Soupe à l’Oignon
French Onion Soup is so rich and decadent. It just sounds French, doesn’t it? You can almost see the Eiffel Tower in the distance and hear Je Cherche Un Homme playing softly, as you savor every delectable spoonful.
The key to really good Soupe à l’Oignon is a deep, dark stock with well developed flavors. It makes or breaks a really good French Onion Soup. Well, for that matter, any soup. I love making mine from scratch. First, I know what is in it and what isn’t. Second, the depth of flavor is unmatched. Yeah, it takes a bit of effort, but nothing strenuous. Just a little love and patience. But, oh, soooo worth it.
I’ve made the soups that you put together in a snap and use store bought broth or stock but the flavors are just not there. It’s either bland and you have to add a lot of seasonings to bring it to life or just too salty. I absolutely love this recipe.
It has always been my “go to” soup at restaurants and I think I have tried several hundred bowls of soup in my lifetime, not to mention the countless efforts to create a lovely one at home to enjoy. I think I have finally hit the jackpot.
The depth of meaty flavor in the broth deepened in stealth with the addition of the tomato paste makes this a hearty meal in and of itself. The secret of adding madeira to the soup gives it the rich full flavor and lets the onions shine without being harsh. The caramelized onions are sweet and bring the whole soup together in a symphony of flavors and aromas.
Your kitchen is going to smell sooo good! So pour yourself a large glass of that amazing wine, but of course you will save a little for the soup, maybe!, and take your time to let all the ingredients release their wonderful flavors.
Ingredients & Preparation
The Usual Suspects
Beef Stock
- 5 pounds beef bones
- 3 medium carrots
- 2 celery ribs
- 1 leek, cleaned, white part only
- 1 large onion
- 2 garlic cloves
- ¼ cup tomato paste
- 16 ounces water
- 1 bay leaf
Soup
- 4 onions, thinly sliced (about 5 cups)
- 1 garlic clove, finely diced
- 1 tablespoon unsalted butter
- 1 cup red wine
- ¼ cup madeira
- 8 cups beef stock
- 2 sprigs thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Topping
- 4 cups cubed day old bread
- 3 tablespoons melted butter or olive oil
- Salt and pepper
- 2 cups grated Gruyère cheese
The Plan
To make the Beef Stock
Preheat oven to 425 degrees F.
Place the bones in a roasting pan and roast until dark brown, about 30 minutes.
While the bones are roasting, chop the carrots, celery, leek and onion into large pieces.
When the bones are dark brown, add the vegetables to the roasting pan, stir and roast for another 45 minutes.
Add the garlic and tomato paste to the roasting pan and give everything a good stir. Roast for another 20 minutes, until the tomato paste is dark brown and partially charred.
Transfer all the bones and vegetables to a large stock pot. Add some of the water to the roasting pan and scrape the bottom to deglaze.
Add this to the stock pot, along with remaining water and bay leaf. Bring to a boil and then let simmer uncovered for 4 hours. Skim off any excess fat, strain the stock and discard the solids.
Set aside 8 cups of stock and freeze the rest for a future use.
To make the Soupe
Place the onions, garlic, and butter in a large saucepan. On medium-low heat, gently cook until the onions are dark brown and well caramelized.
Stir every 5 to 10 minutes, making sure to scrape the bottom of the saucepan well each time. It can take up to 45 minutes for the onions to fully caramelize.
Once the onions are caramelized, add the wine and madeira, scraping the bottom of the saucepan well. Continue to cook until the wine has reduced slightly.
Add the remaining soup ingredients and simmer for 1 hour. Adjust the salt and pepper as needed.
To finish the soupe
To make the croutons:
Preheat your oven to 350 degrees F.
Toss the bread cubes in melted butter or olive oil, or a mix of the two. Add a little salt and pepper, for flavor. Then spread them out on a baking sheet and bake for 10 to 15 minutes, until golden brown.
When ready to serve, set your oven to broil.
Ladle soup into oven safe bowls. Top each bowl with a handful of croutons and grated gruyère cheese.
Place under broiler until the cheese is bubbling and brown.
Serve hot.
French Onion Soup
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Loading...Ingredients
- The Usual Suspects
- Beef Stock
- • 5 pounds beef bones
- • 3 medium carrots
- • 2 celery ribs
- • 1 leek, cleaned, white part only
- • 1 large onion
- • 2 garlic cloves
- • ¼ cup tomato paste
- • 16 ounces water
- • 1 bay leaf
- Soup
- • 4 onions, thinly sliced (about 5 cups)
- • 1 garlic clove, finely diced
- • 1 tablespoon unsalted butter
- • 1 cup red wine
- • ¼ cup madeira
- • 8 cups beef stock
- • 2 sprigs thyme
- • 2 teaspoons salt
- • 1 teaspoon black pepper
- Topping
- • 4 cups cubed day old bread
- • 3 tablespoons melted butter or olive oil
- • Salt and pepper
- • 2 cups grated Gruyère cheese
Instructions
The Plan
To make the Beef Stock
Preheat oven to 425 degrees F.
Place the bones in a roasting pan and roast until dark brown, about 30 minutes.
While the bones are roasting, chop the carrots, celery, leek and onion into large pieces.
When the bones are dark brown, add the vegetables to the roasting pan, stir and roast for another 45 minutes.
Add the garlic and tomato paste to the roasting pan and give everything a good stir. Roast for another 20 minutes, until the tomato paste is dark brown and partially charred.
Transfer all the bones and vegetables to a large stock pot. Add some of the water to the roasting pan and scrape the bottom to deglaze.
Add this to the stock pot, along with remaining water and bay leaf. Bring to a boil and then let simmer uncovered for 4 hours. Skim off any excess fat, strain the stock and discard the solids.
Set aside 8 cups of stock and freeze the rest for a future use.
To make the Soupe
Place the onions, garlic, and butter in a large saucepan. On medium-low heat, gently cook until the onions are dark brown and well caramelized.
Stir every 5 to 10 minutes, making sure to scrape the bottom of the saucepan well each time. It can take up to 45 minutes for the onions to fully caramelize.
Once the onions are caramelized, add the wine and madeira, scraping the bottom of the saucepan well. Continue to cook until the wine has reduced slightly.
Add the remaining soup ingredients and simmer for 1 hour. Adjust the salt and pepper as needed.
To finish the soupe
To make the croutons:
Preheat your oven to 350 degrees F.
Toss the bread cubes in melted butter or olive oil, or a mix of the two. Add a little salt and pepper, for flavor. Then spread them out on a baking sheet and bake for 10 to 15 minutes, until golden brown.
When ready to serve, set your oven to broil.
Ladle soup into oven safe bowls. Top each bowl with a handful of croutons and grated gruyère cheese.
Place under broiler until the cheese is bubbling and brown.
Serve hot.
