best onion soup i have ever had. no need to doctor, all the flavors are perfect. i even used "boxed" low sodium beef stock rather than home made. takes a while to make, but can be left alone for long periods. smell in kitchen is incredible.
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you'll need six sturdy ceramic bowls that may be safely placed under the broiler. This recipe is based on one in Bistro Cooking by Patricia Wells (Workman, 1989).
Credit: Andr¿ Baranowski
1 cup white wine
1⁄2 cup plus 3 tbsp. sherry
10 tbsp. butter
1 tsp. sugar
3 large yellow onions, thinly sliced
Kosher salt and black pepper, to taste
6 sprigs flat-leaf parsley
6 sprigs thyme
2 fresh bay leaves
2 qts. Beef Stock
12 1⁄2"-thick slices baguette
2 cloves garlic, smashed
6 cups grated gruyère cheese
2 cups finely grated parmigiano-reggiano
1. Heat oven to 425°. Combine wine, 1⁄2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9" × 13" casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40–45 minutes. Remove casserole from oven, cover with foil, and continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.
2. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
3. While the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5–7 minutes. Rub the slices generously with garlic and set aside. Discard any remaining garlic.
4. Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup gruyère and about 1⁄3 cup parmigiano. Broil until cheeses are browned and bubbly, 3–5 minutes. Serve immediately.
SERVES 6
Ratings & Reviews (7)
This is the first recipe I've come across that calls for braising onions in the oven instead of caramelizing it for hours on a stovetop. This recipe is relatively low maintenance for a French Onion Soup recipe. The taste and smells are complex and comforting. Definitely try this recipe!
excellent. Good as is, though I used less cheese and everyone commented...oh, it's really great. Not so much cheese as usual. I think I will add some nutmeg next time. A clove? while reducing the beef broth. Quality of beef broth really matters.
Braising is by definition done on top of the stove not in the oven. Ditto caramelising onions. Also is a HUGE amount of butter for 3 onions as well a very large amount of cheese ....
AZCook, I don't know where you get your definition. Harold McGee in ON FOOD AND COOKING states that the original French braiser was a closed pot put upon coals with coals placed on top. None of the cookbooks I have read (and plenty) says that braising is purely a stovetop method.
AZCook, I think you should braise your ego so it cooks down a little. Comments like yours are so unwarranted and not in the least helpful or informative.
Back to the recipe...my husband and I both loved this! Word of caution, be sure to cover the onions in time for the last period of cooking. I got distracted and burnt the ones around the pan's perimeter because I didn't seal in the moisture in time.
French Onion Soup
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