Sophisticated French Onion Soup
Submitted by MaryLC
Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.
YIELD
6 servingsPREP
20 minCOOK
5 hrsREADY
5 hrsA True Slow-Cooked French Classic
This is the proper French onion soup, the kind that takes nearly three hours and rewards every minute. The slow caramelization is what separates a real onion soup from a salty broth with floating onions. Forty minutes of patient browning takes 2½ pounds of onions from translucent to deep walnut color, building the sweet jammy backbone that no shortcut version can match.
A splash of Cognac and a full cup of dry French vermouth go in alongside good beef or veal stock. Both alcohols cook down during the 1½ hour simmer, leaving behind a layered savory complexity that pure stock can’t deliver alone.
The gratiné finish, toasted bread floated on top under thinly sliced Swiss cheese and baked until bubbling, is what makes onion soup the dish people remember. Use sturdy, country-style bread or it dissolves into the soup.
Pro Tips
- The pinch of sugar with the salt is the trick to even browning. It accelerates Maillard without making the soup sweet.
- Stir frequently during the brown stage but resist the urge to constantly babysit early on. The covered slow sweat first, then frequent stirring once the heat goes up.
- Toast the bread rounds dry in a low oven until very crisp. Soft toast turns to mush under the soup; properly dried toast holds its shape.
- Use thinly sliced cheese under and grated cheese on top. The under-layer melts into the soup; the top forms that signature golden crust.
- Make it a day ahead. The soup deepens overnight and gratinés even better.
Variations
- Stir in a bay leaf and a few sprigs of fresh thyme during the simmer.
- Use Gruyère or a mix of Gruyère and parmesan instead of Swiss for sharper flavor.
- Skip the vermouth and add 1 cup of dry red wine for a richer, deeper-bodied soup.
Ingredients
homemade (see following recipe), at least 2 cups of which should be hot, prefer veal stock if possible *
Directions
For most delicious results, you want a slow simmer for 2 ¾ to 3 hours.
SPECIAL EQUIPMENT SUGGESTED:
A food processor with slicing blade or a hand slicer is useful for the onions; a heavy- bottomed 3-quart saucepan with cover for onion cooking and simmering.
Browning the onions - 40 minutes:
Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes.
Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are dark walnut color, 25 to 30 minutes. Simmering the soup.
Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.
When well blended, bring to the simmer, adding the rest of the stock, the Cognac or brandy, and the vermouth.
Cover loosely, and simmer very slowly 1½ hours, adding a little water if the liquid reduces too much. Correct seasoning.
Ahead-of-time note:
May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.
Serving:
Serve the soup as it is, accompanying it with French bread and a bowl of grated Swiss or Parmesan cheese, or gratine it as follows.
Makes about 1½ quarts, serving 6.
VARIATION: ONION SOUP GRATINEED:
When onion soup is a main course, bake it in the oven with cheese and toasted French bread, and bring it all crusty and bubbling to the table.
A big salad, more bread and cheese, and fruit could finish the meal,; accompanied by a bottle or two of fruity white wine, like a sauvignon blanc or even a gewurztraminer.
NOTE:
Be sure you have a homemade type of bread with body here because flimsy loaves will disintegrate into a slimy mass; a recipe for your own homemade French bread also follows.
12 or more Hard-Toasted French Bread Rounds (follows, too) 1 to 2 ounces Swiss cheese, very thinly sliced Ingredients for the preceding
French Onion Soup, heated ¾ to EQUIPMENT SUGGESTED:
A lightly buttered 3- quart ovenproof casserole or baking dish about 3 inches deep - good-looking if possible.
Assembling and baking - about 30 minutes. Preheat the oven to 425F and set the rack in the lower middle level.
Line the bottom of the casserole with half the slices of toasted French bread, and spread over them the sliced cheese.
Ladle on the hot onion soup and float over them a layer of toasted bread, topping with the grated cheese.
At once set in the preheated oven and bake for 20 to 30 minutes, until the cheese has melted and browned nicely.
Serve as soon as possible, if you dally too long, the toast topping may sink into the soup.
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