French Onion Soup

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to French Onion Soup

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
2 hr 30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 2 hr 55 min

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Ingredients

Extra-virgin olive oil
8 large onions, thinly sliced from stem to root end
Kosher salt
6 ounces dry sherry
4 bay leaves
1 bundle thyme
2 quarts chicken stock
12 thin slices baguette
1/2 pound Gruyere, grated
1/2 bunch chopped chives

Directions

Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.

Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook looooow and sloooooooooow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.

When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to resason, caramelized onions are very sweet and require a fair amount of salt.

Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly. Top with chopped chives.

Voila!!

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Comments & Reviews

recipe French Onion Soup
Dawn Murrells Inlet, SC 11-21-2009
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Best French Onion soup I ever made!
Rated: 5 stars out of 5

I am a huge fan of French Onion soup and have tried many recipes, this was by far the best. Very simple to make and well... worth the wait for the onions!Read more
recipe French Onion Soup
Karen Erieville, NY 11-20-2009
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Easy and excellent
Rated: 5 stars out of 5

Anne, honey, I knew I loved you and now I know why. This soup is wonderful - deep, rich flavour without having to resort to... three different stocks and half a dozen seasonings (and not inconsiderable kitchen skills.) Yes, it does take some time, but it's not *active* time - you can wander off and read a book while the kitchen fills with wonderful aromas. Husband and even children loved this one - I used Emmentaler instead of Gruyere and (slightly reduced) dry vermouth instead of sherry, but I doubt these were noteworthy substitutions - just what was in the house. As for caramelizing the onions, I used a huge and ancient iron Dutch ovens, sweated them for 20 minutes, then took off the lid, turned the fire down to low, and waited, pushing them around occasionally with a wooden spoon, for maybe another hour and a half. I suspect it is easier with a very heavy pot, so you have even heat distribution.Read more
recipe French Onion Soup
D Boulder, CO 10-01-2009
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Caramelizing onions
Rated: 4 stars out of 5

I noticed a lot of comments on people having trouble getting their onions caramelized. It may be that you need a wider pot.... If the onions are too clumped together which will result in more "steaming," which is the opposite of what you want. Just a thoughRead more
recipe French Onion Soup
Adrianne Tipp City, OH 09-21-2009
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The best French Onion Soup I've tasted
Rated: 5 stars out of 5

I am a soup Queen and this truly takes the cake. I was making it for 2 so I cut the recipe in half. Caramelized the onions... as Anne said, DO IT THIS WAY!!!! It takes awhile but it really works. I deglazed the pan with a splash of Cabernet Sauvignon instead of Sherry, used beef broth instead of chicken and melted provolone on top instead of the other cheeses just because of my preference. The soup had a truly deep flavor that was not too salty nor too sweet but a great mixture of both. I really like ordering just a bowl of french onion soup and a big glass of red wine at a restaurant when I need some comforting, but I get that at home now!!! Thanks, Anne :-)Read more
recipe French Onion Soup
DAWN Littleton, CO 07-16-2009
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French Onion Soup - Carmelizing Onions
Rated: 4 stars out of 5

It does take time...but if you "add a little sugar and salt" while carmelizing your onions, it will be great! Salt and... sugar brings out the natural juices in the onions, which evaporates, draws out the moisture and helps in the browning. Be easy on both so you don't mess up what you are preparing. If used in moderation, you won't even know they are there. Taste, then season as usual. Patience, Patience, Patience....and taste, taste, taste!Read more
recipe French Onion Soup
Nelson Corpus Christi, TX 07-11-2009
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Great! Just needed more time.
Rated: 4 stars out of 5

I just read the headlines of all the reviews, and I wish I wouldn't have. I, like everyone else, never got my onions to... caramelize as directed but gave up after 2 hrs, even though the recipe said to accept the time and move on; however, the soup was delicious. I love this woman!Read more