The Best Authentic French Onion Soup Recipe
A rich and classic onion soup, likely a variation of French Onion Soup. The recipe builds a deep flavor profile by slowly sautéing onions in butter until they achieve a rich golden-brown color. The pan is then deglazed with sherry, brandy, and white wine, which are simmered to concentrate their flavors. A combination of beef and veal stocks are added for a robust, savory broth. The soup is served hot with a simple garnish of grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 tablespoons butter
- 2-3 large yellow onions, sliced
- 1 bay leaf
- 1/4 cup sherry
- 1/4 cup brandy
- 1 cup white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan, for serving
Instructions
- In a large stockpot or Dutch oven over medium-high heat, melt the butter. Add the sliced onions and the bay leaf. Sauté for 20 minutes, stirring occasionally, until the onions are a rich golden brown color.
- Deglaze the pan by pouring in the sherry and brandy. Simmer uncovered for 5 minutes, scraping up any browned bits from the bottom of the pot.
- Add the white wine and continue to simmer uncovered for 15 more minutes.
- Add the beef and veal stocks, plus the salt and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow the flavors to meld.
- Before serving, remove and discard the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Ladle the hot soup into bowls and serve with freshly grated Parmesan cheese on top.
Notes
- This recipe is an interpretation, as the original ingredient list was incomplete. Key ingredients were inferred from the instructions based on a classic onion soup recipe.
- The slow, 20-minute caramelization of the onions is the most crucial step for developing the soup’s deep, sweet flavor base.
- Deglazing the pan with sherry, brandy, and wine is essential for incorporating the flavorful browned bits (fond) into the soup.
- The soup is simmered uncovered to help concentrate the flavors.
Find it online: https://cookupjoy.com/onion-soup/