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Martha Stewart-Inspired French Onion Soup

Close-up of Martha Stewart-Inspired French Onion Soup showing its texture
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A rich, deeply savory French onion soup inspired by Martha Stewart’s classic entertaining style. Sweet caramelized onions simmer in a full-bodied beef broth, finished under a blanket of toasted baguette and bubbly Gruyère cheese. The result is a comforting, restaurant-quality bowl with a golden, cheese-pull crust.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • 3 pounds (1.36kg) yellow onions, about 6 medium, halved and thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoons (30ml) all-purpose flour
  • 8 cups (1.9L) beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 1 (12-inch/30cm) baguette, cut into 1/2-inch (1.3cm) slices
  • 2 cups (226g) shredded Gruyère cheese

Instructions

  1. Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and 1 teaspoon kosher salt, tossing to coat. Cook, stirring occasionally, until the onions are softened and translucent, about 10 minutes.
  2. Reduce the heat to medium-low and continue cooking the onions, stirring every few minutes and scraping up any browned bits, until they are deep golden brown and jammy, 45 to 55 minutes. Do not rush this step; if the onions start to stick or burn, lower the heat and add a splash of water.
  3. Sprinkle the sugar over the onions and cook, stirring, for 1 minute to encourage browning. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell disappears and the onions look glossy.
  4. Pour in about 1 cup (240ml) of the beef broth and stir, scraping the bottom of the pot to loosen any browned bits. Add the remaining broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes to meld the flavors. Season with salt and pepper to taste; discard the bay leaf.
  5. While the soup simmers, heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and bake until dry and lightly toasted, 8 to 10 minutes, flipping halfway. Set aside.
  6. Turn on the broiler and position a rack about 6 inches (15cm) from the heat source. Ladle the hot soup into 6 oven-safe crocks or bowls, filling them about three-quarters full.
  7. Float 2 to 3 toasted baguette slices on top of each bowl, then mound about 1/3 cup (38g) of the shredded Gruyère over each. Broil until the cheese is melted, bubbly, and spotty brown, 2 to 4 minutes, watching closely so it does not burn.
  8. Let the bowls cool for 1 to 2 minutes before serving, as the cheese and soup will be very hot.

Notes

Storage: Cool leftover soup (without the bread and cheese topping) completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The soup can be made through step 4 up to 3 days ahead; cool, cover, and refrigerate, then reheat gently on the stovetop before topping and broiling. To reheat: Warm the soup in a saucepan over medium-low heat until steaming, about 10 minutes, then ladle into bowls and broil with the baguette and cheese as directed. Do not freeze the assembled soup with the cheese topping.

Nutrition

Keywords: French onion soup, Martha Stewart french onion soup, caramelized onion soup, beef broth soup, Gruyère cheese soup, classic French onion soup, homemade onion soup, cozy soup recipe, stovetop soup, entertaining soup

Find it online: https://marthadishes.com/martha-stewart-french-onion-soup-recipe/