Easy Homemade French Onion Soup

45 mins
Serves 4
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Directions

  1. 1Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
  2. 2Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
  3. 3Add 3 tablespoons of unsalted butter plus 1 tablespoon of extra virgin olive oil in a six-to-eight quart pot over medium heat.
  4. 4Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
  5. 5Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
  6. 6Once butter begins to bubble, add your onions. Season with salt and stir to coat the onions in butter and disperse the salt.
  7. 7To 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.
  8. 8To 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.
  9. 9To 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.
  10. 10If onions start to stick, add a tiny splash of water to loosen.
  11. 11If onions start to stick, add a tiny splash of water to loosen.
  12. 12If onions start to stick, add a tiny splash of water to loosen.
  13. 13Once the onions reach a dark brown color, they are done.
  14. 14Once the onions reach a dark brown color, they are done.
  15. 15Once the onions reach a dark brown color, they are done.
  16. 16In 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).
  17. 17In 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).
  18. 18In 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).
  19. 19Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
  20. 20Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
  21. 21Add 1 and 1/4 cups of white wine, bring to a boil over high heat, and reduce by about 70% (3–5 minutes).
  22. 22Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
  23. 23Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
  24. 24Add 1 and 1/2 quarts of beef stock, season lightly with salt, and bring it up to a simmer.
  25. 25Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
  26. 26Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
  27. 27Drop in a bundle of thyme that’s been tied tightly together and simmer for 20–30 minutes or until slightly reduced and slightly thickened.
  28. 28Optionally, 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.
  29. 29Optionally, 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.
  30. 30Optionally, 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.
  31. 31Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
  32. 32Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
  33. 33Grate about 3 ounces each of Gruyere and Gouda cheese and toss together.
  34. 34Brush 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).
  35. 35Brush 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).
  36. 36Brush 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).
  37. 37Ladle 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!
  38. 38Ladle 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!
  39. 39Ladle 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
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 5 sweet onions
  • 5 sweet onions
  • 5 sweet onions
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tablespoons good bourbon
  • 2 tablespoons good bourbon
  • 2 tablespoons good bourbon
  • 1.25 cups white wine
  • 1.25 cups white wine
  • 1.25 cups white wine
  • 1.5 quarts beef stock
  • 1.5 quarts beef stock
  • 1.5 quarts beef stock
  • 1 bundle thyme
  • 1 bundle thyme
  • 1 bundle thyme
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 3 ounces gruyere
  • 3 ounces gruyere
  • 3 ounces gruyere
  • 3 ounces gouda
  • 3 ounces gouda
  • 3 ounces gouda
  • 1 baguette bread
  • 1 baguette bread
  • 1 baguette bread

Equipment

potspoonknifebox graterbaking sheetbroiler