How to make 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 onions in half, remove the tops and roots, and slice them into thin pieces using a knife or a Japanese mandolin.

Heat a heavy-bottomed pan and add a splash of oil and a couple of cubes of butter until the butter is foaming.

Add the sliced onions to the pan and season with a pinch of black pepper.

Cook the onions slowly, stirring occasionally, until they caramelize and reduce in volume, taking care not to burn them.

While the onions are caramelizing, prepare the croutons by slicing a day-old French baguette into thick pieces, drizzling with olive oil, and seasoning with salt and pepper.

Place the croutons in a 200-degree Celsius oven for about 5 to 6 minutes until golden brown and crunchy.

Once the onions are deep golden brown, add a glass of white wine to the pan and reduce it until the alcohol evaporates and the flavors concentrate.

Add half beef stock and half chicken stock to the pan and let it simmer, reducing until the flavors meld together.

Ladle the soup into an oven-safe bowl, top with grated gruyère cheese, and place a crouton on top.

Add more cheese on top of the crouton and a final grating of parmesan cheese.

Place the bowl under a preheated grill for about 4 to 5 minutes until the cheese is melted and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens