Hello everyone! Chef Ted here, soup season is upon us, so I figured we could do some comforting soups as the "frigid" 60s descend upon our area. French onion soup, with its sweet and delicious aroma, crispy bread, and melty cheese, seems perfect for the cooler weather. The hardest part of this recipe is taking your time and carefully caramelizing the onions. You will see in the directions below that I don't recommend doing all of the mise en place first, just for how long the onions alone will take.
Recipe - Serves 4
Ingredient List
12 T -- Butter
2 -- Yellow Onion, large Julienne 1/8" thick
4 cloves -- Garlic
2 -- Red Onion, Julienne 1/8" thick
3/4 Cup -- White Wine
32 oz -- Chicken Stock
2 sprigs -- Thyme
1 leaf -- Bay Leaf
1 tsp -- Cider Vinegar
8 slices -- French Baguette/Rustic Bread
12 oz -- Gruyère cheese, grated
Chives 2 minced (place into small bowls for garnishing later)
To Taste -- Salt & White Pepper
Directions
- Measure and prep the onions. In straight sided skillet (or rondeau) cook onions in 8T of butter, stirring occasionally, until softened.
- Measure out the rest of the ingredient into separtate containers while the onions cook.
- Take 4 T of butter and melt it.
- Brush the bread on one side and toast until golden brown. Once the bread has been toasted flip it over and repeat on the other side.
- Take the garlic clove and rub it on the bread. (The bread will break the garlic down and become a paste.)
- Then cook onions until they are very sweet and a rich golden-brown color. If browned onion juices on bottom of pot threaten to burn, add 1 T water, scrape up browned bits, and continue cooking. Season.
- While onions are cooking heat up the stock, thyme, and bay leaf in a separate pot.
- When onions are ready, add white wine to the onions and bring to a simmer.
- Then add hot stock to the onions and bring to simmer. (Simmer for 10 minutes if possible)
- Add cider vinegar. Season with salt and pepper. Discard thyme and bay leaf.
- Cover with cheese and place undere the broiler until golden brown.
- Portion into containers per the chef.
Equipment List
- Cutting Board
- Chef's Knife
- Pot or a Wide, High-Sided Skillet
- Sheet Tray
I hope you all enjoy this recipe and if you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
The Sweet and Savory Classroom offers hands-on cooking classes, team-building events, kids' cooking camps, and family culinary experiences for all skill levels. Our interactive classes help participants build confidence in the kitchen while creating memorable experiences together. Gift certificates are available for cooking classes, camps, and private events. Our mission is to be FUN & FILLING. Our desire is to be a FUN and interactive experience while also FILLING our guests with Faith, Food, & Knowledge to help them succeed in life.