The Perfect French Onion Soup
About this recipe
French onion soup is a classic comfort dish that's all about the rich flavors of caramelized onions and homemade stock. This version takes the time to build deep flavors, making it a standout in the soup category. With a combination of Vidalia, white onions, and shallots, you'll get a perfect balance of sweetness and complexity that elevates this dish.
The key to achieving that silky broth lies in using a marrow bone, which adds collagen and depth to the flavor. This recipe emphasizes patience, especially when caramelizing the onions, which is crucial for developing that sweet, rich taste.
Ingredient notes
- Use Vidalia, white, and shallots for a balance of sweetness and sharpness.
- You can substitute the marrow bone with any beef bone if you don't have marrow bone.
Tips from Nick's Kitchen’s video
- When making the stock, skim off impurities every 30 minutes to keep it clear and reduce bitterness.
- Caramelizing the onions requires patience; cook them uncovered for 45 minutes to an hour until they are deeply golden brown.
- Deglaze the pot with beef stock to scrape up the fond for added flavor when caramelizing the onions.
Good to know
- How long does it take to make this French onion soup?
- The total time to make this soup is about 2 hours.
- What types of onions should I use?
- The recipe uses Vidalia, white onions, and shallots for a balanced flavor.
- How do I know when the onions are properly caramelized?
- The onions should be deeply golden brown and almost jammy after 45 minutes to an hour of cooking.
- Can I use store-bought beef stock instead of making my own?
- Yes, you can use pre-made beef stock if you prefer.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Quarter the onions and chop the head of garlic in half.
- 2
In a heavy-bottomed pot, add the marrow bone, carrots, celery, and onions.
- 3
Cover the ingredients with water and bring to a simmer to make the stock.
- 4
Skim off any impurities that rise to the top of the stock every 30 minutes.
- 5
Chop the onions (Vidalia, white, and shallots) into even pieces.
- 6
In a separate pot, melt butter over medium-low heat.
- 7
Add the chopped onions to the pot and stir to coat them in butter.
- 8
Cook the onions for 15 minutes with a pinch of salt, covered, until translucent.
- 9
Add brown sugar to the onions and stir without the lid for 45 minutes to an hour until caramelized.
- 10
Deglaze the pot with some beef stock to scrape up the fond from the bottom.
- 11
Once the onions are caramelized, add white wine and reduce by 80%.
- 12
Strain the stock and pour it over the caramelized onions.
- 13
Add black pepper, bay leaves, and thyme to the soup.
- 14
Reduce the heat to low, cover, and let it cook for another 45 minutes.
Heads up — we had to guess a little:
- The quantity of water is inferred to be enough to cover the vegetables based on standard stock-making practices.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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