Description
French Onion Soup (Soupe à l’Oignon Gratinée) is a classic French dish featuring deeply caramelized onions simmered in a savory broth with thyme and bay leaf, enhanced by dry sherry and a touch of fish sauce for depth. It is served with toasted rustic bread rubbed with garlic and generously topped with melted Gruyère cheese, broiled to golden perfection. This comforting recipe delivers a rich, flavorful experience perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 6 tablespoons (90g) unsalted butter, plus more for bread
- 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup (120ml) dry sherry (such as Amontillado)
- 2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Instructions
- Caramelize the Onions: In a large stainless steel saucepan or two large skillets, melt 6 tablespoons of unsalted butter over medium-high heat until foaming. Add the sliced onions and cook, stirring occasionally, until softened, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring frequently, until onions turn a rich golden-brown and are very sweet, roughly 1 to 2 hours. If the browned onion juices start to stick or burn on the bottom of the pan, add 1 tablespoon water to deglaze, scrape browned bits, and keep cooking. Season with kosher salt and freshly ground black pepper to taste.
- Deglaze with Sherry: Pour in 1/2 cup dry sherry and bring to a simmer while scraping up any browned bits sticking to the pan. If using two skillets, divide the sherry between them, then transfer onions and liquid into a larger pot or Dutch oven to continue cooking. Simmer until the alcohol smell dissipates, about 3 minutes.
- Simmer the Soup: Add 2 quarts low-sodium chicken stock, 2 sprigs of thyme, and 1 bay leaf to the pot. Bring to a simmer over medium-high heat, then lower heat and simmer gently for 20 minutes to blend flavors.
- Season the Broth: Stir in 1 teaspoon Asian fish sauce if using, and 1 teaspoon cider vinegar. Taste and season with additional salt and pepper as needed. Remove and discard the thyme sprigs and bay leaf from the soup.
- Prepare the Toasts: Preheat the broiler and move the oven rack to the highest position. Butter the toasted rustic bread slices and rub each slice with a garlic clove to infuse flavor.
- Assemble and Broil: Spoon a small amount of broth into the bottom of four ovenproof serving bowls. Top each with half the toasted bread slices and sprinkle generously with grated Gruyère cheese. Ladle more soup and onions over the toasts until the bowls are nearly full. Place the remaining bread slices on top, pushing them slightly to submerge. Cover with the remaining cheese. Place the bowls on a rimmed baking sheet and broil until the cheese is melted and bubbly with golden-brown spots, approximately 3 to 5 minutes.
- Garnish and Serve: Remove the soup from the oven, sprinkle freshly minced chives on top for a fresh, vibrant finish, and serve immediately while hot and bubbly.
Notes
- For best caramelization, slice onions uniformly 1/8 inch thick to ensure even cooking.
- The optional Asian fish sauce adds a subtle umami depth but can be omitted for a more traditional flavor.
- Using low-sodium chicken stock helps control the salt level in the soup.
- Rustic bread with a sturdy crust works best for soaking up the soup without becoming mushy.
- Gruyère cheese provides a nutty, melty topping quintessential to French onion soup, but you can substitute Swiss cheese if needed.
- Broil carefully and watch the cheese closely to prevent burning.
Nutrition
- Serving Size: 1 bowl (approx. 600ml)
- Calories: 1000 kcal
- Sugar: 21 g
- Sodium: 2653 mg
- Fat: 57 g
- Saturated Fat: 33 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 52 g
- Cholesterol: 172 mg
