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French Onion Soup

November 27, 2007 | By More


450 g (1 lb) Lean beef (i.e., sirloin tip, cut into thin 2.5 cm (1”) strips)
15 mL (1 tbsp) Vegetable oil
60 mL (4 tbsp) Butter
600 g (1 lb 5 oz) Onions, thinly sliced
2 cloves Garlic, sliced into thin strips
10 mL (2 tsp) Salt
2 mL (½ tsp) Fresh ground black pepper
90 mL (3 oz) Brandy
1 L (35 oz) Beef stock
2 Thyme sprigs
1 Bay leaf
8 slices French baguette, 1 cm (½“) sliced on bias, toasted
450 g (1 lb) Gruyère cheese, grated


  1. Preheat an electric skillet to 200ºC (400ºF).
  2. Pan sear the strips of beef in the skillet until all juices have cooked down.
  3. Add butter, sliced onions and garlic to beef. Season with salt and pepper. Deglaze with brandy and cook until brandy has almost completely reduced.
  4. Add beef stock, thyme sprigs and bay leaf (tied in cheesecloth or in a tea ball). Bring to a simmer and transfer soup to a rice cooker.
  5. Set the rice cooker on ‘soups’ setting and cook for 40-45 minutes, skimming the surface of any fat or impurities. Season with salt and pepper if necessary.
  6. Place a toaster oven to broil at 180ºC (350ºF).
  7. Discard bay leaf and thyme. Ladle soup into individual soup crocks. Top each crock with slices of toasted baguette (150ºC/300ºF for 2-3 minutes, careful not to burn) and sprinkle each with 55 g (2 oz) of grated Gruyère cheese, allowing the cheese to fall to the rims of the crocks.
  8. Place soup crocks on a toaster oven tray and broil until cheese has melted and slightly browned. Careful as cheese burns very easily.
  9. Serve immediately.


  • Make extra cheese toast and serve on the side with the soup.
  • To properly caramelize the beef strips, don’t overcrowd the skillet. Sear in smaller batches.
  • Mozzarella or Swiss cheese can be used as an alternative to Gruyère.
  • Completely cover the baguette with cheese so it doesn’t burn.

Category: Food

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