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FRENCH ONION SOUP

ktinakelleher
While my Nana's French Onion Soup was delicious, I wanted to incorporate some herbs from the Nashua Country Club version that my brother and I loved. I prefer a lot of onions with texture, so I've doubled the amount my Nana used. Better store bought ingredients are available these days, including good quality stocks and "Better than Bullion" provides a great depth of flavor without the saltiness of bullion cubes.
You can use a food processor to slice your onions, but I find hand slicing gives the right thickness to provide the texture I prefer. A really sharp chef's knife is essential and it really doesn't take that long when cutting in 1/4" slices.
This is a rich soup that is a great first course or a perfect light meal along with a salad. Delicious on the day you make it, but the flavors will continue to develop and deepen after a day or two, becoming super savory.
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Course Soup, Soup, Appetizers
Cuisine American, French
Servings 12 healthy crocks or 16 cups

Equipment

  • Dutch Oven
  • Saute Pan
  • Knife
  • Food processor (optional)

Ingredients
  

  • 6 TBSP Olive OIl extra virgin
  • 6 TBSP Butter
  • 20 Cups Onions, sliced 1/4" thick, 8 large onions, combination of yellow & sweet
  • 4 Shallots, thinly sliced
  • 1 1/2 TBSP Garlic, minced (about 4 large or 6 medium cloves)
  • 1 1/2 TBSP Sugar
  • 1/3 Cup Flour
  • 2 TBSP Fresh Rosemary, minced
  • 1 TBSP Fresh Thyme, minced
  • 2 TBSP Worcestershire Sauce
  • 3/4 Cup Cognac (or brandy)
  • 1 1/2 Cup White or Red Wine (Chardonnay or Pinot Noir)
  • 2 Quarts Beef Stock
  • 1 Quart Chicken Stock
  • 3 TBSP Better than Bullion BEEF (or 10 Beef bullion cubes)
  • 4 Cups Water
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper freshly ground
  • Gruyere Cheese (for serving)
  • Sourdough Bread or Baguette (for serving)

Instructions
 

  • Trim the ends from the onions, cut in half and peel the skins. Slice into 1/4" slices. (You can use a food processor with the wider slice attachment, but I prefer to do by hand with a very sharp knife . . . the time consuming part is the trimming and peeling.)
  • Divide the olive oil and butter into a large stock pot and a large saute pan (3 TBSP of each) and heat over medium heat until until the butter is just melted.
  • Divide the onions and add to the oil and butter and stir well. Cover and cook until the onions are soft and begin to become golden, stirring frequently to ensure they are not sticking to the bottom of the pans, about 5-7 minutes.
  • When the onions are soft and golden, add the shallots, sugar and salt and continue to cook, uncovered, until they become a deep golden brown and are very soft but still have texture, about another 4-5 minutes. Again, scrape the bottom of the pans frequently to ensure they are not burning.
  • Transfer the onions in the saute pan to those in the stock pot and add the garlic, rosemary, thyme & black pepper. Cook for about 2-3 minutes. At this point the onions should be a deep brown.
  • Add the flour and cook for 2 minutes.
  • Add the Worcestershire, Cognac and wine and cook for 2-3 minutes to cook off the alcohol.
  • Add the stocks, water and "Better than Bullion" (or cubes if you are using). Bring to a boil and then reduce to simmer.
    Simmer for 30 minutes with lid partially on (half on/half off), stirring occasionally to ensure the onions aren't sticking to bottom of the pot.
  • Ladle into onion soup crocks, place a slice of sourdough bread (or baguette if you haven't been on the sourdough kick), top with grated gruyere cheese and place under broiler until the cheese just starts to melt.
  • Using a creme brulee torch, brown the melted cheese until it is nice and crusty.
  • Enjoy with a nice glass of red wine!

Notes

KTINA's TIPS
  • I find that splitting the onions into 2 pans, the stock pot that you will prepare the whole soup in, and other saute pan, allows the onions to cook faster and more evenly.  
  • If you're gluten free, try gluten free flour.  
  • Good quality stock is readily available at most grocery stores.  I like the Kitchen Basics brand or even the Whole Foods 365 brand, but do use Stock and not Broth.
  • You can certainly make this and serve the same day and it's quite delicious, but if you let it sit for a day or two, the flavors will develop even further and it will become richer.  Depending on your palate, you may wish to add an additional cup of water ot 2 if you think it has gotten too thick and rich.
  • If you've been making sourdough bread, a day or two old slice is perfect for your crouton, otherwise you can toast fresh bread or use a slice of baguette. 
  • I like to use Gruyere for my cheese, grated, piled on top of the crouton and melted under the broiler and finished with a creme brulee torch for that beautiful crunchy crust.  
  • You can always just toss in a bit of grated cheese, it will melt and become stringy, but you may find it clumps in the bottom of the crock.  
  • Vegan??  Use margarine (I cringe, but I'll give you leeway) and skip the cheese.
Keyword French, French Onion Soup, Onion, Onion Soup, Soup