French🥣 Soups & stews

French Onion Soup with Bone Marrow Toasts

Name: French Onion Soup with Bone Marrow Toasts
Total time: 2 h
Cuisine: French
Ingredients: 4–6 marrow bones; ~2 liters cold water; to taste salt; 1 baguette; ~3–4 tbsp rendered marrow fat; 1 garlic clove; 8 large yellow onions; 4 tbsp unsalted butter; 1–2 tbsp all-purpose flour; 1–2 tsp tomato paste; 2–3 tbsp brandy; 6 cups beef stock or bone broth; 1 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tsp fish sauce; 2–3 fresh thyme sprigs; 2–3 fresh parsley sprigs; 1 bay leaf; ~1–2 leek green; ~1 kitchen twine; ~3–4 tbsp whipped bone marrow; 1½–2 cups grated Gruyère cheese; ~1 tbsp fresh chives

⏱ 120 min

A classic French onion soup built on deeply caramelized sweet onions and beef broth, topped with crispy baguette toast spread with roasted bone marrow, melted Gruyère cheese, and a touch of fresh garlic. The bone marrow adds richness and beefy depth to this comforting, warming dish.

Adapted from a video by Binging with Babish

Let's Make: French Onion Soup | Cook-Along with Babish

Watch on YouTube

Ingredients

marrow bones4–6
cold waterfor brining~2 litersest.
saltfor brining and seasoningto taste
baguettesliced 2 cm thick, about 4 per serving1
rendered marrow fator substitute with butter/oil~3–4 tbspest.
garlic clovefor toasts1
large yellow onionsthinly sliced8
unsalted butterdivided4 tbsp

Steps

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1
Brine the marrow bones in salted water overnight to deeply season them and remove impurities. This also helps thaw frozen bones.
2
Preheat oven to 400°F (200°C). Create an aluminum foil cradle to prevent bones from tipping. Place bones marrow-side up and roast for 20–25 minutes until the marrow is puffed and fat renders out.
3
Cool the bones slightly. Scoop out the marrow and reserve. Strain and reserve the rendered fat for toasting bread.
4
Slice baguette into 2 cm rounds. Brush both sides generously with marrow fat and sprinkle with salt. Toast in a 400°F convection oven on a wire rack until golden and crispy, flipping if needed.
5
Melt 2 tbsp butter in a large nonstick or heavy-bottomed sauté pan over medium heat. Add sliced onions and a splash of water (about ½ cup). Cover and cook over medium-low heat until softened, about 5–10 minutes.
6
Remove the lid and stir frequently for 45–60 minutes, adding water as needed to prevent burning. Onions should become soft, sweet, and deeply golden.
7
Transfer caramelized onions to a soup pot with 1–2 tbsp butter. Add 1–2 tbsp flour and cook, stirring, for 1–2 minutes to lightly brown and cook off raw flour taste.
8
Stir in tomato paste if using. Deglaze with brandy, scraping up the fond. Add stock in stages, stirring well to incorporate the flour.
9
Add soy sauce, Worcestershire, and fish sauce. Stir well and simmer for 30 minutes to allow flavors to meld.
10
Tie the herbs (thyme, parsley, and bay leaf) in leek greens or cheesecloth with kitchen twine. Add to soup and simmer for 15–20 minutes during the last stage of cooking. Remove before serving.
11
Preheat the broiler. Spread whipped bone marrow on toasts and grate fresh garlic over each one. Ladle hot soup into oven-safe crocks, place toasts on top, and generously cover with grated Gruyère.
12
Broil until cheese is melted, bubbly, and golden brown, 2–5 minutes depending on your broiler.
13
Remove from broiler and garnish with chopped fresh chives if desired. Serve carefully as it will be very hot.

French Onion Soup with Bone Marrow Toasts

Ingredients

Steps

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