French onion soup: Difference between revisions
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* 3 pounds sweet onions | * 3 pounds sweet onions | ||
* 1/4 pound (1 stick) butter | * 1/4 pound (1 stick) butter | ||
* 1/2 tsp salt, divided | * 1/2 tsp salt, divided | ||
* 1/2 cup decent white wine, like sauvignon blanc | |||
* 64 oz. good quality beef stock or broth | * 64 oz. good quality beef stock or broth | ||
* 2 sprigs fresh thyme | * 2 or 3 sprigs fresh thyme | ||
* 2 bay leaves | * 2 or 3 bay leaves | ||
* salt and pepper to taste | * salt and pepper to taste | ||
| Line 20: | Line 20: | ||
==Directions== | ==Directions== | ||
Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly). | Peel, halve and thinly slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly). | ||
Put pot on medium-high (or Normal Saute if using the Instant Pot) and | Put pot on medium-high (or Normal Saute if using the Instant Pot) and saute onions. After 10 minutes or so, reduce heat to medium-low (Low/Less Saute on Instant Pot). Caramelize onions until evenly dark brown and sweet, about an hour total, stirring every 5 minutes or so. | ||
Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for | Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving. | ||
Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices. | Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices. | ||
==Tips== | |||
If stuck using less flavorful store bought beef stock, you can add some nice quality powdered chicken stock, a teaspoon of Worcestershire sauce, or a teaspoon of Marmite for extra umami depth. | |||
Latest revision as of 09:39, 26 January 2025
One of the best ratios of ingredient count to flavor, in my book anyway.
Ingredients
- 3 pounds sweet onions
- 1/4 pound (1 stick) butter
- 1/2 tsp salt, divided
- 1/2 cup decent white wine, like sauvignon blanc
- 64 oz. good quality beef stock or broth
- 2 or 3 sprigs fresh thyme
- 2 or 3 bay leaves
- salt and pepper to taste
For Serving
- one loaf crusty french bread
- 4 oz. Gruyere cheese
Directions
Peel, halve and thinly slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).
Put pot on medium-high (or Normal Saute if using the Instant Pot) and saute onions. After 10 minutes or so, reduce heat to medium-low (Low/Less Saute on Instant Pot). Caramelize onions until evenly dark brown and sweet, about an hour total, stirring every 5 minutes or so.
Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.
Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.
Tips
If stuck using less flavorful store bought beef stock, you can add some nice quality powdered chicken stock, a teaspoon of Worcestershire sauce, or a teaspoon of Marmite for extra umami depth.
