French🥣 Soups & stews

French Onion Soup

Name: French Onion Soup
Cuisine: French
Ingredients: ~4-5 large onions; ~3-4 cloves garlic; ~3-4 sprigs thyme; ~4 tbsp olive oil; ~½ tsp black pepper; ~1 tsp salt; ~2 slices bread; ~½ cup white wine; ~100 g Comté cheese; ~8-10 pearl onions; ~1 tbsp flour; ~2 cups grapeseed oil; ~2 tbsp chives

A refined take on the classic French onion soup, using simple ingredients elevated through proper technique and caramelization. Features a rich amber-colored onion broth, Comté cheese cream, crispy croutons, and fried onion garnish.

Adapted from a video by Philippe Etchebest

👨‍🍳 La soupe à l'oignon revisité - On monte le niveau avec des produits simples

Watch on YouTube

Ingredients

onionswhite, yellow, or even red onions work; used both roasted whole and for caramelizing~4-5 largeest.
garlicfor the broth and cheese cream~3-4 clovesest.
thymefresh thyme sprigs for the broth~3-4 sprigsest.
olive oil~4 tbspest.
black pepper~½ tspest.
salt~1 tspest.
breadcut into irregular pieces and fried for croutons~2 slicesest.
white winefor the cheese cream base

Steps

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1
Preheat oven to 180°C. Prepare whole onions by peeling them.
2
Place whole onions in the preheated oven and roast until cooked through and tender.
3
Thinly slice onions and cook them in hot olive oil over medium-high heat, stirring regularly to develop a deep caramel color. Do not skip this step—proper caramelization is essential for flavor and color.
4
In a separate pan, char half an onion over high heat until deeply blackened and almost charred. This will color the broth.
5
Add the caramelized onions to a pot with the charred onion piece, season with pepper, and add just enough water to barely cover. Add thyme and garlic, then simmer gently.
6
Once roasted onions cool, carefully remove the outer layers to create natural bowls. Roughly chop the inner onion meat and lightly caramelize in a pan with olive oil—less intense than the main broth onions.
7
Strain the broth through a fine sieve, discarding solids. The broth should be a rich amber color.
8
Cut bread into irregular pieces. Fry in hot olive oil, stirring frequently until evenly golden and crispy. Drain on paper towels.
9
For the cheese cream, rub a pot with garlic and keep the clove inside. Add white wine and black pepper (omit salt—cheese provides saltiness). Add Comté cheese pieces and heat gently on medium, stirring, until melted and combined without boiling.
10
Slice pearl onions into thin rings and separate them. Lightly coat with flour, shake off excess, then fry in hot grapeseed oil, stirring to ensure even coloring. Drain on paper towels.
11
To serve: fill the roasted onion shell with the caramelized onion compote. Top with fried croutons, piling them generously for texture. Pour hot cheese cream over top. Garnish with fried onion slices and chives. Serve immediately while all components are hot.

French Onion Soup

Ingredients

Steps

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