French Onion Soup
One of the best reasons to make your own basic brown stock is that it means French onion soup from scratch is within easy reach. (You can also make the soup with white beef stock, page 42.) Like many other bistro classics, French onion soup has humble origins as a staple of thrifty households, where a pot of stock—itself born of frugality—was the foundation for many family meals. Even those with limited resources could make soupe a l’oignon since it calls for little else: pounds of inexpensive and readily available onions, a crusty baguette (providing a way to use up day-old bread), and a chunk of sharp Gruyère cheese, grated to turn a little into a lot. Because there are so few components, each one is enhanced in some way to contribute to the final dish. The homemade stock provides both color and robust taste, as well as ensuring a silky consistency. Caramelizing the onions gives them a wonderful sweetness (and more dark brown color). Toasted bread adds a textural note, while gratinéed cheese introduces another pleasing component. Similar to the burnt-sugar shell atop crème brûlée, the molten, golden crown invites tucking into with a spoon. This recipe can be halved, but since the soup freezes well, it is worth making the full amount.
Recipe information
Yield
Serves 8
Ingredients
For caramelizing onions
For soup
For croutons
Preparation
Step 1
Caramelize onions Melt the butter in a medium Dutch oven or stockpot over medium-high heat. Add onions and sprinkle with sugar. (The pot will be quite full but the onions will cook down significantly.) Cook, stirring only occasionally to prevent sticking, until onions are translucent, about 15 minutes. Reduce heat to medium and continue cooking, stirring frequently, until onions have turned deep brown, 30 to 45 minutes more. (If the onions are sticking to the bottom of the pot, or browning unevenly, stir in a tablespoon of water. Adjust heat if onions are cooking too quickly or too slowly.)
Step 2
Make soup Sprinkle flour over onions and stir to combine, then stir in wine and Cognac. Bring to a simmer over medium heat. Cook 2 minutes, then stir in stock. Partially cover the pot and cook until flavors have melded, 20 to 25 minutes. Season with salt and pepper.
Step 3
Meanwhile, toast croutons Heat broiler. Spread bread slices on a baking sheet and broil, turning once, until lightly toasted, 2 to 4 minutes (watch carefully so they don’t burn). Brush both sides with the melted butter.
Step 4
Broil and serve Divide soup among eight flameproof crocks or bowls. Float two croutons in each crock and sprinkle with 1/4 cup cheese. Broil until cheese is melted and browned in spots. Serve immediately.
