Name: French Onion Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Ingredients: 1/2 cup salted butter; 4 count yellow onions 4 large or 6 medium (3 to 3 1/2 lbs), thinly sliced; 1 cup White Wine; 1 1/2 tsp Worcestershire Sauce; 2 clove Garlic chopped; 1 tsp Kosher salt; 1/2 tsp Black Pepper; 6 slice french bread or baguette thick slices; 6 oz Gruyere Cheese grated

Cooking Instructions

1
Preheat the oven
Preheat the oven to 400°F so it is ready to help caramelize the onions after they start on the stovetop.
Tip: Make sure your soup pot or Dutch oven is oven safe before you begin.
Cleanup: Clear the oven racks of any stray pans so the soup pot can sit flat in the center of the oven.
2
Start cooking the onions
In a large heavy soup pot or Dutch oven, melt the butter over medium low heat. Add the sliced onions and cook, covered, for 20 minutes, stirring occasionally so they begin to soften.
Tip: Slice the onions as evenly as possible so they cook at the same rate and caramelize more evenly.
Cleanup: Use a damp towel to wipe any onion pieces off the counter so they do not dry and stick.
3
Caramelize the onions in the oven
Remove the lid and place it back on the pot slightly ajar. Transfer the soup pot to the oven and cook for 1 hour, stirring once halfway through so the onions do not stick or burn.
Tip: Leave a small gap under the lid so steam can escape, which helps the onions brown rather than steam.
Cleanup: Use oven mitts when stirring the onions in the oven, and set the hot lid on a trivet to protect your counter.
4
Finish caramelizing and build the broth
Carefully remove the pot from the oven and place it back on the stovetop over medium heat. If the onions are not yet golden brown, cook them for another 5 to 10 minutes, stirring frequently and scraping up any browned bits. Turn off the heat and pour in the wine. Turn the heat back to medium and cook for about 5 minutes so the wine reduces. Add the chicken broth, beef broth, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low and let the soup simmer gently for 30 to 45 minutes.
Tip: Scrape the bottom and sides of the pot as you stir to dissolve all the browned bits into the broth for maximum flavor.
Cleanup: If any broth spills while stirring, wipe it up right away to keep the stovetop clean and prevent burnt spots.
5
Toast the bread
Preheat the broiler to low. Butter one side of each slice of French bread or baguette. Place the bread on a baking sheet and broil for 1 to 2 minutes until the tops are browned and crispy.
Tip: Watch the bread closely under the broiler since it can go from golden to burned very quickly.
Cleanup: Shake any loose crumbs off the baking sheet into the trash before washing to avoid clogging the sink.
6
Assemble and broil the soup
When the soup is ready, ladle it into oven proof bowls or ramekins set on a sheet tray. Place one slice of toasted bread on top of each serving. Sprinkle generously with the grated gruyere cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbly. Serve immediately.
Tip: Set the bowls on a rimmed baking sheet so they are easier to move in and out of the oven safely.
Cleanup: Allow the bowls and sheet tray to cool slightly before handling and soaking them in warm water to loosen any baked on cheese.

French Onion Soup

Ingredients

Cooking Instructions

Preheat the oven

Start cooking the onions

Caramelize the onions in the oven

Finish caramelizing and build the broth

Toast the bread

Assemble and broil the soup

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