Dmitry Rodov

French Onion

Video Guide Fun Facts

French Onion Soup

Dmitry Rodov Master Class
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch, Soup
Cuisine French
Servings 12
Calories 250 kcal

Equipment

  • 5-6 Quarter thick-bottomed Stockpot
  • Stove
  • Oven
  • Sheet Pan

Ingredients
  

  • 5 Onions
  • 3 tbsp Olive Oil
  • 2 quart Beef Stock
  • 1 quart Port Wine
  • 3 tbsp Chopped Garlic
  • 1 oz Fresh Thyme
  • 1 oz Black Peppercorns
  • 1 oz Bay Leaves
  • 1 Cheesecloth for Wrapping
  • 24 slices Gruyere cheese
  • 1 Baguette
  • ½ cup Olive Oil

Instructions
 

  • Remove both ends of the onion, peel and slice the onions.
    5 Onions
  • Heat the oil and butter in a medium saucepan.
    3 tbsp Olive Oil
  • When hot, add the onions and cook for about 20 - 25 minutes until golden brown.
  • Add garlic and cook for 2 more minutes.
    3 tbsp Chopped Garlic
  • Then add the Port and reduce by half; add the beef stock, bringing to a simmer.
    1 quart Port Wine, 2 quart Beef Stock
  • Add salt and cook at low heat for 20 more minutes.
  • Adjust seasoning and set aside.

Serving

  • Put the soup in the bowl and place the toast on top.
    1 Baguette
  • Put two slices of cheese on top. Make sure all bowl sides are covered and put the other slice of cheese on the bread.
    24 slices Gruyere cheese
  • Place in the oven at degrees 400°F (205°C) until the cheese is melted and golden brown.
  • Remove from the oven and serve.

Video Guide

Fun Fact:

Onion soups have been popular at least since the days of the Roman Empire, and have always been seen as food for poor people, because onions were plentiful and easy to grow. The modern version of this soup originates in Paris in the 18th century.