No-Stock French Onion Soup

10 INGREDIENTS • 12 STEPS • 4HRS 30MINS

No-Stock French Onion Soup

Recipe

4.2

12 ratings

Community Pick

Community Pick

Good French onion soup should be made with little more than water, onions, bread, and cheese. Using chicken or beef stock in such a peasant dish not only betrays the soup’s economical roots but also muddles the soup’s pure onion flavor.

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No-Stock French Onion Soup

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Good French onion soup should be made with little more than water, onions, bread, and cheese. Using chicken or beef stock in such a peasant dish not only betrays the soup’s economical roots but also muddles the soup’s pure onion flavor.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

4HRS 30MINS

Total Time

$6.04

Cost Per Serving

Ingredients

Servings

6

us / metric

1 Tbsp

18 cups

Onions

up to 8 lbs

to taste

to taste

Ground Black Pepper

6 slices

Country White Bread

1/3 cup

Sherry Wine

1 Tbsp

Red Wine Vinegar

or White Wine Vinegar or White Balsamic Vinegar

optional

1 Tbsp

Red Wine

optional

2 cups

Gruyère Cheese, grated

up to 3/4 lbs

or Comte Cheese

6 cups

Water

Nutrition Per Serving

VIEW ALL

Calories

378

Fat

14.7 g

Protein

16.3 g

Carbs

43.9 g

Love This Recipe?

No-Stock French Onion Soup

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Note: Plan ahead. Slicing the onions takes time, and cooking the onions takes time, too — 3 to 4 hours.

Cooking Instructions

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step 1

Prepare two large bowls — one for the scraps and one for the Onions (18 cups). A bench scraper is nice to have close by, too. Start by trimming off the ends of each onion, collecting scraps in one of the bowls as you go.

step 1 Prepare two large bowls — one for the scraps and one for the Onions (18 cups). A bench scraper is nice to have close by, too. Start by trimming off the ends of each onion, collecting scraps in one of the bowls as you go.

step 2

Next, score the outside layer of each onion.

step 2 Next, score the outside layer of each onion.

step 3

Then use your knife to peel away the skin.

step 3 Then use your knife to peel away the skin.

step 4

Cut each onion in half.

step 5

Slice the onions thinly making cuts perpendicular to the rings.

step 5 Slice the onions thinly making cuts perpendicular to the rings.

step 6

Place a large pot (7 to 8 quarts) over medium heat and melt the Butter (1 Tbsp). Add onions, and sprinkle generously with Kosher Salt (to taste). Cover, and cook until the onions have heated through and started to steam.

step 6 Place a large pot (7 to 8 quarts) over medium heat and melt the Butter (1 Tbsp). Add onions, and sprinkle generously with Kosher Salt (to taste). Cover, and cook until the onions have heated through and started to steam.

step 7

Uncover, reduce the heat to low, and cook, stirring occasionally. I cooked mine for about 3 hours at low to medium-low heat. Season with several grinds of Ground Black Pepper (to taste).

step 7 Uncover, reduce the heat to low, and cook, stirring occasionally. I cooked mine for about 3 hours at low to medium-low heat. Season with several grinds of Ground Black Pepper (to taste).

step 8

Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Place the Country White Bread (6 slices) in the oven and let dry completely. You can leave the slices in the oven for a few hours, as the heat is not high enough to burn them.

step 8 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Place the Country White Bread (6 slices) in the oven and let dry completely. You can leave the slices in the oven for a few hours, as the heat is not high enough to burn them.

step 9

When the onions have completely cooked down, the water has cooked off, and the onions have turned amber, add Water (6 cups). Raise the heat to high and bring the soup to a simmer, then reduce the heat to low.

step 9 When the onions have completely cooked down, the water has cooked off, and the onions have turned amber, add Water (6 cups). Raise the heat to high and bring the soup to a simmer, then reduce the heat to low.

step 10

Add the Sherry Wine (1/3 cup). Taste and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) as needed. If the soup is too sweet, add the Red Wine Vinegar (1 Tbsp). If you would like a little more depth, add a splash of Red Wine (1 Tbsp).

step 10 Add the Sherry Wine (1/3 cup). Taste and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) as needed. If the soup is too sweet, add the Red Wine Vinegar (1 Tbsp). If you would like a little more depth, add a splash of Red Wine (1 Tbsp).

step 11

Preheat the broiler.

step 12

Portion the soup into bowls, top with a slice of bread, cover with Gruyère Cheese (2 cups). Broil until cheese is melted and nicely browned. Serve immediately.

step 12 Portion the soup into bowls, top with a slice of bread, cover with Gruyère Cheese (2 cups). Broil until cheese is melted and nicely browned. Serve immediately.

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