GZ’s French Onion Soup
Nothing hits the taste buds like a decadent French Onion Soup; loads of caramelized onions swimming in rich broth. In 2011, my BFF and I had the best French Onion Soup I’ve ever tasted in my life sitting on the sidewalk of a café facing the Eiffel Tour in the 7th arrondissement of Paris. I pretty much stopped ordering it after that because my taste buds were not accepting anything less than.
Red Onion in Joplin, I have to say, has a very good French Onion Soup, would recommend (theirs is made with mozzarella just FYI).
So anyways, always assuming an amazing F.O.S. would require a large amount of ingredients and technique, I never really considered making it at home. But lately, I’d been rethinking that decision. As the weeks got closer to Christmas, my mom and I had the Christmas Dinner menu essentially complete, but I told her we should make French Onion Soup because I’d found a decently easy recipe that I wanted to try. Salad, soup, beef tenderloin. A Christmas Feast.
I found this recipe searching the Food Network App. I had to scroll to find it, but when I saw it was by Geoffrey Zakarian I assumed it would be the one. GZ is one of the hosts of The Kitchen on Food Network, a show I’ve watched for years and years. Honestly, a show where I’ve probably learned a ton about the fundamentals of cooking because I’m a big visual learner.
Anyways, the original recipe is on Food Network (here), but I wanted to share it on my blog just in case it ever gets removed and for easy access for myself and everyone that’s been asking about it. I mean, I have been talking about it literally nonstop since Christmas. (Sorry to use the L word, Jacob).
And of course, I wanted to share my notes on the recipe so you guys at home can simplify if needed as well. If possible, make this recipe the day before as the flavors will deepen and meld together overnight. Let it cool completely before refrigerating overnight and then warm back up the next day just before serving. Warm up on the stove before portioning into bowls to go under the broiler.
First off, yes, it’s a ton of onions. Especially if you double the recipe, which I recommend doing.
Secondly, caramelize those babies until you’re so over it. I mean it. The longer you let them caramelize, the more you will thank yourself later. I swear. Stir, stir, stir. It really smells like heaven too.
Next, the recipe calls for Gruyere cheese, but mozzarella, provolone, and Swiss would work fine too.
Lastly, we totally forgot to add the fresh thyme at the very end. Rookie mistake. So if the store doesn’t have fresh thyme, it’s not a big deal – it will turn out just fine.
Sherry can be found with the vinegars at the grocery store, and red wine vinegar or balsamic vinegar could be used in a pinch.
So anyways, that’s it. Catch GZ and his sexy silver hair on The Kitchen or get his cookbook here! You can also visit his website here.
French Onion Soup
Ingredients
- 1 stick unsalted butter
- 2 T. water
- 6 C. thinly sliced sweet onions
- 1 T. flour
- ¼ C. dry sherry
- 5 C. beef stock
- 6 springs fresh thyme
- 8 slices Gruyere cheese, plus 1 C. grated cheese
- 2 C. croutons or sliced baguette
- Kosher salt and cracked black pepper
Instructions
- In a large pot, melt the medium butter over medium heat. Add all the onions and the water, season with salt and pepper. Bring the onions to a simmer, stirring often. Do not let the heat get too hot. Cook for 15 minutes. (I say, turn the heat down to medium-low and let caramelized, stirring often, for 35 minutes).
- Add the flour to the onions and stir for 3 minutes. Add the sherry and turn the heat back up to medium, stir for 1 minute. Add the beef stock. Return to a very low simmer for 35 minutes.
- Preheat the broiler.
- Add the thyme to the soup and simmer for 5 more minutes. Season with more salt and pepper. Discard thyme.
- Ladle the soup into the 4 soup crocks. Add 2 slices of cheese to each with croutons or two slices of baguette, and top with shredded cheese.
- Put the crocks on a baking sheet and broil until the cheese is bubbling and brown. (This is different for most ovens; could take 3 minutes, could take 10. Just keep an eye on it).
Notes
If possible, make your onion soup the day before, all the way up to spooning it into individual bowls (#4). This allows the flavors to meld and come together overnight. You won't regret taking the extra time!
Be sure to let the soup cool all the way before placing it in the fridge with the lid on tightly. The next day, let the soup rest at room temperature for 1 hour before placing back on the stove over low heat. Heat for 20 minutes then turn up to medium-low until heated all the way through. Move on to step #5.
