My best friend LOVES a good French onion soup. So I decided to take on the challenge of trying to find a really good recipe for her to try out, and this one’s a keeper.
This one came from Sara Bonisteel over at the New York Times. The depth of flavor in this soup makes it worth the time it takes to put it together. It takes one hour to caramelize the onions, which means you can’t leave the kitchen. So, pour yourself a glass of wine, have some bread and cheese while you’re stirring and waiting for your delicious onion soup! Once they are caramelized, it’s a piece of cake. Let’s jump right in!
What you’ll need:
Ingredients:
- 3 tablespoons unsalted butter
- 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
- ¾ teaspoon kosher salt, more to taste
- 2 quarts (8 cups) beef stock
- 1 cup dry white wine
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- ½ teaspoon black pepper, more to taste
- French bread cut into 8 to 12 1/2-inch slices
- 1 ½ cups grated Gruyère cheese
Instructions:
Melt butter in Dutch Oven over medium heat.
Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes. I used both red and yellow onions, which is what I had on hand.
Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning. Also, remember to warm your beef broth while the onions are cooking! This is how my onions looked like after 60 minutes:
Now add the wine and the sherry, give a stir and bring to a boil. Add the flour, stir, and let thicken for 1-2 minutes.
Next, add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for @ 10 minutes.
Just a few more minutes!!! While the soup is boiling, grate your cheese.
Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.
Broil 1-2 minutes, please keep an eye on it, you don’t want the cheese to burn, just to melt.
That’s it!!
Please let me know if you make this, and what you think of this recipe. For our family, this is DEFINITELY going to be something we revisit often.
Linked and listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!
Link to original recipe: https://cooking.nytimes.com/recipes/1017256-french-onion-soup
French Onion Soup – NewYork Times
Equipment
Ingredients
- 3 tbsp unsalted butter
- 3 lbs red and/or yellow onions
- ¾ tsp kosher salt more to taste
- 8 cups beef stock
- 1 cup dry white wine
- 1 tbsp dry sherry
- 1 tbsp all-purpose flour
- ½ tsp black pepper more to taste
- 1 loaf French Bread cut into 8-12 1/2-inch slices
- 1 ½ cups grated Gruyere Cheese
Instructions
- Thinly slice onions. Melt butter in Dutch Oven over medium heat.
- Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes.
- Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning.
- Warm beef stock in saucepan.
- Add the wine and the sherry to the onion mixture, give a stir and bring to a boil. Add the flour, stir, and let thicken 1-2 minutes.
- Add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for @ 10 minutes.
- While the soup is boiling, grate your cheese.
- Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.
- Broil 1-2 minutes, watching carefully. Serve immediately.
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
