French🥣 Soups & stews

French Onion Soup

Name: French Onion Soup
Total time: 6 h 26 min
Cuisine: French
Ingredients: ~2 medium Red onions; ~3 medium Yellow onions; ~4 tbsp Butter; ~4 cloves Garlic; to taste Salt; to taste Black pepper; 2 Bay leaves; ~3 sprigs Fresh thyme; ~½ cup Ruby port; ~1 cup Red wine; ~6 cups Veal stock; ~1 French baguette; ~3 tbsp Olive oil; ~½ cup Comté cheese; ~½ cup Gruyère cheese

⏱ 386 min

A classic French soup made by slow-caramelizing red and yellow onions until deeply browned and sweet, then enriched with ruby port and red wine. The soup is simmered with homemade veal stock until rich and savory, then finished with a generous topping of melted Comté and Gruyère cheese on toasted bread cubes.

Adapted from a video by Bruno Albouze

French Onion Soup – Bruno Albouze

Watch on YouTube

Ingredients

Red onions~2 mediumest.
Yellow onions~3 mediumest.
Butter~4 tbspest.
GarlicChopped, optional~4 clovesest.
Saltto taste
Black pepperto taste
Bay leaves2
Fresh thyme~3 sprigsest.
Ruby port~½ cupest.
Red wine~1 cupest.
Veal stock

Steps

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1
Slice the red and yellow onions into thin slices.
2
In a large heavy-bottomed pot or Dutch oven, melt butter and cook the onions over high heat for 5 minutes.
3
Add chopped garlic, salt, black pepper, bay leaves, and fresh thyme.
4
Cover the pot and continue cooking on high heat for 20 minutes to release the onions' moisture.
5
Reduce heat to low and continue cooking for about 3 hours, stirring occasionally, until the onions are deeply browned and caramelized with a sweet aroma.
6
Add ruby port and red wine, then continue cooking for about 2 more hours until the mixture reduces to a thick, marmalade-like consistency.
7
Add the homemade veal stock and season with salt and pepper to taste. Remove aromatics, bring to a boil, and cook for about 1 hour.
8
For croutons: cut the French baguette into thick slices, trim some crust, and cut into cubes. Drizzle with olive oil and toast in a 400°F (200°C) oven for about 10 minutes until golden brown.
9
Heat the soup and ladle into bowls. Top with croutons and a generous amount of Comté and Gruyère cheese, then place under the broiler or salamander for a couple of minutes until the cheese is melted and golden.

French Onion Soup

Ingredients

Steps

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