Jason's Cooking Club

Caramelized French Onion Soup

Name: Caramelized French Onion Soup
Total time: 45 min
Cuisine: French
Ingredients: 4-6 yellow onions; 2 ounces unsalted butter; 2 cups water; Granulated sugar, a pinch; truffle salt or flaky sea salt, to taste; 2 ounces alpine-style cheese; 4 ounces Comte cheese; 1 teaspoon all purpose flour; 3 tablespoons Madeira or cognac; 6 cups beef stock or broth; 1 bay leaf; 3 sprigs thyme; Black pepper, to taste; 1 baguette; Sherry vinegar, to taste; How to Make; Preheat the oven to 350F.; Peel and julienne the onions!; Remove the lid and cook the onions on high heat until the water has evaporated. Once the water has evaporated and the onions are soft, turn the heat down to medium low and caramelize until they are very deep brown and delicious. This process will take 15-20 minutes.; While the onions are cooking, it’s time to do the rest of the mise.; Grate both of the cheeses and toss them together in a mixing bowl.; Once the onions are deeply caramelized, singe the onions with the flour and stir to combine.; Add the Madeira or cognac and cook to au sec, make sure to scrape the fond off the bottom of the pot.; Add the broth to the pot along with the remaining 1 cup of water, bay leaf, thyme, black pepper, and a sprinkle of truffle salt or flaky sea salt.; Bring the soup up to a simmer and simmer on low heat for 1 hour until the flavors develop.; How to Serve; While the soup is simmering, cut the bread into croutons that fit inside of your soup ramekins.; Once the croutons are baked, turn the oven to broil.; Once the soup has simmered and is smelling delicious, season the soup to taste with black pepper, sherry vinegar, and truffle salt or flaky sea salt.; To serve: Place each soup ramekin on a fresh sheet tray.

“The onions need time and low heat — don't try to rush them by turning up the flame.”

from Jason McKinney

French·45 min·Easy·2 servings

plan ahead · beef stock: 4–5h simmer + overnight chill

Ingredients

produce

4-6 yellow onions
Black pepper, to taste
Peel and julienne the onions!
Remove the lid and cook the onions on high heat until the water has evaporated. Once the water has evaporated and the onions are soft, turn the heat down to medium low and caramelize until they are very deep brown and delicious. This process will take 15-20 minutes.
While the onions are cooking, it’s time to do the rest of the mise.

dairy

57 g unsalted butter
57 g alpine-style cheese
115 g Comte cheese
Grate both of the cheeses and toss them together in a mixing bowl.
Top each soup ramekin with grated cheese and transfer to under the broiler. Broil the cheese on top of the soup until it is melty, golden brown, and delicious. Dig in while the soup is boiling hot!!

pantry

480 ml water
Granulated sugar, a pinch
truffle salt or flaky sea salt, to taste
5 ml all purpose flour
45 ml Madeira or cognac
1.5 l beef stock or broth
1 bay leaf
3 sprigs thyme
1 baguette
Sherry vinegar, to taste
How to Make
Preheat the oven to 350F.
Once the onions are deeply caramelized, singe the onions with the flour and stir to combine.
Add the Madeira or cognac and cook to au sec, make sure to scrape the fond off the bottom of the pot.
Add the broth to the pot along with the remaining 1 cup of water, bay leaf, thyme, black pepper, and a sprinkle of truffle salt or flaky sea salt.
Bring the soup up to a simmer and simmer on low heat for 1 hour until the flavors develop.
How to Serve
While the soup is simmering, cut the bread into croutons that fit inside of your soup ramekins.
Once the croutons are baked, turn the oven to broil.
Once the soup has simmered and is smelling delicious, season the soup to taste with black pepper, sherry vinegar, and truffle salt or flaky sea salt.
To serve: Place each soup ramekin on a fresh sheet tray.
Place a crouton in the bottom of each soup ramekin and top with a ladle of delicious soup.
We’ve shared the recipes below so you can recreate it in your own kitchen.
Beef Stock

Method

01
Place the large pot over high heat and add the butter, julienned onions, 1 cup of water, a pinch of sugar, and a Pinch of truffle salt or flaky sea salt. Cover the pot and cook for 3-5 minutes to wilt down the onions.
02
Transfer the bread to a sheet tray lined with parchment paper and bake for 5-10 minutes or until the croutons are completely dry and slightly browned. Reserve until ready to serve.
03
Ingredients 5 pounds marrow bones 6 cups chicken stock 1 yellow onion 1 carrot 1 leek 1 ounce tomato paste 6 sprigs thyme 1 bay leaf 1 teaspoon black peppercorns 2 garlic cloves | To make In a large pot, cover the marrow bones with cold water. Set over high heat to bring to a simmer, skimming off any foam that rises to the surface. In a medium pot over high heat, bring the chicken stock to a simmer. Once simmering, turn off the heat. Meanwhile, to make the mirepoix, peel and slice the carrot and onion into 1-inch pieces. Trim, slice, and thoroughly wash the leek. Transfer the bones to a strainer set in your sink to drain, then rinse with warm water to remove any coagulated blood and small pieces of bone. This ensures the bones are super clean so our finished stock will have a very clean flavor. Return the bones to the pot, cover with the simmering chicken stock, and add water as necessary to ensure the bones are covered by about 2-3 inches of liquid. Bring the pot to a simmer again, skimming off any foam that rises to the surface. Dilute the tomato paste with a splash of hot stock. Once the stock is simmering, whisk in the diluted tomato paste and add the mirepoix (leek, carrot, and onion), along with half of the thyme, one (unpeeled) garlic clove, the bay leaf, and peppercorns. Allow the stock to simmer at very low heat for 4-5 hours, skimming from time to time and adjusting the heat as necessary to maintain a very gentle simmer, until the stock has reduced by about 10-15%. Strain the stock through a strainer set in a large mixing bowl or another pot. Tap the bones to ensure as much stock as possible is extracted, then strain the stock once more through a fine mesh strainer into a new mixing bowl. This ensures the stock is clean of any sediment. Allow the stock to cool to room temperature, then transfer to the refrigerator to chill overnight and get ready to cook the next day!
04
See recipe for details.

