French Onion Soup Recipe

Name: French Onion Soup Recipe
Ingredients: 3 large beef marrowbones (4½ lb.); 2 large carrots (12 oz.); 2 medium celery stalks (3 oz.); 1 large yellow onion (14½ oz.), unpeeled, halved; 2 garlic cloves, unpeeled, smashed; 2 small dried hot chiles, such as bird, árbol, or Kashmiri (optional); 1 small bunch Italian parsley; 1 small bunch fresh thyme; 2 bay leaves; 1 Tbsp. black peppercorns; 1 Tbsp. kosher salt; 10 Tbsp. unsalted butter, divided; 4 large yellow onions (3¾ lb.), peeled, halved lengthwise, and sliced ½ inch thick (11 cups); 1 tsp. sugar (optional); Kosher salt; freshly ground black pepper; 1 fresh baguette, cut into twelve ½-inch slices; 2 garlic cloves, peeled and halved; 6 cups coarsely grated Gruyère cheese; 2 cups coarsely grated Parmesan cheese; 1 cup dry white wine; ¼ cup dry sherry

www.saveur.com

This classic French onion soup recipe calls for homemade beef stock, slowly caramelized onions, and plenty of bubbling melted cheese on top.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Cheesecloth
Fine-mesh sieve
Grater
Stockpot
Soup bowl
Baking sheet
Oven
Stove
Skillet
Mixing bowl
Chef's knife
Cutting board
Ladle
Slotted spoon
Wooden spoon
Spatula
Measuring cup
Measuring spoon
Aluminum foil

Ingredients

3 large beef marrowbones (4½ lb.)
2 large carrots (12 oz.)
2 medium celery stalks (3 oz.)
1 large yellow onion (14½ oz.), unpeeled, halved
2 garlic cloves, unpeeled, smashed
2 small dried hot chiles, such as bird, árbol, or Kashmiri (optional)
1 small bunch Italian parsley
1 small bunch fresh thyme
2 bay leaves
1 Tbsp. black peppercorns
1 Tbsp. kosher salt
10 Tbsp. unsalted butter, divided
4 large yellow onions (3¾ lb.), peeled, halved lengthwise, and sliced ½ inch thick (11 cups)
1 tsp. sugar (optional)
Kosher salt
freshly ground black pepper
1 fresh baguette, cut into twelve ½-inch slices
2 garlic cloves, peeled and halved
6 cups coarsely grated Gruyère cheese
2 cups coarsely grated Parmesan cheese
1 cup dry white wine
¼ cup dry sherry