Description
Hearty French onion soup by Michael Symon delivers classic comfort with caramelized onions and rich beef broth. Crusty bread and melted Gruyère cheese crown this elegant dish, inviting you to savor each deeply flavorful spoonful.
Ingredients
Scale
Main Ingredients:
- 4 pounds yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
- 6 cups beef stock (or vegetable stock)
- ½ cup dry white wine
Flavor Enhancers:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Seasoning and Topping:
- fine sea salt, to taste
- freshly cracked black pepper, to taste
- grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
Instructions
- Melt butter in a heavy-bottomed stockpot over medium-high heat (350°F/175°C), preparing for caramelization.
- Add sliced onions and cook slowly, stirring every 3 to 5 minutes to prevent burning, allowing them to develop a deep golden-brown color over approximately 30 minutes.
- Incorporate minced garlic and sauté for 2 minutes until fragrant, releasing its aromatic essence.
- Sprinkle flour over the onion mixture and stir continuously for 1 minute to create a roux, which will help thicken the soup.
- Deglaze the pot with wine, using a wooden spoon to scrape up any caramelized bits from the bottom, enhancing the soup’s depth of flavor.
- Pour in beef stock, Worcestershire sauce, bay leaf, and fresh thyme, stirring to combine all ingredients thoroughly.
- Reduce heat to medium-low, cover the pot, and simmer for 10-15 minutes, allowing flavors to meld and develop.
- Remove bay leaf and thyme sprigs, discarding them to prevent any woody texture in the soup.
- Season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Preheat oven to 400°F (204°C) for bread preparation.
- Slice baguette into 1-inch thick pieces and arrange in a single layer on a baking sheet.
- Toast bread for 6-8 minutes until edges turn golden and crisp, creating crunchy croutons.
- Position oven-safe bowls on a sturdy baking sheet for final preparation.
- Ladle hot soup into each bowl, filling approximately 3/4 full.
- Top each serving with a toasted baguette slice and generously sprinkle grated cheese over the surface.
- Broil 6 inches from heat source for 2-4 minutes, watching carefully until cheese melts and becomes bubbly and slightly golden.
- Monitor closely to prevent burning, ensuring perfect caramelization.
- Remove from oven immediately and serve piping hot, allowing guests to enjoy the soup’s rich, comforting flavors.
Notes
- Take time to slowly cook onions over medium heat, allowing their natural sugars to develop a rich, sweet flavor.
- Stir frequently to ensure even caramelization and prevent burning, creating a golden-brown base for your dish.
- Select a heavy-bottomed stockpot to distribute heat evenly and prevent onions from sticking or scorching.
- Toast the flour briefly to eliminate its raw taste and help create a smooth, thickened texture for the recipe.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 246 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg