Alton Brown French Onion Soup Recipe

Alton Brown French Onion Soup is a rich and savory bistro classic popular for its deep mahogany broth and melted cheese topping. Ideally, the onions should be caramelized slowly in an electric skillet to ensure even heat distribution and prevent burning.

Alton Brown French Onion Soup Ingredients

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tbsp butter
• 1 tsp salt (divided for layering)
• 2 cups white wine (dry, like Sauvignon Blanc or Pinot Grigio)
• 10 oz canned beef consommé
• 10 oz chicken broth
• 10 oz apple cider (unfiltered is best)
• 1 bouquet garni (thyme sprigs, bay leaf, and parsley tied with string)
• 1 loaf country-style bread
• Kosher salt and ground black pepper, to taste
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyère cheese, grated

How To Make Alton Brown French Onion Soup

1. Prep the onions: Trim the ends off each onion, then cut them in half lengthwise. Remove the peel. Finely slice the onions into half-moon shapes.
2. The sweating phase: Set an electric skillet to 300°F (150°C) and add the butter. Once melted, add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not stir. Let them sweat down for 15 to 20 minutes.
3. Caramelize the onions: After the sweating phase, stir the onions occasionally. Cook them for 45 minutes to 1 hour. The goal is to reduce the volume to approximately 2 cups and achieve a dark mahogany color. Do not worry about burning; the electric skillet controls the heat perfectly.
4. Deglaze with wine: Add enough white wine to just cover the onions. Turn the heat up to high (or increase skillet temp). Cook rapidly until the wine reduces to a syrup consistency.
5. Build the broth: Add the beef consommé, chicken broth, apple cider, and the bouquet garni to the onions. Reduce the heat and simmer for 15 to 20 minutes to meld the flavors.
6. Toast the bread: While the soup simmers, place an oven rack in the top third of the oven and preheat the broiler. Cut the country bread into rounds slightly larger than the mouth of your oven-safe soup crocks. Place the slices on a baking sheet and broil for 1 minute until toasted.
7. Season and finish: Remove the bouquet garni from the soup. Season with salt, pepper, and a splash of Cognac (if using).
8. Assemble and broil: Ladle the soup into the crocks, leaving one inch of space at the top. Place a bread round, toasted side down, on top of the soup. Pile the grated cheese on top of the bread. Broil for 1 to 2 minutes until the cheese is bubbly and golden brown.

Recipe Tips

• Why an electric skillet? Alton Brown swears by the electric skillet because it provides a wide surface area with precise, even temperature control. This allows you to walk away during the caramelization process without worrying about hot spots burning the onions.
• Apple Cider: The addition of unfiltered apple cider is unique to this recipe. It adds a fruity acidity and sweetness that balances the savory beef consommé and mimics the traditional flavor profile without using excessive amounts of wine or sherry.
• Consommé vs. Broth: Beef consommé is a clarified, richer version of beef broth with higher gelatin content. It gives the soup a silky mouthfeel that standard broth lacks.
• Cheese choice: Gruyère is traditional for its nutty flavor and meltability, but Fontina is a great substitute if you want something slightly milder and creamier.

What To Serve With Alton Brown French Onion Soup

This rich soup is often a meal in itself, but pairs well with lighter items.

• Green Salad: A crisp vinaigrette salad cuts the richness of the cheese.
• Roasted Vegetables: Simple roasted carrots or asparagus.
• Steak Frites: A classic French bistro main course to follow the soup.
• Pickles: A cornichon or pickled onion on the side cleanses the palate.

How To Store Alton Brown French Onion Soup

• Refrigerate: Store the soup base (without bread and cheese) in an airtight container for up to 3 days.
• Freeze: The soup base freezes beautifully. Freeze in containers for up to 3 months. Thaw overnight in the fridge before heating.
• Reheat: Warm the soup on the stove, then proceed with the bread and cheese broiling step just before serving.

Alton Brown French Onion Soup Nutrition Facts

• Calories: 380kcal
• Protein: 14g
• Carbohydrates: 35g
• Fat: 18g
• Saturates: 10g
• Sugar: 16g
• Salt: 1.8g

Nutrition information is estimated per serving (based on 4 servings).

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