Chrissy Teigen’s French Onion Soup
Studio Sheppard
Ingredients
- 3 tablespoons olive oil
7 tablespoons butter
10 cups thinly sliced onions, about 3 pounds
5 thyme sprigs, tied into a bundle with kitchen twine
8 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
1 ¼ cups dry red wine
6 cups beef broth
1 ½ tablespoons soy sauce
Kosher salt
4 large croissants, cut into 1 ½-inch cubes
¾ pound Gruyère or Swiss cheese, grated (about 3 cups)
Directions
- Heat the oil and seven tablespoons of butter in an at least eight-quart, heavy-bottom pot on high heat until melted.
- Add your thinly sliced onions and thyme bundle and cook. Stir often for about 15 minute,s until the onions are still light in color and begin to shrink.
- Reduce the heat to medium-low and add the thinly sliced garlic. Cook another 20 minutes, stirring often, until the onions are a deep golden color and tender. If you notice some onions are browning more than others, stir more frequently. You want all your onions to be an even golden brown.
- Next, add the two tablespoons of flour and stir until it coats all the onions for about three minutes, until they have a dull appearance.
- Add the wine. Increase the heat to medium and bring to a boil. Cook the onions for about five minutes until they are purple and almost all the wine has evaporated.
- Take out the thyme bundle and throw it away. Add your beef broth, soy sauce, and one teaspoon of salt. Bring to a boil over high heat then reduce heat to a gentle simmer. Continue to simmer until the soup has thickened and the onions are no longer purple, about 45 minutes. Season with salt to taste.
- Preheat the oven to 350 degrees. Spread out the croissant pieces on a baking sheet and bake for about nine minutes until golden. Remove from oven and crank up the broiler.
- Arrange your soup crocks on a sturdy rimmed baking sheet. Grate ¼ cup of Gruyère cheese on the bottom of each soup crock. Ladle soup over cheese and add your croissant.
- Top off with more grated cheese. Broil until cheese is bubbly — about three or four minutes.
Information
- Category
- Soups/Stews
- Yield
- 6
- Prep Time
- 15 Minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 1 hour, 44 minutes, 59 seconds