French Onion Soup
Ingredients
- 2 lbs yellow onions, sliced 1/4-inch thick
- 3 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp granulated sugar
- 4 cups beef stock (preferably homemade or low-sodium)
- 1/2 cup dry white wine
- 2 bay leaves
- 3 sprigs fresh thyme
- 4 slices baguette, 1/2-inch thick, toasted until golden
- 6 oz Gruyère cheese, grated
- 1 tbsp cognac or brandy (optional but recommended)
Instructions
- Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter foams, about 2 minutes. Add sliced onions, salt, and pepper. Stir to coat evenly.
- Cook onions uncovered for 35-40 minutes, stirring every 5 minutes to ensure even caramelization. The onions should turn deep golden-brown with some dark caramelized bits on the bottom. Do not rush this step—it builds the soup's foundation.
- Sprinkle sugar over the onions and stir well. Let cook for 1 minute to dissolve. Deglaze the pot with white wine, scraping up all browned bits with a wooden spoon. Simmer until wine reduces by half, about 3 minutes.
- Add beef stock, bay leaves, and thyme sprigs. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 12-15 minutes. Season to taste with additional salt and pepper. Stir in cognac if using.
- While soup simmers, preheat your broiler to high. Ladle soup into four oven-safe bowls or one large shallow baking dish. Place on a baking sheet.
- Top each bowl with one toasted baguette slice, pressing it slightly into the soup. Divide grated Gruyère evenly over the bread, about 1.5 oz per bowl. The cheese should cover the bread completely.
- Place under the broiler 4-6 inches from the heat source for 3-5 minutes, until the cheese is melted, bubbly, and lightly browned with a few dark spots. Watch carefully to prevent burning.
- Remove from broiler and let rest for 2 minutes before serving. Discard bay leaves and thyme sprigs if visible. Serve immediately in warm bowls.
Inspired by Rémi Granger’s winning french onion soup. This is a plausible recreation, not the chef’s original recipe.