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French Onion Soup
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Ingredients
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Yield: 6 Servings
SPECIAL SUPPLIES
<i>Cheesecloth
Butcher’s twine
6 oven-safe bowls, ramekins, or crocks</i>
SACHET
2 bay leaves
12 black peppercorns
6 large sprigs of thyme
SOUP
8 pounds (about 8 large) yellow onions
4 tablespoons unsalted butter
4 tablespoons olive oil
Kosher salt
1½ teaspoons all-purpose flour
3½ quarts beef stock
Freshly ground black pepper
2 teaspoons sherry wine vinegar
CROUTONS
1 baguette, about 2½ inches in diameter
Extra-virgin olive oil
Kosher salt
FINISH
6–12 slices (⅛-inch thick) aged Comté or Emmental cheese, at least 4 inches square 1½ cups grated aged Comté or Emmental cheese
SPECIAL SUPPLIES
<i>Cheesecloth
Butcher’s twine
6 oven-safe bowls, ramekins, or crocks</i>
SACHET
2 bay leaves
12 black peppercorns
6 large sprigs of thyme
SOUP
8 pounds (about 8 large) yellow onions
4 tablespoons unsalted butter
4 tablespoons olive oil
Kosher salt
1½ teaspoons all-purpose flour
3½ quarts beef stock
Freshly ground black pepper
2 teaspoons sherry wine vinegar
CROUTONS
1 baguette, about 2½ inches in diameter
Extra-virgin olive oil
Kosher salt
FINISH
6–12 slices (⅛-inch thick) aged Comté or Emmental cheese, at least 4 inches square 1½ cups grated aged Comté or Emmental cheese
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Preparation Method
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1. Place sachet ingredients in the middle of a piece of cheesecloth.
2. Bundle the ends and tie closed with a piece of butcher’s twine.
3. In a large, heavy stockpot over medium heat, melt butter and oil. Add onions and 1 tablespoon salt, stirring through to distribute the salt.
4. Reduce heat to medium low. Cook, stirring every 5-10 minutes, for about 1 hour, or until onions have softened and released a lot of liquid. Adjust the heat between medium-low to medium as needed to keep the mixture bubbling gently while the onions cook down further.
5. Continue cooking the onions for about 3-4 hours, stirring every 15 minutes scraping browned bits off the bottom and corners of the pot, until the onions are caramelized throughout and a rich deep brown.
6. Transfer the caramelized onions to a 5-quart stockpot.
7. Constantly stirring, sift in flour and cook over medium-high heat for 2–3 minutes.
8. Add beef stock, whisking to incorporate. Add the sachet and simmer for 1 hour, or until liquid reduces to 2½ quarts.
9. Remove sachet. Season to taste with salt, pepper, and vinegar.
10. Cut baguette into 3/8 inch slices.
11. Place on a baking sheet; brush with olive oil and sprinkle lightly with salt.
12. Broil until golden brown and crisp, 1–2 minutes.
13. Place oven-safe bowls on a baking sheet. Add soup to the bowls, filling within ½ inch of the top.
14. Top each with 2 croutons; do not submerge croutons into soup.
15. Top croutons with slices of cheese, overlapping the edges of the bowls by ½ inch. Sprinkle grated cheese over the sliced cheese, filling in any thin areas.
16. Broil until cheese melts and browns.
17. Serve immediately.
2. Bundle the ends and tie closed with a piece of butcher’s twine.
3. In a large, heavy stockpot over medium heat, melt butter and oil. Add onions and 1 tablespoon salt, stirring through to distribute the salt.
4. Reduce heat to medium low. Cook, stirring every 5-10 minutes, for about 1 hour, or until onions have softened and released a lot of liquid. Adjust the heat between medium-low to medium as needed to keep the mixture bubbling gently while the onions cook down further.
5. Continue cooking the onions for about 3-4 hours, stirring every 15 minutes scraping browned bits off the bottom and corners of the pot, until the onions are caramelized throughout and a rich deep brown.
6. Transfer the caramelized onions to a 5-quart stockpot.
7. Constantly stirring, sift in flour and cook over medium-high heat for 2–3 minutes.
8. Add beef stock, whisking to incorporate. Add the sachet and simmer for 1 hour, or until liquid reduces to 2½ quarts.
9. Remove sachet. Season to taste with salt, pepper, and vinegar.
10. Cut baguette into 3/8 inch slices.
11. Place on a baking sheet; brush with olive oil and sprinkle lightly with salt.
12. Broil until golden brown and crisp, 1–2 minutes.
13. Place oven-safe bowls on a baking sheet. Add soup to the bowls, filling within ½ inch of the top.
14. Top each with 2 croutons; do not submerge croutons into soup.
15. Top croutons with slices of cheese, overlapping the edges of the bowls by ½ inch. Sprinkle grated cheese over the sliced cheese, filling in any thin areas.
16. Broil until cheese melts and browns.
17. Serve immediately.
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