It’s easy to make amazing French onion soup, as long as you pay attention to a few key details. [Photograph: Vicky Wasik. Video: Serious Eats Video]
For such a simple dish, French onion soup should be easy to make great. And yet, so many versions taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws. This recipe develops great flavor with a long, slow caramelization of the onions, then punches it up with cider vinegar, fresh chives, and a surprise ingredient: fish sauce.
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Why It Works
- Caramelizing the onions slowly in butter until they’re rich golden-brown (but not so dark as to taste bitter) produces the sweetest, most flavorful results.
- The homemade or store-bought chicken stock used here is typically better-quality than the store-bought beef stock many recipes call for.
- Asian fish sauce, cider vinegar, and sherry add depth and complexity to the broth.
Ingredients
- 6 tablespoons (90g) unsalted butter, plus more for toasts
- 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
- Kosher salt and freshly ground black pepper
- 1/2 cup (120ml) dry sherry (such as Amontillado)
- 2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Directions
- 1.
In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.
- 2.
Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.
- 3.
Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
- 4.
Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.
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