Homemade French Onion Soup
Make rich, cozy French Onion Soup at home with this NYT-inspired recipe. Slow-caramelized onions, melty Gruyère, and toasted bread make it unforgettable.
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 3 to 4 large red or yellow onions about 3 pounds, peeled and thinly sliced
- ¾ teaspoon kosher salt plus more to taste
- 2 quarts beef stock 8 cups
- 1 cup dry white wine
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- ½ teaspoon black pepper plus more to taste
- 8 to 12 ½-inch slices French bread (from 1 loaf)
- 1½ cups grated Gruyère cheese
Instructions
- Melt butter in a heavy Dutch oven over medium heat.
- Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes.
- Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally.
- Adjust heat if onions are browning too quickly.
- The caramelization process may take 45 to 60 minutes.
- Meanwhile, warm broth in a saucepan over low heat.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil.
- Stir in flour and let thicken for a minute or two.
- Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes.
- Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices.
- Sprinkle each casserole generously with Gruyère.
- Broil for a minute or two, watching carefully;
- Until cheese melts and browns.
- Serve immediately.
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