Perfect French Onion Soup
A rich, deeply flavorful French Onion Soup featuring a slow-roasted homemade beef stock, perfectly caramelized yellow onions, and garlic-seasoned sourdough croutons topped with a bubbly, melted blend of Gruyere and Provolone cheeses. Chef's tips: (1) Do not use sweet Vidalia onions; standard yellow onions provide the perfect balanced flavor for this soup. (2) Slicing onions pole-to-pole helps them break down and melt beautifully into the broth. (3) Stirring the onions halfway through their second oven bake is critical to prevent them from burning. (4) Sourdough bread is preferred over baguette as its natural acidity balances the sweetness of the caramelized onions. (5) Using a combination of Gruyere (for flavor/funk) and Provolone (for a stretchy melt) creates the ultimate cheese top.
- Time: 240 min
- Servings: 5
Source: ChefChef
Ingredients
- lbs Beef shanks
- lbs Beef femur/marrow bones
- 80/20 ground beef
- Water
- lbs Yellow onions
- Olive oil
- Unsalted butter
- Salt
- Dry sherry
- sprigs Fresh thyme
- Bay leaves
- Worcestershire sauce
- Black pepper
- Beef stock
- of a 1 kg loaf Sourdough bread
- to taste Olive oil
- to taste Garlic powder
- to taste Salt
- to taste French Gruyere cheese
- slice per serving Provolone cheese