French Onion Soup
French
French onion soup is worth making on a day when you can check the stove between other tasks. The onions spend most of their time softening before they begin to brown. That slow first stage makes it possible to cook a big pile evenly without burning the pieces touching the pot.
The toast and broth work best when finished separately. Toast the baguette until the edges are firm enough to hold cheese, then set it on the soup just before eating.
- Servings (recipe yield)
- 5 servings
- Prep time
- 30 min
- Cook time
- 3 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 6-7 Onions, cut into quarter moons
- 1 stick of butter
- 1/2 cup Olive oil
- Salt, to taste
- 1 Baguette Loaf, sliced
- 1 Can Chicken Broth
- 3 Garlic cloves, finely chopped
- 1/4 cup brown sugar
- Balsamic vinegar, to taste
- Worcestershire Sauce, to taste
- Soy Sauce, to taste
- 64oz Beef Broth
- 2-3 Bay Leaves
- Melty cheese, preferably guereye or swiss
Instructions
- Slice the onions into quarter moons. Cook them with the butter, olive oil and a little salt in a covered Dutch oven over medium-low heat. Stir occasionally until the onions are very soft and reduced, about 2 hours.
- Drain the softened onions and reserve the liquid. Brush the baguette slices with some of the reserved liquid. Return the onions to the uncovered pot over medium-high heat.
- Cook until the onions deepen in color, scraping the browned bits with small additions of chicken broth. Add the garlic and brown sugar, followed by small splashes of balsamic vinegar, Worcestershire and soy sauce. Allow the pot to reduce between additions.
- Add the beef broth and bay leaves and bring to a simmer. Taste, adjust the seasoning and remove the bay leaves.
- Toast the baguette at 400°F (200°C). Top with cheese and broil briefly until melted. Float a toast in each bowl just before serving.
Source: Public Domain Recipes · joe-powerhouse · Recipe source · Public-domain source license