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French Onion Soup

Prep Time 15 mins
Cook Time 1.25 hr
Total Time 1 hr 30 mins
Difficulty: Intermediate
Servings: 8
Best Season: Winter
Description

This bistro classic relies on the slow, deliberate caramelization of sweet onions cooked down in butter. A generous pour of dry vermouth and rich brandy infuses directly into the mixture and chicken stock builds an intensely savory, deeply complex broth without relying on traditional beef stock. Topped with toasted French bread and a bubbly blanket of Gruyere Swiss cheese, it delivers pure comfort in every bowl.

Ingredients
  • 2 lbs Onions, sliced 1/4" thick with grain
  • 1/4 cup Butter, melted
  • 2 Tbsp Sugar
  • 2 Qts Unsalted Chicken Stock
  • 2 Tbsp Better Than Bouillon Roasted Beef
  • 2/3 cup Cinzano Dry Vermouth
  • 2 Tbsp Brandy
  • 2 tsp Worcestershire Sauce
  • 1.5 Tbsp Tomato Paste
  • 1.5 tsp Maggi Seasoning
  • Salt as needed
    • Toppings (Per Bowl):
  • 2 slices French bread croutons (1/2” thick, toasted)
  • 1 oz Gruyere Swiss (Two 1/2 oz slices, cold-smoked)
  • 1/8 oz Shredded Parmesan
  • 2 tsp scallions, thin cut
Instructions
  1. 1
    Place onions to a pot with 1/4 cup melted butter. Sauté over medium-high heat until they soften.
  2. 2
    Add sugar, reduce heat to low, and slow-cook for 15 minutes until dark and jammy.
  3. 3
    Bring chicken stock to a boil in a separate pot. Whisk in the beef base, then add to the onions.
  4. 4
    Add vermouth, brandy, Worcestershire, tomato paste, and Maggi seasoning. Simmer for 10–15 minutes. Taste; add salt only if needed.
  5. 5
    Assemble: Ladle soup into oven-safe bowls. Place 2 croutons on top. Layer with 2 slices of smoked Emmenthal (let them overhang the rim). Sprinkle with 1/8 oz Parmesan.
  6. 6
    Melt: Broil until the cheese is golden, bubbly, and the soup is between 170°–180°F.
  7. 7
    Garnish: Top with scallions and serve.
Read it online: https://brinnerbites.com/recipe/french-onion-soup/