French Onion Soup

Name: French Onion Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: France
Ingredients: 4 Tbsp butter (salted); 2 large onion (Vidalias / sweet) sliced thinly; 1 onion (shallot) sliced thinly; 2 garlic (cloves) sliced thinly; 6 cup beef stock; 1 bouquet garni of 3 sprigs thyme and one bayleaf; 1 tsp salt (kosher); 1/2 tsp black pepper (fine); 8 oz comte cheese sliced into 8 equal slices; 1/4 Tbsp olive oil (extra virgin); 1 baguette cut into thick, diagonal slices

1 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS FRENCH ONION SOUP?

French onion soup is one of those dishes most people only have in restaurants–with its cheese crust it seems like it would be hard to make at home, but nothing could be more wrong. French onion soup is fairly simple–even if you don’t have those lovely little clay crocks they use to serve this favorite in French restaurants.

SUGGESTIONS WHEN MAKING FRENCH ONION SOUP

Start With the Stock

The best French onion soup starts with the best tasting broth. If we were you, we wouldn’t leave anything to chance so start out with our rich Beef Stock Once you’ve got the stock down there’s a couple of other must-do’s for excellent onion soup. First: choose your onions carefully -we like a sweet onion like Vidalia or Maui Sweets. Next, make sure you have variety so you’ll want to use shallots and garlic too.

Be Choosey With the Cheese

You’ll often see Gruyere tagged as the cheese of choice for French Onion Soup, but we prefer Comté, a rich French cheese with a distinct flavor and aroma. We also like to keep our bread on the side instead of dunking it into the soup–of course you can certainly dunk yours if your prefer–just be sure it’s well-toasted first.

WHAT PAIRS WELL WITH FRENCH ONION SOUP?

In terms of a red wine, a Pinot Noir or Côtes du Rhône will work. If you’re in the mood for a white, try a Riesling, Pinot Gris or Chenin Blanc. For food accompaniments, soup is a great starter course. So follow it with something hearty. This soup is traditionally an Alpine recipe, so don’t be afraid to serve it with a Chicken Cordon Bleu! (written by Chef Stef)

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	1 bowl
Calories	390 cal
Fat Content	24 g

Ingredients

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Directions

1Heat the butter in a large saucepan until it melts and add the onions. Sauté until the onions are soft and beginning to lightly brown.
2Add the shallots and garlic and fry 1 to 2 minutes more until they soften and start to lightly brown.	Lesson 64 – How to Peel Garlic (by Hand)
3Add the beef stock and the bouquet Garni and the salt and pepper and reduce heat to a simmer. Simmer until reduced by 1/3, about 20 minutes.
4While the soup is simmering, toast the baguettes: Brush each slice with olive oil and place on a cookie sheet. Bake in a 350F oven until lightly browned. Set aside.
5Remove Bouqet garni and divide the soup between four oven safe bowls. Layer two slice of cheese over the top of the soup and place in the oven under the broiler until the cheese melts, about 2 to 3 minutes.
6Serve soup with a slice of toasted baguette.

WHAT IS FRENCH ONION SOUP?

SUGGESTIONS WHEN MAKING FRENCH ONION SOUP

Start With the Stock

Be Choosey With the Cheese

WHAT PAIRS WELL WITH FRENCH ONION SOUP?

servings

Ingredients

Directions

1 ) Heat the butter in a large saucepan until it melts and add the onions. Sauté until the onions are soft and beginning to lightly brown.

2 ) Add the shallots and garlic and fry 1 to 2 minutes more until they soften and start to lightly brown.

3 ) Add the beef stock and the bouquet Garni and the salt and pepper and reduce heat to a simmer. Simmer until reduced by 1/3, about 20 minutes.

4 ) While the soup is simmering, toast the baguettes: Brush each slice with olive oil and place on a cookie sheet. Bake in a 350F oven until lightly browned. Set aside.

5 ) Remove Bouqet garni and divide the soup between four oven safe bowls. Layer two slice of cheese over the top of the soup and place in the oven under the broiler until the cheese melts, about 2 to 3 minutes.

6 ) Serve soup with a slice of toasted baguette.

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