How Chefs Make French Onion Soup (It's Not About the Onions)

Crafting the Ultimate Beef Stock

• 🍖 The secret to great French onion soup is the stock, not just the onions.
• 🦴 Start with roasted bones (butcher's bones, chicken carcass/wings) and beef trim (aged ribeye or stewing steak) for multiple layers of flavor.
• ⏱️ Season bones and roast at 180° for about 35 minutes until blonde, then add to the stock base.
• 🥕 Build flavor in the stock with roughly chopped vegetables like onion, carrots, and celery, along with a touch of wine to deglaze the pan.
• 💧 Ensure a clear stock by removing rendered fat before simmering for about an hour and a half, also adding light chicken stock for balance.

Mastering Caramelized Onions

• 🧅 Use Spanish or Roskoff onions (though any onion works) and cut them by following their natural lines for beautiful shapes.
• ⏳ Slowly caramelize a "disgraceful amount" of onions for over an hour, salting them to speed up moisture extraction.
• 🔥 Cook onions through three stages: water extraction, evaporation, and caramelization, stirring constantly to prevent burning.

Assembling the Soup Base

• 🧈 Thicken the soup with a burmanet, a mixture of equal parts butter and flour, to add richness and body.
• 🥣 Gradually incorporate the rich, clear stock into the melted burmanet, ensuring it doesn't over-boil to cook off the flour.
• 🍷 Enhance the flavor with Worcestershire sauce (or a good vinegar) for a balanced taste, complementing the sweetness and deep beef notes.

The Decadent Finish

• 🥖 Serve the soup with a toasted baguette slice that fits perfectly in the bowl, topped with high-quality Comté cheese.
• 🧀 Grill until the cheese is beautifully melted and gratinéed, creating a rich, bubbly crust.
• 🌿 Garnish with a decadent amount of chives for a final touch, resulting in a simple yet incredibly rich and flavorful dish.