PERFECT FRENCH ONION SOUP (5 details that make it great)

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French onion soup is a classic. In this recipe, I hit the 5 things you need to make perfect french onion soup at home including the best cheese to use and a new take on the traditional baguette topper. This recipe cuts back on active cooking time, but tastes just as classy as the ones you spend all day stirring. ☕Enjoy this content and want to show support? Consider buying me a “coffee” here: 📸INSTAGRAM: 🔪MY GEAR 14oz SOUP CROCK: MASAHIRO CHEF’S KNIFE: HALF SHEET PAN + RACK: 6.75qt LE CREUSET DUTCH OVEN: BOOS BLOCK CUTTING BOARD: BOX GRATERROMBRO: 6qER INSTANT POT: RECIPE FOR THE STOCK (This stock recipe makes 2x what you’ll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works) •3lb beef shanks, bone in •2lb beef femur/marrow bones •1lb 80/20 ground beef •5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don’t have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat. FOR THE SOUP •5lbs or 2 1/4 kg yellow onions (not vidalia) •15g or 2TBSP olive oil •115g or 8 TBSP unsalted butter •15g or 2.5tsp salt •100g or 1 c water •120g or 1/2 c dry sherry •4-5 springs of time •2 bay leaves •25g or 1.5 TBSP Worcestershire •5g or 2 tsp black pepper •8g or 1.5 tsp salt •2000g or 2 liters beef stock (recipe below) Preheat oven to 400°F/204 °C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through. Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes. Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling. GARNISH: •French Gruyere, grated on largest holes box grater •Thick sliced ​​provolone •1’x1′ sourdough croutons ‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1′ cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty ▶️Watch my No Knead Sourdough video here to make your own loaf: 0:00-1:05 Intro + 5 keys that make it worth it ! 1:06-1:39 Roasting Meat/Bones for Beef Stock 1:40-2:39 The onion part – not vidalias! 2:40-3:32 Pressure Cooking the Beef Stock 3:33-4:11 The First Onion Stir + #napcident 4:12-5:12 Finishing the Beef Stock 5:13-7:05 Deglazing the onions and final simmer simmer 7:06-8:32 Garnishes (Bread + Cheese) 8:33 Finishing the Soup #frenchonionsoup #comfortfood #comfortsoup || MUSIC || –––––––––––––––––––––––––– bensound.com ––––––––––––––––––––––––––––––––––––––––––bensound.com –––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links, I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! .

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  1. I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them

  2. The type of onion is definitely important. You had candy sweet soup, I had the opposite. My onions didn't want to brown, didn't have that fenomenal smell (onions browning in butter is one or the most mouthwatering smells ever), didn't have any sweetness to them. No sugar in those onions. I checked the package. In stead of Holland they came from New Zealand. Other side of the world for the most simple of vegetables. A shame. Also the worst onions ever. I tried using them for a ragu but nope, didn't give any flavor. They went to the compost pile.

  3. French onion soup is, hands-down, my all-time favourite soup, but I rarely order/make it, mainly because you have to absolutely nail every step to make it as good as it can be, as with most dishes as simple as this. That "Dutch oven in the oven" trick for caramelizing the onions is gonna be a game-changer. Thank you for that.
    Also, I've tried the "baking soda shortcut" for caramelizing onions, and, I don't know if I added too much, but the onions actually broke down too fast, and just kinda turned to mush. They also had a weird taste to them.

  4. As a point on the onions taking time – with a heavy bottomed pan, if you put a lid on them, they can go on full flame for a good 5-10 minutes and really smush up and start browning nice and fast.. I usually reduce heat after 10 a bit, and take the lid off after 15-20 to get that caramelising going strong though. Saw it on a curry channel (they need a lot of onion!), and the blonde in me was impressed, as I had been methodically standing and stirring them for 20-30 minutes to do what a lid does in 10!

  5. Brian, I know you a beef guy, but I would go with super rich chicken stock. I can get fantastic chicken bones at my Japanese supermarket, beef bones are hard to get. I would use 4 carcasses. Or more….. to end up with just one liter of final chicken stock.

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