After the most incredible onion soup at Chez Fernand Christine in Paris, I vowed to recipe test various versions this winter. Since David Lebovitz steered us towards this excellent bistro, I figured best to start with his recipe. It’s a bit different in that it uses chicken stock rather than the traditional beef, but was still very good even if it took most of the day to make as the numerous onions took some time to caramelize. I’ve incorporated my notes in the below recipe so this can be avoided in the future.

David Lebovitz’s French Onion Soup

• 4 T. butter
• 2.5 lb (1.2kg) of yellow or white onions, thinly sliced
• 1 tsp. sugar
• 4 cloves of garlic, minced
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 tsp. flour
• 3/4 c. white wine
• 2 liters, chicken stock
• 4 tsp. balsamic vinegar
• 2 T. Maille mustard
• Chunks of thick, hearty white bread
• 2 garlic cloves
• Shredded Gruyere

Note: while the recipe calls to do this in a large pot or Dutch oven, the surface area just wasn’t large enough to accommodate the volume of onions. I suggest dividing all steps into two large pans and then returning to a large pot when the stock is poured in. The recipe is written in this way.

1. In two large pans, divide butter and melt over medium heat. Add onions and sugar, cook for 20 minutes until transluscent.
2. Add garlic, salt, and pepper and cook for 1.5 hours over low heat, stirring occasionally, until onions are a thick amber colored paste.
3. Stir in the flour for one minute.
4. Add the wine, and scrape up and stuck bits to the bottom of the pans.
5. Combine onions into a large soup pot. Stir in 2 liters of chicken stock, bring to a boil. Decrease heat to a simmer and cook for 45 minutes.
6. Remove soup from heat and stir in balsamic and mustard.
7. Preheat oven to 400F (200C).
8. Set soup terrines on a baking sheet. Fill 3/4 full with soup.
9. Rub garlic over the bread and tear/cut into large chunks.
10. Top with chunks of white bread.
11. Top liberally with shredded Gruyere.
12. Place into oven and bake 20 minutes until cheese is browned.