A.K.A. French onion soup. I love how it sounds in its mother language. But more than that, I absolutely LOVE the way it tastes! For years, when visiting Paris, for the majority of my lunches and dinners, other than my usual fromage plat (cheese plate), I would order (and happily slurp) soupe à l’oignon…with each bowl hoping to discover the city’s most amazing version that would meet my criteria for rich and comforting flavor.
Here at home, Murph has learned to make the most amazing version, taught to him by an amazing chef bud, and fellow native New Yorker, Chris Devine. This soup, rich in caramelized l’oignon, is so easy to make that Chef Chris talked Murph through the recipe over the phone! All I can say to that is – voilà!
Quite honestly, as we power through the hustle and bustle (maybe frenzy is a better word) of the holidays, as well as the cold and raw days, a bowl of this (phoned-In) French onion soup is so needed and deserved!
Merci Chef Chris! Now I can shop on!
Chris Devine’s French Onion Soup
2 extra jumbo Spanish onions
3 tablespoons olive oil
2 tablespoons sweet butter
½ pound Gruyere (or similar dense and hearty Swiss cheese), grated
1-2 teaspoons Worcestershire Sauce
1 32 oz. can of beef stock
4 slices of a baguette, toasted on both sides
Salt and pepper to taste
- Preheat a soup pot (preferably non-stick) on low heat.
- Peel and quarter onions, then using a large and very sharp knife, slice the onions as thin as you are able.
- Add oil and butter to soup pot, turn heat up to medium, and add all the onions.
- Keeping the temperature at medium, allow onions to caramelize to a deep, rich brown, stirring only enough to avoid the onions from burning (you may have to adjust the heat on the stove during this process).
- When the onion are approaching completion, turn the broiler on in the oven, then add the can of beef broth and the Worcestershire sauce, and bring to a simmer for 15 minutes, then adjust salt and pepper to taste.
- Place a baguette slice in each of the four ovenproof soup bowls, then ladle broth and onions into the bowls, dividing evenly.
- Cover each bowl with grated Swiss cheese, dividing evenly.
- Place soup bowls on a heavy-duty cookie sheet, and place under the broiler.
- Broil cheese to a bubbly light brown, only a couple of minutes. Be sure to use oven mitts to place bubbling bowls of soup carefully onto plates.
Love, Nora and Murph