French Onion Soup

Sweet Paul Eat and Make

Posted by Houghton Mifflin Harcourt

About

I was twelve and in Paris with my parents when I first had French onion soup. We stayed in a small hotel in the 7th arrondissement near the Eiffel Tower, and my mom bought me a pair of beige corduroys, a brown blazer, and brown lace-up suede shoes. I felt like a Parisian.
One night we went to a tiny restaurant that served only two things: onion soup and beef entrecote. The onion soup was the best thing I had ever tasted—sweet caramelized onions, a hearty broth, and Gruyere cheese.
If you make onion soup with single slices of bread, they sink and get soggy, but toasted cubes stay on top and keep crispy. I add a small red onion for additional sweetness, and some white wine for a little acidity.

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You Will Need (10 things)

  • 2 tbsp Butter
  • 2 Large Onions , sliced (about 6 cups)
  • 1 Small Red Onion , sliced (about 1 cup)
  • 4 Garlic cloves, chopped
  • 1 tbsp unbleached All Purpose Flour
  • ½ cup Dry White Wine
  • 6 cup Beef Stock
  • Salt and freshly ground pepper
  • 4 Thick slices brioche or white Bread
  • 2 cup shredded Gruyère

Steps (7 steps, 35 minutes)

  1. 1

    Melt the butter in a large saucepan over medium heat. Add the onions and garlic and saute until they are soft and translucent, about 15 minutes.

  2. 2

    Stir in the flour and the wine. Stir in the stock, bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Season with salt and pepper.

  3. 3

    Preheat the oven to broil on high, with a rack in the upper third.

  4. 4

    Cube the bread, place on a baking sheet, and toast until golden, about 2 minutes, tossing once.

  5. 5

    Pour the soup into four ovenproof bowls, top with the bread, and cover with the cheese.

  6. 6

    Broil until the cheese is melted, about 3 minutes.

  7. 7

    Serve steaming hot.