Warm your soul with The Ultimate French Onion Soup, a classic dish that brings together the deep, rich flavors of caramelized onions and a robust beef stock. This comforting soup is perfect for chilly days or when you need a hearty, satisfying meal. Topped with melted cheese and served with crusty bread, it’s an indulgence that never fails to impress. Let’s get started with this delicious recipe!
Ingredients
For the Beef Stock:
- 2 1/2 lbs beef finger ribs
- 1/2 onion, chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, smashed
- 2 fresh bay leaves
- 20 cups water
For the French Onion Soup:
- 4 tablespoons unsalted butter
- 3 white onions, thinly sliced
- 3 yellow onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2/3 cup dry vermouth
- 8 cups beef stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Beef Stock:
- In a large pot, combine the beef finger ribs, chopped onion, carrots, celery, smashed garlic cloves, and bay leaves.
- Add 20 cups of water and bring to a boil over high heat.
- Lower the heat and let it simmer gently for 4-6 hours, occasionally removing any foam or impurities that form on top.
- Strain the stock through a fine mesh sieve into a large bowl, discarding the solids. Set the stock aside.
- Caramelize the Onions:
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add the sliced white and yellow onions, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 45 minutes to 1 hour.
- Add Garlic and Herbs:
- Add the thinly sliced garlic, bay leaves, and fresh thyme leaves to the caramelized onions.
- Cook for an additional 5 minutes, until the garlic is fragrant.
- Deglaze the Pot:
- Stir in the Dijon mustard and Worcestershire sauce, mixing well with the onions.
- Pour in the dry vermouth to deglaze the pot, scraping up any browned bits from the bottom.
- Simmer the Soup:
- Add the 8 cups of beef stock to the pot and bring to a simmer.
- Season with kosher salt and freshly cracked black pepper to taste.
- Let the soup simmer for about 30 minutes to allow the flavors to meld.
- Serve the Soup:
- Preheat your broiler.
- Ladle the soup into oven-safe bowls and top with slices of crusty bread and shredded Gruyère or Swiss cheese.
- Place the bowls under the broiler until the cheese is melted and bubbly.
- Carefully remove from the oven and serve immediately.
Conclusion
This Ultimate French Onion Soup is a rich and flavorful dish that epitomizes comfort food. With its deep caramelized onions, robust beef stock, and gooey melted cheese, it’s sure to be a hit at your dinner table. Enjoy the warmth and satisfaction of this classic soup with family and friends for an unforgettable meal experience. Bon appétit!