EFK Tested
EFK French Onion Soup
Deeply caramelized onions, rich beef stock, toasted baguette, and browned Gruyère make this the classic French onion soup the EFK way: patient on the onions, balanced in the broth, and generous enough for a family meal.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 85 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Melt the butter with the olive oil in the Dutch oven over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring often at first and more frequently as the onions darken, until deeply golden and reduced, 45 to 55 minutes. Lower the heat if the fond begins to scorch.
- Stir in the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute. Add the wine and scrape up the browned fond. Add the beef stock, thyme, bay leaf, pepper, and remaining salt. Simmer uncovered for 25 minutes. Remove the herbs, stir in the optional brandy, and adjust seasoning.
- Toast the baguette slices until dry and lightly browned. Set six broiler-safe bowls on a rimmed sheet pan, ladle in the soup, top each with baguette and Gruyère, and broil until the cheese is melted, bubbling, and browned in spots. Serve carefully; the bowls will be very hot.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven; wooden spoon; ladle; rimmed sheet pan; broiler-safe soup bowls; BlueStar range and oven/broiler.
Food safety & storage
Use broiler-safe bowls and handle them with dry oven mitts. Refrigerate leftover soup within 2 hours and use within 3–4 days. Store bread and cheese separately when possible; reheat soup to 165°F before serving leftovers.
View this recipe on the original EFK website ↗