Traditional French onion soup
Description
The soup is simple and quick to prepare. French onion soup is one of the most popular soups in restaurants. It is also one of the easiest soups to make. The recipe for French onion soup, as prepared by professional French chefs, traditionally consists of rich beef broth and sweet caramelized onions, topped with French bread and cheese. This classic dish is beloved in many countries for its contrasting flavors—the sweetness of the caramelized onions pairs perfectly with the sharp taste of the cheese, while the beef broth gives the soup a rich, hearty aroma. For a more intense flavor, it's best to prepare the soup 1–2 days in advance. Additionally, the onions can be prepared in step 1 ahead of time and stored in the refrigerator for up to 3 days. Serve the soup hot.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Lightly spray a large pot with oil. Slice the onion into pieces about 6 mm thick. Add butter, onion, and 1 teaspoon of salt to the pot. Cook in the oven, covered with a lid, for 1 hour. The onion will reduce slightly in volume. Remove the pot from the oven and stir the onion. Return the pot to the oven, covering it with the lid slightly ajar, and continue cooking until the onion becomes very soft and golden brown, for 1 1/2 to 1 3/4 hours, stirring the onion once after 1 hour.
- 2
Step 2
2. Remove the pot from the oven and place it over high heat. Cook the onions, stirring, until the liquid evaporates and the onions turn brown, 15 to 20 minutes. Reduce the heat to medium if the onions are browning too quickly. Continue cooking, stirring, until a dark crust forms on the bottom of the pot, about 6 to 8 minutes.
- 3
Step 3
3. Mix the onions with 1/4 cup of water and cook until the water evaporates, for 6 to 8 minutes. Repeat adding water 2 or 3 times until the onions turn a very dark brown color. Stir in the sherry and cook, stirring, until the sherry evaporates, about 5 minutes.
- 4
Step 4
4. Add the broths, 2 cups of water, thyme sprigs tied with kitchen twine, bay leaf, 1/2 teaspoon of salt, and mix. Bring to a boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 30 minutes. Remove the thyme and bay leaf, then season with salt and pepper.
- 5
Step 5
5. Slice the baguette into pieces. While the soup is simmering, arrange the baguette slices in a single layer on a baking sheet and bake at 200 degrees in the oven until the bread becomes crisp and golden at the edges, about 10 minutes. Fill each bowl with 1 3/4 cups of soup. Top each serving with 1 or 2 slices of baguette and sprinkle evenly with grated Gruyère cheese. Return to the oven and bake until the cheese is melted, 3 to 5 minutes. Let cool for 5 minutes before serving.