Looking for the taste of authentic French Onion Soup without the hassle? Look no further.
French Onion Soup is a tasty, warming broth made simply from onions, fresh herbs and stock. Perfectly simple and a favorite for all the family. Topped with crunchy slices of cheese toast that balance out the rich soup, it’s an all-round pleaser. Follow along with Chef Ben Leonard from With Homemade and impress your family at the next lunch.
In this masterclass, we will walk you through how to make French Onion
– 5 large yellow onions (about 3 pounds), peeled and halved lengthwise
– 5 tablespoons olive oil, divided
– Kosher salt, to taste
– 1/2 cup dry vermouth (or sherry)
– 2 quarts (8 cups) low sodium chicken broth
– 4 sprigs fresh thyme
– 1 bay leaf (fresh or dried)
– 1 teaspoon coconut aminos or tamari
– 1/4 cup apple cider vinegar
– Non stick cooking spray
– 1/2 loaf crusty whole wheat bread, cut into 1/4 inch slices
– 1 clove garlic, peeled
– 3 ounces gruyere cheese, grated
– fresh chives, minced, for garnish (optional)
– freshly ground black pepper, to taste
1. Fit the Breville Sous Chef with the Variable Slicing Disc set at 4 mm. Using the medium feed chute,
slice all of the onions.
2. On the Breville Fast Slow GO, press SAUTE | SEAR (for the Fast Slow Pro select SAUTE, HI) and
preheat the bowl. Heat 4 tablespoons of oil in the bowl, then add the onions along with a few pinches
of salt and stir to combine. Sauté, stirring occasionally with a wooden spoon, until the onions begin to
soften and their liquid is released, about 5 minutes. Secure the lid and close the steam release valve.
Press PRESSURE COOK, 12 psi for 23 minutes with NATURAL steam release and press START to
begin cooking. (For the Fast Slow Pro, select PRESSURE COOK, CUSTOM, 12 psi for 23 minutes with
NATURAL steam release and press START to begin cooking.) Once all steam has been released,
carefully open the lid.
3. On the Breville Fast Slow GO, press SAUTE | SEAR (for Fast Slow Pro, select SAUTE, HI) and continue
to cook the onions, stirring nonstop, for about 5 minutes or until the onions are golden brown and the
liquid has reduced.
4. Deglaze with the vermouth, scraping the brown bits with the wooden spoon. Cook until the vermouth
is reduced by half, about 3 minutes. Stir in the coconut aminos or tamari, the vinegar, thyme and
bay leaf. Stir in the stock. Allow to come up to a simmer, lower the heat to medium and simmer for
10 minutes.
5. Taste and adjust seasoning with salt and pepper as needed. Keep at a simmer or switch to KEEP
WARM by pressing and holding the “KEEP WARM” button. Let the soup simmer while you prepare
the bread.
6. Preheat the Breville Smart Oven Air Fryer Pro to bake at 375F, rack position 4.
7. Brush the bread slices with 1 tablespoon of olive oil and season with salt and pepper. Toast for 6 to 8
minutes until the bread is golden brown on the outside but still soft in the center. Set aside to cool
down enough to handle.
8. Switch the oven to BROIL – Medium, with the rack still in position 4
9. Rub the peeled garlic clove on the warm toast slices; the heat from the bread will “melt” the garlic onto
its surface and flavor every slice. Arrange 3 to 4 slices of bread into 4 concentric circles (wide enough
to fit the inside of your soup bowl). Top each one with equal parts of grated cheese. Place in the
preheated oven and broil for 3 to 4 minutes until the cheese is melted and bubbly.
10. Ladle hot soup
The Breville Sous Chef® 16 Peel & Dice:
Breville Fast Slow GO™:
The Smart Oven® Air Fryer:
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