Last updated on November 19th, 2016
IF ANY SOUP can transport me to a dimly-lit cafe in Paris (I’m partial to this one) it is French Onion Soup. This is a fragrant — and admittedly boozy — brew of thinly-sliced, perfectly-caramelized onions suspended in a vermouth-enhanced beef stock. Of course the cheese-embellished croutons which float atop the soup are swoon-worthy, too. How I make this sensual Soupe à l’oignon gratinée:
Onion Soup Gratinee
Ingredients for 8-10 servings
For the soup:
2 1/2 lbs yellow onions (about 3 large), which will measure 8 cups when thinly sliced
4 Tbsp unsalted butter
2 Tbsp good quality olive oil
1 tsp salt
1 1/2 tsp sugar
3 Tbsp flour
2 1/2 quarts beef stock (preferably homemade, but a good, low-sodium stock will do)
3/4 cup dry vermouth
Cognac (optional) – about a Tbsp per serving
For the gratinee:
12- to 16 rounds of hard-toasted French bread (such as the kind we made last week)
2 oz (or so) thin slices of Swiss cheese, cut into 1/2-inch pieces
1 cup shredded Swiss cheese
Special Equipment – a heavy-bottomed saucepan or Dutch oven which will hold at least 4 quarts; a 3-quart pot for boiling the beef stock; a food processor for slicing the onions is very helpful; a baking sheet lined with foil for toasting the croutons
Slicing the onions — You can slice the onions very thinly by hand, or take the easy road, as I did, and slice them in a food processor outfitted with a slicing blade. The thinner the onions, the better the soup will be.
1. Sauteeing the onions — Add butter and olive oil to saucepot. Heat over a low flame until the butter melts (don’t let it brown). Then add the onions, and toss them with a wooden spoon once or twice to coat them. Cover the pot, and let the onions steam, unattended, for 15 minutes.
2. Caramelizing the onions — Raise the heat to medium, add the salt and sugar (sugar helps the caramelizing process), and then cook the onions, uncovered, stirring frequently, until they turn a rich, walnut-brown. This unfortunately will take about 40 minutes. Onions like to lounge and luxuriate before they change color.
3. Heating the Beef Stock – While the onions are caramelizing, bring the beef stock to boil in the 3- quart pot; reduce heat, cover, and let simmer until ready.
4. Adding flour to the onions — Pour the flour onto the onions, and blend it in well. Then stir stir the mixture for 2 minutes.
5. Adding the stock — Off heat, gradually add the simmering stock to the onions, while stirring slowly but constantly. A thin sauce will form and hold the onions in suspension. Add the vermouth now, too. And if you want to add more than a 1/2 cup…be my guest. What happens at A Garden for the House stays at A Garden for the House.
Advance preparation — At this time you can cover the soup and set it aside (or even refrigerate it) until ready to serve.
6. The toasted rounds — Preheat oven to 325 degrees. Slice a firm-bodied, crusty baguette into 1/2- to 3/4- inch rounds, and set them on the foil-lined baking sheet. Set the sheet on the middle rack of the preheated oven, and let them heat for 30 minutes, or until they have completely dried out and the tops have turned golden brown.
7. Making the gratinee – Bring the soup back to the boil. Meanwhile, lay the thin slices of cheese on the bottom of your oven-proof soup tureen, casserole, or individual oven-proof soup bowls. (I used a 1 1/2-quart earthen-ware casserole, which held enough soup for 3 generous servings. The remaining soup was returned to the refrigerator, for enjoying on another day.)
8. Floating the croutons — Ladle the soup into the tureen, or whatever you are using, and then float the croutons on top. Plan 2 croutons for each serving.
9. Baking the Soup – Top the croutons with the shredded cheese, and then immediately set the pot on the lower middle rack of the still-heated 325-degree oven. Let simmer for about 20 minutes, or until the cheese melts.
10. Finishing under the Broiler – Set the pot under the broiler for about 2 minutes, or until the cheese begins to color.
Serving – Ladle the brew into soup plates, and add a splash (about a tablespoon) of cognac to each. Serve at once, perhaps with a salad, but definitely with goblets of ice-cold Sauvignon blanc.
Yep, I’d say that onion soup gratineed with cheese is the fastest way to get to Paris. I beg you to make this ambrosia some day.
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French Baguettes
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Terry says
Your hand does not look old to me, but…
mix equal parts sugar, salt and vegetable oil. Rub on damp hands, rub into cuticles, then wash with very mild soap, (preferably homemade!). If you need more protection, just rub a couple drops of vegetable oil or coconut oil on hands. Rub in good, wipe any excess off with tissue. You can mix up the sugar mixture and keep in a small jar by the sink, it is good for any kind of rough dry spots like heels and elbows.
The soup looks delicious!
Terry says
Oh, I should add this note of warning! Using this in the shower is NOT RECOMMENDED! If you are going to use this on your feet be sure you are sitting somewhere safe as the oil will be very slippery!! don”t ask me how I know this:)
Kevin Lee Jacobs says
Terry – Funny, but while you were commenting, I was busy editing — and removing the line about my hands looking old! Of course after reading your great moisturizing tip I put the line back.
Thanks for the formula, and I promise not to use it on my feet.
