Classic French Onion Soup Receives Timeless Update, Remains a Culinary Staple
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New York, NY – November 8, 2023 – As temperatures drop and comfort food cravings rise, a classic French Onion Soup recipe from Epicurious has been revisited and refined, offering home cooks a detailed guide to achieving restaurant-quality results.The updated recipe,originally published in February 2015,emphasizes a longer cooking time for the onions,resulting in a deeper,more caramelized flavor profile.
French Onion Soup, or *soupe à l’oignon gratinée*, boasts a rich history rooted in 18th-century france. legend attributes its origins to King Louis XV, who, upon returning from a late-night hunting trip, found only onions, butter, and champagne available in the royal kitchen. While the champagne element is often omitted in modern recipes, the core principle of slowly caramelizing onions to unlock their sweetness remains central to the dish.
Ingredients & Preparation
The recipe calls for 3 lbs. yellow onions, thinly sliced, and 4 Tbsp. unsalted butter, divided. The onions are cooked in butter over medium-low heat for approximately 45-60 minutes, stirring frequently, until deeply caramelized and a rich mahogany color is achieved. A pinch of kosher salt and freshly ground black pepper are added during the caramelization process to draw out moisture. 1 Tbsp. sugar is added towards the end to further enhance caramelization.1/4 cup dry sherry is deglazed into the pan,scraping up any browned bits from the bottom.
The caramelized onions are then combined with 6 cups Beef Bone Broth (or low-sodium beef stock) and a bundle of fresh herbs – typically 3 sprigs thyme and 1 bay leaf – tied together with twine. The mixture is brought to a boil, then simmered uncovered for 20-30 minutes to allow the flavors to meld and the broth to thicken. the remaining 2 Tbsp. unsalted butter is whisked in, and the seasoning is adjusted to taste.
Serving & Gratinee
The soup is traditionally served in oven-safe ramekins or crocks. A 1 tsp. sherry, preferably fino or Manzanilla, is added to the bottom of each dish before ladling in the soup. Two 1/2-inch thick baguette slices are toasted until crisp and rubbed with a cut garlic clove, lengthwise. these are placed atop the soup and generously covered with approximately 4 oz. (about 1 cup) coarsely grated Gruyère cheese. The soup is then broiled until the cheese is melted, bubbly, and golden brown, typically 4-8 minutes.
for those without oven-safe bowls, the baguette slices can be topped with cheese and broiled separately for about 2 minutes before being placed on top of the soup.
Make-Ahead & Storage
This soup is ideal for making ahead. It can be refrigerated in an airtight container for up to 3 days or frozen for up to 6 months. Reheating is best done over medium heat until steaming.
Editor’s note: This French onion soup recipe was first printed in February 2015; it has been updated to lengthen the cooking time for the onions. For more soup recipes, visit Epicurious’s soup collection.
