French onion soup is a classic. In this recipe, I hit the 5 things you need to make perfect french onion soup at home including the best cheese to use and a new take on the traditional baguette topper. This recipe cuts back on active cooking time, but tastes just as classy as the ones you spend all day stirring.

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RECIPE

FOR THE STOCK (This stock recipe makes 2x what you'll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works)
•3lb beef shanks, bone in
•2lb beef femur/marrow bones
•1lb 80/20 ground beef
•5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference

Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don't have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat.

FOR THE SOUP
•5lbs or 2 1/4 kg yellow onions (not vidalia)
•15g or 2TBSP olive oil
•115g or 8 TBSP unsalted butter
•15g or 2.5tsp salt
•100g or 1 c water
•120g or 1/2 c dry sherry
•4-5 springs of time
•2 bay leaves
•25g or 1.5 TBSP Worcestershire
•5g or 2 tsp black pepper
•8g or 1.5 tsp salt
•2000g or 2 liters beef stock (recipe below)

Preheat oven to 400°F/204°C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through.

Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes.

Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling.

GARNISH:
•French Gruyere, grated on largest holes box grater
•Thick sliced provolone
•1'x1' sourdough croutons
‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1' cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty
▶️Watch my No Knead Sourdough video here to make your own loaf: https://youtu.be/40MIY0Yl5fY

0:00-1:05 Intro + 5 keys that make it worth it!
1:06-1:39 Roasting Meat/Bones for Beef Stock
1:40-2:39 The onion part - not vidalias!
2:40-3:32 Pressure Cooking the Beef Stock
3:33-4:11 The First Onion Stir + #napcident
4:12-5:12 Finishing the Beef Stock
5:13-7:05 Deglazing the onions and final simmer
7:06-8:32 Garnishes (Bread + Cheese)
8:33 Finishing the Soup

#frenchonionsoup #comfortfood #comfortsoup

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