The Best French Onion Soup
Indulge in Andrew Zimmern's recipe for The Best French Onion Soup, featuring caramelized onions and a rich veal or beef stock base. Perfect for onion soup lovers! Save on Pinterest.
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Cooking tools:
- Enameled cast-iron casserole
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Skillet
- Spatula
- Plate
- Baking sheet
- Mixing bowl
- Oven
- Stove
- Grater
- Kitchen scale
- Colander
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large onions, halved and thinly sliced (7 cups)
- 2 leeks, whites and light green parts only, thinly sliced
- 1 cup thinly sliced shallots (2 large)
- Kosher salt
- 5 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 tablespoon herbs de Provence
- 1 bay leaf
- 1 cup dry red wine
- 1/4 cup sherry vinegar
- 8 cups beef stock or low-sodium broth
- Freshly ground pepper
- 1 stick unsalted butter, cut into chunks
- 12 baguette slices, cut 1/2 inch thick
- 4 ounces Gruyère cheese, shredded (1 cup)
- Finely chopped thyme, for garnish
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