Classic French Onion Soup with Gruyère
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When it gets cold out, this is the soup I want. French onion is all about patience: a pile of onions, some butter, and time. Let them go low and slow until they're deep golden and sweet, splash in some white wine, simmer it with beef stock and thyme, then ladle it into crocks, top it with toasted baguette and freshly grated Gruyère, and slide it under the broiler until the cheese is bubbling and browned.
Nick's tip: Don't rush the onions. Keep the heat at medium-low and let them caramelize for 40–55 minutes, stirring occasionally. That's where all the flavor comes from.
Tools I use for this recipe
Oven-safe soup crocks: Kook 18 oz white crocks, set of 4. They go under the broiler with the bread and cheese on top, and the handles make them easy to pull out.
Dutch oven: Lodge 6-quart enameled cast iron. Heavy enough for the long, slow onion caramelizing and the simmer.
Chef's knife: Victorinox Fibrox Pro 8-inch. Sharp, light, and quick through a big pile of onions.
Mandoline: OXO Good Grips handheld. Gets the onion slices thin and even so they caramelize at the same rate.
Cutting board: John Boos maple. Plenty of room for slicing all the onions.
Wooden spoon: OXO Good Grips. For stirring the onions and scraping up the browned bits.
Cheese grater: Microplane Premium Classic. The recipe calls for freshly grated Gruyère and Parmesan.
Baking sheet: Nordic Ware Naturals half sheet. Holds the crocks under the broiler and toasts the bread.
Ladle: OXO Good Grips stainless with a pour spout. Fills the crocks without dripping.
Measuring cups and spoons: OXO Good Grips stainless 8-piece set. For the broth, wine, and seasonings.
Made it? Tag @cookingwithnick101.
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