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A close up shot of french onion soup with melty cheese on top

Roy Choi's French Onion Soup

A delicious, easy and rich recipe for French Onion Soup from Chef Roy Choi - complied from footage found on The Chef Show.
5 from 9 votes
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Course: Side Dish
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Calories: 652kcal
Author: Lauren

Ingredients

French Onion Soup

  • ¼ cup extra virgin olive oil
  • 1 tablespoon bacon fat
  • 6 onions yellow or spanish
  • 2 bay leaves
  • 1 sprig thyme
  • salt
  • pepper
  • 2 tablespoons butter unsalted
  • 3 oz brandy beer or sherry works, too
  • 2 tablespoon all purpose flour
  • 8 cups beef stock homemade preferred
  • 1 tablespoon worcestershire sauce optional
  • 1 tablespoon tomato paste optional

Cheese Toasts

  • 1 loaf crusty sourdough bread
  • 4 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 6 slices provolone cheese
  • 6 slices emmantel cheese or swiss cheese
  • 6 slices gruyere cheese
  • 3 oz parmesan cheese freshly grated

Instructions

  • Place the olive oil and bacon fat in a large saucepan. Bring up to heat over medium. Once hot, place onions in the pot and simmer until slightly warmed. Generously add salt and pepper (about 1 - 2 tablespoon each) and stir until combined.
  • Add in the 2 tablespoons of butter to the onions, stir to mix. Add in the thyme and bay leaves. Keep the heat over medium-low and simmer until translucent. This will take awhile, upwards of an hour and a half depending on your stove.
  • While you're waiting for the onions to caramelize, slice up a loaf of sourdough bread and coat it generously with olive oil. Preheat the oven to 350 degrees and bake until browned (about 15 minutes). Flip half way through the cooking time. Set aside to cool.
  • Once the toast is cool enough to touch, take a peeled clove of garlic and gently rub it on each side of the toasts. Set aside.
  • Once the onions have reduced significantly, turned a deep brown color and left a brown residue on the bottom of the pan, take 2 tablespoons of flour to coat the onions. Then, add in 3 ounces of brandy and deglaze the pan. Let the onions absorb the brandy and cook until evaporated.
  • Add in 8 cups of beef broth. If you're not using homemade, or just want extra depth of flavour, add in 1 tablespoon both of worcestershire sauce and tomato paste. Simmer for another 10 - 15 minutes, until thickened and slightly reduced.

Assembly

  • Once the soup is at the desired taste and consistency, place a serving into an oven safe bowl. Top with 1-2 slices of sourdough toast, and then layer the cheeses (gruyere, emmantel, provolone and parmesan) and return it to the 350 degree oven to bake until the cheese is melted and the soup is bubbling at the sides.
  • If the cheese doesn't get the desired texture, you may broil it for an additional minute or two. Make sure to watch it closely so it doesn't burn.

Nutrition

Calories: 652kcal | Carbohydrates: 19g | Protein: 31g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 71mg | Sodium: 1255mg | Potassium: 877mg | Fiber: 2g | Sugar: 8g | Vitamin A: 892IU | Vitamin C: 10mg | Calcium: 783mg | Iron: 2mg
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