French onion soup

Serves 4

Ingredients:

1.25 lbs thinly sliced onion

.5 oz olive oil

1 oz sherry

1 qt beef stock

Sachet (bag of herbs) usually cracked peppercorn, bay leave, crushed clove garlic, thyme stem, parsley stems tied in a bag.

Melty cheese of choice on top with a toasted crostini underneath.

Directions:

Heat oil in a large sauce pot over medium-high heat. Add the sliced onions and begin caramelizing, stirring occasionally, until they become deeply browned and rich in flavor, about 25–30 minutes.

Avoid adding salt during the caramelization process. Salt can draw out moisture from the onions and slow down the browning process. Seasoning will be adjusted later once the soup comes together.

Once the onions are deeply caramelized, deglaze the pot with your choice of liquor. Increase the heat slightly and reduce until the liquid becomes syrupy and coats the onions, concentrating the flavor.

Add the stock and prepared sachet to the pot. Bring the soup to a gentle simmer and continue cooking for 30–35 minutes, or until the onions are tender and the flavors have developed.

Taste the soup and adjust seasoning as needed.

To finish, ladle the soup into oven-safe bowls. Top with a toasted crostini and your choice of cheese, then place under the broiler or in a hot oven until the cheese is melted, bubbly, and golden brown.

Serve immediately and enjoy.

Chef Scout Recon Tip: French onion soup is a lesson in patience. The onions are the foundation of the entire dish—rushing the caramelization means you lose the deep sweetness and complexity that make this soup special. Take the time to build the base, and the final bowl will reward you.