Gordon Ramsay’s French Onion Soup is a delectable dish that works well as an appetizer or light main course. It takes around 60-65 minutes to prepare and cook. The crowning touch is the cheese-topped French bread, making it a culinary gem to savor.
💗 Why You’ll Love French Onion Soup Recipe:
- Unparalleled flavor: The combination of caramelized onions, beef broth, and red wine creates a rich and savory taste that is unmatched.
- Restaurant-quality dish: Gordon Ramsay’s attention to detail and culinary expertise shine through in this recipe, delivering a soup that rivals what you would find in a high-end restaurant.
- Comforting and satisfying: French Onion Soup is the epitome of comfort food, with its warm and hearty broth, tender caramelized onions, and melted cheese.
❓ What Is Gordon Ramsay’s French Onion Soup Recipe?
Gordon Ramsay’s French Onion Soup is a delicious and flavorful soup made with ingredients like large red or yellow onions, olive oil, butter, sugar, garlic, beef stock, dry vermouth or white wine, bay leaves, thyme, black pepper, and brandy (optional).
🧅 Gordon Ramsay French Onion Soup Ingredients
- 6 large red or yellow onions (about 3 pounds)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Kosher salt
- 2 cloves garlic, minced
- 8 cups beef stock, chicken stock, or a combination of the two
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
- 8 slices (1 inch thick) French bread or baguette
- 1 1/2 cups grated Gruyere cheese
- Sprinkling grated Parmesan cheese
🥘 How To Make Gordon Ramsay French Onion Soup?
- Begin your culinary journey by elegantly peeling and thinly slicing the onions from root to stem. This should yield a delightful mountain of about 10 cups of onions, ready to take center stage.
- In a 5 to 6-quart pot with a soul of solid steel, introduce 3 tablespoons of olive oil on medium heat. Watch as it dances with the onions, coating them in a golden embrace.
- Allow the onions to soften slowly, like the opening notes of a sonata, playing for 15 to 20 minutes. They’ll transform from raw to refined, filling your kitchen with their sweet aroma.
- Crank up the heat, add an extra tablespoon of olive oil and a touch of butter, and watch as the onions burst into a crescendo of caramelized perfection. The timing is a symphony of variables, unique to your pot, your stove, and your onions.
- Sprinkle the stage with sugar, and a teaspoon of salt, and let the onions sing their sweet caramelization melody for another 10 to 15 minutes.
- Cue the minced garlic for a brief cameo, adding a dramatic twist to the plot.
- Pour in the wine or vermouth, and let it waltz with the browned bits at the bottom of the pot, creating a delicious encore.
- Introduce the stock, bay leaves, and thyme to the ensemble. They come together in a simmering sonata, harmonizing flavors and aromas. Cover the pot, and let them perform for around 30 minutes.
- Season your creation with a sprinkle of salt and a twist of freshly ground black pepper. Bid farewell to the bay leaves as they exit the stage. For those feeling extra adventurous, a hint of brandy joins the cast.
- As the soup simmers, transform slices of French bread into the star of the show. Lightly brush them with olive oil, then slide them onto a stage (lined with parchment paper or foil) in a preheated 450°F oven.
- After 5-7 minutes, when the bread slices have achieved a delicate tan, they make a dramatic flip.
- Sprinkle them with the coveted Gruyere and Parmesan, and they reenter the oven. As the final curtain rises, the cheese performs a bubbling, lightly browned crescendo.
💭 Recipe Tips
- Begin your culinary journey by elegantly peeling and thinly slicing the onions from root to stem. This should yield a delightful mountain of about 10 cups of onions, ready to take center stage.
- In a 5 to 6-quart pot with a soul of solid steel, introduce 3 tablespoons of olive oil on medium heat. Watch as it dances with the onions, coating them in a golden embrace.
- Allow the onions to soften slowly, like the opening notes of a sonata, playing for 15 to 20 minutes. They’ll transform from raw to refined, filling your kitchen with their sweet aroma.
- Crank up the heat, add an extra tablespoon of olive oil and a touch of butter, and watch as the onions burst into a crescendo of caramelized perfection.
🥗 What To Serve With French Onion Soup?
When serving French Onion Soup, you can enhance the meal by pairing it with crusty bread for dipping, a crisp green salad for a refreshing contrast, or a cheese and charcuterie board for added variety. These accompaniments complement the rich flavors of the soup and elevate the overall dining experience.
🎚 How To Store French Onion Soup?
- In the fridge: Transfer French Onion Soup to an airtight container and refrigerate for up to 3-4 days.
- In the freezer: Transfer French Onion Soup to a freezer-safe container or freezer bag that can be stored in the freezer for up to 3 months.
🥵 How To Reheat French Onion Soup?