Katreader says
No mentions about body parts looking old from me! I adore French Onion Soup. My mom makes a terrific version, but I admit, I have not made it myself! (I wait for her or my favorite fancier type restaurant!
Kevin Lee Jacobs says
Katreader – you must have a wonderful mom!
Cary says
Just made this the other day and it was fabulous! Going right now to read the rest of your post and the recipe. Kevin, I think we may have been related in another life :)! Been dreaming of a hoophouse too! Congratulations on yours. May it feed you well! Enjoy that gorgeous soup.
Brenda Johnson says
Kevin- you have attained “souper hero” status with this one! This soup is just elegant! The broth is so rich and flavorful, the onions were cooked to perfection- and the cheese covered crouton was still crispy around the edges and soft and “soupy” underneath! Delicious!!!! It truly was my pleasure to taste test this incredible soup on our first day of winter weather this year! It kept the cold at bay and a smile on my face! Thank you so much!!!!!
Kevin Lee Jacobs says
Cary – Kindred spirits, yes. The hoop house is erected none too soon — it snowed here last night and temps dipped into the upper 20s!
Eliza – Don't know what happened to your comment. But you mentioned the hot wax treatment for hands. A friend suggested this same thing. Where do you buy the gadget that heats the wax? I'd like to give it a try!
Also – you asked about the alcohol in onion soup. You can certainly substitute DRY white wine for the vermouth. Cognac can be omitted altogether.
Brenda – Glad the soup reached you in your moment of need! Thanks for the review — you are too kind.
Eliza J says
Hi Kevin ~ I use a paraffin machine by HoMedics. I purchased it on Amazon, it's really awesome. I'll be making your soup this weekend, it looks wonderful. Hoping we miss the snow tomorrow night, but your soup will keep us warm ~
Kevin Lee Jacobs says
Eliza J – I will look up that machine! And please, no snow tomorrow. We're expecting 40 for Halloween dinner tomorrow night, the food has already been purchased, and I just imagine the cancellations if the weather looks ominous.
If you make the Onion Soup Gratinee, please let me know how it turns out for you. I think it's the perfect antidote to this “Christmas” weather!
Eliza J says
Kevin ~ the soup is exquisite! I used a baugette that I froze from last weekend, and although maybe not appropriate by some culinary standards, Pinot Grigio (because it was what I had on had). I have never made this before and we loved it. My husband gave it a 9/10. Thanks so much for this wonderful recipe.
Kevin Lee Jacobs says
Eliza – Good to hear you liked the soup! And what a great use for a frozen, homemade baguette, right?
Rhonda Main says
GREAT ONION SOUP! I am going to try the others also.
Julia Hofley says
Looking so forward to trying out this new recipe. Kevin, looking forward to a little bit of Paris!
Merci!
Lynn says
Kevin is there a sustitute for the vermouth ?
Thx, Lynn
Kevin Lee Jacobs says
Julia – Yes, easiest way to get to Paris!
Hi Lynn – You can substitute dry white wine for the vermouth. But only in a pinch!
Terri says
I made the soup yesterday! Absolutely delicious!
Kevin Lee Jacobs says
Terri – That is music to my ears. So glad you liked the soup.
Paula D from Canada says
Kevin, greetings from Canada. I happened upon your web site by accident and it was my lucky day! I have passed it on to friends. What a host of interesting topics.
My husbands’ family are French Canadian and love all French cuisine; the richer the better. I prepared your French Onion Soup today for our lunch gathering et ta soupe est très très bonne!! Merci beaucoupe! I threw in a bay leaf at the end..just because.
Now I am eyeing your figgy pudding. My family are English (England) and love the hot pudding with caramel sauce or hard sauce at Christmas. Sweet enough to make your teeth ache. Looks like a lot of work but hey! I`m retired what`s time?
Bye for now, I look forward to browsing your other topics.
Kevin Lee Jacobs says
Paula D from Canada – Your comment made my day. Thank you!
Shirley says
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Tracy says
Kevin-is there a way to make that amazing onion soup, vegetarian? My daughter, Emily has been a vegetarian since the age of 11, she’s now 18 and heading to college in a few weeks. I’m thinking how wonderful it would be to make that soup for her. She’s attending Boston University and if I were able to surprise her with some warm soup on cold Boston afternoon (surprise mom visit). When she was younger she and I would share french onion soup, but since her starting the vegetarian thing there’s no more sharing. It’s always been one of my most favorite things to share amazing foods with her. But often we aren’t able and I honestly miss it. Thank you for your suggestions. And between you and me, I’m still going to try your recipe. Perhaps I can get he twin brother, Ian to try it.
Carolyn D Contois says
I made your soup… as I make lots of your recipes and you never disappoint….But I worked at a French restaurant in New Paltz..when I was in college..( back in the 70’s!) It would have been a sin not to use Jarlsberg…it still is! Melted it under the broiler then took it out and splashed cognac for a quick flambeau…it was magical… transported me right back to the Quilted Giraffe…thanks for the memory…
Kevin Lee Jacobs says
Hi Carolyn – Yes to Jarlsberg! And would you believe that a friend of mine recently told me about the Quilted Giraffe? He loved the place back in the day!