Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Onions
Soup
Toast
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; grill or oven broiler; tongs; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Caramelize · About 45 min
- Cook 900 g onions, thinly sliced, 50 g butter, ½ tsp salt over medium-low heat 45 minutes, stirring, until deep golden.
Check: Look for this result: deep golden.
Simmer · About 20 min
- Add wine from 150 ml dry white wine, 1200 ml beef stock, 1 tsp thyme, scrape pan, then stock and thyme. Simmer 20 minutes.
Gratin · About 5 min
- Toast bread from 8 baguette slices, 120 g Gruyere, grated. Divide soup into ovenproof bowls, add toast and cheese; broil 3–5 minutes until bubbling.
Check: Look for this result: bubbling.
Tips
- Onions need time to become deeply golden without burning.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use vegetable stock and vegetarian cheese for a meat-free version.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for French Onion Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making French Onion Soup?
Onions need time to become deeply golden without burning.
What can I substitute in French Onion Soup?
Use vegetable stock and vegetarian cheese for a meat-free version.
Can I prepare French Onion Soup ahead?
Prepare the measured ingredients for French Onion Soup one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
