I was raised by a “farm and ranch” Mom who always had staples in the pantry and in the fridge. I haven’t strayed far from that way of life. This is one of those recipes I pull up when I haven’t found the time to run to the market and want to get a comforting meal on the table. Beef stock and onions are two staples always in my pantry. With a little time and patience, they blend together beautifully, transforming into an amazing meal.
It starts with a hearty beef stock followed by a few pounds of sweet onions and a shallot or two tossed in for good measure. Bay leaves, a light touch of brown sugar, a bit of molasses and a splash of white wine round out this intoxicating soup.
For the base you want to have a hearty, rich beef stock. I don’t always have time to cook a beef stock from scratch so I often use cartons of beef stock. I add some additional components to the stock (Mom referred to this as “doctoring it up”) then let the stock simmer, cooking to reduce down and intensify those flavors before adding it to the onions and shallots.
The onions and shallots need a bit of time to cook down and begin to caramelize, removing the somewhat pungent flavor, bringing out their sweetness.
To finish, top with toasted baguettes and cheese warmed in the oven until its melted onto the bread.
And since you’ve got to add a little wine to the soup, pour yourself a glass and enjoy the process!
French Onion Soup
For the stock base:
4 cartons beef stock, 32 ounces each
2 tablespoons concentrated beef base, such as Better Than Bouillon®
2 bay leaves
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Combine beef stock, beef base, bay leaves, kosher salt, and black pepper in a large stockpot and bring to a simmer over medium heat. Reduce the heat to medium-low and continue cooking for about 2 hours, allowing the stock to reduce and the flavors to intensify.
For the onion base:
3 pounds sweet yellow onions, sliced thin, about 8 cups
2 large shallots, sliced thin, about 1 cup
4 tablespoons butter
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon molasses
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 tablespoons flour
¾ cup white wine
For serving: Sliced baguettes, lightly toasted and a nutty cheese such as Provolone, Havarti, or Gruyere, sliced or grated
In a large Dutch oven, melt the butter with the olive oil over medium heat. When the butter has melted and sizzling, add the onions and shallots. Stir onions and shallots until coated with the butter and olive oil then cover the pan, reduce the heat to medium-low and cook for about 20 minutes.
Stir in the brown sugar, molasses, kosher salt, and pepper, blending well into the onions and shallots. Continue cooking covered, over medium-low heat for an additional 45 minutes, stirring occasionally.
Add the flour and stir to blend into the onions. Raise the heat to medium and cook for about five minutes.
Slowly add about two cups of the beef stock to the onions. Add the remaining beef broth, stirring until well combined and simmer uncovered over medium heat for about 20-25 minutes.
Stir in the white wine, cook for an additional 20 minutes. To serve, ladle the soup into ovenproof bowls, top with toasted baguettes and cheese. Place the soup bowls on a rimmed baking sheet and pop in a 350-degree oven for about 5 minutes, or until the cheese is melted and bubbly.
Serves 6 to 8.
French Onion Soup
Equipment
- One medium Dutch oven or stockpot
- One large Dutch oven or stockpot
- Ovenproof serving bowls
- Rimmed baking sheet
Ingredients
- For the stock base:
- 4 cartons beef stock, 32 ounces each
- 2 tablespoons concentrated beef base, such as Better Than Bouillon®
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- For the onion base:
- 3 pounds sweet yellow onions, sliced thin, about 8 cups
- 2 large shallots, sliced thin, about 1 cup
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon molasses
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 tablespoons flour
- ¾ cup white wine
- For serving: Sliced baguettes, lightly toasted and a nutty cheese such as Provolone, Havarti, or Gruyere, sliced or grated
Instructions
- For the stock base:
- Combine beef stock, beef base, bay leaves, kosher salt, and black pepper in a large stockpot and bring to a simmer over medium heat. Reduce the heat to medium-low and continue cooking for about 2 hours, allowing the stock to reduce and the flavors to intensify.
- For the onion base:
- In a large Dutch oven, melt the butter with the olive oil over medium heat. When the butter has melted and sizzling, add the onions and shallots. Stir onions and shallots until coated with the butter and olive oil then cover the pan, reduce the heat to medium-low and cook for about 20 minutes.
- Stir in the brown sugar, molasses, kosher salt, and pepper, blending well into the onions and shallots. Continue cooking covered, over medium-low heat for an additional 45 minutes, stirring occasionally.
- Add the flour and stir to blend into the onions. Raise the heat to medium and cook for about five minutes.
- Slowly add about two cups of the beef stock to the onions. Add the remaining beef broth, stirring until well combined and simmer uncovered over medium heat for about 20-25 minutes.
- Stir in the white wine, cook for an additional 20 minutes.
- To serve, ladle the soup into ovenproof bowls, top with toasted baguettes and cheese.
- Place the soup bowls on a rimmed baking sheet and pop in a 350-degree oven for about 5 minutes, or until the cheese is melted and bubbly.
