I had to squeeze in one last batch of warm and cozy soup before the end of winter. 🙂 French Onion Soup is one of my all-time favorites. I expected that this dish would be simply a different version of French Onion Soup, but it lacked the sweetness that I love. I added sugar to offset the bitterness of the red onions and it was much improved. (I never add sugar to savory dishes! I guess never say never…) I also substituted homemade turkey stock for half of the water in the recipe. The rich and dark color from the caramelized red onions was gorgeous and the fabulous cheesy herb toast topping made the soup just right. This recipe was adapted from Jacques Pépin, via David Tanis of The New York Times.
Yield: 8 to 10 servings
- Olive oil
- 6 pounds red onions, peeled, sliced 1/8-inch thick (about 8 large onions)
- Salt and pepper
- 2 cups dry red wine
- 4 bay leaves
- 1 LARGE bunch thyme, tied with string
- 16 garlic cloves, roughly chopped
- 4 cups chicken or turkey stock
- 2-4 tablespoons brandy (optional)
- 2-4 tablespoons granulated sugar (optional), or to taste
- 8 -10 slices day-old bread, lightly toasted (I used a sourdough baguette)
- 10 ounces grated Gruyère, or to taste
- 2 teaspoons chopped thyme
- 1-2 tablespoons chopped sage
- 1.
- Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes.
- 2.
- Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don’t crowd pans or onions won’t brown sufficiently.
- 3.
- Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add stock and 4 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 4 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
- 4.
- To serve, add brandy and/or sugar to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast. (I sprinkled the soup with extra cheese as well!)
- One Year Ago:
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OMG, one of my FAV soups and toasts!!
mine too… the gruyere is the icing on the cake! 🙂
Gosh, you’re making me hungry!
I love French onion soup… And this one I would take any time of the year! Lovely recipe.. 🙂
Thank you! The color was unreal 🙂
ah that Gruyere Toast is to die for 🙂
so true!! 🙂
French onion soup is one of my favorites too! I like how your used red onions. What a lovely recipe and gruyère toast! Looks so delicious.
Thank you– I do have to say that I prefer French onion soup with yellow onions… or maybe it is all of the butter I use in that soup!?! 🙂
Wow! This looks amazing! I’ve never used red onions for french onion soup before, but I’ll definitely have to give it try next time. Great idea!
Let me know what you think!
I am dead here!!!!
I love onion soup!!!!
What’s not to like?!? 🙂
I can drink this soup everyday 🙂
Oh I mentioned that because I love this soup….death by choice :)). I am sorry if y words projected something else :).
I wish I could have a few of those gruyere toasts right now – one of my absolute favorite cheeses! So savory. I imagine this to be so fantastic – lovely recipe!
Thank you- you always have such a lovely comment- so nice 🙂
We often add sugar to savory Vietnamese cuisine. It adds a nice balance to the other flavors. 🙂 Your soup looks so warm and comforting. I wish I had a bowl even though we’re in the high 70s/low 80s here already!
It’s a balmy 40 degrees here right now…. but it has been sunny. 🙂 Enjoy your weather!
We will, thank you! 🙂
🙂
The addition of sugar did really help to balance the other flavors- perfect way to describe it. 🙂
Looks fabulous! I love red onions, but have never tried them in soup… Can’t wait to try this 🙂
Thank you! Let me know what you think! I was excited to try a variation of French Onion Soup– soooo delicious 🙂
Hi there, I just wanted to let you know that I’ve nominated you for the Liebster Award. Congratulations! You can find the details on my blog – http://illcookyouwash.wordpress.com/2014/03/20/the-liebster-award/
Thank you so much!! I’ll check it out! 🙂
my first name is Josette by the way!! 🙂
😀 nice to formally meet you lol