EFK Tested
Erickson Homemade French Onion Soup
This is our homemade French onion soup: deeply caramelized onions simmered with beef stock, wine, and sherry, then finished with French bread and melted Gruyère. It takes a little time to build the flavor, but most of that time is simply letting the onions cook down slowly.
From the EFK recipe collection
- Yield
- 8 servings
- Cuisine
- French
Let’s get cooking
Ingredients
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Directions
- 1. Melt the butter in a heavy Dutch oven over medium heat. Add the sliced onions and 1/2 teaspoon of the salt. Stir, cover, and let the onions soften for about 5 minutes.
- 2. Remove the lid and continue cooking the onions over medium heat, stirring occasionally, until they are deeply golden and caramelized. Adjust the heat as needed so they do not burn. This usually takes about 45 to 60 minutes.
- 3. While the onions cook, warm the beef stock in a separate saucepan over low heat.
- 4. Once the onions are caramelized, add the white wine and sherry. Bring the mixture to a boil, then stir in the flour and cook for 1 to 2 minutes.
- 5. Slowly add the warm beef stock. Stir in the remaining 1/4 teaspoon salt and the black pepper. Simmer uncovered for about 10 minutes, then taste and adjust the salt and pepper if needed.
- 6. Heat the broiler. Place individual oven-safe soup bowls on a baking sheet and ladle in the soup.
- 7. Top each bowl with slices of French bread and a generous layer of grated Gruyère.
- 8. Broil for 1 to 2 minutes, watching closely, until the cheese is melted and browned. Serve immediately.
View this recipe on the original EFK website ↗