How To Make French Onion Soup with Porcini Stock By Rachael

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.

Reconstitute dry porcini mushrooms in a couple of quarts of stock until tender.

Add a big spoonful of demi-glace and cook until mushrooms are tender.

Blend the mixture in a high power blender or food processor until thick and rich.

In a large soup pot, heat a combination of olive oil and a whole stick of butter.

Slice the onions, leaving the root end attached, and add to the pot.

Season onions with ground thyme and white pepper, and add fresh bay leaves.

Cook onions low and slow until caramelized.

Add dry sherry to lift the drippings from the bottom of the pan.

Pour in a cup of white wine and let it cook down.

Prepare croutons by cutting day old baguette on a bias, buttering both sides, and toasting in a skillet.

Rub toasted bread with cut garlic to make garlic toast.

Fill oven-safe bowls with the soup base, leaving room for the croutons.

Add toasted baguette croutons and mound Gruyere cheese on top, adding Parmigiano-Reggiano as well.

Broil until cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens