 minutes until onions are deep golden-brown and jammy. If onions begin to stick, reduce heat and scrape the fond from the bottom with a wooden spoon.

Deglaze

Increase heat to medium-high, add the dry white wine (or 1/4 cup water if omitting wine) and use a wooden spoon to scrape up browned bits from the bottom. Let the wine reduce by half, 3–4 minutes.

Build the broth

Add the beef stock and chicken stock (if using) to the pot along with the bay leaves, thyme sprigs, and 1 tsp Worcestershire sauce. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, for 20–25 minutes to allow flavors to meld. Taste and season with sea salt and freshly ground black pepper to taste.

Finish

Remove and discard thyme sprigs and bay leaves. Keep soup warm while you prepare bread and cheese.

Bread & Cheese Topping

Toast baguette

Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil. Toast in the oven 6–8 minutes, flipping once, until edges are golden and crisp.

Rub with garlic

Remove toasted slices from oven and, while still warm, rub the cut side of the halved garlic clove over the top of each slice to impart a light garlic flavor.

Assemble croûtes

Generously pile grated Gruyère onto each toasted baguette slice. Sprinkle each with a little grated Parmesan if using. Place slices on a baking sheet and set oven to broil (or 500°F/260°C if your oven broil runs hot).

Melt cheese

Broil the assembled croûtes 1–3 minutes, watching carefully, until cheese is bubbling and lightly browned. Remove from oven and set aside.

Serve

Preheat oven-safe bowls or crocks if you have them (place in a low oven for a few minutes) or simply use warm bowls. Ladle the hot soup into 4 oven-safe bowls (about 1.5 cups soup per serving).

Float 1–2 cheese-topped baguette slices on each bowl of soup (or place croûte on top of bowl). If bowls are oven-safe, place under broiler 1–2 minutes to further brown cheese and create a melded topping — watch carefully. Otherwise serve immediately with croûtes on the side.

Garnish with a light grind of black pepper and an optional sprinkle of fresh thyme leaves. Serve hot.