French Onion Soup

Prep Steps

• 3 large yellow onions {do:slice}
• 4 shallots {do:slice}
• 2 cloves garlic {do:mince}
• 6 thick slices baguette {do:toast}
• 2 cups gruyère cheese {do:shred}

Caramelize the Onions

In a large pot over medium heat, add...

• 4 tbsp butter
• 3 large yellow onions, sliced
• 4 shallots, sliced
• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tbsp sugar (optional)

Note: The sugar is optional, but it speeds up the caramelizing.

Cook over medium-low to low heat, stirring often, for 30–40 minutes.

Note: If the onions start to burn, add a splash of water or a little more butter.

The Soup

When the onions are a deep brown with a jam-like consistency, stir in and cook until fragrant, about 1 minute...

• 2 cloves garlic, minced

Deglaze the pot with...

• 1/2 cup dry white wine

Stir, scraping the bottom of the pot clean, then add...

• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf

Simmer 15 minutes to let the flavors meld.

While it simmers, stir together in a small bowl and let bloom for a few minutes...

• 2 packets unflavored gelatin (optional)
• 1/2 cup water

Stir the gelatin into the soup.

Note: The gelatin is optional. It gives the broth the rich, silky body of a long-simmered homemade stock.

Broil & Serve

Heat the broiler to high. Remove the bay leaf and divide the soup among 6 oven-safe bowls or ramekins. Top each with...

• 6 thick slices baguette, toasted
• 2 cups gruyère cheese, shredded

Note: Sourdough works in place of the baguette, and a mix of provolone and parmesan works in place of the gruyère.

Set the bowls on a baking sheet and broil until the cheese is golden brown and bubbly. Serve hot.