Jeff Mauro’s French Onion Soup | The Kitchen | Food Network

It doesn’t get better than classic French Onion Soup! Jeff brings us the perfect comfort dish to enjoy during these cold-weather months.
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Classic French Onion Soup
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 25 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

4 tablespoons unsalted butter
6 yellow onions (approximately 1 pound), sliced 1/4-inch thick
1 teaspoon kosher salt, plus more as needed
1 teaspoon sugar
1/2 cup dry sherry
8 cups beef broth
6 fresh thyme sprigs, tied with butcher’s twine
1 bay leaf
Freshly ground black pepper
1 baguette, sliced on the bias into 1/2-inch slices
Olive oil, for brushing
8 slices Gruyère

Directions

Special equipment: butcher’s twine; ovenproof crocks or bowls

Heat a large Dutch oven over medium-high heat. Add the butter and onions and stir until the butter is melted. Add the salt and sugar, then cover the Dutch oven with a lid. Cook, stirring occasionally, until the onions are translucent and liquids have been released, about 20 minutes. Uncover, reduce the heat to medium and continue to cook until the onions are uniformly caramelized, 40 to 45 minutes. (Be sure to deglaze with about 1/4 cup water and scrape with a wooden spoon when the onions get very dark and start sticking to the bottom of the pan; do this at least TWICE.)

Preheat the oven to 400 degrees F.

Deglaze the pan with the sherry while scraping the fond off the bottom of the pan. Let simmer for 2 minutes, then add the broth, thyme and bay leaf. Bring to a light simmer, uncovered, for about 30 minutes. Remove the thyme sprigs and bay leaves. Season to taste with salt and pepper.

Meanwhile, brush the baguettes with olive oil and place on a sheet pan. Bake until golden and crispy, about 7 minutes. Let cool.

Preheat the oven to high broil.

Spoon the soup, scooping from the bottom first, to ensure you get ample amounts of that wonderful onion, into ovenproof crocks or bowls. Fill to the brim and top with 2 croutons and 2 slices Gruyère. Broil until golden and bubbly, 2 to 4 minutes. Serve!

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Jeff Mauro’s French Onion Soup | The Kitchen | Food Network

This is my classic French onion soue of course Katie Sue Chef um you’re going to get one of the most important components of this dish is the baguette tell me is that baguette fresh and hot it’s warm it is warm all right you can use St baguette

St baguette that’s fine but I love fresh bread because it’s a is a yeah kind of subtle bias and we’re going with a tremendous amount of oil for that a little thinner than that if you don’t mind and then uh both ends we’re going

To stick it in the oven for you know a little bit till it’s nice and golden and toasty okay that’s easy breezy we’re going with that now let’s go with the onions here nice white onion okay nothing too sweet just a nice utility onion holds it shape caramelizes well

And that’s what this recipe is all about slow low caramelization of these beautiful naturally sweet onions all right so what we did was peel it have it this way right so you get this kind of kind of French cut some might say of an onion this kind of holds the shape we’ve

Talked about it not too thin not too thick and we’re going to cut it kind of pole to pole after cutting cutting it through the equator okay you going you going longitude it yeah longitude luded it and then we’re going to top down cuts from

The tip to the stem okay the root to the stem now we have this big bowl of onions we have a large enameled cast IR IR Dutch oven here ready to go the biggest the most robust pan you you have this is when you use it four tablespoons of

Butter melting it nice got my wooden spoon here and we are going to add these onions okay about a pound of onions in there and this will cook down tremendously to this we’re going to add some salt a little kosher salt not too much just to kind of lightly help start

Weeping it all out but again salt is the enemy of caramelization because it draws out all that moisture and we want to really focus on developing the sugars in these onions and to help kind of expedite that process give it a little extra just a little couple pinches of

Sugar with the onions controver all right all right next we let this go for about 45 minutes could take longer could take less when you are caramelizing your onions you do not want to disturb it too much but if you open the pot and you see

A lot of the you know tasty bits the font sticking to the bottom of the pan keep a little water give it a little splash of water and with your wooden spoon so we can get some and people neglect that kind of what I like to call

