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French Onion Soup

French Onion Soup

This French onion soup begins with slowly caramelizing 2½ pounds of thinly sliced yellow onions in butter with a sprinkle of sugar for about 20 minutes until soft and translucent, then adding garlic, salt, and pepper and continuing to cook for at least 1½ hours. Once the onions have reached a deep caramel color, mix in 2 teaspoons of all-purpose flour, then deglaze with ¾ cup white wine (Chinese cooking wine works as a substitute) before adding chicken stock and simmering for another 45 minutes. For the final touch, ladle the soup into oven-safe bowls, top with garlic-rubbed sourdough bread pieces and a generous sprinkle of Gruyère cheese, then bake at 400°F for about 20 minutes until the cheese is melted and slightly browned. This David Lebovitz-inspired recipe yields 6 servings and takes approximately 3 hours from start to finish, with the lengthy cooking time essential for developing the soup's rich, complex flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Appetizer, Side Dish, Soup
Cuisine French
Servings 6 people

Ingredients
  

  • 2 1/2 lbs yellow or white onions chopped
  • 4 tbsp butter for sauteing onions
  • 1 tsp granulated sugar
  • pinch salt and pepper to taste
  • 2 cloves garlic minced
  • 2 tsp all-purpose flour
  • 3/4 cup Chinese cooking wine or white wine personally think Chinese cooking wine adds depth to flavor
  • 2 liters chicken stock
  • 1 tbsp balsamic vinegar add to taste
  • 6 pieces sourdough bread
  • 1 clove garlic chopped in half, for rubbing on the bread
  • 3 cups gruyere or similar cheese any type of swiss cheese works

Instructions
 

Caramelize the onions:

  • Melt butter in a large pot
  • Add all sliced onions and sugar
  • Cook for 20 minutes until onions are soft and translucent
  • Add garlic, salt, and pepper
  • Continue cooking for at least 1½ hours on low heat, stirring occasionally to scrape up browned bits

Build the soup base:

  • Add flour to the caramelized onions and mix well
  • Pour in white wine (or Chinese cooking wine like me) to deglaze the pot
  • Add chicken stock
  • Bring to a boil, then reduce to simmer for 45 minutes
  • Add balsamic vinegar (optional) and adjust salt and pepper to taste

Finish the soup:

  • Preheat oven to 400°F
  • Ladle soup into oven-safe bowls
  • Rub both sides of sourdough bread pieces with fresh garlic
  • Place bread on top of soup
  • Sprinkle generously with grated cheese

Bake:

  • Place bowls in the oven, uncovered, for about 20 minutes
  • Alternatively, place under broiler until cheese is melted and slightly browned
  • Serve immediately (careful - bowls will be very hot!)

Video

Notes

  • The long, slow caramelization of the onions is key to developing the deep flavor
  • This recipe is inspired by David Lebovitz's version from "My Paris Kitchen"
  • The soup can be made ahead of time and refrigerated; just complete the bread and cheese topping before serving
Keyword Soup