French Onion Soup
Warm, cozy, and flavorful, this French onion soup is prepared with beef stock and caramelized onions. Top with croutons covered in melty Gruyere and Parmesan cheese.
- Prep
- 20m
- Cook
- 1h 10m
- Total
- 1h 30m
- Serves
- 6
What you need
Ingredients
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem, about 10 cups of sliced onions total
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Kosher salt
- 2 cloves garlic, minced
- 8 cups beef stock
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 8 slices (1 inch thick) French bread or baguette
- 1 1/2 cups grated Gruyere
- Sprinkling of Parmesan
Don't F*ck it Up
Method
Caramelize the onions
- 01In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
- 02Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
- 03Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
- 04Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.
- 05Add the minced garlic and cook for a minute more.
Add the stock, bay leaves, and thyme
- 01Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
- 02Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
Toast the French bread slices
- 01While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
- 02Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
- 03Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
- 04Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.