French Onion Soup
Carlene Thomas RDN
December 14, 2021
This hands-off French onion soup recipe uses the Anova Precision Oven to caramelize the onions with no risk of burning, cook the soup, toast the bread, and broil the cheese to a perfect golden brown. This well balanced soup is slightly lighter and more flavor-forward than the traditional version, which means you can eat it for lunch and not need to nap under your desk afterwards.
Note: While this recipe shows how to prepare the soup to serve family-style, which we highly recommend, you can also portion it into individual ramekins before adding the toast.
Serves
4
Prep Time
00:25
Cook Time
01:28
4.89 (9)
1331
Ingredients
1.75 lb
yellow onions, thinly sliced with a mandolin
2 Tbsp
unsalted butter, melted
1 Tbsp
granulated sugar
2 tsp
Worcestershire sauce
1 tsp
white wine vinegar, plus more for serving
2 Tbsp
all-purpose flour
4 cups
beef stock
2.5 tsp
kosher salt
Freshly ground black pepper
3 sprigs
fresh thyme
1
bay leaf
1
baguette, sliced into thin rounds
½ cup
grated Gruyère cheese
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear
2. Toss Onions with Butter
Combine the onions and butter in a large bowl. Toss well to combine.
3. Transfer to Pan
Evenly distribute the onions in a single layer on a rimmed sheet pan lined with a silicone baking mat or parchment paper.
4. Steam Onions
Rack
Transfer to the oven and cook until tender and just starting to brown, about 25 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear
00:25 Timer
5. Add Seasonings to Onions
Add the sugar, Worcestershire sauce, and vinegar to the onions. Toss to coat and spread back in an even layer.
6. Caramelize Onions
Rack
Return to the oven and cook, stirring halfway through, until deeply caramelized, about 35 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:35 Timer
7. Adjust Oven for Soup
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
8. Add Flour
Sprinkle the onions with the flour and toss to combine.
9. Transfer to Pot
Transfer the onions to a Dutch oven or other large pot. Stir in the stock, salt, a grating of pepper, the thyme, and bay leaves.
10. Cook Soup
Rack
Transfer to the oven and cook until flavorful and slightly reduced, 20 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:20 Timer
11. Toast Baguette
Rack
Spread the baguette slices out on a rimmed sheet pan. Transfer to the oven and toast for 3 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:03 Timer
12. Add Toast to Soup
Cover the top of the soup with the toasted bread (see note).
13. Add Cheese
Cover the bread with the Gruyère.
14. Broil
Rack
Return the pot to the oven and broil until the cheese is melted and bubbling, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:05 Timer
15. Serve
Sprinkle with a splash of vinegar and serve immediately.
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