Recipes
French Onion Soup
A homemade stock of beef marrowbones lends deep, intense flavor to this family recipe.
- Serves
6
- Time
4 hours 50 minutes
This classic French onion soup recipe is adapted from the version that author Shane Mitchell’s father brought back from postwar Paris. Ask your butcher not to trim or scrape down the bones; their meat, fat, and connective tissue contribute flavor and body to the soup.
Featured in “My Father’s French Onion Soup.”
Ingredients
For the stock:
- 3 large beef marrowbones (4½ lb.)
- 2 large carrots (12 oz.)
- 2 medium celery stalks (3 oz.)
- 1 large yellow onion (14½ oz.), unpeeled, halved
- 2 garlic cloves, unpeeled, smashed
- 2 small dried hot chiles, such as bird, árbol, or Kashmiri (optional)
- 1 small bunch Italian parsley
- 1 small bunch fresh thyme
- 2 bay leaves
- 1 Tbsp. black peppercorns
- 1 Tbsp. kosher salt
For the soup:
- 10 Tbsp. unsalted butter, divided
- 4 large yellow onions (3¾ lb.), peeled, halved lengthwise, and sliced ½ inch thick (11 cups)
- 1 tsp. sugar (optional)
- Kosher salt and freshly ground black pepper
- 1 fresh baguette, cut into twelve ½-inch slices
- 2 garlic cloves, peeled and halved
- 6 cups coarsely grated Gruyère cheese
- 2 cups coarsely grated Parmesan cheese
- 1 cup dry white wine
- ¼ cup dry sherry
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Instructions
Step 1
Make the stock: Position a rack in the center of the oven and preheat to 400°F. Line a large rimmed baking sheet with foil, place the bones on it, and bake until the bones are sizzling and browned and most of the fat has rendered, about 1 hour.
Step 2
In a large stockpot, add the bones (reserving the pan drippings), carrots, celery, onion, garlic, chiles (if desired), parsley, thyme, bay leaves, peppercorns, and salt. Cover with 1 gallon of cold water, then bring to a boil over high heat. Skim and discard any foam that forms on the surface, then turn the heat to medium-low to maintain a strong simmer. Cook, uncovered, until the liquid has reduced by half, about 2½ hours.
Step 3
Remove the stock from the heat and set aside to cool slightly. Line a large mesh strainer with cheesecloth and place it over a large heatproof bowl. Strain the stock, discarding the solids, and set aside to rest for 10 minutes. Skim and discard any grease that collects on the surface. Measure 8 cups of the stock (reserve any extra for another use).
Step 4
Make the soup: To a large pot or deep skillet over medium heat, add 8 tablespoons of the butter and 2 tablespoons of the reserved beef drippings. When the foam begins to subside, add the onions and sugar (if desired), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted, 8–10 minutes. Turn the heat to medium-low and continue cooking, stirring frequently, until the onions turn soft and golden brown but have not yet completely broken down, 60–70 minutes more. Turn off the heat, then cover to keep the onions warm as you finish the soup.
Step 5
Spread the remaining butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
Step 6
In a large bowl, stir together the Gruyère and Parmesan, then set aside.
Step 7
Preheat the broiler and position an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the reserved 8 cups of beef stock, bring to a boil, then add the wine and sherry. Turn the heat to medium-low and simmer just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with salt and black pepper.
Step 8
Line a large rimmed baking sheet with foil, and place six ovenproof soup bowls on it. Divide the onions among the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
- Make the stock: Position a rack in the center of the oven and preheat to 400°F. Line a large rimmed baking sheet with foil, place the bones on it, and bake until the bones are sizzling and browned and most of the fat has rendered, about 1 hour.
- In a large stockpot, add the bones (reserving the pan drippings), carrots, celery, onion, garlic, chiles (if desired), parsley, thyme, bay leaves, peppercorns, and salt. Cover with 1 gallon of cold water, then bring to a boil over high heat. Skim and discard any foam that forms on the surface, then turn the heat to medium-low to maintain a strong simmer. Cook, uncovered, until the liquid has reduced by half, about 2½ hours.
- Remove the stock from the heat and set aside to cool slightly. Line a large mesh strainer with cheesecloth and place it over a large heatproof bowl. Strain the stock, discarding the solids, and set aside to rest for 10 minutes. Skim and discard any grease that collects on the surface. Measure 8 cups of the stock (reserve any extra for another use).
- Make the soup: To a large pot or deep skillet over medium heat, add 8 tablespoons of the butter and 2 tablespoons of the reserved beef drippings. When the foam begins to subside, add the onions and sugar (if desired), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted, 8–10 minutes. Turn the heat to medium-low and continue cooking, stirring frequently, until the onions turn soft and golden brown but have not yet completely broken down, 60–70 minutes more. Turn off the heat, then cover to keep the onions warm as you finish the soup.
- Spread the remaining butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
- In a large bowl, stir together the Gruyère and Parmesan, then set aside.
- Preheat the broiler and position an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the reserved 8 cups of beef stock, bring to a boil, then add the wine and sherry. Turn the heat to medium-low and simmer just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with salt and black pepper.
- Line a large rimmed baking sheet with foil, and place six ovenproof soup bowls on it. Divide the onions among the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
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