Description
A classic French Onion Soup recipe featuring deeply caramelized yellow onions simmered in warm beef stock, enhanced with Cognac and thyme, and topped with toasted baguette slices and melted aged Gruyere cheese. This comforting soup can be prepared in advance and gratinéed just before serving for an elegant and flavorful experience.
Ingredients
Soup
- 4 large Yellow Onions, thinly sliced (about 8 cups)
- 4 tablespoons (1/2 stick) Butter
- 1 teaspoon Salt
- 1/4 cup Cognac or Brandy
- 3 sprigs Thyme
- Black Pepper, to taste
- 6 cups Warm Beef Stock, preferably homemade
Topping
- 1 cup Aged Gruyere, grated
- 12 slices Baguette, toasted
Instructions
- Caramelize the Onions: Heat butter in a heavy-bottomed soup pot over medium-low heat. Add the thinly sliced onions and salt. Slowly cook, stirring occasionally, allowing the onions to caramelize deeply to a dark golden brown and develop sweet flavors. This process will take about 1 to 1½ hours.
- Deglaze and Simmer: Add the Cognac or Brandy to the pot, scraping up any browned bits stuck to the bottom to incorporate all flavor. Add the thyme sprigs, a generous amount of black pepper, and pour in the warm beef stock. Bring the mixture to just under a boil, then reduce the heat to a gentle simmer. Let it cook for approximately 15 minutes to meld the flavors. After simmering, remove and discard the thyme stems. Taste and adjust seasoning as needed.
- Assemble and Gratinée: Ladle the hot soup evenly into four ovenproof bowls placed on a baking sheet. Top each bowl with three toasted baguette slices, then sprinkle about 1/4 cup of grated Gruyere cheese over the bread. Place the baking sheet under a preheated broiler for 2 to 4 minutes, closely watching until the cheese melts thoroughly and the bread edges turn golden and slightly crisp.
Notes
- Homemade beef stock enhances the soup’s flavor substantially and can be prepared in advance or frozen for future use.
- To make homemade beef stock: Roast 3 pounds of beef soup bones with roughly chopped onions (2), celery stalks (2), and carrots (2) in a very hot oven for 30 minutes. Transfer the roasted bones and vegetables to a stock pot, cover with about one gallon of water, and add 1 teaspoon salt, 10 black peppercorns, 2 garlic cloves, 5 whole cloves, a handful of parsley, and 3 bay leaves. Bring to nearly a boil, then reduce to a simmer for 2 to 3 hours. Strain before use.
- The soup can be made a day or two ahead and refrigerated. Reheat gently and broil just before serving to re-melt the cheese topping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