- In the microwave: Transfer the soup to a microwave-safe bowl cover it with a microwave-safe lid and heat on high for 1-2 minutes, stirring halfway through, until the soup is heated evenly.
- On the stove: Pour French Onion Soup into a saucepan and heat over medium-low heat, stirring occasionally,for 50 seconds.
FAQ’S
What’s The Ideal Thickness For French Onion Soup?
The ideal thickness for French Onion Soup is a balanced consistency, not too thick or too thin. You can adjust the thickness by simmering it longer to reduce or adding more stock to thin it out to your preference.
How Do I Prevent The Soup From Becoming Too Salty?
To prevent the soup from becoming too salty, it’s important to use low-sodium stock and be mindful of the amount of salt you add during the cooking process. You can always adjust the salt level later if needed.
Can I Make This Soup With Red Onions For A Different Flavor?
Yes, you can make this soup with red onions if you prefer. Red onions will add a slightly different flavor profile, with a touch of sweetness and a more vibrant color.
Can I Use A Combination Of Different Cheeses For The Topping?
You can use a combination of different cheeses for the topping, such as Gruyere, Swiss, and Parmesan, to create a more complex and delicious flavor for your French Onion Soup.
French Onion Soup Gordon Ramsay
Gordon Ramsay’s French Onion Soup is a delectable dish that works well as an appetizer or light main course. It takes around 60-65 minutes to prepare and cook. The crowning touch is the cheese-topped French bread, making it a culinary gem to savor.
Ingredients
- 6 large red or yellow onions about 3 pounds
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Kosher salt
- 2 cloves garlic minced
- 8 cups beef or chicken stock or a combination of the two
- ½ cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves a few sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 2 tablespoons brandy optional
- 8 slices (1 inch thick) French bread or baguette
- 1 ½ cups grated Gruyere cheese
- sprinkling grated Parmesan cheese
Instructions
- Begin your culinary journey by elegantly peeling and thinly slicing the onions from root to stem. This should yield a delightful mountain of about 10 cups of onions, ready to take center stage.
- In a 5 to 6-quart pot with a soul of solid steel, introduce 3 tablespoons of olive oil on medium heat. Watch as it dances with the onions, coating them in a golden embrace.
- Allow the onions to soften slowly, like the opening notes of a sonata, playing for 15 to 20 minutes. They’ll transform from raw to refined, filling your kitchen with their sweet aroma.
- Crank up the heat, add an extra tablespoon of olive oil and a touch of butter, and watch as the onions burst into a crescendo of caramelized perfection. The timing is a symphony of variables, unique to your pot, your stove, and your onions.
- Sprinkle the stage with sugar, and a teaspoon of salt, and let the onions sing their sweet caramelization melody for another 10 to 15 minutes.
- Cue the minced garlic for a brief cameo, adding a dramatic twist to the plot.
- Pour in the wine or vermouth, and let it waltz with the browned bits at the bottom of the pot, creating a delicious encore.
- Introduce the stock, bay leaves, and thyme to the ensemble. They come together in a simmering sonata, harmonizing flavors and aromas. Cover the pot, and let them perform for around 30 minutes.
- Season your creation with a sprinkle of salt and a twist of freshly ground black pepper. Bid farewell to the bay leaves as they exit the stage. For those feeling extra adventurous, a hint of brandy joins the cast.
- As the soup simmers, transform slices of French bread into the star of the show. Lightly brush them with olive oil, then slide them onto a stage (lined with parchment paper or foil) in a preheated 450°F oven.
- After 5-7 minutes, when the bread slices have achieved a delicate tan, they make a dramatic flip. Sprinkle them with the coveted Gruyere and Parmesan, and they reenter the oven. As the final curtain rises, the cheese performs a bubbling, lightly browned crescendo.
Notes
- Begin your culinary journey by elegantly peeling and thinly slicing the onions from root to stem. This should yield a delightful mountain of about 10 cups of onions, ready to take center stage.
- In a 5 to 6-quart pot with a soul of solid steel, introduce 3 tablespoons of olive oil on medium heat. Watch as it dances with the onions, coating them in a golden embrace.
- Allow the onions to soften slowly, like the opening notes of a sonata, playing for 15 to 20 minutes. They’ll transform from raw to refined, filling your kitchen with their sweet aroma.
- Crank up the heat, add an extra tablespoon of olive oil and a touch of butter, and watch as the onions burst into a crescendo of caramelized perfection.
Nutrition
Calories: 723kcalCarbohydrates: 55gProtein: 32gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 70mgSodium: 1753mgPotassium: 1292mgFiber: 5gSugar: 14gVitamin A: 735IUVitamin C: 16mgCalcium: 659mgIron: 4mg
Tried this recipe?Let us know how it was!
Valentina
Monday 16th of December 2024
Loving the instructions, loving the recipe.