Name: The Sinks FRENCH ONION 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 (about 1/8 inch); 3 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 tsp granulated sugar; 1 tsp salt; 1 tsp freshly ground black pepper; 2 tbs all-purpose flour; 1 cup dry white wine (or dry sherry); 6 cups low-sodium beef stock; 1 tbs beef demi-glace or concentrated beef stock (optional, for deeper flavor); 3 each fresh thyme sprigs; 2 each bay leaves; 8 slices baguette slices (1/2-inch thick), preferably day-old; 2 tsp olive oil; 1 each garlic clove, halved (for rubbing croutons); 8 oz provolone cheese slices (or shredded provolone); 2 tbs grated Parmesan (optional, for garnish); 0 to taste fleur de sel or flaky sea salt; 0 to taste freshly ground black pepper

Method

Soup

Prepare onions

Peel the onions and cut off root and stem ends. Slice each onion in half from root to stem, lay flat side down and slice thinly (about 1/8 inch). Measure approximately 6 cups of sliced onions.

Sweat and caramelize

In a large heavy-bottomed pot or Dutch oven, heat the butter and 1 tablespoon olive oil over medium heat until butter melts and foams. Add the sliced onions, sprinkle with 1 teaspoon salt and 1 teaspoon sugar, and stir to coat. Cook, stirring every 3–5 minutes, until the onions are deeply golden and caramelized, about 40–50 minutes. Adjust heat as needed so they brown slowly without burning; scrape browned bits from the bottom with a wooden spoon occasionally.

Build the soup base

When onions are deeply browned, push them to the side and add 2 tablespoons flour to the pot. Cook the flour with the onions for 1–2 minutes, stirring constantly, to remove the raw flour taste and to help thicken the broth slightly.

Deglaze

Pour in 1 cup dry white wine, scraping the bottom of the pot to release browned fond. Let the wine simmer and reduce by half, about 3–4 minutes.

Simmer the broth

Add 6 cups low-sodium beef stock and 1 tablespoon demi-glace (if using) to the pot. Add the thyme sprigs and 2 bay leaves. Bring to a gentle simmer, reduce heat to low, and cook 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

Toast the baguette slices

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with 2 teaspoons olive oil. Arrange in a single layer on a baking sheet and bake until crisp and lightly golden, about 8–10 minutes, flipping once halfway through. Remove and rub the top of each warm toast with the cut side of the garlic clove for a subtle garlic flavor.

Prepare cheese topping

If using sliced provolone, cut slices to fit over bowls or break shredded provolone into portions. Grate 2 tablespoons Parmesan if using for garnish.

Assemble and melt

Preheat your broiler (or oven to 450°F/230°C if no broiler). Ladle the hot soup into ovenproof bowls (about 1 to 1 1/2 cups soup per bowl). Place 1–2 toasted baguette slices on top of each bowl of soup and cover with provolone slices (about 1 oz per bowl) and a light sprinkle of grated Parmesan. Place bowls on a baking sheet and broil until the cheese is melted, bubbly, and lightly browned, 2–4 minutes — watch carefully to avoid burning. Alternatively, bake at 450°F (230°C) until cheese melts, about 5–7 minutes.

Finishing

Serve

Remove bowls carefully from oven (they will be hot). Sprinkle with flaky sea salt and freshly ground black pepper to taste. Let cool slightly for 2 minutes, then serve the French onion soup hot.

French Onion Recipe