you'll needCutting boardKnifeLarge potWooden spoonMedium mixing bowlBroiler-safe soup ramekinsSheet tray lined with parchment paperCheese grater

notes — what you'd change next time

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FRENCH · 45 MIN HANDS-ON · EASY

plan ahead beef stock: 4–5h simmer + overnight chill

Caramelized French Onion Soup

The onions need time and low heat — don't try to rush them by turning up the flame.

— JASON MCKINNEY

Jason McKinney

not yet rated

the plate

ingredients

2 servings

scaled live

4-6 yellow onions
57 g unsalted butter
480 ml water
Granulated sugar, a pinch
truffle salt or flaky sea salt, to taste
57 g alpine-style cheese
115 g Comte cheese
5 ml all purpose flour
45 ml Madeira or cognac
1.5 l beef stock or broth
1 bay leaf
3 sprigs thyme
Black pepper, to taste
1 baguette
Sherry vinegar, to taste
How to Make
Preheat the oven to 350F.
Peel and julienne the onions!
Remove the lid and cook the onions on high heat until the water has evaporated. Once the water has evaporated and the onions are soft, turn the heat down to medium low and caramelize until they are very deep brown and delicious. This process will take 15-20 minutes.
While the onions are cooking, it’s time to do the rest of the mise.
Grate both of the cheeses and toss them together in a mixing bowl.
Once the onions are deeply caramelized, singe the onions with the flour and stir to combine.
Add the Madeira or cognac and cook to au sec, make sure to scrape the fond off the bottom of the pot.
Add the broth to the pot along with the remaining 1 cup of water, bay leaf, thyme, black pepper, and a sprinkle of truffle salt or flaky sea salt.
Bring the soup up to a simmer and simmer on low heat for 1 hour until the flavors develop.
How to Serve
While the soup is simmering, cut the bread into croutons that fit inside of your soup ramekins.
Once the croutons are baked, turn the oven to broil.
Once the soup has simmered and is smelling delicious, season the soup to taste with black pepper, sherry vinegar, and truffle salt or flaky sea salt.
To serve: Place each soup ramekin on a fresh sheet tray.
Place a crouton in the bottom of each soup ramekin and top with a ladle of delicious soup.
Top each soup ramekin with grated cheese and transfer to under the broiler. Broil the cheese on top of the soup until it is melty, golden brown, and delicious. Dig in while the soup is boiling hot!!
We’ve shared the recipes below so you can recreate it in your own kitchen.
Beef Stock

method — 4 steps

01
Place the large pot over high heat and add the butter, julienned onions, 1 cup of water, a pinch of sugar, and a Pinch of truffle salt or flaky sea salt. Cover the pot and cook for 3-5 minutes to wilt down the onions.
02
Transfer the bread to a sheet tray lined with parchment paper and bake for 5-10 minutes or until the croutons are completely dry and slightly browned. Reserve until ready to serve.
03
Ingredients 5 pounds marrow bones 6 cups chicken stock 1 yellow onion 1 carrot 1 leek 1 ounce tomato paste 6 sprigs thyme 1 bay leaf 1 teaspoon black peppercorns 2 garlic cloves | To make In a large pot, cover the marrow bones with cold water. Set over high heat to bring to a simmer, skimming off any foam that rises to the surface. In a medium pot over high heat, bring the chicken stock to a simmer. Once simmering, turn off the heat. Meanwhile, to make the mirepoix, peel and slice the carrot and onion into 1-inch pieces. Trim, slice, and thoroughly wash the leek. Transfer the bones to a strainer set in your sink to drain, then rinse with warm water to remove any coagulated blood and small pieces of bone. This ensures the bones are super clean so our finished stock will have a very clean flavor. Return the bones to the pot, cover with the simmering chicken stock, and add water as necessary to ensure the bones are covered by about 2-3 inches of liquid. Bring the pot to a simmer again, skimming off any foam that rises to the surface. Dilute the tomato paste with a splash of hot stock. Once the stock is simmering, whisk in the diluted tomato paste and add the mirepoix (leek, carrot, and onion), along with half of the thyme, one (unpeeled) garlic clove, the bay leaf, and peppercorns. Allow the stock to simmer at very low heat for 4-5 hours, skimming from time to time and adjusting the heat as necessary to maintain a very gentle simmer, until the stock has reduced by about 10-15%. Strain the stock through a strainer set in a large mixing bowl or another pot. Tap the bones to ensure as much stock as possible is extracted, then strain the stock once more through a fine mesh strainer into a new mixing bowl. This ensures the stock is clean of any sediment. Allow the stock to cool to room temperature, then transfer to the refrigerator to chill overnight and get ready to cook the next day!
04
See recipe for details.