Recipe: Chef Amy's French Onion Soup
Chef Amy's French Onion Soup
This recipe was shared with us by our friend, the brilliant Chef Amy Sins! Originally developed by Amy for her New Orleans restaurant Langlois, it's a rich & savory classic that's the ultimate in comfort food.
- 4 tbsp unsalted butter
- 4 cups onion, sliced thin
- 2 cups shallots, sliced
- 2 cups leeks, white & palest green parts only, sliced
- 2 oz Sazerac Rye Whiskey
- 1 tbsp dry mustard
- 2 tsp fresh black pepper
- 1 tbsp kosher salt
- 1 tbsp fresh thyme leaves
- 2 quarts beef stock*
- Sliced french bread
- Gruyere cheese, shredded
*If available, substitute 2 cups of your beef stock with 1/3 cup beef demi and 1 cup water
- In a large heavy bottomed pot, melt the butter & allow to brown slightly. Add your onions, shallots, leeks, and salt, then stir together well. Cook over medium low heat until the onions are soft and translucent. Keep heat low to avoid browning (should be about 20 minutes).
- When onions are fully cooked, add Sazerac and flambe to burn off the alcohol.
- Once flame has died out, stir in mustard, pepper, and thyme. Add stock, bring to a boil, then reduce & simmer for 20 minutes.
- Portion soup into oven safe bowls**, and top each with a thick slice of french bread or brioche and 1 oz of cheese. Broil under high flame for 3-5 minutes until cheese is melted & browned. Serve immediately and use caution with hot bowls.
** If you don't have oven safe bowls, toast your bread with cheese on top under the broiler, then place directly into your serving bowls.