Main Course

French Onion Soup

October 4, 2014

The myth surrounding the invention of French Onion Soup is just that, myth, but legend has it that King Louis the XV of France invented it when all he had in his pantry was butter, onions and champagne. Taking a leap of faith, he combined these ingredients resulting in the first French Onion Soup!

My take on the dish is a bit more evolved and current than that of King Louis, but keeps with the same classic flavors. Hope you enjoy this treat of a meal.

Slicing Onions

Start by thinly slicing 3-4 medium white onions.

Adding Butter

Using a medium-large sauce pan on medium heat, add 2 tbsp of butter.

Onions in pan

Add the sliced onions to the pan.

Cooking ONions

Cook for 20-30 minutes.

Adding Water

Make sure to add some liquid (water, wine, or vinegar) to deglaze and slightly cool the pan every 10 minutes or so.

Add Wine

Once the onions are sweet, sticky, and dark, add the red wine…

Black Pepper

…black pepper and salt…

Bay Leaf

…a bay leaf…

Sprig

…thyme…

Screen Shot 2014-10-03 at 9.19.35 AM

…and sherry vinegar.

Beef Broth

 Soup

Reduce for 5 minutes until the alcohol cooks off, then add the beef broth and continue cooking for 10-15 minutes.

Bread Mold

While the soup base is reducing, slice a baguette to fit the shape of your bowl and trim the edges off to form a circle.

Olive Oil

Season it with olive oil…

SAlt

…some salt…

pepper

… and black pepper.  Toast the slices of seasoned bread until they’re golden brown.

Soup

Once the bread is toasted up and the soup is ready to go, fill a thick bake safe porcelain bowl with the soup base.

toast

Top it off with the seasoned crouton (toasted bread)…

Shredded Cheese

 …and a healthy portion of shredded cheese.

Baking Sheet

 Place the bowl onto a baking tray and into a 500f oven or broiler until the cheese is bubbling over the sides and the top has a light amber color.

French Onion Soup

Take the bubbling soup out of the oven…

French Onion Soup

…allow to cool for 10 minutes…

French Onion Soup

…and please ENJOY this classic dish!

French Onion Soup

Ingredients

  • 2-3 medium yellow onions
  • 5-6 cups beef stock
  • 1/2 cup red wine (optional)
  • 1 sprig of thyme
  • 1 whole bay leaf
  • 1 tbsp sherry vinegar
  • Gruyere cheese
  • Sourdough bread
  • Salt & pepper to taste

Instructions

  1. Thinly slice 3-4 medium white onions.
  2. Get a medium-large sauce pan on medium heat, add 2 tbsp of butter, then add the sliced onions.
  3. Cook for 20-30 minutes until the onions become a dark amber color. Keep in mind that the onions can tend to burn during this process if you’re to careful, so make sure to add some liquid (water, wine, or vinegar) to deglaze and slightly cool the pan every 10 minutes or so.
  4. Once the onions are sweet, sticky, and dark, add the red wine, black pepper, bay leaf, thyme, salt, and sherry vinegar. Reduce for 5 minutes until the alcohol cooks off, then add the beef broth and continue cooking for 10-15 minutes. The broth should reduce by 1/4 or so, but no more than that.
  5. While the soup base is reducing slice up some baguette, or use some sort of round bun to fit the shape of your bowl perfectly. Trim around the edges of the bun to form a uniform circle shape, then season it with olive oil, salt, and black pepper. Toast the slices of seasoned bread in a 350f oven for 5-10 minutes until they’re a crispy golden brown.
  6. Once the bread is toasted up and the soup is ready to go, fill a thick bake safe porcelain bowl with the soup base, top it off with the seasoned crouton (toasted bread), and a healthy portion of shredded or grated gruyere cheese. Place the bowl onto a baking tray and into a 500f oven or broiler until the cheese is bubbling over the sides and the top has a light amber color.
  7. Take the bubbling soup out of the oven and allow to cool for 10 minutes before consuming. ENJOY!
http://www.byrontalbott.com/french-onion-soup/

ToolsUsed

| Top Right: All-Clad Sauce Pan| Bottom Left: White Bowl Set |
| Middle Left: Tweezer Tongs | Middle Right: Shun Knife |
| Bottom Left: Baking Sheet | Bottom Right: Williams-Sonoma Maple Cutting Board | 
 

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  • Lior Shliechkorn September 29, 2016 at 7:57 pm

    Thank you for this. I just tried the recipe and not sure where I went wrong. The initial taste is there but then the soup has a very tart finish…almost sour. Any ideas where I could have went wrong? Anyway to fix it?