Food Recipes Soups French Onion Soup Be the first to rate & review! Chef Ludo Lefebvre’s French Onion Soup uses a special technique for caramelizing onions: he starts with a cold pan, adds the onion, then turns the heat to high. Starting with a cold pan offers a few advantages. First, it allows you to more precisely control the temperature, letting the onions cook evenly all the way through, without shocking (and possibly burning) the outside when it first hits the pan. It also lets flavors build more gradually as you increase the heat; a definite benefit for sweet and tender caramelized onions. It still takes time, as caramelizing does, but with this technique, you’ll have just-dark-enough, golden, delicious onions every time. By Ludo Lefebvre Ludo Lefebvre French chef Ludo Lefebvre is a restaurateur, author, and television personality known for his appearances on shows such as The Taste, Top Chef Masters, Hell's Kitchen, The Mind of a Chef, and Ludo Bites. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 1 hr 30 mins Total Time: 2 hrs 10 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 garlic clove, halved 1 bay leaf, scored 2 thyme sprigs 6 cups veal stock or beef stock (homemade or store-bought, see note below) 4 medium onions, cut into 1/2-inch-thick slices 6 tablespoons grapeseed oil 1/4 cup unsalted butter 1/4 cup dry sherry 2 teaspoons Worcestershire sauce 20 (1-inch) croutons, to cover soup 16 slices Emmental or Gruyère cheese Directions Tie the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine. Set aside. Coat the bottom of a cold heavy-bottomed large saucepan with the grapeseed oil. Add the sliced onions to the cold saucepan, being sure to separate all the pieces. Cook over high for about 10 minutes, stirring occasionally so the onion does not burn. Reduce heat to medium, and caramelize gradually, about 1 hour. When the onions have caramelized to a golden brown, add butter, and season with salt. Deglaze the pan with sherry. Add beef stock and sachet of aromatics, and simmer for 20 to 30 minutes. Remove and discard the sachet, and stir in the Worcestershire sauce. Carefully ladle the soup into 4 oven-safe 12-ounce bowls set on a large rimmed baking sheet. Top each bowl with 5 croutons and 4 slices of cheese. Broil on HIGH until the cheese melts and browns, 3 to 5 minutes. Notes When using store-bought stock, please reduce to a third of the original volume. For example, for 6 cups of stock use 18 cups of store-bought beef stock, and reduce. Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Rate It Print