French Onion Soup for the Soul
Guys, I started watching Salt Fat Acid Heat on Netflix and it got me in the mood to get in the kitchen. I remember seeing the book when I was in Spokane, Washington with Caleb's family and wanted it so bad, but I had just gotten The Food Lab so I told myself I would wait. Little did I know, they made it into a fabulous production for Netflix and I have been absolutely loving it. It reminds me of my mom, and how she cooks and how in Korean, you can compliment someone by saying, "You know how to eat."
The last time I made French Onion Soup, it was for Caleb's 22nd birthday (can't believe that was 2 years ago), because he randomly said he was craving french onion soup. It was a hit, but once it got hot again I didn't even want to think about soup. So naturally, since it's been chilly here in Atlanta, I decided I would finally write down a recipe for french onion soup. It's truly a labor of love, but so worth it. The umami taste from caramelized onions, garlic, and Worcestershire is unique to this recipe. I think next time, I may experiment by adding red wine to deglaze. I wanted to use white wine to deglaze but turns out we drank all of ours after we made chicken piccata. Oh well!
Believe it or not, this is all the butter you'll need for the entire recipe. You’d think that for the amount of onions we use, we’ll need a whole stick or two, but the moisture from the sweating onions keeps them from burning, as long as you keep sautéing every 2-3 minutes.
I told you this was a labor of love!
You can use another oil such as olive oil or vegetable oil, but using butter gives you a depth of flavor that resembles the familiar taste of all french food. I always use salted butter by Kerrygold - it’s the most delicious and high quality butter you can find.
After sautéing the onions for 45 minutes, you'll see that it was worth it. Just look at that golden caramelization! Thank me later for that delicious smell throughout your house.
Once the flour is added and evenly distributed, add the beef stock.
Stir the flour-coated onions to thicken the broth. Before bringing it to a boil, add your sprigs of thyme, bay leaf, and Worcestershire. Salt + pepper to taste.
Once you grate your gruyere on the sourdough, broil for 5 minutes or until the cheese is nice and melted!
4 Tbsp grassfed butter
2 large yellow onions, sliced thinly
4 cloves garlic
4 Tbsp flour
7 cups beef broth
1 bundle fresh thyme
1 bay leaf
1 tsp Worcestershire
sliced sourdough bread
1 cup grated gruyere
salt + pepper to taste
1. In a big pot, melt butter.
2. Add in sliced onions and stir to make sure they're well-coated.
3. On medium heat, sauté the onions for 45 minutes or until they're browned and thoroughly wilted.
4. Add minced garlic and sauté for 1 additional minute.
5. Add in flour and sauté to let the flour coat the onions completely.
6. Add broth, Worcestershire, bay leaf, thyme and salt + pepper to taste.
7. Bring to a boil and lower heat to simmer for about 15 minutes.
8. Ladle into oven-proof bowls and top with sourdough + grated gruyere.
9. Broil for 5 minutes, or until cheese is melted.
10. Top with fresh parsley or dried herbs such as herbes de provence.