French Onion Soup
Simple dishes often require the most technique and care. With French onion soup, it’s about patience — caramelizing the onions slowly allow their natural sugars to sweeten the broth, which builds deep flavor without any bitterness. From there, add good quality stock, a few aromatics, and season to taste. A splash of soy sauce, fish sauce, or Worcestershire adds a boost of umami.
French Onion Soup
serves 4
shopping list —
5-6 tbsp butter
3# yellow onions, julienned
4 oz cup dry sherry
2 quarts beef or chicken bone broth (or mushroom stock if vegetarian)
3-4 sprigs thyme
1 bay leaf
fish sauce, soy sauce or Worcestershire to taste - this will add a little umami
sherry vinegar to taste
baguette, sliced into crostini
1 garlic clove (to rub the toasts)
12 oz gruyère, grated
sliced chives or picked thyme, for garnish
equipment —
stainless steel saute pan, cast iron skillet, or a dutch oven
rubber spatula or wooden spoon
4 tureens or oven-safe dish
ladle
sheet tray
steps —
Heat a large pan over high heat. Add the butter and allow to melt and foam. Add the onions and cook, stirring often until softened. Lower the heat and continue to cook, stirring often, until the onions are golden brown, about 1-2 hours. If needed, add a splash of water if the onions begin to brown on the bottom of the pan and scrape to loosen. The onions should be caramelized and almost jammy, but not so dark that they’re burnt or bitter.
Add the sherry to deglaze the pan and scrape up any onion fond and cook until the alcohol has cooked off. Add the stock, thyme, and bay leaf. Turn up the heat to bring to a simmer. Allow to simmer for at least 20 minutes. Skim off any excess fat that comes to the top, if needed.
Add the fish sauce (or soy or Worcestershire), cider vinegar, salt, and pepper to taste. Discard the bay leaf and thyme.
Meanwhile, slice and toast the baguette into crostini sized slices. Brush both sides with olive oil, and toast in a 350ºF oven until golden brown. Once toasted, rub with garlic.
Preheat the broiler to high if you’re keeping on eye on the oven and low if you’re multitasking.
Spoon the soup into the tureens, filling them halfway, making sure to get a good amount of onions into each tureen. Top with toasts and grated cheese. Repeat. Place the tureens on a sheet tray.
Broil until the cheese is melted and browned to your liking.
Garnish with chives or picked thyme and serve on plates with a napkin or doily underneath to keep the tureens from sliding.