ISO French onion soup recipe

Looking for a tried and true French onion soup recipe.

Jacques Pepin has one but it is very long and takes a couple days, at least. Here is one from MLS that I have used and is good. You can use canned or boxed stock instead if you prefer.

French Onion Soup
Serves 6


Cooking onions for a long time over very low heat mellows their flavor. Avoid the
temptation to stir too often, or the onions won’t caramelize. Homemade beef
stock is best for this soup.

4 tablespoons unsalted butter
2 pounds yellow onions, sliced into 1/2 inch half circles
1 teaspoon sugar
1 tablespoon all-purpose flour
1/4 cup dry sherry or to taste
6 cups homemade beef stock
2 teaspoons chopped fresh thyme or 1/2 teaspoons dried thyme
Salt and freshly ground pepper
1 small French baguette, sliced crosswise into 1/2 inch pieces
8 ounces Gruyere cheese, grated on the larger holes of a box grater to yield
about 3 cups

1. Melt butter in a large Dutch oven or a heavy pot on medium/low heat. Add the
onions, and spread out in as thin a layer as possible. Sprinkle with sugar; cook,
stirring just as needed to keep from sticking, until onions are soft, golden brown
and beginning to caramelize, about 1 hour.

2. Sprinkle the flour over the onions, stir to coat. Add the sherry, stock and
thyme and bring to a simmer. Cook, partly covered, for about 30 minutes, to
allow the flavors to combine. Season with salt and pepper to taste.

3. Meanwhile, lightly toast the bread under a broiler; set aside. Ladle the hot
soup into 6 ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2
slices of toasted bread over each bowl of soup. Divide grated cheese
over the bread in each bowl, and place under broiler until the cheese is melted
and turning brown around the edges. Serve Immediately.

MSL October 1999

When I make stock for this soup, I like to use the following but also add celery stalk with leaves, 1/2 C. parsley, 2 carrots, 1/2 tsp black peppercorns, 1/2 tsp. dried thyme and sometimes also a couple of diced tomatoes.

Note if making it for French onion soup in recipe above, omit the thyme in the in recipe above.

French version of stock.

1 unpeeled onion, halved (I think yellow onion is best)
4 pounds beef bones (or a mixture of beef and chicken bones) I like to include some oxtail bones.
1 bay leaf
1 teaspoon black peppercorns
1 medium sized onion, peeled and stuck with 3 cloves.
2 teaspoons salt.

Place the split onion, cut side down in an iron skillet and place on medium heat. Leave the onion in the skillet until it is burned and very black. This is important because it will impart an amber color as it cooks with the bones for hours. The yellow onion skin also helps color the stock. Place all ingredients in a large kettle and cover with cold water. Bring to a boil, skim any scum, reduce heat and simmer for six hours. Strain through several layers of cheesecloth.

the first one is my recipe too.great FO soup..

Thank you! I made some today that was not good so I was hoping someone had a good recipe.

The best is when you take the time to make your own beef stock....but that takes DAYS! And, quite honestly, I just don't think the cost and time justifies it all that much.

I have found if I use boxed stocks that I like the flavor better if I use half beef and half chicken stock. All beef stock tastes "off" to me. JMO, for what it's worth...