How To Make The Best French Onion Soup | Food & Wine Recipes

If you are looking for the best french onion soup, we’ve got you covered. This french onion soup has a rich bone broth flavor and is covered with a heaping amount of gruyere cheese. Follow along as Kelsey Youngman guides you through this classic french onion soup recipe.

French Onion Soup
Ingredients
2 tablespoons unsalted butter, plus softened butter, for spreading 3 large onions (about 2 pounds), halved lengthwise and thinly sliced crosswise Sea salt 2 tablespoons dry sherry 1 quart Rich Beef Stock Freshly ground pepper Four 1/2-inch-thick slices sourdough bread, cut into 4-inch rounds 1 bouquet garni, made with 1 bay leaf, 1 thyme sprig, 2 juniper berries and 2 flat-leaf parsley sprigs, tied in cheesecloth 2 cups shredded Gruyère cheese (about 6 ounces)

Step 1
Melt the butter in a large enameled cast-iron casserole. Add the onions and a pinch of salt, cover and cook over moderate heat, stirring once or twice, until the onions soften, about 10 minutes. Uncover and cook over moderate heat, stirring frequently, until the onions are lightly browned, about 40 minutes.

Step 2
Stir in the sherry. Add the stock and bouquet garni and bring to a boil. Cover and simmer over low heat until the soup has a deep flavor, about 30 minutes. Discard the bouquet garni and season the soup with salt and pepper.

Step 3
Preheat the oven to 350°. Butter the bread on both sides and place on a baking sheet. Toast the bread for 15 minutes, turning the slices halfway through, until golden and crisp but not dried out. Raise the oven temperature to 425°.

Step 4
Bring the soup to a simmer, ladle it into 4 deep ovenproof bowls and sprinkle with half of the cheese. Place a crouton in each bowl and sprinkle on the remaining cheese. Bake the bowls of soup on a baking sheet in the middle of the oven for 10 minutes, or until the cheese is bubbling. Serve hot.

Make Ahead
The recipe can be prepared through Step 3 up to 3 days ahead.

Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.

For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.

More ways to follow Food & Wine:

Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.

How To Make The Best French Onion Soup | Food & Wine Recipes

[FoodOnCrack]

One of the best recipes. I like getting the onions very dark, almost brown because they'll turn translucent when you add the broth when they're golden.