French Onion Soup The Cooks Illustrated Way Recipes

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

FRENCH ONION SOUP ~ THE WAY JULIA MADE IT, SORT OF...

Steps:

• In a large, heavy bottomed Dutch oven (☚ this is the one I have), add the butter and oil, then the sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.
• Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45), until the onions are a deep golden brown.
• Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine/vermouth.
• Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees F.
• When the soup is ready, add the brandy/Cognac, if using and check for seasoning; ladle it into ovenproof bowls, and top with the cubes of toasted bread.
• Use the best, real Gruyere from Switzerland, if you possibly can. Sprinkle the cheese on top of the toast, as desired. I like everything in moderation (the cheese on the bowl in the photo above, from the restaurant in Santa Barbara was a bit too much for me) so this might be a wimpy amount of cheese for you; if so, add more.
• Repeat to make 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
• Reset the oven to broil (grill) and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.
• Serve immediately.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)