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Gordon Ramsay French Onion Soup

Gordon Ramsay French Onion Soup
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This French onion soup is a symphony of deeply caramelized onions in a rich, savory broth, topped with a crusty crouton and melted Gruyère cheese. The slow-cooked onions achieve a jammy sweetness that is perfectly balanced by the robust beef broth and a splash of sherry, delivering a luxurious, soul-warming experience in every spoonful.

Ingredients

Scale
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 2.5 pounds (1.1kg) yellow onions (about 4 large), peeled, halved, and thinly sliced into half-moons
  • 1 teaspoon (5g) kosher salt, divided, plus more to taste
  • 1/2 teaspoon (2g) granulated sugar
  • 1/4 cup (60ml) dry sherry or dry white wine (such as Sauvignon Blanc)
  • 6 cups (1.4 liters) low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon (0.5g) freshly ground black pepper, plus more to taste
  • 4 slices (about 1/2-inch thick) day-old French baguette, cut to fit the rim of your oven-safe bowls
  • 1 cup (100g) Gruyère cheese, grated
  • 2 tablespoons (30g) Parmesan cheese, finely grated

Instructions

  1. Preheat your oven to 400°F (204°C) for broiling the gratinée. Place a large, heavy-bottomed Dutch oven or stockpot over medium heat. Add the butter and olive oil; let the butter melt and foam, then begin to subside, about 1 minute. This combination prevents the butter from burning, while the butter adds rich flavor.
  2. Add the sliced onions to the pot, and toss with a wooden spoon to coat them in the fat. Cook over medium heat for about 10 minutes, stirring only occasionally, until they start to sweat and soften. They will reduce in volume; do not rush this stage.
  3. Sprinkle the onions with 1/2 teaspoon kosher salt and the sugar. Reduce the heat to medium-low. Stir well. The sugar aids caramelization, and the salt draws out moisture. Continue cooking, stirring every 3-4 minutes, for about 35-40 minutes, or until the onions are a deep, rich amber color and have a jammy consistency. If they begin to stick, add a splash of water (1-2 tablespoons) and scrape up the browned bits (deglaze). Watch the heat — too high and they will burn, too low and they won’t caramelize. The color should be even.
  4. Once the onions are deeply caramelized, increase the heat to medium-high. Pour in the sherry or white wine, and stir to scrape up every browned bit (fond) from the bottom of the pot. Let the liquid reduce by half, about 1-2 minutes, until the sizzle becomes a quiet simmer. This high-heat addition extracts maximum flavor from the pan.
  5. Add the beef broth, thyme sprigs, bay leaf, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring the soup to a gentle simmer over medium heat. Do not boil; a rolling boil can make the broth cloudy. Simmer uncovered for 15 minutes, allowing the flavors to meld and concentrate slightly. Taste and adjust seasoning with additional salt and pepper as needed.
  6. While the soup simmers, prepare the croutons. Place the bread slices on a baking sheet. Toast in the preheated 400°F (204°C) oven for 4-5 minutes per side, until dry and lightly golden. These will hold up under the cheese without getting mushy.
  7. Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into 4 oven-safe bowls (12-16 ounce capacity each), filling them about 3/4 full. Place the bowls on a sturdy baking sheet to catch any drips.
  8. Place one toasted baguette slice on top of each bowl, pressing it gently down into the soup just enough to moisten it. Divide the grated Gruyère cheese evenly over the bread and soup surface, about 1/4 cup per bowl. Sprinkle each with 1.5 teaspoons of Parmesan cheese.
  9. Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Broil the cheese-topped soups for 3-5 minutes, watching closely, until the cheese is bubbly, deeply browned in spots, and has an appetizing golden crust. Do not walk away — broilers vary and can burn quickly. Let the bowls rest on the baking sheet for 2 minutes before serving. The molten cheese is extremely hot.
  10. Serve immediately. Warn diners that the bowls are very hot. The perfect soup has a thick, savory broth, sweet caramelized onions, and a gooey, salty cheese crust that pulls apart in long strings.

Notes

Storage: Refrigerate leftover soup (minus the croutons and cheese) in an airtight container for up to 4 days. Freeze the soup base (without bread or cheese) for up to 3 months; thaw overnight in the fridge. Reheating: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until piping hot. For the gratinée, reassemble with fresh bread and cheese, then broil as directed — the bread will not be as good if it has been frozen. Do not microwave the assembled soup, as the bread will become soggy.

Nutrition

Keywords: French onion soup, Gordon Ramsay French onion soup, classic French onion soup, caramelized onion soup, beef broth soup, Gruyère cheese soup, winter soup, comfort food, onion soup with croutons, stove top soup

Find it online: https://britishrecipes.uk/gordon-ramsay-french-onion-soup-recipe/