Roy Choi French Onion Soup Recipe Ingredients
French Onion Soup
- 1/4 cup extra virgin olive oil
- 1 tbsp bacon fat
- 6 onions yellow or spanish
- 2 bay leaves
- 1 sprig thyme
- 2 tbsps butter unsalted
- 3 oz brandy beer or sherry works, too
- 2 tbsp all purpose flour
- 8 cups beef stock homemade preferred
- 1 tbsp worcestershire sauce optional
- 1 tbsp tomato paste optional
- 1 loaf crusty sourdough bread
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 6 slices provolone cheese
- 6 slices emmantel cheese or swiss cheese
- 6 slices gruyere cheese
- 3 oz parmesan cheese freshly grated
Place the olive oil and bacon fat in a large saucepan. Bring up to heat over medium. Once hot, place onions in the pot and simmer until slightly warmed. Generously add salt and pepper (about 1 – 2 tbsp each) and stir until combined.
Add in the 2 tablespoons of butter to the onions, stir to mix. Add in the thyme and bay leaves. Keep the heat over medium-low and simmer until translucent. This will take a while, upwards of an hour and a half depending on your stove.
While you’re waiting for the onions to caramelize, slice up a loaf of sour dough bread and coat it generously with olive oil. Preheat the oven to 350 degrees and bake until browned (about 15 minutes). Flip half way through the cooking time. Set aside to cool.
Once the toast is cool enough to touch, take a peeled clove of garlic and gently rub it on each side of the toasts. Set aside.
Once the onions have reduced significantly, turned a deep brown colour, and left a brown residue on the bottom of the pan, take 1 tablespoon of flour to coat the onions. Then, add in 3 ounces of brandy and deglaze the pan. Let the onions absorb the brandy and cook until evaporated.
Add in 6 cups of beef broth. If you’re not using home made, or just want extra depth of flavour, add in 1 tablespoon both of worcestershire sauce and tomato paste. Simmer for another 10 – 15 minutes, until thickened and slightly reduced.
Once the soup is at the desired taste and consistency, place a serving into an oven safe bowl. Top with 1-2 slices of sour dough toast, and then layer the cheeses (gruyere, emmantel, provolone, and parmesan) and return it to the 350 degree oven to bake until the cheese is melted and the soup is bubbling at the sides.
If the cheese doesn’t get the desired texture, you may broil it for an additional minute or two. Make sure to watch it closely, so it doesn’t burn.
Roy Choi French Onion Soup Recipe Nutrition
How To Make Roy Choi’s French Onion Soup?
While I was simmering down the onions, I actually took time to write out this recipe as well as make my first Instagram Reel! I never got into the whole TikTok trend, so I feel like I’m just playing catch up with reels. It was kind of cool and turned out interesting – here’s my reel of French Onion Soup here In The Chef Show, Roy mentions many people purposefully shortcut their caramelisation with additives. What happens if you accidentally under caramelize your onions? In the ingredients list, I’ve added 2 “optional” ingredients if you find your broth wasn’t rich enough, or your onions didn’t caramelize long enough. They’re either (or both of) tomato paste and Worcestershire sauce. If you need an umami boost, adding either or both of those ingredients will hack your soup if you were impatient or overestimated the quality of your broth.
Roy Choi French Onion Soup Recipe Tips from Readers
Having made French onion soup on a number of occasions, I have a few tips.
1. Homemade beef stock. I can’t emphasize this enough. The store-bought stuff is fine in a pinch, but for something decadent like this soup, it has to be made from scratch.
2. As mentioned up thread – be patient with the onions. It takes an hour to properly caramelize onions. The more the merrier when it comes to onions. 8 large onions seems like a ton when it barely fits in the pot, but after an hour it’s amazing how much it reduces down.
3. After the onions reduce down I add a pint of bourbon, 1/3 at a time. The 1st 2/3 I completely evaporate into the onions. The final 1/3 I mostly evaporate but do leave a little bit of liquid.
4. Gruyere cheese. It’s expensive as heck but it really makes a difference as opposed to, say, Swiss cheese.
Typically I’ll make the soup a couple of days ahead of time and will refrigerate it. Then, reheat it in the microwave, plop the large crouton (I like sourdough that I’ll dry out in the oven after brushing it with olive oil and seasoning it) into an oven-safe bowl. Pour in the soup and top it with Gruyere cheese. Put the bowls on a baking sheet and put it in the oven and crank the broiler. Once the cheese melts and takes on some color you are all set.
Once you’ve had no-corners-cut homemade French onion soup you’ll find it very hard to ever order it at a restaurant again.
Roy Choi French Onion Soup Recipe Questions and Answers
Is there a difference between onion soup and French onion soup?
English onion soup will ask for a combination of white onions, red onions, shallots, and leeks. … But we’re talking soup and that means broth or stock. French onion soup almost always calls for beef stock or broth while English onion soup can be made with either beef, chicken, or vegetable stock or broth.
What can I use instead of Gruyere cheese in French onion soup?
