French Onion Soup Recipe by Chef Jay Jones

French Onion Soup

This classic is quick and easy to make. The key is getting your onions nice and brown.

Culinary Terms to know
Emincer- To thinly slice
Singer- To add flour to sautéed item as a means to thick a sauce or soup
Caramelize- To sauté an item until brown

4 Large Onions
¼ cup flour
4 cloves garlic smashed and sliced
½ cup gruyere cheese shredded
8-10 cup beef stock

Large Sauté pan
Large Stock pot

Heat beef stock in large stock pot
Heat large sauté pan
Add onions to sauté pan
Caramelize onions
Use stock to deglaze onion sugars from bottom of pan
Singe with flour
Add hot beef stock to onions
Cut baguette into thin slices 2 for bottom of bowl and 1 for top
Rub baguette with garlic and oil
Put baguette in oven until brown on one side then flip and brown on other side

For Service
Put 2 slices of the baguette into bottom of bowl
Cover with soup to the top of the bowl or ramekin
Add one slice of baguette and cove with cheese
Make sure cheeses touches lip of bowl
Put in oven until cheese melts

Remove and serve hot


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