Onion Soup

Many American “French” restaurants seem to believe that onion soup should look like pizza, gobbed with
cheese. The real thing—and this is it—is something else entirely: robust, flavorful, and elegant. This is as
compelling a reason as there is to make your own beef stock.

Servings: 4

Preparation Time: About 1 hour

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter
• 4 large onions, thinly sliced (about 6 cups)
• 5 cups beef, chicken, or vegetable stock (or water)
• 2 or 3 sprigs fresh thyme or a pinch of dried thyme
• 2 or 3 sprigs fresh parsley
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tablespoons cognac or other brandy (optional)
• 4 Real Croutons, made with bread slices and butter (optional)
• 1 cup freshly grated Parmesan, Gruyère, or Emmental cheese (optional)

INSTRUCTIONS:

1. In a large, deep pot over medium heat, melt the butter.
2. Add the onions and cook, stirring occasionally, until very soft and beginning to brown. This process will take approximately 30 to 45 minutes. Adjust the heat to prevent the onions from browning too quickly.
3. If you’re using the croutons and cheese, preheat the oven to 400°F.
4. Pour the stock into the pot and raise the heat to medium-high, bringing it just about to a boil.
5. Lower the heat to a simmer, allowing the mixture to send up a few bubbles at a time.
6. Add the thyme, parsley, bay leaf, salt, pepper, and cognac (optional) to the pot. Cook for an additional 15 minutes.
7. Remove the bay leaf and herb sprigs from the soup. If desired, you can refrigerate the soup at this point, covered, for up to 2 days. Remember to reheat it before proceeding.
8. If using croutons and cheese, place a crouton in each of 4 ovenproof bowls.
9. Ladle a portion of the soup into each bowl, and top with cheese.
10. Place the bowls in a roasting pan or on a sturdy cookie sheet and bake for 5 to 10 minutes until the cheese has melted.
11. Serve immediately.

TIPS FOR PREPARING ONION SOUP:

Here are some tips to help you prepare Onion Soup:

• Slowly cook the onions: Take your time when cooking the onions. Slowly sauté them over medium heat until they become very soft and begin to brown. This process can take around 30 to 45 minutes. Stir them occasionally to prevent them from sticking to the pot.
• Use homemade beef stock if possible: While store-bought stock works fine, making your own beef stock will elevate the flavor of the soup. Consider preparing your own stock in advance using beef bones, vegetables, and herbs.
• Adjust the heat to avoid browning too quickly: The onions should slowly turn into a melting mass without browning too fast. Adjust the heat as needed to ensure they cook evenly and develop a rich, sweet flavor without burning.
• Don’t rush the cooking process: Patience is key when making onion soup. Allowing the onions to cook slowly will bring out their natural sweetness and create a more flavorful base for the soup. Avoid rushing the process by turning up the heat too high.
• Add herbs and seasonings for flavor: Fresh thyme, parsley, and a bay leaf add depth to the soup. Season with salt and freshly ground black pepper to enhance the flavors. Consider adding a splash of cognac or brandy for an extra layer of richness (optional).
• Garnish with croutons and cheese (optional): For a traditional touch, top the soup with homemade croutons and a generous sprinkle of freshly grated Parmesan, Gruyère, or Emmental cheese. Place the soup bowls in the oven briefly to melt the cheese and create a golden, gooey topping.
• Make-ahead option: If desired, you can make the soup in advance and refrigerate it for up to 2 days. Simply reheat it gently before serving. This can be convenient for planning ahead or if you want to enhance the flavors further.

By following these tips, you’ll be able to prepare a delicious and authentic onion soup that showcases the natural sweetness of the onions while incorporating robust flavors from the herbs and seasonings. Enjoy your homemade onion soup!