French Onion Soup
Deeply caramelized onions in a rich broth under a crust of bread and cheese.
- Preparation
- 20 min
- Cook/bake time
- 1 hr 10 min
- Total
- 1 hr 30 min
- Difficulty
- Medium
- Calories
Deeply caramelized onions in a rich broth under a crust of bread and cheese. The onions truly need forty minutes to go from translucent to deep brown, and this time is exactly where all the flavor of the soup comes from. There are no shortcuts here, but the result justifies every bit of effort.
Step-by-step instructions
- 1
Start the onions
Melt the butter and olive oil in a large, heavy pot and add the onion rings with salt and sugar. Cover the pot and let them sweat over medium heat for ten minutes until they collapse and release liquid. The salt draws out water, and the sugar supports the caramelization later.
- 2
Caramelize
Remove the lid and let the onions cook uncovered for forty minutes over medium to low heat. Stir every few minutes and scrape off the brown bits from the bottom, because that is where the flavor sits. They are done when they are deep brown, syrupy and significantly shrunken. This time is non-negotiable.
- 3
Flour and wine
Sprinkle the flour over the onions and stir it in for two minutes so it toasts slightly and thickens the soup later. Pour in the white wine and scrape all the browned bits off the bottom with a wooden spoon. Let the wine reduce for two minutes until the smell of alcohol has disappeared.
- 4
Simmer the soup
Pour in the broth and add the bay leaves and thyme. Let the soup simmer uncovered over low heat for twenty minutes so it gains depth and reduces slightly. Remove the herbs, stir in the Cognac and season to taste with salt and pepper.
- 5
Bake
Ladle the soup into ovenproof bowls, place two toasted baguette slices on top of each and pile the grated Gruyère over them until it touches the rim. Place the bowls under the oven broiler and bake them for five to seven minutes until the cheese is bubbling and has dark spots. Serve immediately, but carefully, as it is very hot.
