Ingredients:
3 pounds yellow or white onions, peeled
8 tablespoons unsalted butter
5 cups beef broth
4 cups chicken stock
1 tablespoon Worcestershire sauce
¼ cup dry sherry
1 tablespoon red wine vinegar
4 sprigs thyme, plus additional thyme for topping
1 piece star anise
1 strip of orange zest
2 cups shredded Gruyère cheese
Toasted Bread
Directions:
Caramelize the Onions.
Slice the onions pole to pole (through the root end) to ensure they hold their structure during cooking.
Melt butter in a large skillet, add the onions, and pour in ¾ cup of water. Bring to a boil, cover with a lid, and let simmer for 10 minutes. The steam will soften the onions quickly and evenly.
Remove the lid and stir occasionally, pressing the softened onions gently into the skillet’s bottom and sides to maximize contact with the hot surface. Let them sit for about 30 seconds between stirs to encourage browning.
Add small splashes of water as needed if the onions start sticking; this deglazes the pan and accelerates caramelization. Continue cooking and stirring until the onions turn a deep golden brown, about 30–45 minutes. Adjust the heat to prevent burning and maintain a slow, steady caramelization.
Transfer the caramelized onions to a slow cooker.
Add the broth, Worcestershire sauce, sherry, red wine vinegar, thyme sprigs, star anise, and a slice of orange peel.
Season generously with salt and freshly ground black pepper. Cover and cook on low for 6–8 hours to allow the flavors to deepen and harmonize.
Preheat your oven's broiler.
Remove the thyme sprigs, orange peel, and star anise from the slow cooker and discard them.
Arrange oven-safe bowls on a baking sheet. Ladle the hot, fragrant soup into each bowl, filling generously.
Top each bowl with a slice of toasted bread, then sprinkle about ⅓ cup of shredded Gruyère cheese over the bread.
Place the bowls under the broiler and watch closely as the cheese melts and turns golden brown and bubbly. Keep a vigilant eye to avoid burning.
Carefully remove the bowls from the oven and garnish with fresh thyme leaves for a touch of elegance.Serves 4 Recipe Notes:
Serves 4
Slow-Cooker Caramelized Onions
Place the sliced onions, butter, and a pinch of salt into a large slow cooker. Stir to combine and ensure the onions are evenly coated.
Set the slow cooker to low and cook for 8–10 hours, ideally overnight, allowing the onions to slowly caramelize into a rich, golden perfection.
Oven-Caramelized Onions with Final Stovetop Finish
Adjust the oven rack to the lower-middle position and preheat the oven to 400°F (200°C). Generously coat the inside of a large, heavy-bottomed Dutch oven (at least 7 quarts) with nonstick cooking spray.
Add butter, sliced onions, and 1 teaspoon of salt to the prepared pot. Stir to evenly coat the onions with the butter and salt.
Cover the pot with its lid and bake in the oven for 1 hour. The onions will become soft, moist, and slightly reduced in volume.
Remove the pot from the oven, stir the onions thoroughly, and scrape the bottom and sides to prevent sticking. Return the pot to the oven with the lid slightly ajar. Continue baking for another 1½ to 1¾ hours, stirring and scraping the pot after the first hour, until the onions are very soft and deeply golden brown.
Carefully remove the pot from the oven and place it over medium-high heat. Using oven mitts, stir the onions frequently, scraping the bottom and sides of the pot to evaporate any remaining liquid and deepen the browning, about 15 to 20 minutes. Reduce the heat to medium if the onions brown too quickly.
Continue cooking, stirring frequently, until a dark crust forms on the bottom of the pot, 6 to 8 minutes. Scrape any accumulated fond from your spoon back into the onions. Add ¼ cup of water, deglazing the pot by scraping the bottom to loosen the crust. Cook until the water evaporates and a new crust forms, about 6 to 8 minutes. Repeat this deglazing process 2 or 3 more times, until the onions are a deep, rich brown.
Why add star anise to French Onion Soup?
When onions are slowly caramelized, their natural sugars break down, coaxing out a deep, golden sweetness that feels like the essence of comfort itself. Introduce star anise to the mix—a spice with a haunting, almost otherworldly licorice aroma—and something magical begins to happen. The anethole in the star anise mingles with the sulfur compounds in the onions, creating a symphony of new flavors that seem to awaken the soul of a dish. Together, they bring out a richness, an unmistakable meatiness that feels as though it’s been simmering for hours, steeped in tradition and care. It’s alchemy in a pan, simple ingredients transforming into something far greater than the sum of their parts.
Why add a strip of orange zest to French Onion Soup?
Adding a strip of orange zest to French onion soup is one of those small, quiet touches that transforms a dish. That subtle thread of citrus brings a brightness that cuts through the richness, lifting the deep, savory notes of the caramelized onions and the broth. As the natural oils from the orange peel mingle with the soup, they release a delicate, aromatic warmth—never shouting for attention, but gently enhancing the dish’s complexity.
It’s the kind of detail that Provençal cooking embraces so beautifully. A whisper of citrus, a nudge of freshness, adding balance and depth to a dish that’s otherwise steeped in comforting, hearty tradition. It doesn’t steal the show; it simply makes everything else sing just a little louder. That’s the magic of it—simple, unassuming, and quietly brilliant.
What Cheese Is Best for French Onion Soup?
Ah, French onion soup—the ultimate in comfort and indulgence. Traditionally, it’s crowned with the nutty, caramelized perfection of Gruyère, its golden crust bubbling temptingly under the broiler. But why stop there? This dish thrives on decadence, often enhanced with a blend of three cheeses for the ultimate melty, golden finish.
What Are the Best Onions for French Onion Soup?
The soul of this soup lies in the onions, slowly caramelized to a deep, golden amber. Yellow onions are the classic choice, their balance of sweetness and acidity perfect for the long, slow cooking process. But don’t let tradition constrain you. White onions offer a milder flavor, while red onions lend a subtle, earthy sweetness. The beauty of this dish is its adaptability—use what you have, and let the onions speak for themselves.
How to Store French Onion Soup
If you’ve any leftovers (unlikely as that may be), transfer the cooled soup to an airtight container—but hold the croutons. The bread, gloriously crisp when fresh, loses its magic after a stint in the fridge. Stored properly, the soup will keep for three to four days, ready to be revived when the craving strikes.
How to Reheat French Onion Soup
Reheating French onion soup is an act of revival. Bring it gently to a boil on the stove, coaxing the flavors back to life. For an extra flourish, top it anew with broiled bread and cheese—though, in a pinch, a handful of store-bought croutons will suffice.
How to Freeze French Onion Soup
Freezing French onion soup is delightfully simple—just omit the croutons. Transfer the cooled soup to an airtight, freezer-safe container, where it will keep for up to three months. If you’re thinking ahead, portion it into individual servings to make life easier on a chilly evening when all you want is a warm bowl of comfort.
To thaw, move it to the fridge and let it defrost overnight. If time isn’t on your side, submerge the sealed container in cool water for a faster thaw. Either way, the result is the same: a pot of soup ready to embrace you with its rich, hearty warmth.
Final Thoughts
French onion soup isn’t just a dish—it’s an invitation to slow down, to savor the alchemy of caramelized onions, rich broth, and molten cheese. A bowl of it feels like an embrace, simple yet impossibly luxurious, a testament to the transformative power of humble ingredients. As with life, the joy is in the details—the slow stir of the onions, the crunch of freshly broiled bread, and the stretch of cheese with every spoonful. Make it well, make it generously, and above all, make it often.
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