Best French Onion Soup Cooks Illustrated Food

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

FRENCH ONION SOUP FROM COOK'S (COOKS) THE NEW BEST RECIPES

Steps:

• Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
• Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning.
• Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors.
• Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and
• Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
• Set oven-safe crocks or bowls on a baking sheet.
• Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago.
• Broil until well browned and bubbly, about 10 minutes.
• Cool for 5 minutes and serve.

FRENCH ONION SOUP: THE COOK'S ILLUSTRATED WAY

Steps:

• For the soup:.
• Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
• Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
• Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
• Carefully remove pot from oven and place over medium-high heat.
• Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
• Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
• Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
• Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
• Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.
• Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
• Increase heat to high and bring to simmer.
• Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.
• For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.
• Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.
• Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.
• Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.
• If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.
• Cool 5 minutes and serve.