We recently went to dinner at a friend’s house to see him after he had spent time abroad in Paris. Having visited Paris last year, it was so great to reminisce about all of our respective Paris memories, and we were quickly reminded that we hadn’t recreated any of our favorite dishes since we returned. Inspired by the French Onion Soup our friend Stryker made, Tuck’s mom set out to create her version of the classic soup. We can’t think of a better way to warm up on a chilly winter day than a bowl of French Onion Soup and insanely cheesy Gruyere toast.
French Onion Soup
Makes: 4 entree servings, 6 appetizer servings
Cooking Time: 2 hours
- 5 large yellow onions
- 2 tbs butter
- 2 tbs olive oil
- 1 tbs Dijon mustard
- 1 tbs Worcestershire sauce
- 3 springs fresh thyme
- 3 tbs flour
- 1/2 cup white wine
- 6 cups beef stock
- salt and pepper to taste
- 1 baguette
- 2 tbs butter
- Dijon mustard (optional)
- shredded Gruyere cheese
- Use a mandolin to slice the onions horizontally into thin slices. BE CAREFUL and always use the hand guard when using your mandolin!!
- Heat the 2 tbs of butter and 2 tbs olive oil in a large soup pot. When the butter is melted, add the onions to the pot. Sprinkle them with a bit of salt and toss well to coat them with the oil and butter. Now is the time to be patient. Reduce the heat to medium-low and let the onions caramelize- this can take up to 90 minutes. Give the onions a good stir every 10 minutes or so, so that a new layer can reach the heat and start to brown. If the bottom of your pot is getting too brown, reduce the heat as necessary. The onions will be sweet and caramel colored when this step is complete.
- Add the Dijon, Worcestershire, and thyme to the pot. Add the flour and give everything a good stir, so that the flour gets incorporated with the onions. Increase the heat to medium and let the flour toast up and brown.
- Add the wine to the pot, stirring well until it is absorbed. Once the wine is absorbed, add the stock in batches, stirring between each until the liquid is completely absorbed. When all the stock has been added, increase the heat and bring the soup to a boil. Once the liquid is boiling, reduce the heat and cover.
- While you finish cooking the soup, turn your broiler onto high. Cut the baguette into large, thick slices. Lather each with butter, a pinch of salt and pepper, Dijon mustard (optional if you like mustard), and cover with the shredded Gruyere cheese. Place on a cookie sheet and cook under the broiler for about 5 minutes, or until the cheese is bubbly and browned.
- Pour the soup into bowls and place a Gruyere toast on top. Serve immediately.