French Onion Soup

285 mins
Serves 1
tiktok.com

Directions

  1. 1For the beef stock, preheat oven to 400°F.
  2. 2For the beef stock, preheat oven to 400°F.
  3. 3For the beef stock, preheat oven to 400°F.
  4. 4Lightly coat all of your beef bones with tomato paste on all sides.
  5. 5Lightly coat all of your beef bones with tomato paste on all sides.
  6. 6Lightly coat all of your beef bones with tomato paste on all sides.
  7. 7Add the coated beef bones to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized.
  8. 8Add the coated beef bones to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized.
  9. 9Add the coated beef bones to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized.
  10. 10Add your bones to a large pot or pressure cooker along with all of your other ingredients (yellow onion, carrots, celery, thyme, parsley, black peppercorns, bay leaves, water).
  11. 11Add your bones to a large pot or pressure cooker along with all of your other ingredients (yellow onion, carrots, celery, thyme, parsley, black peppercorns, bay leaves, water).
  12. 12Add your bones to a large pot or pressure cooker along with all of your other ingredients (yellow onion, carrots, celery, thyme, parsley, black peppercorns, bay leaves, water).
  13. 13Pressure cook for 1 ½ hours.
  14. 14Pressure cook for 1 ½ hours.
  15. 15Pressure cook for 1 ½ hours.
  16. 16If using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours.
  17. 17If using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours.
  18. 18If using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours.
  19. 19Strain your stock.
  20. 20Strain your stock.
  21. 21Strain your stock.
  22. 22For the soup, set a large pot over medium heat.
  23. 23For the soup, set a large pot over medium heat.
  24. 24For the soup, set a large pot over medium heat.
  25. 25Once hot add the butter and olive oil.
  26. 26Once hot add the butter and olive oil.
  27. 27Once hot add the butter and olive oil.
  28. 28Once the butter is melted add the thinly sliced yellow onions.
  29. 29Once the butter is melted add the thinly sliced yellow onions.
  30. 30Once the butter is melted add the thinly sliced yellow onions.
  31. 31Season generously with salt and mix to coat the onions with fat.
  32. 32Season generously with salt and mix to coat the onions with fat.
  33. 33Season generously with salt and mix to coat the onions with fat.
  34. 34Cover with a lid and cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in.
  35. 35Cover with a lid and cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in.
  36. 36Cover with a lid and cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in.
  37. 37If your onions start to burn add a splash of water and scrape the bottom to deglaze.
  38. 38If your onions start to burn add a splash of water and scrape the bottom to deglaze.
  39. 39If your onions start to burn add a splash of water and scrape the bottom to deglaze.
  40. 40Once your onions are fully caramelized and deep brown add the flour.
  41. 41Once your onions are fully caramelized and deep brown add the flour.
  42. 42Once your onions are fully caramelized and deep brown add the flour.
  43. 43Cook for 2-3 minutes until the raw flour has cooked out.
  44. 44Cook for 2-3 minutes until the raw flour has cooked out.
  45. 45Cook for 2-3 minutes until the raw flour has cooked out.
  46. 46Next, add the white wine and cognac.
  47. 47Next, add the white wine and cognac.
  48. 48Next, add the white wine and cognac.
  49. 49Reduce for 4-6 minutes until most of the liquid is gone.
  50. 50Reduce for 4-6 minutes until most of the liquid is gone.
  51. 51Reduce for 4-6 minutes until most of the liquid is gone.
  52. 52Then add the beef stock along with beef bullion and worcestershire sauce.
  53. 53Then add the beef stock along with beef bullion and worcestershire sauce.
  54. 54Then add the beef stock along with beef bullion and worcestershire sauce.
  55. 55Tie your herbs (rosemary sprigs, thyme) and bay leaves with butchers twine and add that to the pot.
  56. 56Tie your herbs (rosemary sprigs, thyme) and bay leaves with butchers twine and add that to the pot.
  57. 57Tie your herbs (rosemary sprigs, thyme) and bay leaves with butchers twine and add that to the pot.
  58. 58Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis.
  59. 59Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis.
  60. 60Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis.
  61. 61Preheat the oven to 375°F for the crostinis.
  62. 62Preheat the oven to 375°F for the crostinis.
  63. 63Preheat the oven to 375°F for the crostinis.
  64. 64In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper.
  65. 65In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper.
  66. 66In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper.
  67. 67Mix to evenly coat the bread with the butter.
  68. 68Mix to evenly coat the bread with the butter.
  69. 69Mix to evenly coat the bread with the butter.
  70. 70Lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp.
  71. 71Lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp.
  72. 72Lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp.
  73. 73Season your soup to taste with salt & pepper.
  74. 74Season your soup to taste with salt & pepper.
  75. 75Season your soup to taste with salt & pepper.
  76. 76In a bowl mix gruyere and parmesan.
  77. 77In a bowl mix gruyere and parmesan.
  78. 78In a bowl mix gruyere and parmesan.
  79. 79Add your soup into oven safe bowls.
  80. 80Add your soup into oven safe bowls.
  81. 81Add your soup into oven safe bowls.
  82. 82Add a generous amount of cheese, two of your crostinis then more cheese on top of the soup.
  83. 83Add a generous amount of cheese, two of your crostinis then more cheese on top of the soup.
  84. 84Add a generous amount of cheese, two of your crostinis then more cheese on top of the soup.
  85. 85Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden.
  86. 86Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden.
  87. 87Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden.
  88. 88Remove from the oven and let cool for 5 minutes.
  89. 89Remove from the oven and let cool for 5 minutes.
  90. 90Remove from the oven and let cool for 5 minutes.
  91. 91Enjoy!
  92. 92Enjoy!
  93. 93Enjoy!

