Classic French Onion Soup

Deeply caramelized onions, wine, stock, and cheese-topped toast — Chef Jean-Pierre

• 12 servings
• Prep ~30 min
• Cook ~1–1.5 h
• French

Source: Classic French Onion Soup — Chef Jean-Pierre (YouTube) · recipe also at chefjeanpierre.com

Ingredients

• 1 Tbsp sweet butter
• 1 Tbsp extra-virgin olive oil
• 8 large onions, sliced ¼ inch thick
• ~1 cup chopped shallots
• 3 oz (85 g) unsalted sweet butter
• 2 oz (55 g) flour
• 2 large leeks, white & light green only, sliced ¼ inch
• ¼ cup sherry wine
• ¼ cup port wine
• 3 cups beef stock
• 6 cups vegetable or chicken stock
• Salt and pepper, to taste
• 1 French baguette
• ½ cup grated Swiss cheese
• ½ cup grated Parmigiano-Reggiano

Method

1. In a large fry pan heat oil and butter; when hot add the onions and cook at high heat to caramelize until golden brown. Add the shallots and cook until light golden brown (15–20 minutes). Reserve.
2. In the soup pot melt the remaining butter, add the flour and make a soft roux. Add the caramelized onions and shallots, then the leeks, and top with the stocks. Season with salt and pepper; cook slowly 45–60 minutes until the onions are soft.
3. Meanwhile cut 9–12 slices of French bread about ½ inch thick and toast in the oven until light golden brown. Cover with Swiss and Parmesan and bake another ~5 minutes until the cheese is browned.
4. Pour the soup into individual bowls and place 2–3 cheese toasts on top. Serve hot.

Caramelizing the onions properly is the key — take your time.
Adapted from Chef Jean-Pierre’s published recipe accompanying the YouTube video.