French Onion Soup

Ingredients

• 5 large yellow onions (Use 4–6; peeled, halved, and sliced about ¼ inch thick from pole to pole. Five is an estimate within the stated range.)
• 4 tbsp butter (Plus another tablespoon added while adjusting the soup; additional butter to finish is also mentioned without a quantity.)
• 2 tbsp all-purpose flour
• 5 cups beef broth (Use 4–6 cups; five is an estimate within the stated range.)
• Worcestershire sauce (To taste; the author adds more during final seasoning.)
• fresh thyme (Add to the broth; remove the stems before serving.)
• fresh rosemary (Optional; remove the stems before serving.)
• bay leaf (Optional; remove before serving.)
• salt (A little for caramelizing, then more to taste; season gradually because the bouillon is salty.)
• black pepper (Freshly cracked; add to the broth and adjust to taste.)
• garlic powder (To taste.)
• 2 tbsp beef Better Than Bouillon (At least 2 tbsp of concentrated paste, not additional beef broth; adjust to taste.)
• fresh lemon juice (A squeeze, to taste.)
• baguette or crusty French bread (Slice into thick rounds and toast until golden; amount not specified.)
• Gruyère cheese (Shredded; use in a 50/50 blend with mozzarella if desired, or use all mozzarella. Quantity not specified.)
• mozzarella cheese (Shredded; use in a 50/50 blend with Gruyère if desired, or use 100% mozzarella. Quantity not specified.)
• water (A splash if the bottom of the pot starts getting too dark; scrape up the browned flavor.)

Steps

1. 1

   Peel and halve the onions, then slice them about ¼ inch thick from pole to pole, with the grain, so they hold their shape as they cook.

2. 2

   Melt 4 tablespoons of butter in a Dutch oven over medium to medium-low heat. Add the sliced onions and a little salt.

3. 3

   Cook the onions slowly, stirring occasionally, for about 45–60 minutes, until deeply golden and caramelized. If the bottom begins to get too dark, add a splash of water and scrape up the browned bits.

4. 4

   Sprinkle the flour over the onions and stir to coat. Cook for about 1 minute.

5. 5

   Slowly pour in the beef broth, stirring well. Add Worcestershire sauce, fresh thyme, optional rosemary and bay leaf, black pepper, and garlic powder.

6. 6

   Simmer gently for 20–30 minutes so the flavors come together.

7. 7

   While the soup simmers, slice the baguette into thick rounds and toast until golden and sturdy enough to support the cheese.

8. 8

   Remove the herb stems and bay leaf from the soup. Taste it and adjust gradually with more Worcestershire sauce, another tablespoon of butter, at least 2 tablespoons of beef Better Than Bouillon paste, more salt, and a squeeze of fresh lemon juice. Taste as you go, keeping in mind that the bouillon is salty.

9. 9

   Ladle the soup into oven-safe bowls. Top each bowl with toasted bread, then pile on the shredded cheese.

10. 10

    Broil for a few minutes, watching closely, until the cheese is bubbly, golden, and browned.

Notes

The audio transcript also mentions a big splash of dry white wine during cooking, but the written recipe does not include it in its ingredient list or instructions; it is listed only as an optional flavor idea, so it is not included as a required ingredient. The written recipe does not specify exact amounts for the bread, cheese, herbs, or most seasonings.

Nutrition per serving

• soup
• main
• comfort food
• vegetarian option not specified
• stovetop
• broiled
• fall
• cheesy