Easy Homemade French Onion Soup

Name: Easy Homemade French Onion Soup
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 5 sweet onions; 1 pinch salt; 2 tablespoons good bourbon; 1.25 cups white wine; 1.5 quarts beef stock; 1 bundle thyme; 2 tablespoons unsalted butter; 1 pinch salt; 1 pinch pepper; 3 ounces gruyere; 3 ounces gouda; 1 baguette bread

45m

Serves 4

youtube.com

Easy Homemade French Onion Soup

youtube.com

45m

Serves 4

Directions

1Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
2Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
3To caramelize, simply cook on medium heat, stirring gently but frequently. This will take about 45 minutes and you will have to fluctuate the heat between medium and low.
4If onions start to stick, add a tiny splash of water to loosen.
5Once the onions reach a dark brown color, they are done.
6In the same pot, deglaze with 2 tablespoons of good bourbon. Let that boil and reduce until there’s barely any bourbon left (about 2 minutes).
7Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
8Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
9Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
10Optionally, finish with 3 tablespoons of dry sherry, let simmer to cook off alcohol (1–2 minutes), remove from heat and stir in 2 tablespoons of unsalted butter until fully melted and emulsified, and season to taste with salt and pepper.
11Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
12Brush half-inch slices of baguette bread with olive oil and place in an oven set to 425°F or 218°C until crisp but not brown (about 5–7 minutes).
13Ladle your soup into oven-safe bowls, leaving at least a quarter-inch of space at the top, top it with two slices of your toasted baguette, sprinkle generously with cheese, and place under a high broiler for 2–3 minutes or until melted and slightly browned. Serve and enjoy!

Ingredients

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
5 sweet onions
1 pinch salt
2 tablespoons good bourbon
1.25 cups white wine
1.5 quarts beef stock
1 bundle thyme
2 tablespoons unsalted butter
1 pinch salt
1 pinch pepper
3 ounces gruyere
3 ounces gouda
1 baguette bread

Equipment

potspoonknifebox graterbaking sheetbroiler

Easy Homemade French Onion Soup

45m

Serves 4

youtube.com

Easy Homemade French Onion Soup

youtube.com

45m

Serves 4

Directions

1Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
2Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
3To caramelize, simply cook on medium heat, stirring gently but frequently. This will take about 45 minutes and you will have to fluctuate the heat between medium and low.
4If onions start to stick, add a tiny splash of water to loosen.
5Once the onions reach a dark brown color, they are done.
6In the same pot, deglaze with 2 tablespoons of good bourbon. Let that boil and reduce until there’s barely any bourbon left (about 2 minutes).
7Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
8Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
9Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
10Optionally, finish with 3 tablespoons of dry sherry, let simmer to cook off alcohol (1–2 minutes), remove from heat and stir in 2 tablespoons of unsalted butter until fully melted and emulsified, and season to taste with salt and pepper.
11Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
12Brush half-inch slices of baguette bread with olive oil and place in an oven set to 425°F or 218°C until crisp but not brown (about 5–7 minutes).
13Ladle your soup into oven-safe bowls, leaving at least a quarter-inch of space at the top, top it with two slices of your toasted baguette, sprinkle generously with cheese, and place under a high broiler for 2–3 minutes or until melted and slightly browned. Serve and enjoy!