Name: The Ultimate French Onion Soup Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 2 1/2 lbs beef finger ribs; 1/2 onion, chopped; 2 large carrots, chopped; 2 celery ribs, chopped; 4 garlic cloves, smashed; 2 fresh bay leaves; 20 cups water; 4 tablespoons unsalted butter; 3 white onions; 3 yellow onions; 3 garlic cloves, thinly sliced; 2 fresh bay leaves; 1 tablespoon fresh thyme leaves; 2 teaspoons Dijon mustard; 1 tablespoon Worcestershire sauce; 2/3 cup dry vermouth; 8 cups beef stock (from above); Kosher salt, to taste; Freshly cracked black pepper, to taste; 1/2 French baguette, sliced 1 inch thick; 3 tablespoons softened butter; 1 garlic clove (for rubbing on toasted bread); 1 1/2 cups shredded Gruyere cheese

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Introduction

French Onion Soup is a comforting classic that combines deeply caramelized onions with rich beef broth and melted gruyere cheese. This recipe walks you through making a flavorful homemade beef stock and perfectly caramelized onions for the ultimate bowl of soup.

A white round bowl filled with three thick layers of French onion soup: the bottom dark brown caramelized onion broth, the middle gooey melted cheese that is rich golden and slightly browned on top, and the top layer featuring bubbly toasted cheese with some fresh green thyme leaves sprinkled over it. The bowl has small handles on each side and sauce drips slightly down the sides. The bowl is on a white marbled surface with a spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 lbs beef finger ribs
1/2 onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
4 garlic cloves, smashed
2 fresh bay leaves
20 cups water
4 tablespoons unsalted butter
3 white onions
3 yellow onions
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 tablespoon fresh thyme leaves
2 teaspoons dijon mustard
1 tablespoon Worcestershire sauce
2/3 cup dry vermouth
8 cups beef stock
Kosher salt
Freshly cracked black pepper
1/2 French baguette, sliced 1 inch thick
3 tablespoons softened butter
1 garlic clove
1 1/2 cups shredded gruyere cheese

Instructions

Step 1: Roast the beef finger ribs under a broiler set in the top third of the oven for 12-15 minutes, turning halfway until browned.
Step 2: In a large stock pot, combine the roasted ribs with onion, carrot, celery, bay leaves, smashed garlic, and 20 cups of water. Bring to a simmer, skim off foam, and let reduce by just over half until you have 8-10 cups of broth. Strain and discard solids.
Step 3: Peel and thinly slice the white and yellow onions into 2mm slices using a mandoline or knife. Set aside.
Step 4: Melt butter in a large dutch oven over medium heat. Add onions, toss to coat, cover, and cook 5 minutes. Uncover, reduce heat to medium-low, season lightly with salt and pepper, add sliced garlic and bay leaves. Cook, stirring every 5-10 minutes, until onions are a deep golden brown, about 45 minutes to 1 hour.
Step 5: Increase heat to medium, stir in dijon mustard, Worcestershire sauce, and thyme leaves. Once sizzling, add vermouth and simmer 5 minutes to reduce slightly.
Step 6: Add beef stock and bring to a simmer. Cook 15-20 minutes until slightly thickened. Adjust seasoning with salt and pepper.
Step 7: Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet, spread with softened butter, season with salt and pepper, and toast for 7-10 minutes until golden. Rub toasted bread with garlic clove once out of oven.
Step 8: Ladle soup into oven-safe bowls, top each with toasted baguette and shredded gruyere. Place bowls on a baking sheet and bake for 10 minutes, finishing with broil if needed until cheese is bubbly and golden.

Tips & Variations

Use a combination of white and yellow onions for a balanced, sweet flavor.
Substitute dry white wine for vermouth if preferred.
For a vegetarian version, use mushroom broth instead of beef stock.
Be patient while caramelizing onions; slow cooking brings out the best depth of flavor.
Use day-old baguette for better toasting and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. To refresh the toast and cheese, add them just before serving and broil briefly.

How to Serve

A white bowl filled with dark brown onion soup showing soft pieces of caramelized onions in the broth. On top, there are two toasted, golden layers of melted cheese with a slightly crispy texture, garnished with small green herb leaves. The soup and cheese slightly bubble along the edges of the bowl. A metal spoon is partially dipped inside the bowl. The bowl sits on a round wooden coaster over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made beef stock instead of making my own?

Yes, store-bought beef stock can save time and still yield a delicious soup, though homemade stock adds extra depth and richness.

How do I prevent the onions from burning while caramelizing?

Cook onions over medium-low heat and stir regularly to ensure even cooking. If they start to stick or burn, reduce the heat slightly and add a splash of water to loosen them.