WEEK 36: YOUR BEST ONION OR GARLIC SOUP
French Onion Soup
Photography by Sarah Shatz
BY WCFOODIES | SERVES 4 TO 6
A&M: This is almost, but not quite, the traditional French onion soup we all know. It starts with a full 3 pounds of onions and some smashed garlic, which you caramelize slowly and thoroughly in butter and olive oil. You add thyme and bay leaf and some rich veal stock (homemade is highly recommended both by wcfoodies and by us), and then it’s time for the crowning glory: 2 full cups of wine or beer. We used a dark ale and really liked the bit of kick that the finished soup still had after two-plus hours on the stove.
3 pounds onions
3 tablespoons unsalted butter
2 tablespoons olive oil
4 to 6 garlic cloves
Generous pinch of salt and a few grinds of fresh pepper
4 fresh thyme sprigs, plus more for garnish
1 bay leaf
4 to 6 cups beef, veal, and/or vegetable stock, preferably homemade
2 cups red wine, preferably a Burgundy, or 2 cups beer, preferably a brown ale or stout (not chocolate)
1 baguette or other crusty bread, sliced (stale bread is fine)
4 to 6 deli slices of cheese, or ½ cup each of Gouda, Gruyère, Parmesan, and pecorino
- Halve and slice the onions.
- Melt together the butter and olive oil over medium-low heat in a large stockpot.
- Crush and peel the garlic. You don’t have to mince it; it will caramelize and turn soft and sweet as it cooks. Caramelize the garlic in the olive oil and butter, 5 to 7 minutes.
- Add the onions, season with salt and pepper, and stir around just until all the onions are coated in the olive oil and butter.
- Add the thyme and bay leaf and cook until the onions are caramelized and cooked down, about 40 minutes.
- Pour in the stock, 4 to 6 cups depending on whether you prefer your soup more oniony or more soupy. Add the wine or beer and simmer, uncovered, for at least 1 hour (you can cook it as long as 3 hours if you want really developed flavors, but add more liquid as needed), tasting occasionally to adjust the seasoning.
- If you’re using stale bread, heat it up a bit in a warm (250°F) oven first to soften it. Toast the bread; you can rub both sides with a cut clove of garlic, if you like. You’ll want 2 pieces of toast per person; one for the bottom of the bowl, and one for the top.
- Heat the broiler. Remove the thyme sprigs and bay leaf from the soup.
- Arrange oven-safe individual serving bowls on a rimmed cookie sheet.
- To serve, drop a piece of the toast in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Cover the toast with a mix of the grated cheese or a slice of cheese. Be generous! You want the cheese to seal in the soup and drape over the edge of the bowl.
- Broil for a few minutes until the cheese is browned and bubbling. Garnish with a little fresh thyme and serve.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Take your time with the onions, and use the three-cheese combo instead of a deli slice for best results.
And don’t forget to put a piece of toast in the bottom of each bowl—it makes for a lovely surprise.
ABOUT THE COOK
Rebecca Lando is the writer, producer, and host of the show Working Class Foodies.
Her favorite recipe from a cookbook: “Thomas Keller’s Mon Poulet Roti from Bouchon. A small, well-raised chicken, a hot pan, and salt and pepper are all you need to make this truly failproof recipe, and Keller’s recipe reads like a love letter to the art of cooking.”
WHAT THE COMMUNITY SAID
Naked Beet: “I’ve always made French onion soup with sherry, but I love this beer variation, and the three-cheese combo is a nice touch!”