Best French Onion Soup Traditional Recipes

MICHAEL RULMAN'S TRADITIONAL FRENCH ONION SOUP

Steps:

• Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.
• Meanwhile, preheat oven to 200 degrees.
• Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.
• Add 6 cups water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Add sherry; season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.
• Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.

FRENCH ONION SOUP (TRADITIONAL)

Steps:

• For the Soup:.
• Cut of tops and bottoms of the onions, then cut the onions lengthwise in half.
• Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
• Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften.
• Melt the butter in a large heavy stockpot over a medium heat.
• Add the onions and 1 tablespoon salt, and reduce the heat to low.
• Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid.
• Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout.
• Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes.
• Add the beef stock, bring to a simmer, and simmer for about 1 hour.
• Season to taste with salt, pepper.
• For the Croutons:.
• Preheat the broiler/grill.
• Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet.
• Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt.
• Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side.
• Set aside and leave the broiler on.
• To Complete:.
• Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top.
• Cover with Gruyere.
• Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust.
• Eat carefully the soup will be very hot.
• Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!

TRADITIONAL FRENCH ONION SOUP

Steps:

• In a sturdy soup pot over medium heat, melt the butter. Add the onions. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper and stir well. Reduce the heat to low and cook the onions, stirring frequently until very deep brown. This will take about 20 to 40 minutes over low heat, depending on the quality of your soup pot. The onions must be minded carefully to avoid burning.
• Crush the 2 tomatoes in your hands, add to the onions and stir. Add the beef broth, the thyme and bay leaf and simmer for at least 1 hour. Taste the soup and adjust seasoning with more salt and pepper to taste. Ladle into bowls and serve, or top each one with a toasted crouton and grated Gruyere cheese, pass under the broiler and then serve.