1/1 Photo of French Onion Soup from Cook's (Cooks) the New Best Recipes
1 hr 30 mins
1 hr 15 mins
Sandi (From CA)'s Note:
A pretty easy version I found was doubly rewarding by using homemade broths/stocks, which isn't necessary, but I opted for them. Apparently, Cook's Illustrated has TWO versions of French Onion Soup and I didn't see this one posted. We really enjoyed this; it's one of my favorite soups, but when I order it out, I MUST have the cheese topping BURNT. Not brown, not even very dark brown.... BLACK. Invariably the chef gets nervous and lets it go out spotty medium brown and, because of the production I make when ordering, the waiter/ress knows it's not dark enough, so they apologize and bring it back to the kitchen before I even say anything. *lol* This is one of the messiest soups to eat because of the strinnnnngy stretchy cheese, but if it's burnt to a crispy, it's SO worth looking like an imbecile for! From: The New Best Recipes and America's Test Kitchens
My Private Note
Units: US | Metric
- 2 tablespoons unsalted butter
- 5 medium red onions (about 3 pounds, sliced thinly)
- 6 cups low sodium chicken broth
- 1 3/4 cups low sodium beef broth
- 1/4 cup dry red wine (can use white in a pinch)
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- black pepper
- 1Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
- 2Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning.
- 3Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors.
- 4Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and
- 5Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
- 6Set oven-safe crocks or bowls on a baking sheet.
- 7Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago.
- 8Broil until well browned and bubbly, about 10 minutes.
- 9Cool for 5 minutes and serve.
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Nutritional Facts for French Onion Soup from Cook's (Cooks) the New Best Recipes
Serving Size: 1 (572 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 326.4
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 3.3 g
- Cholesterol 10.1 mg
- Sodium 536.2 mg
- Total Carbohydrate 51.6 g
- Dietary Fiber 3.5 g
- Sugars 4.4 g
- Protein 12.3 g
The following items or measurements are not included: