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French (or Freedom, if you Must) Onion Soup

February 05 2008 by Kristin at The Kitchen Sink in Recipe,Soup » 13 comments


I feel an teensy bit guilty posting about French Onion Soup on this very American Super Tuesday. I thought about baking an apple pie (as American as it gets, sure, but also a little late summer/early fall) or something red, white and blue (but, really, shouldn’t such tri-colored treats be limited to the 4th of July or banished for good?) or, more aptly, something just blue (wink, wink). But since I’ve been too glued to CNN’s Ballot Bowl to have time to make anything new, I’ll have to share the French Onion Soup we made last weekend instead. Call it Freedom Onion Soup, if you must.

My favorite part about making French Onion Soup is watching the onions transform from a pile of crisp half moons to a limp mass of soft caramelized curls. Take a peek at the transformation, which takes about 45 minutes:







And once you get yourself a pot lined with caramelized onions, you stream in even more delicious richness (red wine and beef stock, in my recipe), which will lift up the caramelization the onions imparted on the surface of the pot. Wouldn’t want to let that go to waste, now would we?

(Click “more” for the rest of the story, more photos and the recipe.)


And if the rich, savory soup that results isn’t good enough, you then get to put it through another evolution. This time, watch it evolve from a naked, humble bowl of soup to a gruyere-and-crostini-draped crock of golden goodness:





The last step, clearly, is a spoon. Stat. It’ll give you plenty of energy to brave the lines at the polls, if you’re in a Super Tuesday state!


French Onion Soup

Yield: 6 bowls

2 tablespoons unsalted butter
2 pounds onions (I like to use a mixture of yellow, red and shallots), sliced in thin half-moons
1/2 teaspoon fine-grain sea salt
1 tablespoon thyme leaves
2 bay leaves
1 tablespoon flour
1 cup red wine
1 quart beef stock
1 1/2 cups water
1 baguette (I like multi-grain), sliced into 1/2 inch slices slightly on the diagonal
6 ounces Gruyere, grated
Fresh cracked black pepper
Additional thyme sprigs for garnish

Heat the butter in a Dutch oven over medium heat. Once the butter is melted, add the onions, salt, thyme and bay leaves; stir, ensuring that the onions are coated in the melted butter. Cook the onions over medium heat for about 45 minutes, until the onions become very caramelized.

Once the onions have become very caramelized, add the flour and cook for about a minute, stirring continuously. Next, slowly add the red wine, stirring the pot to scrape up the caramelization from the sides of the Dutch oven. Then, add the beef stock and water. Bring the soup to a bubble, then reduce the heat and simmer for 20 to 30 minutes.

When the soup is nearly done simmering, turn on the broiler. Place the baguette slices (enough to have two to three slices per bowl) on a parchment-lined baking sheet; toast under the broiler for 2 to 3 minutes, or until lightly browned on top. While the slices toast, ladle the soup into oven-safe bowls or crocks. Once the tops of the baguette slices have toasted, remove them from the oven. Float 2 or 3 slices, toasted side down, on the tops of each bowl. Place the bowls on the baking sheet and slide the sheet under the broiler for 2 minutes, until the tops of the baguette slices become very lightly browned. Remove the pan and top each bowl with an equal amount of the shredded gruyere. Slide the pan under the broiler for a final 3 to 5 minutes, or until the cheese is golden and bubbly.

Crack fresh black pepper on top of the bowls and garnish with a small sprig of thyme, if desired.

13 comments so far. »
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  1. brilynn says on February 05 2008 at 8:33 am:

    MMMmmm that looks tasty! Lately I’ve been making a French Onion Soup from Cooks Illustrated, the secret really is all about letting the onions cook down.

  2. Deborah says on February 05 2008 at 9:59 am:

    I have been craving a good French onion soup lately…

  3. Karina says on February 05 2008 at 12:50 pm:

    I love your soup bowls! I’ve been wanting to make French onion soup for ages, but I still haven’t managed to get any bowls that I know are oven safe. I’m saving this recipe until I do.

  4. RecipeGirl says on February 05 2008 at 3:09 pm:

    Love the transformation! I’ve been looking for some those cute soup bowls too :)


  5. clumsy says on February 05 2008 at 3:22 pm:

    Just got done voting… no lines thankfully!

    Your soup looks great, and I love the transformation images!

  6. Kevin says on February 05 2008 at 9:17 pm:

    That French onion soup looks so amazing! The onions look nice and caramelized and good.

  7. ourkitchensink says on February 06 2008 at 7:47 am:

    Brilynn: Thanks!

    Deborah: Crave no more!

    Karina: Thank you. I’m sure you know this, but bowls that are oven safe usually say so on the bottom.

    Lori: Thanks!

    Clumsy: Thanks! The lines at our polling place weren’t too bad either. It was a fun (late) night watching the results …

    Kevin: Thanks so much!

  8. jillgior says on February 08 2008 at 3:02 pm:

    I’m hosting our Monthly dinner this weekend and the theme is France. I will be making this soup this weekend!

  9. Nemmie says on February 09 2008 at 6:40 pm:

    I just made Julia Child’s french onion soup, so we must be on the same wavelength :) Gorgeous soup!!

  10. ourkitchensink says on February 10 2008 at 9:53 am:

    Jill: I wish you lived closer and I could join monthly dinner! Let me know how it goes.

    Nemmie: Thanks!

  11. Becky says on March 28 2009 at 9:15 am:

    omg. how did I find this? a gaggle of fellow cooks illustrated readers and floggers. Your FOS looks deadly good, btw.

  12. Diane says on April 10 2009 at 5:06 am:

    I did an hour long search on the internet trying to find what I thought would be a delicious onion soup recipe. I found this recipe and adapted the quantities to cook for 14 people. I made it the day before and I have to tell you it was a staggering success. My husband even suggested I sell it at the local store! Thank you! ps I caramelized the onions for 4 hours and made this the day before which allowed the flavours to develop.

  13. Lisa says on January 25 2010 at 9:16 pm:

    Thank you for posting this recipe – it was delicious!

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