Gratinee des Halles: The Best Onion Soup

Summary

Yield8
Prep Time1 1⁄2 hours
CountryFrance
Main IngredientVegetable
MealSoups + Stews
SeasonAny Time

Description

French Onion Soup is a classic combination of some of the best flavors and textures available to a cook. Onions and beef stock make a hearty yet delicately textured soup. Then top that with some crusty bread and melted cheese and you’ve got a bowl full of culinary delights and a rib-sticking meal.

My recipe deviates from the super traditional version—I add leeks and shallots to build a fuller onion-y flavor and the tomato paste adds another dimension to the old favorite.

SKILLS USED:
Washing Leeks
Carmelizing Onions

Ingredients

  • 6 c sliced onions
  • 1 c sliced shallots
  • 2 sliced leeks, white only
  • 4 T sliced garlic
  • 3 T tomato paste
  • 2 T herbes de Provence (see additional notes)
  • 4 T olive oil
  • 1 bay leaf
  • 1 t black peppercorns
  • 1⁄4 c sherry wine vinegar (or to taste)
  • 1 c red wine
  • 9 c extra rich beef stock
  • 1 crusty baguette
  • 1 stick melted sweet butter
  • 1 lb gruyere cheese

Instructions

Place the oil in a large 14” low sided pot over medium heat.

Add the onions, shallots and leeks.

Sprinkle with 1T kosher salt and stir.

Cook, stirring until nicely caramelized, this may take 20-30 minutes.

Add the tomato paste, herbs, garlic, bay, peppercorns.

Cook for several minutes more and add the wine and vinegar.

Reduce by half and add the stock.

Reduce to low and simmer gently for an hour or so.

If soup gets too ‘reduced’ and ‘strong’, add a bit more stock.

Slice the bread and fry in the butter until well toasted and crispy.

Season and divide the soup into 8 ovenproof bowls.

Float some croutons into the bowls and sprinkle some cheese on top.

Gratinee under the broiler and serve immediately.

Notes

Herbes de Provence