Back
COOKING MODE
Serious French Onion Soup
Step 1 / 12
0% Complete
1x
Loop
1
Put water and the chicken wing tips into a pot without any prep, add 2 pinches of salt, and turn on the heat. Wing tips are rich in gelatin, and having both bone and meat yields a better stock.
Chicken wing tips to taste
Water to taste
Salt 2 pinches
1:13
~5 min
Play Video
Previous
Next
Steps
Ingredients
1
Put water and the chicken wing tips into a pot without any prep, add 2 pinches of salt, and turn on the heat. Wing tips are rich in gelatin, and having both bone and meat yields a better stock.
Chicken wing tips to taste
Water to taste
Salt 2 pinches
1:13
~5 min
2
Remove the core from the onions, peel them without shaving off the flesh, and trim the ends. Add the peeled skins, cores, and end trimmings to the bouillon pot for stock.
2:53
~10 min
3
When scum rises, don't skim the first batch right away — push it together with a spatula so it clumps, then remove it all at once. Stir the pot once to float what has settled on the bottom, and skim again. From then on, keep the heat at a gentle, quiet simmer and don't remove too much fat.
4:00
~10 min
4
Slice 2/3 of the onions along the grain and 1/3 against the grain. Mixing the cuts gives you both pieces that hold their shape and pieces that melt away.
7:04
~10 min
5
Put butter in a pot and melt it carefully without browning. Once melted, raise the heat and add the onions cut along the grain first, then the ones cut against the grain. Salt and toss to coat, and once the butter has coated all the onions, lower to medium heat and cover.
8:41
~5 min
6
Steam them under the lid, watching the steam that escapes. When moisture comes out, open the lid and stir once, return the moisture collected on the lid to the pot, and use it to scrape up the browned bits from the bottom. Repeat this every 5 minutes over medium-low heat.
10:08
~30 min
7
Finely chop the onion, salt it, and let it settle so it releases moisture (do not rinse it in water). Cut the mitsuba into short lengths, then chop it finely.
11:54
~10 min
8
In a bowl, combine the mitsuba, onion, and whole grain mustard, add lemon juice for acidity, then add olive oil and pepper to make the sauce.
15:57
~5 min
9
Once the onions' fibers start breaking down, scrape up the Maillard browning again and put the lid back on, cooking them to the absolute limit to concentrate them rather than aiming for color. Don't blast them over high heat — keep steaming them under the lid.
16:58
~25 min
10
Simmer the bouillon for about an hour, and when the bones slip out easily as you lift the wing tips with tongs, take them out. Shred the meat before it cools and toss it with the sauce made earlier to make the marinated wing tips. Drizzle a little oil to finish.
20:25
~15 min
11
For the onions, finally take off the lid and raise the heat to drive off the moisture all at once. When the butter and onions start sliding with a sizzle, strain the bouillon into the pot. It thickens from the onions themselves without any added thickener.
22:13
~10 min
12
Slice the bread and toast it lightly, pour the soup into a bowl, place the bread on top, and cover generously with Gruyère cheese. Bake at 220°C for about 3 minutes, taking it out when the cheese has just melted a little, then finish with a grind of pepper.
24:25
~5 min
1
Step 1
Put water and the chicken wing tips into a pot without any prep, add 2 pinches of salt, and turn on the heat. Wing tips are rich in gelatin, and having both bone and meat yields a better stock.
Chicken wing tips
to taste
Water
to taste
Salt
2 pinches
2
Step 2
Remove the core from the onions, peel them without shaving off the flesh, and trim the ends. Add the peeled skins, cores, and end trimmings to the bouillon pot for stock.
Onion cores, skins, and trimmings
as needed
Onions
to taste
3
Step 3
When scum rises, don't skim the first batch right away — push it together with a spatula so it clumps, then remove it all at once. Stir the pot once to float what has settled on the bottom, and skim again. From then on, keep the heat at a gentle, quiet simmer and don't remove too much fat.
Chicken wing tips
to taste
Water
to taste
Onion cores, skins, and trimmings
as needed
4
Step 4
Slice 2/3 of the onions along the grain and 1/3 against the grain. Mixing the cuts gives you both pieces that hold their shape and pieces that melt away.
Onions
to taste
5
Step 5
Put butter in a pot and melt it carefully without browning. Once melted, raise the heat and add the onions cut along the grain first, then the ones cut against the grain. Salt and toss to coat, and once the butter has coated all the onions, lower to medium heat and cover.
Onions
to taste
Butter
to taste
Salt
a pinch
6
Step 6
Steam them under the lid, watching the steam that escapes. When moisture comes out, open the lid and stir once, return the moisture collected on the lid to the pot, and use it to scrape up the browned bits from the bottom. Repeat this every 5 minutes over medium-low heat.
Onions
to taste
Butter
to taste
7
Step 7
Finely chop the onion, salt it, and let it settle so it releases moisture (do not rinse it in water). Cut the mitsuba into short lengths, then chop it finely.
Onion (finely chopped)
to taste
Mitsuba
to taste
8
Step 8
In a bowl, combine the mitsuba, onion, and whole grain mustard, add lemon juice for acidity, then add olive oil and pepper to make the sauce.
Onion (finely chopped)
to taste
Mitsuba
to taste
Whole grain mustard
to taste
Lemon juice
a little
Olive oil
to taste
Pepper
a pinch
9
Step 9
Once the onions' fibers start breaking down, scrape up the Maillard browning again and put the lid back on, cooking them to the absolute limit to concentrate them rather than aiming for color. Don't blast them over high heat — keep steaming them under the lid.
Onions
to taste
Butter
to taste
10
Step 10
Simmer the bouillon for about an hour, and when the bones slip out easily as you lift the wing tips with tongs, take them out. Shred the meat before it cools and toss it with the sauce made earlier to make the marinated wing tips. Drizzle a little oil to finish.
Chicken wing tips
to taste
Onion (finely chopped)
to taste
Mitsuba
to taste
Whole grain mustard
to taste
Lemon juice
a little
Olive oil
to taste
Pepper
a pinch
11
Step 11
For the onions, finally take off the lid and raise the heat to drive off the moisture all at once. When the butter and onions start sliding with a sizzle, strain the bouillon into the pot. It thickens from the onions themselves without any added thickener.
Chicken wing tips
to taste
Water
to taste
Onions
to taste
Butter
to taste
12
Step 12
Slice the bread and toast it lightly, pour the soup into a bowl, place the bread on top, and cover generously with Gruyère cheese. Bake at 220°C for about 3 minutes, taking it out when the cheese has just melted a little, then finish with a grind of pepper.
Baguette
to taste
Gruyère cheese
generously
Pepper
a pinch
ADD NOTE
Add
TIMER
05
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Next