๐ฅ How to make French Onion Soup - HD
French Onion Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
2-4
Cook Time ๐ณ
180 minutes
Chef
Chef Jason & Tyler
Learn how to make a delicious French bistro classic!! In this on-demand class, we will learn how to make the perfect wintertime staple of French Onion Soup. Follow along as we teach you how to properly caramelize onions, simmer the broth to a deep delicious flavor, and broil the cheese on top to a melty golden brown and delicious topping.

Ingredients ๐ฒ
- 4-6 yellow onions
- 2 cups water
- 2 ounces unsalted butter โ
- 2 ounces Carmody (or other alpine-style) cheese โ
- 4 ounces Comte cheese โ
- 1 teaspoon all purpose flour
- 6 cups broth โ
- 3 sprigs thyme โ
- 1 bay leaf โ
- 1 baguette
- Balinese Truffle Salt
- Cutting board
- Knife
- Large pot
- Wooden spoon
- Medium mixing bowl
- Broiler-safe soup ramekins
- Sheet tray lined with parchment paper
- 3 tablespoons Madeira or cognac
- Granulated sugar
- Sherry vinegar
- Black pepper
โ Please keep refrigerated before class โ
MISE EN PLACE ๐ฅ
Directions ๐
HOW TO MAKE ๐ณ
Preheat the oven to 350F.
- Peel and julienne the onions!
- Place the butter into a large pot over high heat and add the butter, julienned onions, 1 cup of water, a pinch of sugar, and a pinch of Balinese Truffle Salt.
- Cook the onions on high heat until the water has evaporated. Once the water has evaporated and the onions are soft, turn the heat down to medium low and caramelize until they are very deep brown and delicious. This process will take 15-20 minutes.
- While the onions are cooking, itโs time to do the rest of the mise.
- Grate both of the cheeses and toss them together in a mixing bowl.
- Once the onions are deeply caramelized, singe the onions with the flour and stir to combine.
- Add the Madeira or cognac and cook to au sec, make sure to scrape the fond off the bottom of the pot.
- Add the broth to the pot along with the remaining 1 cup of water, bay leaf, thyme, black pepper, and a sprinkle of Balinese Truffle Salt.
- Bring the soup up to a simmer and simmer on low heat for 1 hour until the flavors develop.
How to Serve ๐ฒ
While the soup is simmering, cut the bread into croutons that fit inside of your soup ramekins.
- Transfer the bread to a sheet tray lined with parchment paper and bake for 5-10 minutes or until the croutons are completely dry and slightly browned.ย Reserve until ready to serve.
- Once the croutons are baked, turn the oven to broil.
- Once the soup has simmered and is smelling delicious, season the soup to taste with black pepper, sherry vinegar, and Balinese Truffle Salt.
- To serve: Place each soup ramekin on a fresh sheet tray.
- Place a crouton in the bottom of each soup ramekin and top with a ladle of delicious soup.
- Top each soup ramekin with grated cheese and transfer to under the broiler.ย Broil the cheese on top of the soup until it is melty, golden brown, and delicious.ย Dig in while the soup is boiling hot!!
Note from the Chef ๐ฉโ๐ณ
Equipment to have on hand - Soup ramekins for the French onion soup. Having the right ramekins is super important for the full soup experience and getting that melty cheese topping! HERE is a good example of one!
Absolutely delicious and even better the second time we made it!
This was so delicious!! Perfect for a rainy or snowy day. At the end, I also added a dash of black garlic umami sauce, which gave some extra depth to the body of the soup. Looking forward to making it again.
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