Soups & Sauces French Onion Soup

French Onion Soup

Classic French Onion Soup is incredibly aromatic and flavorful. Chef Jacky Robert explains why it's worth it to slowly caramelize the onions. After all, they're the meat of the dish, so to speak, in an otherwise vegetarian-friendly soup.

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About Jacky Robert

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French Onion Soup

Classic French Onion Soup is incredibly aromatic and flavorful. Chef Jacky Robert explains why it's worth it to slowly caramelize the onions. After all, they're the meat of the dish, so to speak, in an otherwise vegetarian-friendly soup.

About Jacky Robert

Master Chef Jacky Robert, chef/owner of Petit Robert Bistro, has been cooking since age 16. A classically trained veteran of the culinary world, Jacky made his way from Paris, to San Francisco, to Boston where he now presides over three Petit Robert Bistro locations. His classic and well-executed techniques, beautiful presentations, exuberant personality and the philosophy that "food is the best approach to life," make him a legend among seasoned chefs and a mentor to those eager to emulate him.

Recipe

Ingredients

It doesn't matter if you use 20 lbs of onions or 5 lbs, the cooking time will still be 2 hrs to slowly and perfectly caramelize the onions.

  • 20 lbs sliced onions, sliced
  • ½ cup olive oil
  • 1 bottle (1 liter) white wine
  • 2 qts water
  • salt to taste
  • black pepper to taste
  • French croutons, 2 per serving
  • 1 slice Swiss cheese each serving
  • 1 slice Muenster cheese each serving

How-to

  1. In a stockpot, add onions and wine
  2. Cook down slowly for 2 hrs
  3. Add 2 croutons and on top of that 1 slice of Swiss cheese, then 1 slice of Muenster cheese
  4. Put under broiler for a couple of minutes and serve!

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Comments (1)

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  1. chefjeff:

    Jacky is a legend in Boston. I could bathe in that soup! (Feb 14, 2009 1:33:16 PM)