Our favorite recipe for French onion soup

Step 1

Melt in a Dutch oven or another large pot 3 el. unsalted butter on the stove over medium heat. Add 1 el. Vegetable oil And 3 lbs. Vidalia onions (approx. 4 medium), halved lengthways, peeled and thinly cut into slicesAnd cook until the onions are soft and occasionally stir for about 15 minutes. Add 1 tl. Diamond crystal or ½ tl. Morton Kosher Salt, ½ tl. freshly ground black pepper, And ½ tl. granulated sugar. Further cook with occasional stirring until the onions are deep brown, almost mahogany in color and caramelized, which means that the heat is slightly reduced when the onions brown too quickly, 45 minutes to 1 hour more. (When the bottom of your pot begins to burn during the cooking process 1–2 tablespoons. Water and scratch the floor while stirring in the tanned parts.)

Do in advance: Caramelized onions can be prepared 1 week in advance. Cool in an airtight container or freeze for up to 6 months.

Step 2

Add 1½ cups of dry white wine like Sauvignon Blanc or Pinot Grigio and raise the heat to high. Cooking until almost the entire liquid has been evaporated for 8–10 minutes.

Step 3

Bind 10 branches of fresh thyme And 2 dried laurel leaves In a bundle with cord. Add 6 cups Beef bones or low -sized Satrium beef supplies bought in the store And herb bundle to the pot with onions. Bring to a boil, on a simmering and cooking, cooking uncovered until the broth is thickened and tasty, 20 to 30 minutes. Take off the stove and the remaining whisk 2 el. unsalted butter. Taste and adjust the spices with additional Kosher salt And Freshly ground black pepper.

Do in advance: Soup can be made 3 days in advance; Cool in an airtight container or freeze for up to 6 months. Heat on medium stamping.

Step 4

Position a frame in the upper third of the oven and heat up the broiler. Cut two ½ inches Baguette Slices for every portion of soup. Place baguette slices on a framed baking sheet and roast crispy and dry in the oven, but not browned, about 1 minute on each side. Grate a page of each toast with the 1 garlic zkeand put aside.

Step 5

Place Ramekins, Crocks or Ovensafe shells on a cut baking sheet, add ½ tl. Sherry, preferably Fino or ManzanillaTo the floor from everyone and the soup on the top. Top every portion of soup with two garlic toasts. Split 4 oz. (approx. 1 cup) roughly grated Gruyère cheese Under the portions, cover the roasted bread slices and some of the soups. Carefully transfer the baking sheet to the oven and fry until the cheese melted and bubbled, 4–8 minutes. (Alternatively, if you use regular soup shells: Top every garlic toast with a little cheese and for melting back to roast, for about 2 minutes more. Share sherry and soup under shells, sprinkle with the remaining cheese and add each portion with two cheese toasts.)

Photo by Travis Rainey, Food Styling by Leslie Raney Garetto

Note from the publisher: This recipe for French onion soups was first printed in February 2015. It was updated to extend the cooking time for the onions. In this way go for More of our favorite soup recipes →