Steve's French Onion Soup
French Onion Soup is ideal for an autumn or winter night. Traditional French Onion Soup uses beef broth, but I usually make it with chicken and vegetable stock.
French Onion Soup is ideal for an autumn or winter night. Traditional French Onion Soup uses beef broth, but I usually make it with chicken and vegetable stock.
- Carbohydrate 59.2011810416694 g
- Cholesterol 50.8898437598108 mg
- Fat 18.4129442745345 g
- Fiber 4.29851665521661 g
- Protein 17.8383203125388 g
- Saturated Fat 10.8766873356773 g
- Serving Size 1 1 Serving (393g)
- Sodium 574.173833359617 mg
- Sugar 54.9026643864528 g
- Trans Fat 1.44676227109243 g
- Calories 466 calories
Step-by-step
- Slice onions 1/8 inch thick.
- In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and bay leaves and simmer for 1 hour. Salt to taste.
- Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.
- Turn on broiler. Remove bay leaves. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)
Rushing the caramelization process ruins onion soup before the stock ever hits the pot. Onions require ninety minutes of low heat to break down their cellular walls and turn sweet without burning. Slicing them uniformly to one-eighth of an inch ensures even softening across every batch. Butter provides the necessary fat for this slow transformation, coating each strand while it releases moisture.
Stock choice dictates the final depth of flavor in the bowl. While traditional recipes demand beef broth, chicken or vegetable stocks yield lighter yet complex results when simmered with bay leaves for an hour. Mixing these liquids allows cooks to utilize pantry surpluses without sacrificing savory qualities. Red onions offer a sharper initial bite than yellow varieties, adding unique pungency that mellows significantly during the long simmer.
Cheese selection requires balancing meltability with distinct flavor profiles. Combining grated Emmenthaler and Gruyere delivers optimal stringiness alongside nutty undertones under the broiler. Toasting the baguette slices beforehand prevents them from disintegrating instantly into the broth. Position the ceramic crocks three to six inches from the heating element, watching continuously for three to five minutes until the dairy bubbles and browns.
Leftover portions concentrate further overnight in the refrigerator. Reheating them gently on the stovetop intensifies the onion sweetness while tightening the body of the remaining broth. Add fresh bread and cheese only after reheating individual servings to maintain the structural integrity of the crust.
