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Prep time
1 hour 30 minutes
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Cook time
20 minutes
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serves
8
Author Notes
From Anthony Bourdain's headnote: "The better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own."
This recipe comes from Anthony Bourdain’s classic "Les Halles Cookbook," first published in 2004. It’s celebrating its 20th anniversary this fall with a new edition and is the Food52 Cookbook Club’s #TBT Community Challenge book this October. We invite you to cook from this throwback title and post your pics on Thursdays (#TBT) on our Instagram or in our Facebook group (find the link in our Instagram bio here: https://www.instagram.com...). This recipe does include his dark chicken stock found in the book, but any chicken stock recipe that calls for roasting the chicken bones beforehand will work here. —Food52
Test Kitchen Notes
Recommended Equipment
- Large, heavy-bottomed pot
- Wooden spoon
- Ladle
- 8 ovenproof soup crocks (Restaurant supply shops sell these by the hundreds. Be sure to use ovenproof.)
- Propane torch (Optional. This is a very handy-dandy piece of equipment, especially if your stove is not the greatest. Nearly all professional kitchens have them; they’re not very expensive and they can be used for a variety of sneaky tasks, such as easily caramelizing the top of crème brûlée or toasting meringues.)
Copyright © Anthony Bourdain, 2004, 20th Anniversary edition 2024. From Anthony Bourdain’s "Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking 20th Anniversary Edition" by Anthony Bourdain published by Bloomsbury Publishing, Inc.
—The Editors
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Ingredients
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6 ounces
(168 grams) butter
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8
large (or 12 small) onions, thinly sliced
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2 ounces
(56 milliliter) port
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2 ounces
(56 milliliter) balsamic vinegar
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2 quarts
(2.2 liters) dark chicken stock
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4 ounces
(112 grams) slab bacon, cut in 1/2-inch/1-cm cubes
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1
bouquet garni
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Salt
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Freshly ground pepper
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16
baguette croutons (sliced and toasted in the oven with a little olive oil)
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12 ounces
(340 grams) grated Gruyère cheese (real, imported Gruyère!)
Directions
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Prepare the Broth In the large pot, heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat,stirring occasionally, until they are soft and browned (about 20 minutes). Onion soup, unsurprisingly, is all about the onions. Make damn sure the onions are a nice, dark, even brown color.
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Increase the heat to medium high and stir in the port and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid. Add the chicken stock. Add the bacon and bouquet garni and bring to a boil. Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming any foam off the top with the ladle. Remove the bouquet garni.
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The Croutons and the Cheese: When the soup is finished cooking, ladle it into the individual crocks. Float two croutons side by side on top of each. Spread a generous, even heaping amount of cheese over the top of the soup. You want some extra to hang over the edges, as the crispy, near-burnt stuff that sticks to the outer sides of the crocks once it comes out from under the heat is often the best part.
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Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in spots. The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned. Serve immediately—and carefully. You don’t know pain until you’ve spilled one of these things in your lap.
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If your broiler is too small or too weak to pull this off, you can try it in a preheated 425ºF/220ºC oven until melted. A nice optional move: Once the mound of grated cheese starts to flatten out in the oven, remove each crock and, with a propane torch, blast the cheese until you get the colors you want.
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Half-Assed Alternative: Your broiler sucks. Your oven isn’t much better. Can’t find those ovenproof crocks anywhere. And you ain’t ponying up for a damn propane torch, ’cause your kid’s got pyromaniac tendencies. You can simply toast cheese over the croutons on a sheet pan, and float them as garnish on the soup. Not exactly classic—but still good.
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