How To Make Amazing French Onion Soup
Sept 17, 2023 2:26:56 GMT -5
Post by ExquisiteGerbil on Sept 17, 2023 2:26:56 GMT -5
How To Make Amazing French Onion Soup
If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal.
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
4 pounds (1.8kg) yellow onions - sliced thinly from root to stem
2 tablespoons (28g) olive oil
3 ounces water
1 teaspoon (5g) salt
4 tablespoons (56g) butter
Making the soup
1 tablespoon (8g) flour
1 tablespoon (11g) tomato paste
1/2 cup (120g) dry vermouth or 1 cup (240g) dry white wine
1 tablespoon (13g) brandy or sherry - optional
1 tablespoon (~4g) fresh thyme leaves
8 cups (1.9kg) low-sodium beef stock
4 cloves garlic - minced
~8 slices baguette 1/2" thick, or enough to mostly cover the soup bowl
1 1/2 cups (140g) Gruyere - sliced or shredded
salt and pepper - to taste
How to make it
Slice 4 pounds of yellow onions thinly, from root to stem, and mince 4 cloves of garlic.
Heat a large Dutch oven or heavy pot over medium heat with 2 tablespoons of olive oil. Add the onions, 3 ounces of water, and 1 teaspoon of salt and mix well to coat.
Cover with a lid and let cook for 15 minutes.
Remove the lid and add 4 tablespoons of butter and continue to cook, stirring often to avoid burning. Note: You will need to play around with your burner every so often to avoid burning. Adding a touch of water, when needed, during the caramelization process really helps.
After 30 minutes, the onions should have reduced and appear light brown in color. Continue to cook the onions over medium heat and watch carefully to avoid burning. Adjust the heat and a touch of water as necessary.
After another 15 minutes, the onions will continue to brown and reduce. Keep adjusting the heat and adding a splash of water when needed. Forgive me for being redundant but you do not want to mess up at this stage.
After about an hour the onions will continue to reduce and brown. Continue to add splashes of water where necessary.
The onions will be fully caramelized when they reach a deep caramel color. This usually happens between 60-90 minutes. Once they’re fully caramelized, add the garlic and cook for 1-2 minutes or until fragrant.
Add 1 tablespoon of tomato paste and cook for 5 minutes, stirring frequently. If you notice any burning, add a splash of water.
Add 1 tablespoon of all-purpose flour to the pot and cook for 2 minutes or until the flour is no longer white.
Recipe process shot collage group number three.
Add 1/2 cup of dry vermouth or 1 cup of dry white wine and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits.
Once boiling, add 8 cups of low-sodium beef stock and 1 tablespoon of fresh thyme leaves, mix well, and bring to a simmer. Cook at a low simmer for at least 20 minutes.
Taste test the soup and add any salt and pepper to taste. It normally needs plenty of pepper but not too much salt, depending on the beef broth/stock/base used. Optional: Add 1 tablespoon of brandy or sherry and stir to combine.
At this point, the soup is done and can be ladled into oven-safe crocks or stored in the refrigerator overnight for even better flavor. Cut 8-12 1/2-inch thick slices of a baguette and shred 1 1/2 cups of Gruyere cheese. Sliced Gruyere works well too along with provolone, Swiss, or even mozzarella.
When adding the soup to the crocks, be sure to leave enough room for the bread and cheese. Top each crock with the baguette and shredded or sliced Gruyere.
Place the crocks onto a baking sheet and place under the broiler for 2-4 minutes, or until the cheese is bubbly and brown. Garnish with fresh thyme and serve. Enjoy!
link
If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal.
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
4 pounds (1.8kg) yellow onions - sliced thinly from root to stem
2 tablespoons (28g) olive oil
3 ounces water
1 teaspoon (5g) salt
4 tablespoons (56g) butter
Making the soup
1 tablespoon (8g) flour
1 tablespoon (11g) tomato paste
1/2 cup (120g) dry vermouth or 1 cup (240g) dry white wine
1 tablespoon (13g) brandy or sherry - optional
1 tablespoon (~4g) fresh thyme leaves
8 cups (1.9kg) low-sodium beef stock
4 cloves garlic - minced
~8 slices baguette 1/2" thick, or enough to mostly cover the soup bowl
1 1/2 cups (140g) Gruyere - sliced or shredded
salt and pepper - to taste
How to make it
Slice 4 pounds of yellow onions thinly, from root to stem, and mince 4 cloves of garlic.
Heat a large Dutch oven or heavy pot over medium heat with 2 tablespoons of olive oil. Add the onions, 3 ounces of water, and 1 teaspoon of salt and mix well to coat.
Cover with a lid and let cook for 15 minutes.
Remove the lid and add 4 tablespoons of butter and continue to cook, stirring often to avoid burning. Note: You will need to play around with your burner every so often to avoid burning. Adding a touch of water, when needed, during the caramelization process really helps.
After 30 minutes, the onions should have reduced and appear light brown in color. Continue to cook the onions over medium heat and watch carefully to avoid burning. Adjust the heat and a touch of water as necessary.
After another 15 minutes, the onions will continue to brown and reduce. Keep adjusting the heat and adding a splash of water when needed. Forgive me for being redundant but you do not want to mess up at this stage.
After about an hour the onions will continue to reduce and brown. Continue to add splashes of water where necessary.
The onions will be fully caramelized when they reach a deep caramel color. This usually happens between 60-90 minutes. Once they’re fully caramelized, add the garlic and cook for 1-2 minutes or until fragrant.
Add 1 tablespoon of tomato paste and cook for 5 minutes, stirring frequently. If you notice any burning, add a splash of water.
Add 1 tablespoon of all-purpose flour to the pot and cook for 2 minutes or until the flour is no longer white.
Recipe process shot collage group number three.
Add 1/2 cup of dry vermouth or 1 cup of dry white wine and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits.
Once boiling, add 8 cups of low-sodium beef stock and 1 tablespoon of fresh thyme leaves, mix well, and bring to a simmer. Cook at a low simmer for at least 20 minutes.
Taste test the soup and add any salt and pepper to taste. It normally needs plenty of pepper but not too much salt, depending on the beef broth/stock/base used. Optional: Add 1 tablespoon of brandy or sherry and stir to combine.
At this point, the soup is done and can be ladled into oven-safe crocks or stored in the refrigerator overnight for even better flavor. Cut 8-12 1/2-inch thick slices of a baguette and shred 1 1/2 cups of Gruyere cheese. Sliced Gruyere works well too along with provolone, Swiss, or even mozzarella.
When adding the soup to the crocks, be sure to leave enough room for the bread and cheese. Top each crock with the baguette and shredded or sliced Gruyere.
Place the crocks onto a baking sheet and place under the broiler for 2-4 minutes, or until the cheese is bubbly and brown. Garnish with fresh thyme and serve. Enjoy!
link
