French Onion Soup
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A rich and hearty French onion soup with bone marrow, caramelized onions, and a cheesy topping.
01:30:00 total
Serves 4
medium
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Ingredients
- bone marrow bones - 2 (for roasting)
- onions - 6 (sliced)
- butter - 3 tablespoons (unsalted)
- beef broth - 6 cups (or bone broth)
- baguette - 1 (for toasts)
- Gruyère cheese - 8 ounces (shredded)
- Parmesan cheese - 1/4 cup (for topping)
- brandy - 2 tablespoons (or Calvados)
- fish sauce - 1 tablespoon (for umami)
- Worcestershire sauce - 1 tablespoon (for flavor)
- soy sauce - 1 tablespoon (for seasoning)
- tomato paste - 2 teaspoons (optional)
- bay leaf - 1 (for bouquet garni)
- fresh thyme - 2 sprigs (for bouquet garni)
- fresh parsley - 2 sprigs (for bouquet garni)
- garlic - 1 clove (fresh, grated)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
Instructions
- Prepare the Bone Marrow: Brine the marrow bones and roast them in a preheated oven at 400°F for 20 minutes.
- Slice the Onions: Slice the onions in half and then into thin slices.
- Caramelize the Onions: Melt butter in a large pot over medium heat, add onions, and cook until caramelized, about 30-40 minutes.
- Make the Soup Base: Add flour and tomato paste to the caramelized onions, stir to combine, and cook for a few minutes.
- Deglaze the Pot: Add brandy to deglaze the pot, scraping up any browned bits.
- Add Broth and Seasonings: Pour in the beef broth, add fish sauce, Worcestershire sauce, soy sauce, and bay leaf. Simmer for 30 minutes.
- Prepare the Toasts: Slice the baguette and toast it in the oven until golden brown.
- Assemble the Soup: Ladle soup into crocks, top with toasted baguette slices, and cover generously with Gruyère and Parmesan cheese.
- Broil the Soup: Place the crocks under the broiler until the cheese is bubbly and golden brown.
- Serve: Garnish with chopped chives and serve hot.
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