Easy Homemade French Onion Soup

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Cut the top and bottom off the onions, cut in half, peel, and slice thinly against the natural rings.

Weigh the sliced onions to ensure they are about 3.5 pounds (1.5 kilos).

In a 6 to 8 quart pot, heat 3 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil over medium heat until the butter bubbles.

Add the sliced onions, season with salt, and stir to coat the onions in butter.

Cook the onions on medium heat, stirring gently but frequently for about 45 minutes, adjusting heat as necessary to prevent sticking.

If onions start to stick, add a tiny splash of water to loosen them.

Once caramelized, deglaze the pot with 2 tablespoons of bourbon (optional) and let it boil until reduced.

Add 1.25 cups of white wine and bring to a boil, reducing by about 70% for 3 to 5 minutes.

Add 1.5 quarts of beef stock, season lightly with salt, and bring to a simmer.

Add a bundle of thyme and simmer for 20 to 30 minutes until slightly reduced.

Optionally, finish with 3 tablespoons of dry sherry and simmer for 1 to 2 minutes to cook off the alcohol.

Remove from heat and stir in 2 tablespoons of unsalted butter until melted and emulsified, then season to taste with salt and pepper.

For serving, brush 1/2 inch slices of baguette with olive oil and toast in the oven at 425°F (218°C) for 5 to 7 minutes until crisp but not brown.

Ladle the soup into oven-safe bowls, leaving a quarter inch of space at the top.

Top each bowl with two slices of toasted baguette and sprinkle generously with the cheese mixture.

Place under a high broiler for 2 to 3 minutes until melted and slightly brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens