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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
Servings: 6 people
Course: Appetizer, Side Dish, Soup
Cuisine: French
Ingredients Method Video Notes

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

Method
 

Caramelize the onions:
  1. Melt butter in a large pot
  2. Add all sliced onions and sugar
  3. Cook for 20 minutes until onions are soft and translucent
  4. Add garlic, salt, and pepper
  5. Continue cooking for at least 1½ hours on low heat, stirring occasionally to scrape up browned bits
Build the soup base:
  1. Add flour to the caramelized onions and mix well
  2. Pour in white wine (or Chinese cooking wine like me) to deglaze the pot
  3. Add chicken stock
  4. Bring to a boil, then reduce to simmer for 45 minutes
  5. Add balsamic vinegar (optional) and adjust salt and pepper to taste
Finish the soup:
  1. Preheat oven to 400°F
  2. Ladle soup into oven-safe bowls
  3. Rub both sides of sourdough bread pieces with fresh garlic
  4. Place bread on top of soup
  5. Sprinkle generously with grated cheese
Bake:
  1. Place bowls in the oven, uncovered, for about 20 minutes
  2. Alternatively, place under broiler until cheese is melted and slightly browned
  3. 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