French Onion Soup
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.
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.