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Chloe Rosen's Recipe for French Onion Soup

Serves 6
  • 1 tbsp butter
  • 3 yellow onions, thinly sliced
  • 2 red onions, thinly sliced
  • 1 white onion, thinly sliced
  • 6 shallots, thinly sliced
  • 2 tbsp flour
  • 1 cup white wine
  • 5 cups beef stock
  • 3 cups water
  • 2 bay leaves
  • Salt and Pepper, to taste
  • Dash of Kitchen Bouquet
  • 1 cup grated Gruyere cheese
  • 12 slices crusty baguette
  1. Have on hand 6 heatproof soup bowls or crocks.
  2. In a heavy soup pot, melt the butter. Add the onions and shallots. Cook over low heat, stirring occasionally, for 1 hour or until the onions are caramelized.
  3. Sprinkle the onion mixture with the flour. Cook, stirring, for 2 minutes or until the flour is absorbed.
  4. Add the wine, stirring constantly, then the stock and water. When the mixture comes to a boil add the bay leaves, salt, pepper, and Kitchen Bouquet.
  5. Turn down the heat, cover the pot, and let the soup simmer for 1 more hour. Taste for seasoning and add more salt and pepper, if you like.
  6. Set the oven at 400. Ladle the soup into the Onion Soup Bowls. Arrange 2 slices of baguette on top of each, and sprinkle with cheese.
  7. Set the bowls on a rimmed baking sheet. Cook the cheese until the top forms a golden crust.
  8. Adapted from Chloe Rosen.