French onion soup
The Culinary Institute of America · 26 min video
Read about bulb onions in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- minced garlic
Peel off the dry skin, cut off the root and top ends, halve the onion from the top through the root.
- 2 lb Spanish onion
Slice thinly along the onion's lines, following its contours, about a quarter inch thick, so the slices cook at the same pace.
- whole unsalted butter
Melt a little butter in the pan over no higher than medium heat, add the onions and a little salt.
- salt
Cook the onions down, moving them only a little, about 30 minutes, until caramelized to a jam-like consistency with fond on the pan.
- ½ cup dry red wine
Deglaze with the red wine, turn up the heat and reduce to a syrupy consistency.
- 3 quart brown veal stock
Add the warm seasoned stock, stir, taste and adjust the seasoning, and add the two bay leaves.
- butter
- French baguette
Melt a little butter in a pan and brown the baguette pieces on both sides over medium heat; melt a little cheese onto the first side while the second browns. Set aside.
Pan-toasted cheese croutons
Once back at a simmer, cover with a lid over low heat and simmer about 30 to 35 minutes, until reduced and concentrated.
Ladle the soup into an oven-safe bowl, add the croutons, cover with about half a cup of gruyere.
Gratinéing under the broiler
- ½ cup gruyere cheese
Set the bowl on a sheet tray under a high broiler, a minute and then a few minutes more, until the cheese is bubbly and browned.