French Onion Soup - Casa M Spice Co
★ Issue CMSC·20–001 · Published 06 Jan 2020
FrenchSoup

French Onion Soup.

Slow-cooked onions turn deep gold and sweet, then sink into beef broth crowned with melted cheese and toast

PREP 20 min
COOK 120 min
TOTAL 2:20h h
SERVES 4 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe★ Reviews ✍ Write a Review 🖶 Print♡ Save to your Cocina
Made with Chain Reaction® Shop
You'll need
3 quart soup potOven safe bowlsBroilerChef knifeCutting boardSheet panWooden spoonGraterLadle

Slow-cooked onions turn deep gold and sweet, then sink into beef broth crowned with melted cheese and toast

Ingredients

FOR THE SOUP

  • 6 tablespoons (90g) unsalted butter
  • 3 pounds (1.4kg) of onions, sliced 1/8-inch-thick
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup (120ml) dry sherry (used in the video), brandy, or Cognac
  • 2 quarts (1.8L) low-sodium chicken stock
  • 1 teaspoon (5ml) apple cider vinegar

FOR THE CROUTONS

  • 8 bowl-size slices rustic bread
  • 4 medium cloves roasted garlic
  • Rendered bacon fat
  • 1 pound (450g) Gruyère cheese, grated
  • Freshly minced chives, for garnish

Method

  1. 01

    Melt butter and soften onions 8 min

    8 min

    Medium-high heat, stir occasionally until softened.

  2. 02

    Caramelize onions 90 min

    1h 30m

    Medium-low heat, stir every 15 min until rich golden-brown.

  3. 03

    Season and deglaze with sherry 3 min

    3 min

    Add seasoning and alcohol, simmer until alcohol smell gone.

  4. 04

    Simmer soup with stock 40 min

    40 min

    Add stock, simmer 20-60 min, then add vinegar.

  5. 05

    Toast bread slices until golden

    5 min

    Toast both sides of rustic bread.

  6. 06

    Rub croutons with garlic and bacon fat

    3 min

    While warm, rub each crouton with garlic and bacon fat.

  7. 07

    Preheat broiler

    3 min

    Adjust rack to top position.

  8. 08

    Broil seasoned croutons until bubbly

    4 min

    Watch for the cheese to bubble up around the edges and turn light golden brown — that's when you pull it, not a second longer or you'll get a hard, burned crust.

  9. 09

    Add gruyère and broil until melted

    3 min

    The gruyère should be completely melted and bubbling across the surface with just a hint of color on top; if it's still pale, give it another 30 seconds under the broiler.

  10. 10

    Assemble soup bowls with croutons

    4 min

    One crouton on bottom, ladle soup, second crouton on top.

  11. 11

    Broil bowls with cheese until browned

    5 min

    Optional step for traditional cheesy top.

  12. 12

    Garnish with chives and serve

    1 min

    A small handful of fresh chives scattered right before service brightens up all that rich, caramelized depth — don't skip this step.

From Mike's Notebook

01

Don't skip the 15-minute stirs during caramelization — those scrapes build the fond that deepens everything.

02

Add vinegar at the end, not the stock — it brightens the soup without thinning the caramel you worked for.

03

Stack your croutons in the bowl so the bottom one stays crisp and the top one catches the broiler heat.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review