French Onion Soup

Welcome to the most high-maintenance, but sure-to-be-the-best-you-ever-make-at-home French onion soup recipe!

I actually don’t think I’ve ever met anyone who doesn’t love French onion soup-even if they hate onions.  Something about the rich beef stock, sweet caramelized onions and ooey-gooey cheese pulls (that all my hopes and dreams are made of) ropes ’em in.

Do I have you hooked?  Good because I’m about to say something that might leave you shook.  YOU MUST MAKE YOUR OWN VEAL (OR BEEF) STOCK.  I’m sorry.  I speak only the truth.  I have made countless versions of French onion soup with store-bought beef stock of all kinds and it was always missing that rich depth of flavor that this soup requires.

I came across the popular recipe from Petit Trois, a beloved spot in L.A. that I only dream about going to one day.  When my local Whole Foods had veal bones, I jumped at the chance to make this recipe at home.  Stock is surprisingly easy to make because you set it and forget it to come back hours later to a bubbling pot of rich, flavorful stock that blows anything from the store away.  Aside from time (and a big pot), you really don’t need any special skills.  Please, if you do anything I ask, I beg you not to make this recipe unless you make homemade stock.  Plus you can make a big batch and freeze whatever you don’t use for future French onion soup cravings.

Aside from the homemade veal stock, the rest of the recipe is your trusty standard French onion soup ingredients: slow-cooked caramelized onions, garlic, herbs, a little wine, bread and cheese.  Watch this video of Ludo Lefebvre (chef/co-owner of Petit Trois) making the soup to give yourself a head start on what’s involved.  The key is to not cook the onions too long, where they become almost jam-like and deeply browned; you want them to still have some texture and chew, but be soft and sweet.

Full disclosure: I tried so hard to get a good cheese pull for the pictures but I’m just not that skilled yet.  Some day, I will nail it…what a wonderful day that will be.  But for now, just look how pitiful it is!

Just know that despite my slightly-blurry pictures, sad cheese pulls and maybe weird angles…a fantastic French onion soup lies within.  Save this recipe for a cold, rainy day when you have all the time in the world to spare!

French Onion Soup

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• Author: Amanda
• Yield: 4 to 6 servings 1x

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Description

Save this recipe for a cold, rainy day when you have all the time in the world to spare!  Homemade veal stock combined with rich caramelized onions, garlic, herbs, a little wine, bread and copious amounts of cheese combine to make that quintessential, absolutely perfect French onion soup.

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Ingredients

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VEAL STOCK:

• 6–1/2 to 7 pounds veal and/or beef bones
• 1 tablespoon grapeseed or other neutral oil
• 2 large onions, coarsely chopped
• 5 celery stalks, coarsely chopped
• 1 pound carrots (about 6), peeled and coarsely chopped
• 1/4 cup tomato paste
• 1 head of garlic, halved
• 6 sprigs thyme
• 1 bay leaf

SOUP:

• 3 tablespoons grapeseed or other neutral oil
• 1 tablespoon butter
• 1 head of garlic, halved crosswise
• 4 pounds onions (about 5 large), peeled and thinly sliced
• 1/4 cup dry Sherry
• 6 to 8 sprigs thyme
• 1 bay leaf
• 4 to 6 slices* baguette, 1/2-inch-thick, toasted until golden-brown
• 4 slices Gruyere (large enough to cover the top of your bowl)
• 4 slices Emmentaler cheese (large enough to cover the top of your bowl)
• Finely chopped chives, for garnish

*Adjust depending on the size of your soup bowls.

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Instructions

1. To prepare the veal stock: Preheat the oven to 425°.  Place the bones on a large baking sheet lined with aluminum foil.  Roast until deeply browned, 45 to 50 minutes.
2. In a large pot, heat the grapeseed oil over medium-high heat.  Add the onions, celery, and carrots and cook, stirring frequently, until the vegetables start to soften, about 10 to 15 minutes.  Add the tomato paste and cook until slightly darkened in color, about 5 minutes.  Add the roasted bones, 20 cups of water, halved garlic, thyme and bay leaf to the vegetables.  Bring just to a boil, straining off any foam or discolored bits that rise to the surface.  Reduce the heat to medium-low and cook until the stock is brown and flavorful, about 2 hours.  You may need to add additional water to maintain the same level of liquid that you started with.  Strain the stock into a large bowl using a fine-mesh strainer, discarding the solids.  Strain again into airtight, freezer-safe containers.  Let cool, cover and refrigerate or freeze.  This recipe will make about 6 quarts of stock.
3. For the soup: Heat the oil in a large, heavy-bottomed Dutch oven over medium heat.  Add the garlic, cut side down, into the pot and cook until golden-brown, about 3 to 4 minutes.  Do not burn!  Remove from the pot and set aside.
4. Add the onions to the pot and season generously with salt and pepper.  Cook, stirring occasionally, until the onions become translucent and tender, about 15 to 20 minutes.  Continue cooking, stirring frequently, until the onions are lightly golden brown but still retain some shape and texture (not like the jammy, deeply browned caramelized onions).  This should take about 60 to 70 minutes.
5. Once the onions are cooked, add the Sherry and stir to incorporate, scraping up any browned bits on the bottom of the pan.  Stir in 8 cups (2 quarts) of the veal stock.  Place the halved garlic heads, thyme sprigs and bay leaf in cheesecloth and tie it closed with kitchen twine; add to the pot.  Bring the soup to a boil; once boiling, reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced by one-quarter and the soup is rich and flavorful, about 50 minutes to 1 hour.  Remove the herb bundle and discard.  Taste for seasonings and adjust with salt and pepper, if necessary.
6. Preheat the broiler on high.  Ladle the soup into four soup crocks or bowls; top with the baguette slices, cutting the pieces to fit and cover the top of the bowls, if necessary.  You want the soup/bread to come just to the top of the bowls so the cheese melts over the sides when you broil.  Top with the cheese slices, covering the top and overhanging the edges of the bowls.  Place on a rimmed baking sheet and broil until the cheese is melted and browned in spots.  Let cool for several minutes before serving.  Top with the fresh chives and a grating of fresh pepper, if desired.

Notes

Inspiration: Petit Trois French Onion Soup on bonappetit.com

The veal stock recipe makes much more than you need, which is perfect for freezing and using in your next foray into French onion soup.  These containers are the perfect 4-cup size, stackable and reusable.

• Category: Soups/Stews, Lazy Days