French Onion Soup

80 mins
Serves 1
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Directions

  1. 1Preheat oven to 200°C (392°F).
  2. 2Preheat oven to 200°C (392°F).
  3. 3Preheat oven to 200°C (392°F).
  4. 4Peel and thinly slice about 2 kg of onions (brown, red, shallots, or a mix).
  5. 5Peel and thinly slice about 2 kg of onions (brown, red, shallots, or a mix).
  6. 6Peel and thinly slice about 2 kg of onions (brown, red, shallots, or a mix).
  7. 7Add 2 tbsp of beef fat to a pan on medium-low heat. Melt, add onions, salt, and pepper.
  8. 8Add 2 tbsp of beef fat to a pan on medium-low heat. Melt, add onions, salt, and pepper.
  9. 9Add 2 tbsp of beef fat to a pan on medium-low heat. Melt, add onions, salt, and pepper.
  10. 10Simmer with lid on for 20 minutes.
  11. 11Simmer with lid on for 20 minutes.
  12. 12Simmer with lid on for 20 minutes.
  13. 13Increase heat to medium and cook until onions caramelize and turn golden (about 1 hour).
  14. 14Increase heat to medium and cook until onions caramelize and turn golden (about 1 hour).
  15. 15Increase heat to medium and cook until onions caramelize and turn golden (about 1 hour).
  16. 16Add 4 minced garlic cloves and cook for 2 minutes.
  17. 17Add 4 minced garlic cloves and cook for 2 minutes.
  18. 18Add 4 minced garlic cloves and cook for 2 minutes.
  19. 19Deglaze with 2 shots of whiskey and 150ml of dry white wine, scraping the bottom of the pan.
  20. 20Deglaze with 2 shots of whiskey and 150ml of dry white wine, scraping the bottom of the pan.
  21. 21Deglaze with 2 shots of whiskey and 150ml of dry white wine, scraping the bottom of the pan.
  22. 22Add 900ml of beef stock and simmer gently for 20-30 minutes.
  23. 23Add 900ml of beef stock and simmer gently for 20-30 minutes.
  24. 24Add 900ml of beef stock and simmer gently for 20-30 minutes.
  25. 25Slice a crusty baguette, brush with beef fat, and grill until toasted.
  26. 26Slice a crusty baguette, brush with beef fat, and grill until toasted.
  27. 27Slice a crusty baguette, brush with beef fat, and grill until toasted.
  28. 28Add soup to bowls, top with grated Gruyère, croutons, and more Gruyère.
  29. 29Add soup to bowls, top with grated Gruyère, croutons, and more Gruyère.
  30. 30Add soup to bowls, top with grated Gruyère, croutons, and more Gruyère.
  31. 31Broil until cheese is melted and browned, then top with chives.
  32. 32Broil until cheese is melted and browned, then top with chives.
  33. 33Broil until cheese is melted and browned, then top with chives.
  34. 34Let cool slightly before serving.
  35. 35Let cool slightly before serving.
  36. 36Let cool slightly before serving.

Ingredients

  • 2 kg onions
  • 2 kg onions
  • 2 kg onions
  • 2 tbsp beef fat
  • 2 tbsp beef fat
  • 2 tbsp beef fat
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 shots whiskey
  • 2 shots whiskey
  • 2 shots whiskey
  • 150 ml dry white wine
  • 150 ml dry white wine
  • 150 ml dry white wine
  • 900 ml beef stock
  • 900 ml beef stock
  • 900 ml beef stock
  • 1 crusty baguette
  • 1 crusty baguette
  • 1 crusty baguette
  • 1 Gruyère cheese
  • 1 Gruyère cheese
  • 1 Gruyère cheese
  • 1 chives
  • 1 chives
  • 1 chives

Equipment

ovenbaking sheetlarge potwooden spoonknifegraterbowl
French Onion Soup | Clip Recipe