French Onion Soup
If you have a full day to dedicate to making a soup, this is the recipe for you!
A lot, unknown
Lunch or Supper
About This Recipe
By: Spencer Bomboir
One day Megan said ‘Wow, you should make French Onion Soup’ – I was in for a treat….
I would highly recommend this recipe, but only if you have a full day available to stir and chop onions.
- 5 Yellow Onions
- 2 Red Onions
- 3 Tbs Butter
- 2 Tbs Oil (I used Canola)
- 250ml Dry Wine (I used the cheapest red wine I could find, but white works too)
- 1 Tbs Flour
- 1L Beef Stock
- 2 Carrots
- 2 Cloves Garlic
- 2 Bay Leaves
- 1 Tbs Beef Bullion Base
- 3 Cups Water
- Filo or Puff Pastry (I used Filo, but Puff would be better)
- 1 egg (or egg whites would work)
- Cheese (Mozzarella, Gouda, Emmental, Sharp Cheddar, or a mix – whatever you like)
Step by Step Instructions
In a large pot over medium-high heat, heat butter and oil. Add all yellow onions and 1.5 red onions; season heavily with salt. Once the onions start steaming up and burning your eyes (about 15 minutes), reduce your heat down to low / medium-low.
Stir every few minutes until the onions start to caramelize. Cook on the lowest heat possible for as long as you can without burning the onions. If your onions start to stick, add a little water. This will depend on what kind of pot you use – a smaller pot will likely stay, as our brave leader would say, ‘moist’.
In a separate pot, add your beef broth from the store and put in your carrots (peeled and cut in half), rosemary, a bay leaf, thyme, garlic, salt, pepper, beef boulion, and 1 cup of water. This is what you will use for stock later on. Make sure to discard the carrot and bay leaf before you transfer this into your soup.
Once the onions are brown and caramelized, after almost 2 hours, add in your flour and cook that down for a minute or two. Add in the other half of a red onion, slices as thin as you can. Then, add in your wine and cook that down for about 20 minutes. Also add in another bay leaf.
Add your beef stock and 2 cups of water to your pot and simmer that for about an hour. The longer though, the better.
Preheat your oven to whatever your puff pastry or filo pastry says. Ladle your soup into an oven safe dish until it is about 1cm from the top. Top with your pastry and bake it. You’ll want to press the pastry into the side of your dish the best you can, and poke a hole in the middle for steam. Brush with egg wash.
Put it in the oven until your pastry is cooked. Pull it out, top with a lot of cheese and put back in the oven on broil. Be careful, I burnt the crap out of mine.
People Who’ve Made This
“What a tasty soup. I can’t stop eating it.”
“Thith ith the betht thoup I’ve ever had. I picked out all the onionth but it wath thtill tho good.”
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