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    You are in: Home / Recipes / Best French Onion Soup (America's Test Kitchen) Recipe
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    Best French Onion Soup (America's Test Kitchen)

    Best French Onion Soup (America's Test Kitchen). Photo by Chef #1803301483

    1/1 Photo of Best French Onion Soup (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    DrGaellon's Note:

    Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. For the best flavor, make the soup a day or two in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. From America's Test Kitchen. http://bit.ly/VQoIRX

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
    2. 2
      Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
    3. 3
      Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
    4. 4
      While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
    5. 5
      Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on June 24, 2013

      55

      Without a doubt the best French Onion Soup I've ever had. I've done some experimenting and I must agree, use regular Yellow Onions instead of the 'designer' sweet varieties. You'll want another bowl as your dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2013

      55

      This soup was OUTSTANDING. I almost want to have a dinner party now ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Best French Onion Soup (America's Test Kitchen)

    Serving Size: 1 (539 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.2
     
    Calories from Fat 174
    52%
    Total Fat 19.3 g
    29%
    Saturated Fat 11.2 g
    56%
    Cholesterol 56.9 mg
    18%
    Sodium 510.3 mg
    21%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 7.0 g
    28%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    fresh thyme

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