French Onion Soup

Ingredients

• 3 pounds Spanish Onions (thinly sliced pole‑to‑pole)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 6 cups Beef Broth (high‑quality store‑bought)
• 1 bunch Fresh Parsley (roughly chopped)
• 1 medium Carrot (thinly sliced)
• 4 sprigs Fresh Thyme
• 6 cloves Garlic Cloves (halved, plus 1 extra for rubbing baguette)
• 2 pieces Bay Leaves (dried)
• 1 teaspoon Peppercorns (whole, sprinkled)
• 2 pieces Whole Cloves (optional, for extra depth)
• 1 piece Parmesan Cheese Rind (from leftover cheese, adds umami)
• 2 tablespoons All‑Purpose Flour (for thickening)
• 1 cup Dry Sherry (for deglazing)
• 1 teaspoon Fish Sauce (optional umami boost)
• 1 teaspoon Soy Sauce (optional umami boost)
• 1 baguette French Baguette (day‑old, sliced thick)
• to taste Kosher Salt (for seasoning)
• to taste Freshly Ground Black Pepper (for seasoning)
• 2 cups Gruyère Cheese (shredded)
• 2 tablespoons Chives (chopped, for garnish)

Instructions

1. Slice the Onions

   Trim the root and tip off each onion, remove the basal plate, then slice the onions thinly pole‑to‑pole for better structural integrity.

   Time: PT15M

2. Prep Aromatics

   Roughly chop parsley, slice the carrot, gather thyme sprigs, halve the garlic cloves, and set aside bay leaves, peppercorns, and whole cloves.

   Time: PT5M

3. Caramelize Onions

   Heat the Dutch oven over medium heat, add 2 Tbsp olive oil, then add all sliced onions. Cook, stirring frequently and scraping the sides, until they become soft, jammy, and deep golden‑brown (about 35 minutes).

   Time: PT35M

   Temperature: medium

4. Add Flour

   Sprinkle 2 Tbsp all‑purpose flour over the caramelized onions and cook for 2 minutes, stirring constantly, to create a roux that will thicken the soup later.

   Time: PT2M

5. Deglaze with Sherry

   Pour in 1 cup dry sherry, stirring to scrape up the fond from the bottom of the pot. Let the alcohol evaporate for about 2 minutes.

   Time: PT2M

6. Add Broth and Aromatics

   Add the 6 cups beef broth, Parmesan rind, parsley, carrot, thyme, halved garlic, bay leaves, peppercorns, and cloves. Bring to a gentle simmer and cook for 8 minutes to meld flavors.

   Time: PT8M

   Temperature: low simmer

7. Umami Boost

   Stir in 1 tsp fish sauce and 1 tsp soy sauce for extra depth. Cook for 1 minute.

   Time: PT1M

8. Toast Baguette Slices

   Preheat the oven to 425°F. Arrange thick baguette slices on a baking sheet, drizzle with remaining olive oil, season with kosher salt and black pepper, and toast for 5 minutes until golden.

   Time: PT5M

   Temperature: 425°F

9. Garlic Rub Baguette

   Slice a garlic clove in half and rub the cut side onto each toasted baguette slice to impart subtle garlic flavor.

   Time: PT1M

10. Assemble in Crocks

    Ladle hot soup into broiler‑safe crocks, top with a generous layer of shredded Gruyère, place 1–2 baguette slices on top, then add another layer of cheese until the surface is fully covered.

    Time: PT3M

11. Broil Until Bubbly

    Place the crocks under a preheated broiler for 4 minutes, or until the cheese is melted, golden, and bubbly.

    Time: PT4M

    Temperature: broiler

12. Garnish and Serve

    Sprinkle chopped chives over each serving for color and fresh flavor. Serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spanish Onions: Yellow onions, Sweet onions
• Instead of Olive Oil: Vegetable oil
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Fresh Parsley: Dried parsley
• Instead of Carrot: Celery
• Instead of Fresh Thyme: Dried thyme
• Instead of Garlic Cloves: Garlic powder
• Instead of All‑Purpose Flour: Cornstarch
• Instead of Dry Sherry: Dry white wine
• Instead of Fish Sauce: Soy sauce
• Instead of Soy Sauce: Tamari
• Instead of French Baguette: Italian bread, Sourdough
• Instead of Gruyère Cheese: Emmental, Swiss cheese
• Instead of Chives: Green onions

Equipment Needed

• Dutch Oven (large heavy pot)
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Ladle
• Baking Sheet
• Broiler‑Safe Crocks or Ramekins
• Oven
• Tongs (optional)
• Box Grater (optional)

Critical Steps — Do Not Skip

• Caramelize onions until deep golden‑brown
• Add flour and cook to form a roux
• Deglaze with dry sherry
• Assemble with cheese and broil until bubbly

Chef Tips from the Video

• Use a high‑quality Parmesan rind; it adds a subtle nutty depth to the broth
• For extra sweetness, add a pinch of sugar with the flour, but traditional French onion soup skips it
• If you prefer a richer broth, replace half of the beef broth with a splash of red wine.

Troubleshooting

Storage

Refrigerator: Store leftover soup in an airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Caramelize the onions a day ahead and refrigerate; reheat gently before adding broth
• Prepare the beef broth and keep it chilled; it can be made up to 3 days in advance