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Gordon Ramsay French Onion Soup
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Gordon Ramsay French Onion Soup

Gordon Ramsay's French Onion Soup is a refined version of the traditional soup, known for its richly flavored broth infused with slowly caramelized onions, topped with a slice of crusty bread and melted Gruyère cheese. The soup is served bubbling hot, with the cheese beautifully browned and the bread providing a satisfying crunch. Ramsay's approach to this classic dish emphasizes the importance of patience in caramelizing the onions to perfection, creating a depth of flavor that is both complex and comforting.

Ingredients

  • - 5 large onions thinly sliced
  • - 2 cloves of garlic minced
  • - 4 tablespoons unsalted butter
  • - 2 tablespoons olive oil
  • - 1 teaspoon sugar to help with caramelization
  • - 8 cups beef stock
  • - 1/2 cup dry white wine
  • - 2 bay leaves
  • - 2 sprigs of fresh thyme
  • - Salt and freshly ground black pepper to taste
  • - 1 baguette sliced and toasted
  • - 1 1/2 cups grated Gruyère cheese
  • - Fresh parsley chopped (for garnish)

Instructions

  • Caramelize the Onions: In a large pot, melt the butter with the olive oil over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. Sprinkle with sugar a few minutes into cooking to help with the caramelization process.
  • Deglaze and Simmer: Add the minced garlic and cook for another 1-2 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring to a simmer and cook for about 30 minutes to allow the flavors to meld.
  • Prepare the Bread and Cheese: Preheat the broiler. Place the toasted baguette slices on a baking sheet, top each with grated Gruyère cheese, and broil until the cheese is melted and slightly golden.

Notes

This dish is a good source of protein thanks to the cheese and provides some dietary fiber from the onions.
However, it can be high in sodium and saturated fat, so it's best enjoyed as an occasional treat rather than a daily meal.
To make a lighter version, you could use less cheese or opt for a cheese with lower fat content, and choose a low-sodium beef stock.