FRENCHY COOKS: 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.

Peel the onions by removing the top and bottom, then slice them in half and remove the peel.

Cut one onion in half across and peel it.

Heat a cast iron skillet and place the onions face down to add char flavor.

Slice all the onions using a sharp knife to avoid crying.

Once the onions are burned on one side, remove them and turn them to the bottom side until caramelized.

Add the onions to a heavy-bottomed pot with olive oil and butter once melted.

Season the onions with salt and pepper and stir.

Add garlic and cook low and slow for about 20-25 minutes until onions are caramelized without color.

Add the two burnt onion halves to the pot and deglaze with red wine, stirring until almost dry.

Add brandy and flambe to burn off the raw alcohol, then reduce for another 2-3 minutes.

Add veal stock and bring to a simmer, covering the pot and cooking for about 2 hours.

Remove the herbs and continue cooking for another hour, adding rosemary and thyme.

Slice two to three day old bread and set aside for garnishing.

Cut slices of gruyère cheese or grate it if preferred.

Balance the soup by adding sherry wine for flavor.

Fill a bowl with the onion soup, avoiding herbs, and add two slices of bread floating on top.

Cover the bread with grated cheese, allowing it to overflow for a French brasserie look.

Broil in the oven on high for 7-10 minutes until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens