Unapologetically Boozy French Onion Soup with Garlic Butter Croutons
This unapologetically rich, boozy and indulgent French Onion Soup delivers deep caramelized flavor, melted cheese, and savory garlic butter croutons all from one pot. It's a pressure-cooker comfort food classic you'll want to eat all winter long.
Equipment
- 1 Dutch oven or pressure cooker
- 1 Broiler For melting cheese
Ingredients
Ingredients
- 6 tablespoons unsalted butter plus more for toasts
- 3 pounds yellow Spanish onions sliced ¼ inch thick
- Kosher salt and freshly ground black pepper
- ½ cup dry sherry such as Amontillado
- ½ cup brandy or Cognac
- 1 ½ cups good dry white wine
- 2 quarts beef or chicken stock homemade or store-bought low-sodium
- 2 sprigs thyme fresh
- 1 bay leaf
- 1 teaspoon Asian fish sauce optional
- 16 slices baguette cut ¾ inch thick
- 1 clove garlic cut in half lengthwise
- 1 pound Gruyere cheese grated
- freshly minced chives for garnish
Instructions
Instructions
- Melt butter in a large dutch oven or sauté pan over medium-high heat until foaming.
- Add onions and salt. Cover and cook until softened, about 8 minutes.
- Reduce heat to medium-low and continue cooking, stirring frequently, until deep golden and sweet, about 90 minutes.
- Raise heat to medium-high. Add sherry and Cognac, scrape browned bits. Reduce slightly, about 5 minutes.
- Add white wine and simmer until reduced by half, about 10 minutes.
- Add stock, thyme sprigs, and bay leaf. Bring to a boil, then lower heat and simmer 20 minutes.
- Add fish sauce if using. Discard thyme and bay leaf. Season with salt and pepper.
- Toast baguette slices. Rub with garlic and spread butter over top.
- Assemble soup and croutons in bowls. Top with cheese and broil until melted and browned. Garnish with chives and serve.
Notes
Use the best stock you can find. Beef is traditional but chicken works well too. The fish sauce may seem strange but adds surprising depth. Don’t skip the garlic toast—makes all the difference.