1/1 Photo of French Onion Soup (Traditional)
4 hrs 15 mins
This is an original recipe by Thomas Keller posted on GastroChick.com. This soup is so amazing I could never take credit for it. So many recipes for French Onion soup skimp on the time to caramelize the onions, but the lengthy caramelization is what provides that amazing depth in a loving, patiently prepared, French Onion Soup. I hope you enjoy this as much as I have. Note from GastroChick: Keep an eye on your onions when cooking, if you notice there is too much liquid in the pan turn up the heat and make sure you dry them out a little otherwise they will boil instead of caramelize.
My Private Note
Units: US | Metric
For the Soup
- 4 lbs yellow onions
- 4 ounces butter
- 1 tablespoon kosher salt
- 1 1/2 teaspoons flour
- 32 ounces beef stock
For the Croutons
- 1For the Soup:.
- 2Cut of tops and bottoms of the onions, then cut the onions lengthwise in half.
- 3Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
- 4Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften.
- 5Melt the butter in a large heavy stockpot over a medium heat.
- 6Add the onions and 1 tablespoon salt, and reduce the heat to low.
- 7Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid.
- 8Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout.
- 9Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes.
- 10Add the beef stock, bring to a simmer, and simmer for about 1 hour.
- 11Season to taste with salt, pepper.
- 12For the Croutons:.
- 13Preheat the broiler/grill.
- 14Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet.
- 15Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt.
- 16Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side.
- 17Set aside and leave the broiler on.
- 18To Complete:.
- 19Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top.
- 20Cover with Gruyere.
- 21Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust.
- 22Eat carefully the soup will be very hot.
- 23Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!
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Nutritional Facts for French Onion Soup (Traditional)
Serving Size: 1 (703 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 716.9
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 21.1 g
- Cholesterol 103.0 mg
- Sodium 2424.6 mg
- Total Carbohydrate 70.6 g
- Dietary Fiber 6.5 g
- Sugars 13.3 g
- Protein 28.2 g