French Onion Soup

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 cups white wine
  • 10 ounces canned beef consume
  • 10 ounces chicken broth
  • 10 ounces apple cider (unfiltered is best)
  • Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
  • 1 loaf country style bread
  • Kosher salt
  • Ground black pepper
  • Splash of Cognac (optional)
  • 1 cup Fontina or Gruyere cheese, grated
Directions

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.0 221
Gosh I LOVE THIS! It is my "go to" for FO soup for the last couple of years. My family and friends actually request it! I find it humorous folks use <strong>Apple cider vinegar, </strong>when it clearly <strong>CALLS</strong> for <strong>APPLE CIDER. </strong>Read, follow the recipe.<strong>  </strong>I have used <u>unsweetened</u> apple sauce in a pinch when I couldn't find the apple cider. It actually worked. Comically, the biggest issue I have is resisting the temptation to prematurely turn the onions in the skillet! Remember: "Don't worry about burning." The bouquet garnier is a BIG DEAL! It really does elevate the flavor next level. Don't skimp on this!  item not reviewed by moderator and published
I love this soup. Looking at the comments really cracks me up. People misread apple cider vinegar when it says APPLE CIDER. That's what you get for assuming. I watched his video several times as I was prepping and paused it and followed it to point. I'm making it now. Nov 16, 2014. I know it will be wonderful. to all those out there ---- READ and follow instructions! item not reviewed by moderator and published
Love this soup! Everyone i make it for always loves it too! item not reviewed by moderator and published
I read so may reviews &amp; am astounded that the some cooks do not seem to have read &amp; followed recipes carefully. In this case, Alton said Apple Cider, not apple cider vinegar. I followed the recipe exactly as Alton said, including buying an electric skillet to prepare it in because that is what he showed on TV/video. It made a huge difference!!! I mixed red onions and white sweet onions per the recipe since it is too early for Vidalias. I bought the consommé, the apple cider (unfortunately, I could not find fresh unfiltered apple cider at this time of year), white wine, and cognac and added them as he said along with the bouquet garni...and precisely as he says in the recipe. It was absolutely FABULOUS!!!! I read many reviews of various recipes, and I get so amused at the many reviewers who don't follow the recipe while offering alternatives that don't work but then say that the chef's recipe is less than stellar. Duh.... item not reviewed by moderator and published
Way too much vinegar. Couldn't even finish the first bowl. Will not make again. item not reviewed by moderator and published
It was good love AB and love the show. I like my food a little spicy so I added a few jalapenos and it was sweet and spicy. Delicious item not reviewed by moderator and published
Apple cider? In French Onion Soup? What a ridiculous component for a classic soup. We threw the soup away; literally. This is yet another reason why I enjoyed many of the Good Eats episodes, but found that Alton's recipes are frequently way off the mark. item not reviewed by moderator and published
I really can't speak for this particular Alton Brown recipe but the easiest and absolute best onion soup is the one by Tyler Florence on this very same site. It is simpler and tastes fabulous. Tyler's recipe has a solid 5 star rating with lots of reviews. item not reviewed by moderator and published
Great recipe better then the rest item not reviewed by moderator and published
Gonna make this...any suggestions on which wine I should use??? item not reviewed by moderator and published
There is no vinegar in the recipe. Apple Cider, NOT apple cider vinegar. item not reviewed by moderator and published
You must be crazy item not reviewed by moderator and published
Try reading the recipe. It was Apple Cider, not apple cider vinegar. Sigh. item not reviewed by moderator and published
So, you gave it 2 stars without even trying it???? Sad, very sad person you are. item not reviewed by moderator and published

This recipe is featured in:

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