Classic French Onion Soup

Ingredients

• 1 large Vidalia Onion (peeled, quartered, then sliced into 1/4‑inch strips)
• 1 large White Onion (peeled, quartered, sliced like Vidalia)
• 5 medium Shallot (trim ends, peel, then slice lengthwise)
• 1 head Garlic (peeled, halved)
• 2 medium Carrot (peeled, roughly chopped)
• 2 Celery Stalk (roughly chopped)
• 2 pounds Beef Marrow Bone (cut into manageable pieces; rich in collagen)
• 12 cups Water (enough to cover all stock ingredients)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 1 tablespoon Brown Sugar (light brown)
• 1 cup Dry White Wine (such as Sauvignon Blanc)
• 2 Bay Leaf (whole)
• 2 sprigs Fresh Thyme (stems intact)
• to taste Freshly Cracked Black Pepper (freshly ground)
• to taste Salt (kosher or sea salt)
• 1 Baguette (day‑old, sliced diagonally 1/2‑inch thick)
• 1 Garlic Clove (halved for rubbing bread)
• 4 oz Gruyère Cheese (trim edges, grate long strands)
• 4 oz Comté Cheese (trim edges, grate long strands)
• 4 oz Fontina Cheese (trim edges, grate long strands)
• 2 tablespoons Unsalted Butter (for finishing soup)

Instructions

1. Prepare Stock Ingredients

   Quarter the Vidalia and white onions, trim and halve the shallots, halve the garlic head, peel and roughly chop carrots and celery. Gather the beef marrow bone pieces.

   Time: PT15M

2. Simmer Stock

   Place the marrow bone and all chopped vegetables in a stock pot, add 12 cups water, bring to a quick simmer over medium heat. Skim off any foam every 30 minutes and continue simmering gently for 2 hours.

   Time: PT2H

   Temperature: 190°F

3. Prepare Soup Onions

   Quarter the Vidalia and white onions, trim the ends of the shallots, peel all onions, then slice Vidalia and white onions vertically into 1/4‑inch strips and slice shallots lengthwise.

   Time: PT10M

4. Start Caramelizing Onions

   Melt 4 tbsp butter in a heavy‑bottomed pot over medium‑low heat. Add all chopped onions, sprinkle a pinch of salt, and stir to coat. Cook, stirring occasionally, for 15 minutes without allowing any browning.

   Time: PT15M

   Temperature: medium‑low

5. Cover and Sweat Onions

   Cover the pot and let the onions steam for another 15 minutes, stirring once or twice.

   Time: PT15M

   Temperature: medium‑low

6. Add Brown Sugar and Caramelize

   Uncover the pot, sprinkle 1 tbsp brown sugar over the onions, and continue cooking. Stir frequently and scrape the fond from the bottom. Cook for 45‑60 minutes until the onions turn a deep golden‑brown, jam‑like consistency.

   Time: PT1H

   Temperature: medium‑low

7. Deglaze with Wine

   Pour 1 cup dry white wine around the sides of the pot, stirring to lift all browned bits. Reduce the liquid by about 80% (approximately 15 minutes).

   Time: PT15M

   Temperature: medium‑high

8. Strain Stock and Combine

   Strain the 2‑hour stock through a fine mesh strainer into a clean pot, discarding solids. Pour the clear stock over the caramelized onions, add 2 bay leaves, 2 thyme sprigs, a pinch of cracked black pepper, and a pinch of salt.

   Time: PT10M

9. Simmer Soup

   Reduce heat to very low, cover, and let the soup simmer gently for 45 minutes so the flavors meld and the broth thickens slightly.

   Time: PT45M

   Temperature: low

10. Prepare Toasted Bread

    Slice the day‑old baguette diagonally about ½‑inch thick. Rub each slice with the halved garlic clove. Arrange slices on a baking sheet and toast in a preheated oven at 350°F for 10 minutes until dry and lightly browned.

    Time: PT10M

    Temperature: 350°F

11. Grate and Mix Cheeses

    Trim the edges of Gruyère, Comté, and Fontina cheeses. Grate each using the large‑hole side of the box grater to obtain long strands. Combine all three cheeses in a bowl and mix evenly.

    Time: PT5M

12. Finish Soup and Assemble

    Stir 2 tbsp butter into the hot soup until fully incorporated. Remove thyme sprigs and bay leaves. Ladle soup into oven‑safe bowls, add a tiny drizzle of cherry (optional) to the bottom, place two toasted baguette slices on top, heap the mixed cheese over the bread, garnish with a fresh thyme sprig, and broil for 5 minutes until the cheese bubbles and turns golden‑brown.

    Time: PT5M

    Temperature: broil

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

28g

Fiber

4g