Balthazar-inspired French Onion Soup

This French Onion Soup recipe from Abby Harris-Shea is a take on the classic dish, perfectly portioned in the Gourmand Collection Cocottes. Inspired by the “Onion Soup Gratinée” from Balthazar, this version opts for chicken stock instead of beef, adds a touch of port, and uses crispy sourdough croutons to maximize each cheesy bite. We finished the soup with a French tradition called chabrot, which includes swirling in a little red wine for the last few bites of your soup. 

A nice glug of good olive oil

4 white onions

3 tablespoons unsalted butter

1 garlic clove, diced

4 thyme sprigs

2 bay leaves

9 cups chicken stock

3/4 cup dry white wine 

½ cup port 

4 slices sourdough bread

2 cups Gruyere cheese

Using a mandolin or knife, peel and thinly slice the onions. Add olive oil to a large saucepan or Dutch oven and add onions. Stir frequently to prevent burning for about 30 minutes, or until they are soft and golden.

Add butter, garlic, thyme, bay leaves, salt and pepper to the onions and cook for another 10 minutes. Raise the heat, add white wine and bring to a boil. When it’s reduced by half, add stock and simmer for 45 minutes to an hour. Remove thyme and bay leaves and stir in the port.

Preheat oven to broil and grate cheese. Coat bread in olive oil and cook 2-3 minutes per side until nice and crispy. Cut into bite-sized pieces. Ladle soup into each cocotte and top with croutons and Gruyere cheese. Broil for about 5 minutes or until browned and bubbly.

When you have only a few spoonsful of soup left, swirl a little French red wine into the bottom and enjoy some delicious last bites!