Balthazar French Onion Soup!

Balthazar French Onion Soup!

5 from 1 vote
Recipe by ChefsPOVCourse: Appetizers, Sides
Servings

4

servings

This recipe is from the famous Balthazar restaurant in NYC. It is a classic french onion soup that will not disappoint. It’s also a great way to use up some onions. The trick is to make sure that the onions are deeply caramelized. This may take longer than expected. It is best to set it on a lower temp and come back to stir every so often. Just make sure not to burn them. Plus, if the onions start to stick, add a little bit of water to the pot and stir. This will release onions and some of the brown bits in the pan. Yums!

Ingredients

  • 1/4 cup olive oil

  • 4 medium medium yellow onion, peeled, halved and cut into 1/4 inch thick half moons

  • 1 TB butter

  • 1 each garlic clove, minced

  • 4 sprigs fresh thyme

  • 3/4 cup dry white wine

  • 2 quarts chicken stock

  • 1/2 cup port

  • 1 each bay leaf

  • 1 scant salt and pepper

  • Finish the Soup
  • 6 slices country bread or baguette. Toasted.

  • 2 cups gruyere or swiss cheese. Grated or slices.

For Soup

  • In large, dutch oven pot. Heat olive oil over medium/high heat. Add sliced onions, a pinch of salt and pepper and stir. Lower heat to medium low and cook until onions are dark caramelized. This is the base of the soup and is very important to get the onion nice and dark. about 1 hour.
  • Next, add the butter, garlic, thyme, bay leaf and a pinch more salt and pepper. Cook for about 10 more minutes.
  • Turn heat to medium high, add the white wine and let reduce until half remains. About 5 minutes.
  • Add the chicken stock and simmer for about 45 minutes until the flavors meld.
  • Remove the thyme sprigs and the bay leaf. Swirl in the Port. Taste and adjust seasoning with salt and pepper if needed.
  • Finishing the Soup
  • Preheat broiler.
  • Ladle the soup into oven proof bowls. Top the soup with the bread and a nice portion of the cheese. Place under broiler until cheese is nice and melted and golden, about 4 minutes.
  • Carefully remove the bowl and let cool slightly. Serve it up in the bowl you cooked it in and enjoy!

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