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French Onion Soup

Deep brown caramelized onion and beef broth soup under a toasted baguette and bubbling, browned Gruyère.

By Wanda Oyola 1 h 35 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A brown and cream ceramic crock of caramelized onion soup topped with a toasted baguette slice and bubbling, browned melted cheese spilling over the rim.

French onion soup is all about patience with the onions. Cooked low and slow in butter until they turn soft, sweet and deep caramel brown, they flavor a simple beef broth with thyme and bay leaf. A thick slice of toasted baguette and a heap of Gruyère, melted under the broiler, make it a meal.

The Thermomix® TM7™ takes over the slow part: it cooks the sliced onions on reverse so they stay in strips, then browns them at 160°C (320°F) for a deeper color, without you standing over a pot. Ladle the soup into oven-safe crocks, top with bread and cheese, and broil until bubbling.

Made in the Thermomix® TM7™

French Onion Soup

Makes: 4 crocks, about 1.3 L (5 1/2 cups)

  • Prep20 min
  • Cook1 h 15 min
  • Total1 h 35 min
  • Serves4

Ingredients

For the soup

For the topping

Instructions

  1. Place the Gruyère in the dry mixing bowl, grate 8 sec/speed 6 and transfer to a bowl.
  2. Place the butter, olive oil, onions, salt and sugar in the mixing bowl. Place the simmering basket on the lid instead of the measuring cup and cook 30 min/120°C (250°F)/reverse/speed 1, until the onions are very soft and golden.
  3. Add the garlic, scrape the bottom of the bowl with the spatula and brown 15 min/160°C (320°F)/reverse/speed 1, with the simmering basket on the lid, until the onions are deep caramel brown. Scrape the bottom once more halfway through.
  4. Add the flour and sauté 1 min/120°C (250°F)/reverse/speed 1.
  5. Add the broth, Worcestershire sauce, thyme, bay leaf and pepper and cook 20 min/100°C (212°F)/reverse/speed soft. Remove the bay leaf and thyme sprigs, taste and adjust the salt.
  6. Meanwhile, toast the baguette slices on a baking sheet in the oven at 200°C (400°F) for 5 to 7 minutes, until dry and lightly golden. Then switch the oven to broil.
  7. Set 4 oven-safe crocks on a baking sheet and ladle in the soup. Top each one with toasted baguette and a generous handful of Gruyère, letting some hang over the edge.
  8. Broil 3 to 5 minutes, about 15 cm (6 in) from the heat, until the cheese bubbles and browns in spots. Let the crocks rest 2 minutes before serving; they are very hot.

Tips

  • Color is flavor. If the onions still look pale after step 3, brown 5 min more at the same setting before adding the flour.
  • The soup (without bread and cheese) keeps 4 days in the fridge and 3 months in the freezer, and tastes even better the next day. Broil the topping fresh.
  • No oven-safe crocks? Top the toasted baguette slices with the cheese, broil them on a baking sheet and float them on bowls of hot soup.
  • Swiss or provolone can stand in for Gruyère, and a mix of beef and chicken broth gives a lighter soup.

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