French onion soup was one of my first big lessons in becoming a chef: having the patience to let the onions caramelize just right, understanding the need for great stock, learning the importance of balance and seasoning. Over time, this became one of my signature dishes during my hotel days, and I started to develop my own philosophies and put my own touches on it. My dad was on a Calvados kick for a while, so I knew a lot about this apple brandy and used it instead of more traditional cognac or sherry to really kick up the flavors. Make sure the cheese is nice and brown on top.
SERVES 4 TO 6
3 tablespoons extra virgin olive oil
2 yellow onions, sliced
2 red onions, sliced
Salt and freshly ground black pepper
2 cups Calvados or any brandy
2 quarts veal stock or beef stock
2 quarts chicken stock
½ loaf French bread, cut into ⅓-inch-thick slices, doused in olive oil, then toasted in 300°F oven until golden brown to make croutons
8 to 10 slices Gruyère cheese
Set a big pot over medium heat and add the oil. Add the sliced onions and swirl them around until they start to caramelize, about 6 minutes. Season them liberally with salt and pepper.
Reduce the heat to medium-low and let the onions cook for about an hour, stirring occasionally. When the onions are really jammy, turn up the heat to high, deglaze the pot with the Calvados, and cook until the brandy is absorbed by the onions and reduced by at least half. Add the stocks, bring to a boil, and then lower the heat and simmer for an hour.
Season to taste again.
Pour the soup into ovenproof crocks and top with croutons and cheese. Broil those crocks for 4 minutes or until they’re bubbly and brown.
LOVE.
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