Authentic French Onion Soup RECIPE

Serves 5–6

Ingredients

• 6 cups thinly sliced yellow onions
  
• 1 tbsp cooking oil
  
• 3 tbsp butter
  
• 1 tsp sugar
  
• 1 tsp salt
  
• 3 tbsp flour
  
• 6 cups beef stock
  
• ½ cup dry white wine or vermouth
  
• 2–3 tbsp Cognac
  
• Black pepper, to taste
  
• ½ yellow onion, finely grated
  
• 12 oz Gruyère or Swiss cheese, grated
  
• 4 oz Parmesan, grated
  
• 8 slices French bread
  
• 4 tbsp olive oil
  

Directions

1. Caramelize onions: Heat oil and 2 tbsp butter in a Dutch oven. Add onions and salt. Cover and cook 20 minutes. Uncover, add sugar, and cook over medium heat for 30–40 minutes, stirring often, until deeply golden and jammy.
   
2. Make the soup: Add remaining butter and flour. Cook 2 minutes. Stir in 1 cup stock, scraping up browned bits, then add remaining stock and wine. Simmer 30 minutes.
   
3. Finish: Stir in Cognac and grated raw onion. Season with salt and pepper. Stir in a small handful of grated cheese.
   
4. Toast bread: Heat oven to 325°F. Brush bread with olive oil and bake about 15 minutes per side until crisp.
   
5. Assemble: Ladle soup into ovenproof bowls. Top with toasted bread and plenty of Gruyère and Parmesan.
   
6. Broil: Bake at 350°F for 15–20 minutes, then broil 1–3 minutes until the cheese is bubbling and deeply golden.

     Rest 5 minutes and serve.