Ina Garten French Onion Soup Recipe
The Ina Garten French Onion Soup Recipe is a true classic. It is warm, rich, and very cozy. Many people love this dish for its deep flavor.
Equipment
- Large heavy pot or Dutch oven
- Sharp knife
- Small bowls
- Wooden spoon
- Baking sheet
- Measuring cups and spoons
Ingredients
- 5 pounds yellow onions sliced thin.
- 1/2 cup unsalted butter.
- 1/4 cup dry sherry.
- 1/2 cup brandy or Cognac.
- 1 1/2 cups good red wine.
- 8 cups beef stock.
- 1 tablespoon kosher salt.
- 1/2 teaspoon black pepper.
- 1 sourdough baguette sliced.
- 1/2 pound Gruyere cheese grated.
Instructions
- Melt butter in your large pot. Add all the sliced onions.
- Cook them on medium heat. Stir them often for 40 minutes. They should be dark brown.
- Add the brandy and the sherry. Scrape the brown bits off the bottom.
- This adds so much flavor. Let the liquid cook down.
- Pour in the red wine and stock. Add your salt and pepper.
- Bring the soup to a boil. Then, let it simmer for 20 minutes.
- Toast baguette slices in the oven. They should be nice and crisp.
- This keeps them from getting soggy.
- Ladle soup into oven-safe bowls. Place bread on top of the soup.
- Cover the bread with plenty of cheese. Broil until the cheese bubbles.
Notes
- Do not rush the onions.
- Slow cooking creates the best sweetness.
- Use high-quality beef stock.
- Gruyere cheese melts the best.
- Always use a heavy pot.
- Fresh thyme adds a nice touch.