French onion soup
Preppy Kitchen · ♥ 10.2K likes · 374.1K views · 8 min video
Read about bulb onions in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb onions
Slice the onions between a quarter and an eighth of an inch thick: too thick and they never caramelize, too thin and they fall apart.
- 3 cloves garlic
- ¼ cup butter
- ½ tsp salt
Melt a quarter cup of butter in a large pot over medium heat, add the onions and half a teaspoon of salt, and mix.
Uncover and cook on medium for an hour, stirring every few minutes and every minute towards the end, adding about a tablespoon of water if they burn, until deep golden brown, a little browner than seems right.
- 2 tbsp all-purpose flour
Add the minced garlic and two tablespoons of flour and cook, stirring constantly, for a minute.
- 240 ml dry white wine
Slowly pour in one cup of dry white wine, deglazing the bottom of the pan.
- 5–6 cup beef stock
- thyme sprigs
- 1 whole bay leaf
- ½ tsp freshly cracked black pepper
Add five to six cups of warmed beef stock, thyme sprigs, a bay leaf and half a teaspoon of black pepper.
- salt
Bring to a simmer over medium and simmer about 20 minutes, scraping the bottom, until velvety; add salt to taste.
- 3 tbsp brandy
Add three tablespoons of brandy and simmer a few more minutes to cook off the alcohol.
- baguette
Set the oven to broil on high, about 500 degrees; grate Gruyere and slice a baguette.
- ¼ cup grated Gruyere cheese
Ladle into oven-safe bowls, top with bread and a quarter cup of grated Gruyere each, set on a baking sheet and broil about two minutes until bubbly and just golden.