Side fond or wall fond that creeps up the side of the pot that’s all flavored too don’t neglect that that’s what we’re looking for like that’s the color don’t let don’t don’t don’t you got to let it go people are they get they an they get

Antsy would you put that broth in there it’s over there’s zero more caramelization once you start like Del glazing too much through the process it really does kind of slow down the process as well and we want to embody the spirit of this soup which is Flavor

In technique and a little bit of cherry help de glaze it towards the end right and you scrape up all that stuff on the bottom turn up this a little bit now we can start adding we got some warm stock here and for some herbs we got a bay

Leaf and a bundle or a sachche excuse me fresh time it’s a bouquet garne a bouquet gar a sachet is in cheesecloth usually so correct that we get a little bit but it’s easier to pick out it’s not just for looking pretty it’s for function too just like you Jeff

Very nobody’s like that guy’s pretty nobody said that about me jokes even with the Necker Chief so again we want to kind of cook out that alcohol let this intensify let all those onions soak up that cherry next some warm beef stock look at That boom same thing right I should have poured it from the side like getting some ice water at the saloon so we’re going to let this come up to a simmer look how simple this is right it’s all time and technique and cutting the onions right just putting enough of

Everything not too much of everything in there and what we’re left with after about another 30 40 minutes is the base of a great french onion soup what we want to do is fish out Le bouquet gar yeah into the all right this is ready to go Katie

I will bring the horse to the water if you will okay and our toast are little done our little crostini there m I like to give a little kind of centrifical stir here so I can scoop up and get an even ratio of broth to onion oh that’s

That’s a good one you know what I mean instead of just like dipping from the bottom get the glp of onion and then go in there for some the liquid that’s very smart Jeff do a little swirl swirly and I like to go Fairly to the top because again the

Cheese I think the onions are the true star of this but man you want we want to structurally build this so might need a little more in there these are big old Crocs but you need the handle on here you can use a Ramin at home you can use

Like an oven save Bowl I’m sure you can find these online for it’s kind of like a Moscow Mule you need the vessel you need the vessel right things that like you find on sale and when find it buy it even if you’re not planning on making

The French onion soup right away just buy it there’s also a certain I also put like cheese sauces in there like I do nacho sauce like individual nacho sauce you can reuse those French I think there’s a look to french onion soup that’s almost as important as the actual

Soup yeah it’s got to look like you’ll he’s going to do it I know what he’s going to do you know you got to complete it mess on the edge yeah you can’t do it Half Baked there you know we’re going to full bake oh yeah there we go at this

Couple important right here right without submerging like that that guy went for a dip I’m going to change him out I did not he was he just ate he gota wait an hour hey I don’t blame him he wanted to get in there in that soup

That’s right yeah yeah Jeff I got to do two got have layer of cheese you need it right on there it’s a must what kind of cheese anybody want to guess of course you could substitute nothing career is available everywhere right the deli sliced or the sheets of

It that come pre- shingled if you will uh totally worth it because it’s going to make your life easier and an even melt which let’s check on these huh where do you put it what kind of oven why so we are going to put it on a sheet

Pan any bows as you need at a time don’t just Loosey Goosey this to the oven okay you want to keep it on a sheet I’m going to need another rag here give me that man I thought I was going to be all swole and showing off for you guys but

This is a two-handed job you’ll see why oh me B ah that is it that’s the promise look at that I’m just going to look at that look at that maybe I don’t want to man there’s no more room I have all the pots going thank you very much Katie but

Look at this this is what we wanted that smell That’s Italian no kidding come on that’s a Mor that’s a mo this is the soup that makes you want to smile well yeah and pull out a fork too you know what I mean yes youve got to

Get in there again curone red wine burgundy mustach I like that you are s you know what I mean yeah I got colone with this I like to try the BR first I mean yeah I I like I I like exactly what I did I tried to get the cheese the bread

The broth feel like I’m at Cafe floor um sitting there on S gerain watching the world go by just this classic French onion soup delici