The Best French Onion Soup Ever

ISS 2042 04292
AuthorDerek RatcliffeCategory, DifficultyIntermediate

Literally - the very best french soup you have ever had - double stamped it, no erasies or takebacksies, touch blue made it true

ISS 2042 04292
Yields4 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
 30 yellow onions (or more if your pot can hold them)
 1/4 cup dry sherry
 4 cups homemade chicken stock
 4 cups homemade beef stock
 2 cups water
 4 fresh thyme sprigs
 2 pinches salt and pepper
 1/4 cup olive oil
 4 cups gruyere cheese - shredded
 4 cups
 2 garlic cloves
 1 baguette
1

Half and slice as many onions as it takes to fill your biggest pot, add 2 good pinches of salt and olive oil

2
3

Roast in 400 degree oven with a lid ½ ajar for about 3 hours – check every hour to make sure nothing is burning – the objective is to evaporate the liquid in the onions, slowly brown them into a fond at the bottom of the pot – don’t burn them – it will ruin the soup

4
5

Once you have a layer of fond or the onions are cooked down and are brownish – its time to move to the stove – PAY ATTENTION TO YOUR REALLY HOT POT

6
7

On medium heat on the stove continue to cook the onions – now that you’re on the stove the objective is to get the onions a deep molasses colour – the only way to do that is slowly cook them down until the onions are stuck to the bottom (the fond) – add 125ml water and loosen up the fond – repeat this stage until the onions are very very brown – but not burnt – probably about 4 times

8
9

Get a final layer of fond but use the sherry this time and loosen it up so that the bottom of the pan is free from all the stuck on onions.

10
11

Once the sherry cooks out add the stock, water, thyme and simmer for 1 hour

12
13

Remove thyme, taste for seasoning, adjust if necessary

14
15

To serve - after one full day of rest in the fridge

16
17

Slice the baguette into 1-2 cm rounds you’ll need 2 per bowl. Toast in oven to dry them out – if there’s some colour that’s fine but you’re mostly drying the bread out. Once the bread is dry rub with garlic. Ladle the soup into oven proof bowls, top with the dry garlic rubbed bread add a bunch of gruyere to the top of the bowl and broil until melted and the cheese is a little brown.

Ingredients

 30 yellow onions (or more if your pot can hold them)
 1/4 cup dry sherry
 4 cups homemade chicken stock
 4 cups homemade beef stock
 2 cups water
 4 fresh thyme sprigs
 2 pinches salt and pepper
 1/4 cup olive oil
 4 cups gruyere cheese - shredded
 4 cups
 2 garlic cloves
 1 baguette

Directions

1

Half and slice as many onions as it takes to fill your biggest pot, add 2 good pinches of salt and olive oil

2
3

Roast in 400 degree oven with a lid ½ ajar for about 3 hours – check every hour to make sure nothing is burning – the objective is to evaporate the liquid in the onions, slowly brown them into a fond at the bottom of the pot – don’t burn them – it will ruin the soup

4
5

Once you have a layer of fond or the onions are cooked down and are brownish – its time to move to the stove – PAY ATTENTION TO YOUR REALLY HOT POT

6
7

On medium heat on the stove continue to cook the onions – now that you’re on the stove the objective is to get the onions a deep molasses colour – the only way to do that is slowly cook them down until the onions are stuck to the bottom (the fond) – add 125ml water and loosen up the fond – repeat this stage until the onions are very very brown – but not burnt – probably about 4 times

8
9

Get a final layer of fond but use the sherry this time and loosen it up so that the bottom of the pan is free from all the stuck on onions.

10
11

Once the sherry cooks out add the stock, water, thyme and simmer for 1 hour

12
13

Remove thyme, taste for seasoning, adjust if necessary

14
15

To serve - after one full day of rest in the fridge

16
17

Slice the baguette into 1-2 cm rounds you’ll need 2 per bowl. Toast in oven to dry them out – if there’s some colour that’s fine but you’re mostly drying the bread out. Once the bread is dry rub with garlic. Ladle the soup into oven proof bowls, top with the dry garlic rubbed bread add a bunch of gruyere to the top of the bowl and broil until melted and the cheese is a little brown.

The Best French Onion Soup Ever
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