French Onion Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Most of the cooking time goes into onions stirred over low heat for forty minutes or more, until deep brown.
Read more
Once beef stock is added and simmered, the soup is ladled into ovenproof bowls, topped with baguette and Gruyere, and set under the grill, and a spoon breaking the cheese brings up broth-soaked bread and sweet onion with it. Emmental melts just as well if there is no Gruyere.
Ingredients
Instructions
- 1
Slice the 400 g onions as thinly and evenly as possible so they cook at the same pace.
Melt 2 tablespoons of butter in a heavy pot over medium-low heat, letting it foam without browning.
- 2
Add the onions and mix in a small pinch of the measured salt first.
Stir often for the first 10 minutes so the onions release moisture, soften evenly, and do not catch on the bottom.
- 3
Keep the heat low and cook the onions slowly for at least 40 minutes.
They should shrink, turn glossy, and become deep brown; if dark spots appear before the whole batch browns, lower the heat.
- 4
Pour in 600 ml beef stock and add 0.5 teaspoon thyme, scraping the browned onion layer from the bottom into the broth.
Simmer gently for 10 minutes so the stock takes on the onion flavor.
- 5
Season with the remaining salt and 0.5 teaspoon black pepper, tasting before adding all the salt because the cheese will add salinity. Ladle the hot soup into oven-safe bowls, leaving room for bread and cheese.
- 6
Place the 4 baguette slices over the bowls and cover them with 90 g grated Gruyere.
Broil until the cheese melts, bubbles, and forms golden spots, then serve while the bread is soaked but still holding shape.
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