French Onion Soup

Ingredients

• 4 large onions (thinly sliced into wedges)
• 200 g gruyere cheese (grated)
• 70 g unsalted butter (divided (40g for caramelizing, 30g for finishing))
• 45 ml olive oil (plus a bit extra for the bread)
• 30 ml whiskey
• 300 ml dry white wine (Chardonnay or Sauvignon Blanc)
• 900 ml beef stock (chicken stock can be used)
• 1 tbsp flour
• baguette (sliced)
• thyme (fresh, tied)
• bay leaf (dried or fresh leaves)
• salt and pepper (to taste)
• garlic (for the bread)

Steps

1. 1

   Slice the 4 large onions into thin wedges.

2. 2

   In a large pot, add 40g of butter and the olive oil. Heat over medium heat until the butter melts and starts to bubble.

3. 3

   Add the onions to the pot along with a pinch of salt to help them soften.

4. 4

   Caramelize the onions over medium-low heat for approximately 1.5 hours. Stir frequently, alternating the temperature between medium and low heat to prevent burning. A brown crust will form on the bottom of the pot; make sure to scrape it off and mix it with the onions until they have a deep brown color.

5. 5

   Just before finishing the caramelization process, add 1 tbsp of flour and cook for a few minutes to remove the raw flour taste.

6. 6

   Pour in the 30 ml of whiskey, stir, and wait 2 minutes for the alcohol to evaporate slightly.

7. 7

   Add the 300 ml of white wine. Increase the heat to a boil, then lower it again and let the liquid reduce by approximately 70%.

8. 8

   Stir in the 900 ml of stock, the tied thyme bundle, and the bay leaves. Simmer for an additional 30 minutes.

9. 9

   Remove the herbs, add the remaining 30g of butter, mix well, and adjust the seasoning with salt and pepper to taste.

10. 10

    While the soup finishes cooking, slice the baguette. Brush with olive oil and season with salt, pepper, and a bit of garlic.

11. 11

    Place the bread in a preheated oven at 200ºC for about 7 minutes, until toasted but not too brown.

12. 12

    Serve the soup in oven-safe bowls. Place two slices of toasted bread on top of the soup and cover generously with the grated Gruyère cheese.

13. 13

    Place the bowls in the oven under the broiler at maximum temperature for 10-15 minutes, or until the cheese is bubbling and golden brown.

Notes

The key to this soup is patience during the onion caramelization; the deep brown color provides the characteristic deep flavor. Chicken stock can be used if beef stock is not available.

Nutrition per serving

• soup
• appetizer
• french cuisine
• onion
• gratin
• winter
• classic