"This Classic French Onion Soup from-scratch is a dream! Slow-cooked onions caramelize to a deep mahogany, cognac and butter add complexity and richness, and lots of melted gruyere and a piece of toasty baguette might bring you to your knees. This is the way French Onion Soup should be made!"
Classic French Onion Soup
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Prep time: 1hr
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 8 large Spanish onions, cut into 1/4 inch slices
- 32 ounces low sodium chicken broth
- 4 tablespoons butter
- 50 milliliters cognac (1 nip)
- 3/4 pound gruyere cheese, grated
- 1/4 pound parmigiano-reggiano, grated
- Baguette, cut into 1/2-inch slices
- 1/4 teaspoon black pepper
Method
Step 1
To caramelize onions: In an extra-large pot, add butter and onion strips. Leave pot top off, and turn heat to medium-high. Let onions cook down to about a third their original size, tossing every few minutes. At first, it might be difficult to toss your onions but it should get easier as they cook down! Once onions cook down, keep heat at medium-high and let onions caramelize for 40-50 minutes until mahogany brown. Stir onions every few minutes.
Step 2
TIP: If onions are burning, the heat is likely too high. Turn the heat down and add a splash of olive oil. If onions aren’t almost caramelized after 40 minutes, your heat is likely too low.
Step 3
To assemble: Once onions are mahogany brown, deglaze your pot with cognac. Stir. Add chicken broth. Stir again. Bring soup to a boil over high heat, then bring down to a simmer over low heat. Simmer, covered, for at least 10 minutes. I recommend simmering for at least 30 minutes for best results!
Step 4
To serve: Preheat oven to broil. Place soup in oven-safe ramekins. Rest a piece of baguette on the top of the soup. Add a generous amount of gruyere and a pinch of parmigiano. Place in the oven on the broil setting for 3-5 minutes until the cheese melts and browns slightly. The baguette should be toasty. Serve with a big piece of baguette on the side!
Step 5
TIP: If you don’t have oven-safe ramekins or bowls, go buy them! HA! Just kidding. You can also serve the soup in regular bowls sprinkled with lots of gruyere and a pinch of parm. You can toast a few pieces of baguette in the oven to dip into the soup!