This is my take on the Les Halles french onion soup recipe by Anthony Bourdain. Some of the ingredients have been simplified for the home cook.
Years ago I worked in New York City a block from Les Halles, the restaurant which Anthony Bourdain worked at and was associated with until the restaurant closed in 2017. The first time I went there I ordered the french onion soup and a sandwich. I can not for the life of me remember what the sandwich was, but I never forgot that soup.
This french onion soup recipe is really pretty easy, the toughest part is making sure you don’t burn the onions while you carmelize them.
French Onion Soup
This french onion soup recipe is really pretty easy, the toughest part is making sure you don't burn the onions while you carmelize them.
Ingredients
Soup
- 8 Large White or Yellow Onions (or 12 medium onions)
- 2 quarts Dark Chicken Stock or Beef Broth or Stock
- 6 oz Butter
- 2 oz Red Wine or Port
- 2 oz Balsamic Vinegar
- Gruyere Cheese
Bouquet Garni
- 3-4 Sprigs Fresh Thyme
- 3-4 Sprigs Fresh Parsley
- 1 Bay Leaf
Toasts
- 1 loaf Baguette
- Olive Oil
Instructions
Soup
- Melt butter in a stock pot over medium low heat.
- Add onions and cook on medium-low stirring often until onions are a medium brown. This may take 30-45 minutes.
- Add wine and cook for 2 minutes.
- Add balsamic vinegar.
- Add beef broth.
- Simmer for 45 minutes to an hour.
Baguette Toasts
- Cut baguette on a bias to approximately ½" thick.
- Drizzle with olive oil and place in oven on a sheet pan until brown,
- Flip toasts and brown other side.
Making a Crock
- Ladle soup into an oven-safe crock.
- Place 2 baguette toasts on top of the soup.
- Grate a liberal amount of gruyere cheese over the toasts.
- Either place the crock under the broiler to melt and lightly brown the cheese or use a kitchen or blow torch to melt and lightly brown the cheese.
