Ingredients
-
-
3
-
6
-
-
2
-
1
-
4
-
2
-
1/4
-
6
-
-
-
-
-
Directions
French Onion Soup: the Cook’s Illustrated Way,used to caramelize the onions on the stove top, but now use this fantastic method. Finally, a way to make genuine French Onion Soup without all of the stirring. While it still takes quite some time, the onions are roasted in the oven. Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet, so use Yellow or Red, or a combo of both. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the broiler to obtain a proper melting of the cheeses. Cooks Illustrated chefs prefer using Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth, tho others will do fine as well. There is actually more flavor and depth in chicken broth than in beef and that is why they combine it with the beef broth. Much of the cooking time is passive…and the aroma makes the kitchen smell divine! For the best flavor, make the soup a day or 2 in advance, it also freezes well in 2 gallon freezer bags. Prep time includes the soup and the croutons. Cooking time is approximate, please use your judgment. I make this every Christmas Eve along with appetizers and those that missed Christmas Eve INSIST on having a bowl on Christmas morning! LOL It truly is the best French Onion Soup I have ever tasted. For those special occasions, try this one. Hope you enjoy!,This all began with a friend telling me about a recipe to make French onion soup in the oven. This turned out superb. I substituted Pernod for the dry Sherry. I did do several more rotations of water and removing carmelization from pan bottom. This soups flavor, amazing. I made it a day early, I know it will only get better. Delighted to have found this recipe.,I don’t like French Onion Soup so I am no judge of this recipe. However the rest of my family loves it. So for them I made this recipe with just a few modifications. (used grated Gruyere instead of sliced Swiss and I sprinkled Parmesan on the buttered baguette slices instead of using Asiago.) I made this for Christmas Dinner and it was a huge hit. Everyone loved it. So if you like French Onion soup, this recipe is certainly worth the effort.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Soup: |
|
2
Done
|
Adjust Oven Rack to Lower-Middle Position and Heat Oven to 400. Generously Spray Inside of Heavy-Bottomed Large (at Least 7-Quart) Dutch Oven With Nonstick Cooking Spray. |
|
3
Done
|
Place Butter in Pot and Add Onions and 1 Teaspoon Salt. Cook, Covered, 1 Hour (onions Will Be Moist and Slightly Reduced in Volume). |
|
4
Done
|
Remove Pot from Oven and Stir Onions, Scraping Bottom and Sides of Pot. Return Pot to Oven With Lid Slightly Ajar and Continue to Cook Until Onions Are Very Soft and Golden Brown, 1 1/2 to 1 3/4 Hours Longer, Stirring Onions and Scraping Bottom and Sides of Pot After 1 Hour. |
|
5
Done
|
Carefully Remove Pot from Oven and Place Over Medium-High Heat. |
|
6
Done
|
Using Oven Mitts to Handle Pot, Cook Onions, Stirring Frequently and Scraping Bottom and Sides of Pot, Until Liquid Evaporates and Onions Brown, 15 to 20 Minutes, Reducing Heat to Medium If Onions Are Browning Too Quickly. |
|
7
Done
|
Continue to Cook, Stirring Frequently, Until Pot Bottom Is Coated With Dark Crust, 6 to 8 Minutes, Adjusting Heat as Necessary. (scrape Any Fond That Collects on Spoon Back Into Onions.) |
|
8
Done
|
Stir in 1/4 Cup Water, Scraping Pot Bottom to Loosen Crust, and Cook Until Water Evaporates and Pot Bottom Has Formed Another Dark Crust, 6 to 8 Minutes. |
|
9
Done
|
Repeat Process of Deglazing 2 or 3 More Times, Until Onions Are Very Dark Brown. |
|
10
Done
|
Stir in Wine and Balsamic Vinegar, Stirring Frequently, Until Wine Evaporates, About 5 Minutes. |
