French Onion Soup
“Deeply caramelized onion soup in rich beef broth, topped with a crusty bread crouton and melted Gruyere cheese.”
Onion
Butter
White Wine
Bread
Cheese
ThymeWhere it comes from
French onion soup has its roots in the humble kitchens of France, tracing back to Roman times. This deeply comforting dish showcases caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese, embodying the essence of French bistro cuisine. Interestingly, it was once considered food for the poor, but it has since become a beloved classic served in restaurants worldwide.
On the Palate
How it's made
4 steps · Show ↓60 min active
How it's made
4 steps · Show ↓- 130 min
Peel and thinly slice the onions. Melt butter in a large pot over medium heat until it foams. Add the onions and cook, stirring often, until they turn a deep golden brown and caramelized, about 30 minutes. The onions should be very soft and sweet-smelling.
Watch outWatch the onions closely to prevent burning; they should caramelize to a deep golden brown, not dark brown or black.
- 25 min
Pour in the white wine and scrape up any brown bits from the bottom of the pot. Let it simmer until the wine reduces by half, intensifying the aroma.
- 320 min
Add the beef stock to the pot, along with fresh thyme. Bring the soup to a gentle simmer, allowing the flavors to meld together and the broth to reduce slightly.
- 45 min
Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a slice of bread and a generous amount of cheese. Place under the broiler until the cheese is bubbly and golden brown.
Watch outKeep an eye on the broiler; cheese can go from perfect to burnt quickly.
