1/1 Photo of Real French Onion Soup
2 hrs 30 mins
When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the onions will need to be treated with your loving time. That's the secret to a good French onion soup, the long slow cooking of the onions which eventually reduce down to almost nothing so don't be alarmed at the amount used, although it is sure to induce a good cry. If you're going to make this, do it properly, you must have Gruyère cheese and crusty French bread. For this there are no substitutes. Follow the rules and you'll achieve pure alchemy
My Private Note
Units: US | Metric
- 2 kg onions (about 20 medium large)
- 100 g butter
- 2 teaspoons sugar
- 125 ml dry white vermouth
- 3 pints beef stock (not too salty)
- 2 bay leaves
- 1First, tackle the onions. Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying).
- 2Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides) stir well and cover with a lid (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down).
- 3After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes.
- 4The onions should be unctuously soft by now, bathing in their own liquid. If not give them another 10 minutes or so.
- 5Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated. Be careful the onions do not burn.
- 6At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown. Once this point is reached you can breath a sigh of relief!
- 7Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper.
- 8Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary
- 9Meanwhile toast 6 slices of French bread and set aside.
- 10When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling.
- 11Serve with extra crusty bread and allow yourself to be soothed and calmed.
- 12You will be rewarded for all your hard work I promise!
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Nutritional Facts for Real French Onion Soup
Serving Size: 1 (643 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 660.2
- Calories from Fat 269
- Total Fat 29.9 g
- Saturated Fat 17.2 g
- Cholesterol 81.4 mg
- Sodium 1488.2 mg
- Total Carbohydrate 74.6 g
- Dietary Fiber 6.9 g
- Sugars 16.0 g
- Protein 25.0 g
The following items or measurements are not included:
dry white vermouth