Ingredients

  • 4 lbs beef bone
  • 4 lbs beef bone
  • 4 lbs beef bone
  • 0.25 tomato paste
  • 0.25 tomato paste
  • 0.25 tomato paste
  • 1 yellow onion, cut into large pieces
  • 1 yellow onion, cut into large pieces
  • 1 yellow onion, cut into large pieces
  • 3 carrots, cut into large pieces
  • 3 carrots, cut into large pieces
  • 3 carrots, cut into large pieces
  • 3 ribs of celery, cut into large pieces
  • 3 ribs of celery, cut into large pieces
  • 3 ribs of celery, cut into large pieces
  • 1 small bunch of thyme
  • 1 small bunch of thyme
  • 1 small bunch of thyme
  • 1 small bunch fresh parsley
  • 1 small bunch fresh parsley
  • 1 small bunch fresh parsley
  • 1 Tbsp black peppercorns
  • 1 Tbsp black peppercorns
  • 1 Tbsp black peppercorns
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 5 medium yellow onions, thinly sliced
  • 5 medium yellow onions, thinly sliced
  • 5 medium yellow onions, thinly sliced
  • 6 Tbsp unsalted butter
  • 6 Tbsp unsalted butter
  • 6 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • 4 Tbsp olive oil
  • 4 Tbsp olive oil
  • 2 Tbsp all purpose flour
  • 2 Tbsp all purpose flour
  • 2 Tbsp all purpose flour
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 0.33 cognac
  • 0.33 cognac
  • 0.33 cognac
  • 8 cups homemade beef stock
  • 8 cups homemade beef stock
  • 8 cups homemade beef stock
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 1 Small bunch of thyme
  • 1 Small bunch of thyme
  • 1 Small bunch of thyme
  • 1 Tbsp beef bullion
  • 1 Tbsp beef bullion
  • 1 Tbsp beef bullion
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp worcestershire sauce
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 12 slices of a baguette, ½ inch thick
  • 12 slices of a baguette, ½ inch thick
  • 12 slices of a baguette, ½ inch thick
  • 3 Tbsp salted butter, melted
  • 3 Tbsp salted butter, melted
  • 3 Tbsp salted butter, melted
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh thyme leaves, finely chopped
  • 12 oz gruyere cheese, grated
  • 12 oz gruyere cheese, grated
  • 12 oz gruyere cheese, grated
  • 0.5 cup parmesan, grated
  • 0.5 cup parmesan, grated
  • 0.5 cup parmesan, grated
  • 2 Tbsp chives, thinly sliced
  • 2 Tbsp chives, thinly sliced
  • 2 Tbsp chives, thinly sliced

Equipment

ovenlarge sheet panlarge potpressure cookerlidbutchers twinesheet trayoven safe bowls

Tips

  • To deglaze onions if they start to burn, add a splash of water and scrape the bottom.
  • Tie herbs and bay leaves with butchers twine for easy removal.
  • Let the broiled soup cool for 5 minutes before serving.