French Onion Soup (Soupe à l’Oignon)

JWU College of Culinary Arts

20 servings

Serving Size
8 ounces

Recipe ID

US standard
Onions, julienned
5 pounds (6 – 8 each)
Butter, unsalted
8 ounces
White wine
2 cups
Stock (beef, brown chicken, beef consommé or beef remouillage)
1 gallon
Bay leaves
2 each
Bouquet garni, large (leeks, thyme and parsley)
1 each
½ cup
Kosher salt
To taste
Black pepper, coarse, freshly ground
To taste
Baguette, thick slices, cut on bias
20 slices (2 per serving)
Gruyere cheese, grated
2 pounds
  1. Gather all the ingredients and equipment.
  2. In a medium soup pot, sauté the onions in the butter with 4 tablespoons kosher salt and 1 tablespoon coarse black pepper. Cook until very soft and starting to brown. Add the white wine and brandy and cook for 5 minutes.
  3. Add the stock, bay leaves and bouquet. Bring to boil and simmer for at least 30 minutes.
  4. Toast the bread slices.
  5. 5. When the soup is ready, adjust seasoning and ladle into soup tureens. Float 2 croutons on each tureen and top with 1 ½ ounces grated cheese.
  6. Finish the soups by browning the cheese in a cool salamander or a hot oven.