French Onion Soup Class
What you'll learn
Mise En Place
Yellow onions, 4-6x
Water, 2 cups
Unsalted butter, 2 oz
Alpine-style cheese, 2 oz
Comte cheese, 4 oz
All purpose flour, 1 tsp
Broth, 6 cups
Thyme, 3 sprigs
Bay leaf, 1x
Balinese Truffle Salt, to taste
Madeira or cognac, 3 tbsp
Granulated sugar, a pinch
Sherry vinegar, to taste
Black pepper, to taste
- Preheat the oven to 350F.
- Peel and julienne the onions!
- Place the large pot over high heat and add the butter, julienned onions, 1 cup of water, a pinch of sugar, and a pinch of Balinese Truffle Salt. Cover the pot and cook for 3-5 minutes to wilt down the onions.
- Remove the lid and cook the onions on high heat until the water has evaporated. Once the water has evaporated and the onions are soft, turn the heat down to medium low and caramelize until they are very deep brown and delicious. This process will take 15-20 minutes.
- While the onions are cooking, it’s time to do the rest of the mise.
- Grate both of the cheeses and toss them together in a mixing bowl.
- Once the onions are deeply caramelized, singe the onions with the flour and stir to combine.
- Add the Madeira or cognac and cook to au sec, make sure to scrape the fond off the bottom of the pot.
- Add the broth to the pot along with the remaining 1 cup of water, bay leaf, thyme, black pepper, and a sprinkle of Balinese Truffle Salt.
- Bring the soup up to a simmer and simmer on low heat for 1 hour until the flavors develop.
How to cook
- While the soup is simmering, cut the bread into croutons that fit inside of your soup ramekins.
- Transfer the bread to a sheet tray lined with parchment paper and bake for 5-10 minutes or until the croutons are completely dry and slightly browned. Reserve until ready to serve.
- Once the croutons are baked, turn the oven to broil.
- Once the soup has simmered and is smelling delicious, season the soup to taste with black pepper, sherry vinegar, and Balinese Truffle Salt.
- To serve: Place each soup ramekin on a fresh sheet tray.
- Place a crouton in the bottom of each soup ramekin and top with a ladle of delicious soup.
- Top each soup ramekin with grated cheese and transfer to under the broiler. Broil the cheese on top of the soup until it is melty, golden brown, and delicious. Dig in while the soup is boiling hot!!
From the chef
Come join us to learn how to make a delicious French bistro classic!! In this on-demand class, we will learn how to make the perfect wintertime stable of French Onion Soup. Follow along as we teach you how to properly caramelize onions, simmer the broth to a deep delicious flavor, and broil the cheese on top to a melty golden brown and delicious topping.
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