French Onion Soup- Jarlsberg
Submitted by giggles
French onion soup with caramelized Spanish onions, white wine, and beef broth, finished with a Jarlsberg, Swiss, and Parmesan crust under the broiler. Classic bistro soup, made at home.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minClassic French onion soup lives or dies on the caramelization. This version pulls a clever trick: a tablespoon of fructose (or regular sugar) goes in with the onions to push them into deep caramel territory faster than time alone would manage. Skip it and the onions just go pale and sweet, not the deep amber you want.
Spanish or Vidalia onions are the right pick because they hold their structure and have enough natural sugar to support the caramelization without going bitter. Slice them thin and even so they cook at the same rate.
The roux step is what separates good French onion soup from watery imitations. A tablespoon of flour cooked into the buttery onions for three minutes adds just enough body so the broth coats the bread instead of drowning it.
The three-cheese crown is the showpiece. Jarlsberg brings a sweet nuttiness, Swiss adds stretch, Parmesan adds the salty edge. Let the cheese drape over the rim of the crock, that crispy brown overhang is the best bite in the bowl.
Chef Tips
- Use truly dried bread, not fresh toast. Day-old bread holds up under the soup and cheese; fresh bread turns to mush.
- Don’t rush the caramelization. Lid on first to sweat them, then lid off and high heat to color, expect 30-40 minutes total even with the sugar boost.
- A splash of dry sherry or cognac added with the wine deepens the flavor considerably.
- Use broiler-safe ceramic crocks. Glass bowls and broilers don’t mix.
Variations
- Swap the white zinfandel for dry vermouth or a dry white like Sauvignon Blanc for a more traditional flavor.
- Add a sprig of fresh thyme to the simmering broth.
- Use Gruyère instead of Jarlsberg for a sharper, more traditional French version.
Ingredients
Directions
In a large, heavy dutch oven melt the light butter slowly.
When melted, add the sliced onions, and fructose (normal table sugar may be used if desired.)
Cover, and cook - stirring often - until the onions are tender but colorless.
Take the top off the pan, turn the heat up to high - then cook the onions until the sugar caramalizes on them turning them a golden caramel color.
Stir in the flour and make a roux.
Blend well and cook over medium heat for three minutes until the starchy flavor of the flour is cooked out.
Carefully add the wine and pepper to the onions while stirring over high heat until the mixture comes to a boil and thickens.
Pour in the beef broth and bring to a boil.
When the soup begins to boil, cover, reduce heat - and simmer for twenty minutes so the flavors have time to blend.
To prepare for table, ladle the soup into small fire proof crocks or broiler safe bowls.
Float slices of dried French bread in the bowls then add a ¼ cup of each of the grated cheeses, topping it all off with a slice of Jarlsberg cheese.
Let the slices overlap the sides of the bowl slightly. The toasted cheese that runs over the side is a delicacy for most french onion soup lovers! Place the crocks under your broiler and watch carefully as the cheese on top melts, bubbles and begins to turn brown.
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