Gruyere Cheese Substitute: Top 6 Alternatives
Comte or Beaufort. These are semi-firm and a smoother type of French cheese, which is a perfect option when it comes to replacing Gruyere for broiling or baking.
- Fontina and Parmesan Cheese.
- Maasdam or Edam.
How do you keep the cheese from sinking in French onion soup?
Top each bowl with two (2) toasted baguette slices (do not overlap the bread) and divide Swiss cheese slices, laying them in a single layer on top of the bread. I like to let the slices overlap the edge of the dish. It keeps the grated cheese from falling down into the soup and looks cool when all brown and gooey.
Why is my French onion soup bitter?
Another possible source of bitter taste might be the stock. Warm it and taste it before putting it into the soup. BTW, simmering the stock with the golden onion skins will add to the depth of colour; Remove the onion skin and discard it when you use the stock. I prefer a hearty beef consommé with gelatine.
Why do they call it French onion soup?
Classic French Onion Soup gets its name because it originated in France in the 18th century and it has been a national treasure – nay, worldly treasure – ever since. French Onion Soup is made with caramelized onions, beef broth, white wine, bay leaves and thyme, thus French + Onion + Soup!
Can you overcook French onion soup?
Not caramelizing the onions properly
They truly make this soup what it is, so take your time. Take care not to cook them over too high heat, or take them off the stove too soon. … Don’t rush them — it’s an easy way to end up with burnt onions. Instead, have patience and expect this to take about an hour.
What do I do if my French onion soup is too sweet?
If your soup becomes too sweet for your taste, try adding a little salt to tame down the sweetness or 1 teaspoon of apple cider or white vinegar. Be sure to taste test after each addition so that you do not change the taste of the soup too much or make it too salty.
How long does it really take to caramelize onions?
Some recipes say it takes 45 minutes to 1 hour to caramelize diced onions, while others recommend 30 to 40 minutes for thin slices.
What do you eat after French onion soup?
French onion soup is a savory dish with bold flavors, so combine it with dishes that aren’t too overpowering.
From sides and mains to drinks and dessert, all that’s left for you to do is to pick your favorite!
Green Salad. …
Chicken Pesto Panini. …
Baked Salmon. …
How do I thicken French onion soup?
Flour: thickens your soup. Dry white wine: deglazes the pot and scrape the browned bits off the bottom of the pot, while also adding flavour. You can skip the wine and use extra beef broth if you wish! Beef stock/broth — or chicken.
What do they call French onion soup in France?
Soupe à l’Oignon Gratinée (Parisian French Onion Soup)
Grilled Cheese: Butter, Parmesan, Yellow Cheddar, Sourdough Bread, Gruyere, White Cheddar, and Butter.
David Chang Episode In this episode of The Chef Show, Ugly Delicious host David Chang pays a visit to Roy Choi and Jon Favreau’s kitchen.
Roast Mojo Pork: Orange Juice, Rice Vinegar, Spiced Rum, Water, Pork, Garlic, Sugar, Sage, Oregano, Peppercorns, Bay Leaves, Black Pepper, Minced Garlic, Salt, Cumin, Lime Juice, Orange Peel, Minced Ginger, Sea Salt, Oregano, Mint, Olive Oil, Rosemary, Thyme, and Cilantro.
Green Curry: Chicken Breast, Thai Basil, Fish Sauce, Sugar, Bell Pepper, Red Onions, Black Pepper, Lemongrass, Cilantro, Kaffir Lime Skin, Thai Eggplant, Coconut Milk, Bamboo Shoots, White Rice, Salt, Green Jalapenos, Shrimp Paste, Kaffir Lime Leaves, and Garlic.
Pepper Pot: Vegetable Oil, Thyme, Garlic, Spinach, Scotch Bonnet, Chilies, Yellow Yam, Kale, Red Onion, Cilantro Flowers, Scallions, White Onion, Vegetable Stock, Freshly Ground Black Pepper, Kosher Salt, Eggplant, Broccoli, Lime, and Orange Citrus Zest.
Kimchi: Garlic, Water, Onion, Kosher Salt, Ginger, Chives, Fish Sauce, Soy Sauce, Kochukaru, Rice Vinegar, Oyster, Sugar, Baby Shrimp, Napa Cabbage, and Oyster Sauce.
Shrimp Toast: Lemon Juice, Italian Parsley, Cilantro, Lime, Garlic, Salt, Butter, Onion, Chile De Arbol Paste, White Wine, Olive Oil, Shrimp, and Bread.
Pad Thai: Shrimp, Green Onions, Bean Sprouts, Fish Sauce, White Vinegar, Paprika, Oil, Salt, Rice Noodles, Eggs, Tamarind Paste, Sugar, Lime Juice, Chicken, and Thai Chilies.
Salsa Verde: Garlic, Pepper, Jalapenos, Serrano Chiles, Cilantro, Rice Vinegar, Lime Juice, Green Onion, Salt, and Tomatillos.
I also add some allspice (whole corns) to the soup, and I use chicken stock instead of beef stock, but except for that it’s the same.
Add bay leaf and thyme.