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French Onion Soup

Recipe courtesy Alton Brown
Show: Good Eats Episode: A Bowl of Onion

Photo: French Onion Soup

TOTAL TIME: 2 hr
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 cups white wine
  • 10 ounces canned beef consume
  • 10 ounces chicken broth
  • 10 ounces apple cider (unfiltered is best)
  • Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
  • 1 loaf country style bread
  • Kosher salt
  • Ground black pepper
  • Splash of Cognac (optional)
  • 1 cup Fontina or Gruyere cheese, grated
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Directions

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning
.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

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4

Newest Ratings and Reviews

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  • on May 13, 2013

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    This is an american version of the classic Soup a l'oignon... and was all WRONG for me. When I lived in Paris, this soup was always made as simple street fair.. hearty and delicious. The onions are caramelized first, then you add 2 or 3 tablespoons of cognac, 1/2 cup of red wine, 2 cups of beef stock, salt and pepper.... typically gruyere for the cheese topped bread. Simple, tasty and classic.

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  • on November 11, 2012

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    We found this an excellent recipe. Even those that normally would not eat French Onion loved it. As everyone's tastes are just a bit different, I will only add the following modification... more cognac! =

    people found this review Helpful.
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  • on January 05, 2012

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    Came out great! Both husband and son loved it! I will add slightly more broth and decrease the Congac to just a sprinkle.

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