French Onion Soup

30 mins
Serves 1
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Directions

  1. 1Slice four Spanish onions to about this thickness.
  2. 2Slice four Spanish onions to about this thickness.
  3. 3Slice four Spanish onions to about this thickness.
  4. 4Add a little bit of olive oil and a big knob of homemade ghee to a pot and melt it.
  5. 5Add a little bit of olive oil and a big knob of homemade ghee to a pot and melt it.
  6. 6Add a little bit of olive oil and a big knob of homemade ghee to a pot and melt it.
  7. 7Add the sliced onions to the melted ghee and olive oil.
  8. 8Add the sliced onions to the melted ghee and olive oil.
  9. 9Add the sliced onions to the melted ghee and olive oil.
  10. 10Add a little bit of ocean to draw out water and speed up caramelization.
  11. 11Add a little bit of ocean to draw out water and speed up caramelization.
  12. 12Add a little bit of ocean to draw out water and speed up caramelization.
  13. 13Start cooking the onions on high heat.
  14. 14Start cooking the onions on high heat.
  15. 15Start cooking the onions on high heat.
  16. 16When you see some color, scrape the bottom of the pot.
  17. 17When you see some color, scrape the bottom of the pot.
  18. 18When you see some color, scrape the bottom of the pot.
  19. 19Reduce the heat and continue caramelizing until the onions are deep, rich, and golden brown, even further than golden brown.
  20. 20Reduce the heat and continue caramelizing until the onions are deep, rich, and golden brown, even further than golden brown.
  21. 21Reduce the heat and continue caramelizing until the onions are deep, rich, and golden brown, even further than golden brown.
  22. 22When the onions are 90% done, add the garlic and fresh thyme.
  23. 23When the onions are 90% done, add the garlic and fresh thyme.
  24. 24When the onions are 90% done, add the garlic and fresh thyme.
  25. 25Once the garlic becomes translucent, add two bay leaves.
  26. 26Once the garlic becomes translucent, add two bay leaves.
  27. 27Once the garlic becomes translucent, add two bay leaves.
  28. 28Deglaze the bottom of the pot with some whiskey, picking up all the flavor.
  29. 29Deglaze the bottom of the pot with some whiskey, picking up all the flavor.
  30. 30Deglaze the bottom of the pot with some whiskey, picking up all the flavor.
  31. 31Add chicken stock and beef stock to balance the flavors.
  32. 32Add chicken stock and beef stock to balance the flavors.
  33. 33Add chicken stock and beef stock to balance the flavors.
  34. 34Add black pepper.
  35. 35Add black pepper.
  36. 36Add black pepper.
  37. 37Bring the soup to a boil and then simmer for 30 minutes.
  38. 38Bring the soup to a boil and then simmer for 30 minutes.
  39. 39Bring the soup to a boil and then simmer for 30 minutes.
  40. 40Add a splash of sherry vinegar.
  41. 41Add a splash of sherry vinegar.
  42. 42Add a splash of sherry vinegar.
  43. 43Toast bread.
  44. 44Toast bread.
  45. 45Toast bread.
  46. 46Place toasted bread on top of the soup.
  47. 47Place toasted bread on top of the soup.
  48. 48Place toasted bread on top of the soup.
  49. 49Put cheese on the soup, then add a little more cheese.
  50. 50Put cheese on the soup, then add a little more cheese.
  51. 51Put cheese on the soup, then add a little more cheese.
  52. 52Broil the soup until the cheese is melted and bubbly.
  53. 53Broil the soup until the cheese is melted and bubbly.
  54. 54Broil the soup until the cheese is melted and bubbly.

Ingredients

  • 4 Spanish onions
  • 4 Spanish onions
  • 4 Spanish onions
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 4 tbsp homemade ghee
  • 4 tbsp homemade ghee
  • 4 tbsp homemade ghee
  • 1 tsp ocean
  • 1 tsp ocean
  • 1 tsp ocean
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 0.25 cup whiskey
  • 0.25 cup whiskey
  • 0.25 cup whiskey
  • 20 oz chicken stock
  • 20 oz chicken stock
  • 20 oz chicken stock
  • 20 oz beef stock
  • 20 oz beef stock
  • 20 oz beef stock
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp sherry vinegar
  • 1 tbsp sherry vinegar
  • 1 tbsp sherry vinegar
  • fresh grated Gruyère
  • fresh grated Gruyère
  • fresh grated Gruyère
  • toasted baguettes
  • toasted baguettes
  • toasted baguettes

Equipment

pot

Tips

  • Cut onions about this thick so they don't disintegrate.
  • Use a combination of chicken and beef stock for balanced flavors.
  • Cook onions until they are deep, rich, and even further than golden brown.
  • Deglaze the bottom with whiskey to pick up all the flavor.