Luxury French Onion Soup

Luxury French Onion Soup in a bowl with bread

Deeply caramelized onions in rich beef demi broth, crowned with toasted sourdough and bubbling aged Gruyère.

Ingredients:

Ready-Made Caramelized Onions (358568) - Use 1 kg per batch

Demi Glaze (189363) - 32 g per batch

Butter (210276) - 20 g per batch

Gruyère Block (207252) - 35 g per bowl

Sourdough Bistro Slice (126196) - 1 slice per bowl

Directions:

Chef Production Instructions

1 KG Onion Batch – Demi Base

Yield 4–5 portions at 400 ml each

Bring 1.4 L hot water to a simmer in a heavy saucepan. Whisk in 32 g demi glaze until fully dissolved. Add 2 sprigs thyme and 1 bay leaf and simmer 5 minutes to infuse. Add 1 kg caramelized onions, break up evenly and bring to a gentle simmer. Simmer uncovered for 20–25 minutes to integrate and slightly reduce. Add 75 ml dry vermouth and reduce 3–5 minutes. Add 25 ml dry sherry. Remove thyme and bay. Finish with 20 g cold butter and whisk until emulsified. Adjust seasoning with white pepper and salt if required. Hold hot for service.

For service ladle 400 ml soup into a pre-heated crock. Top with 1 toasted sourdough bistro slice. Add 35 g Gruyère evenly over the bread. Broil until fully melted, bubbling and deeply gratinéed. Wipe the rim and serve immediately.

Broth should be rich but fluid, not thick like gravy. Cheese must fully cover the bread edge to edge. Surface should be deeply browned, not pale.