Description
Hearty michael symon french onion soup celebrates classic comfort with rich, caramelized onions and savory broth. Melted cheese crowns this rustic French classic, offering a warm embrace of deeply developed flavors.
Ingredients
Scale
- 4 lbs (1.8 kg) yellow onions, peeled and thinly sliced
- 6 cups (1.4 L) beef or vegetable stock
- ½ cup (120 ml) dry white wine
- 3 tbsps (45 ml) butter
- 4 cloves garlic, minced
- 3 tbsps (24 g) flour
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- fine sea salt, to taste
- freshly cracked black pepper, to taste
- grated or sliced cheese (Gruyere, Asiago, Swiss, Gouda, or Mozzarella)
Instructions
- Caramelize Onions: In a heavy-bottomed stockpot over medium-high heat (350°F/175°C), melt butter and slowly cook sliced onions, stirring every 3-5 minutes for approximately 30 minutes until deep golden-brown.
- Develop Flavor Base: Add minced garlic and sauté briefly, then sprinkle flour to create a roux, stirring continuously for one minute to enhance the soup’s thickness and richness.
- Build Liquid Foundation: Deglaze the pot with wine, scraping caramelized bits from the bottom, then pour in beef stock, Worcestershire sauce, bay leaf, and fresh thyme, combining thoroughly.
- Simmer and Refine: Reduce heat to medium-low, cover, and simmer for 10-15 minutes, allowing flavors to meld; remove bay leaf and thyme sprigs, then season with salt and freshly ground black pepper.
- Prepare Cheese Topping: Slice baguette into 1-inch pieces, toast at 400°F (204°C) for 6-8 minutes until golden and crisp, then arrange oven-safe bowls on a baking sheet.
- Final Assembly and Broiling: Ladle hot soup into bowls, top with toasted baguette slice and generous grated cheese, then broil 6 inches from heat source for 2-4 minutes until cheese melts and turns bubbly and golden.
- Serve Immediately: Remove from oven promptly and serve piping hot, ensuring guests experience the soup’s intense, comforting flavors.
Notes
- Caramelize Carefully: Slow cooking onions is crucial for developing deep, sweet flavor; rushing this step compromises the soup’s fundamental taste profile.
- Roux Technique Matters: Stirring flour thoroughly prevents lumps and ensures a smooth, velvety soup texture without unwanted clumps.
- Cheese Selection Tip: Choose a high-moisture, meltable cheese like Gruyère or Comté for the most authentic French onion soup experience.
- Broiling Precision: Watch the cheese topping closely during the final 2-4 minutes to achieve perfect golden-brown color without burning the surface.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg