Classic French Onion Soup
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A Note from Feedfeed
Chef Adrianne Calvo is an acclaimed chef, restaurant owner, cookbook author, television host, and more based in Miami. She currently owns and operates three restaurants, Chef Adrianne's, Cracked by Chef Adrianne, and Redfish by Chef Adrianne.
Her French onion soup recipe is widely renowned and has been featured in countless publications for years. This recipe is rich, decadent, and is loaded with maximum flavor - Chef Adrianne's motto!
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Recipe Card
ingredients
- 1/2 cup unsalted butter
- 4 white onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh Thyme sprigs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup Cognac
- 3 heaping tablespoons all-purpose flour (or gluten-free 1:1 sub)
- 1 quart beef broth
- 1 quart chicken broth
- 1 baguette or gluten-free bread of choice, sliced and toasted
- 3 slices Provolone cheese
Method
Step 1
Preheat oven to 425° F. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Step 2
Add the Cognac, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Step 3
Discard the bay leaves and thyme sprigs. Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes.
Step 4
Add the two broths, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper to taste.
Step 5
Ladle the soup into oven-safe bowls, top each with 2 slices of toasted bread and the Provolone cheese. Put the bowls into the oven until the cheese is melted.