Classic French Onion Soup
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 6 servings
Ingredients
- 2 tablespoons unsalted butter, plus more for buttering baguette slices
- 1 tablespoon olive oil
- 1¼ pounds (about 3 large) yellow onions, thinly sliced
- 1 teaspoon sea salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 2 large garlic cloves, minced
- 1 cup dry white wine
- 5 fresh thyme sprigs
- 8 cups low-sodium chicken broth
- ½ baguette
- 8 ounces Comté or Gruyere cheese, grated
Procedure
To a large, heavy saucepan or Dutch oven set over medium heat, add butter and olive oil. When butter is melted, add onions, 1 teaspoon salt, and ½ teaspoon pepper. Cover the pan with a lid and cook onions, stirring with a wooden spoon occasionally until soft and translucent, about 20 minutes. Remove the lid and continue to cook, stirring occasionally and scraping the bottom of the pan to release the brown bits, until onions are a deep, dark brown color, about 30 minutes more.
Preheat oven to 375°F.
Add garlic and sauté until aromatic, about 1 minute. Add wine to deglaze pan, scraping the browned bits from the bottom of the pan with a wooden spoon. When the liquid is almost completely evaporated, add the thyme and broth. Bring soup to a simmer and cook until the flavors have developed, about 30 minutes. Taste and adjust seasoning with salt and pepper.
While the soup is simmering, slice baguette into ½-inch thick slices. Butter both sides of the bread, transfer to a rimmed baking sheet, and toast in the oven until golden brown. Remove toasted bread from the oven and increase the heat to 450°F.
To serve: Divide soup among individual cocottes, filling three-fourths full, and place on a rimmed baking sheet. Place enough toasted bread in each bowl to cover most of the surface area and top with a generous layer of cheese. Place soups in the oven and bake until the cheese melts, turns golden brown, and bubbly. Serve immediately with additional freshly ground black pepper.
Preheat oven to 375°F.
Add garlic and sauté until aromatic, about 1 minute. Add wine to deglaze pan, scraping the browned bits from the bottom of the pan with a wooden spoon. When the liquid is almost completely evaporated, add the thyme and broth. Bring soup to a simmer and cook until the flavors have developed, about 30 minutes. Taste and adjust seasoning with salt and pepper.
While the soup is simmering, slice baguette into ½-inch thick slices. Butter both sides of the bread, transfer to a rimmed baking sheet, and toast in the oven until golden brown. Remove toasted bread from the oven and increase the heat to 450°F.
To serve: Divide soup among individual cocottes, filling three-fourths full, and place on a rimmed baking sheet. Place enough toasted bread in each bowl to cover most of the surface area and top with a generous layer of cheese. Place soups in the oven and bake until the cheese melts, turns golden brown, and bubbly. Serve immediately with additional freshly ground black pepper.
Classic French Onion Soup
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 6 servings
Ingredients
- 2 tablespoons unsalted butter, plus more for buttering baguette slices
- 1 tablespoon olive oil
- 1¼ pounds (about 3 large) yellow onions, thinly sliced
- 1 teaspoon sea salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 2 large garlic cloves, minced
- 1 cup dry white wine
- 5 fresh thyme sprigs
- 8 cups low-sodium chicken broth
- ½ baguette
- 8 ounces Comté or Gruyere cheese, grated
Procedure
To a large, heavy saucepan or Dutch oven set over medium heat, add butter and olive oil. When butter is melted, add onions, 1 teaspoon salt, and ½ teaspoon pepper. Cover the pan with a lid and cook onions, stirring with a wooden spoon occasionally until soft and translucent, about 20 minutes. Remove the lid and continue to cook, stirring occasionally and scraping the bottom of the pan to release the brown bits, until onions are a deep, dark brown color, about 30 minutes more.
Preheat oven to 375°F.
Add garlic and sauté until aromatic, about 1 minute. Add wine to deglaze pan, scraping the browned bits from the bottom of the pan with a wooden spoon. When the liquid is almost completely evaporated, add the thyme and broth. Bring soup to a simmer and cook until the flavors have developed, about 30 minutes. Taste and adjust seasoning with salt and pepper.
While the soup is simmering, slice baguette into ½-inch thick slices. Butter both sides of the bread, transfer to a rimmed baking sheet, and toast in the oven until golden brown. Remove toasted bread from the oven and increase the heat to 450°F.
To serve: Divide soup among individual cocottes, filling three-fourths full, and place on a rimmed baking sheet. Place enough toasted bread in each bowl to cover most of the surface area and top with a generous layer of cheese. Place soups in the oven and bake until the cheese melts, turns golden brown, and bubbly. Serve immediately with additional freshly ground black pepper.
Preheat oven to 375°F.
Add garlic and sauté until aromatic, about 1 minute. Add wine to deglaze pan, scraping the browned bits from the bottom of the pan with a wooden spoon. When the liquid is almost completely evaporated, add the thyme and broth. Bring soup to a simmer and cook until the flavors have developed, about 30 minutes. Taste and adjust seasoning with salt and pepper.
While the soup is simmering, slice baguette into ½-inch thick slices. Butter both sides of the bread, transfer to a rimmed baking sheet, and toast in the oven until golden brown. Remove toasted bread from the oven and increase the heat to 450°F.
To serve: Divide soup among individual cocottes, filling three-fourths full, and place on a rimmed baking sheet. Place enough toasted bread in each bowl to cover most of the surface area and top with a generous layer of cheese. Place soups in the oven and bake until the cheese melts, turns golden brown, and bubbly. Serve immediately with additional freshly ground black pepper.