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French Onion Soup Recipe

Name: T-BONE PRIME STEAKHOUSEs French Onion Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups yellow onions, thinly sliced; 3 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp granulated sugar; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cup dry white wine (optional); 6 cups beef stock (preferably low-sodium); 1 cup chicken stock (low-sodium, optional to blend flavors); 1 tsp Worcestershire sauce; 3 sprigs fresh thyme (sprigs) or 1/2 tsp dried thyme; 1 each bay leaf; 12 each baguette, sliced on a diagonal into 12 slices; 1 tbs olive oil; 1 each garlic clove, halved; 2 cups Gruyère cheese, grated; 0.25 cups Parmesan cheese, finely grated (optional); 1 tbs sherry or cognac (optional); 1 tbs fresh parsley, chopped (for garnish)

Inspired by T-BONE PRIME STEAKHOUSE

Time1h 30m

Serves4

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 Base

6 cups yellow onions, thinly sliced

3 tbs Unsalted butter

1 tbs olive oil

1/2 tsp granulated sugar

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cup dry white wine (optional)

6 cups beef stock (preferably low-sodium)

1 cup chicken stock (low-sodium, optional to blend flavors)

1 tsp Original Worcestershire Sauce

3 sprigs fresh thyme (sprigs) or 1/2 tsp dried thyme

1 each bay leaf

Toast & Cheese

12 each baguette, sliced on a diagonal into 12 slices

1 tbs olive oil

1 each garlic clove, halved

2 cups Gruyère cheese, grated

1/4 cups Parmesan cheese, finely grated (optional)

Finishing

1 tbs sherry or cognac (optional)

1 tbs Fresh parsley, chopped (for garnish)

Method

Soup Base

Prepare onions

Peel and thinly slice enough yellow onions to measure about 6 cups. Aim for consistent 1/8–1/4-inch slices so they caramelize evenly.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and 3 tablespoons unsalted butter. When the butter foams, add the sliced onions in an even layer.

Stir the onions to coat, then reduce heat to medium-low. Cook, stirring every 3–5 minutes to prevent burning, until onions are deeply golden and caramelized. This takes about 40–50 minutes. Sprinkle 1/2 teaspoon granulated sugar over the onions after 10–15 minutes to encourage browning if needed.

Season the onions with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper during the last 10 minutes of cooking. If they begin to stick excessively, add 1–2 tablespoons water to deglaze the pan and loosen browned bits.

Once onions are richly browned (not burned), increase heat to medium-high and pour in 1/2 cup dry white wine (if using). Scrape the bottom of the pot with a wooden spoon to deglaze and reduce the wine until nearly evaporated, about 2–3 minutes.

Add 6 cups beef stock and 1 cup chicken stock to the pot. Add 1 teaspoon Worcestershire sauce, 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme), and 1 bay leaf. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 20–30 minutes to concentrate flavors. Taste and adjust seasoning with additional salt and pepper if necessary. If using, stir in 1 tablespoon sherry or cognac off the heat for added depth.

Remove and discard thyme sprigs and bay leaf before serving.

Toast & Cheese

Preheat the oven to 400°F (200°C) or set your broiler to high. Arrange 12 baguette slices on a baking sheet. Brush or drizzle both sides lightly with 1 tablespoon olive oil.

Toast the slices in the oven until just golden, about 5–7 minutes, flipping once. Alternatively, broil for 1–2 minutes per side—watch closely to avoid burning.

Remove to a rack and, while still warm, rub each slice with the cut side of the halved garlic clove to impart a subtle garlic flavor.

Divide 2 cups grated Gruyère and 1/4 cup grated Parmesan among the toasted slices. If you prefer, reserve the toasts to assemble in ovenproof bowls later rather than toasting separately.

Assembly & Finish

Ladle the hot soup into oven-safe bowls, filling to about three-quarters full to leave room for the toast and bubbling cheese.

Place one or two baguette slices (depending on bowl size) on top of each bowl of soup, then sprinkle an even layer of grated Gruyère (and a little Parmesan) over the bread so it is completely covered.

Place the bowls on a baking sheet and transfer to the oven under the broiler (or at 425°F / 220°C) until the cheese is melted, bubbly, and lightly browned, about 3–6 minutes. Watch carefully to prevent scorching.

Carefully remove the hot bowls from the oven. Garnish with a small sprinkle of chopped fresh parsley, and serve immediately. Caution diners about the hot bowls.