French Onion Soup
Ingredients
2 pounds yellow onion
3 tablespoons unsalted butter
1 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon crushed garlic
½ cup white wine
4 cups beef stock
½ teaspoon salt
¼ teaspoon black pepper
12 baguette slices
3 tablespoons sherry
½ baguette
½ cup grated Gruyere
¼ cup grated Parmesan
Tools
wooden spoon
measuring cups
measuring spoons
spatula
chopping board
knife
liquid measuring cup
pot
covered casserole dish
June Pan
June Oven
6 large ramekins
ladle
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Cut and peel the onions
Place the onion on its side on the chopping board. Using a knife, slice ½" off the top of the onion. Trim off the root-end. Slice in half vertically. Peel back the first layer of onion, including the skin.
2 pounds yellow onion
chopping board
knife
Slice the onions
Take one onion half and lay it cut-side down on the board. Thinly slice into ¼”-thick half moons. Repeat until you have sliced all the onions.
Transfer and season the onions
Place the sliced onions in a casserole dish or dutch oven. Add the butter and salt. Toss to coat and cover.
3 tablespoons unsalted butter
1 teaspoon salt
measuring spoons
covered casserole dish
spatula
Slow cook the onions
Place the onions on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 11 hours on Low. June will notify you when the caramelized onions are ready.
June Oven
Finish the caramelized onions
Remove the caramelized onions from the June Oven and set aside.
Start the soup
Melt the butter in a large pot over medium heat. Add the garlic and stir to combine. Cook, stirring frequently, until fragrant, about 30 seconds.
1 tablespoon unsalted butter
1 teaspoon crushed garlic
pot
wooden spoon
Add the onions and liquid
Add the onions and any liquid from the casserole dish to the pot.
Add liquid ingredients
Add the wine, beef stock, salt and pepper.
½ cup white wine
4 cups beef stock
½ teaspoon salt
¼ teaspoon black pepper
liquid measuring cup
Simmer the soup
Stir to combine. Raise the heat to medium-high and bring the soup to a boil. Reduce heat to a simmer and cook for 20 minutes. While the soup simmers, prepare the toast lids. Adjust cooking preferences if desired using the button below. Recommended settings are pre-populated.
Toast the bread
Carefully move the June Oven shelf to the middle position. Place the baguette slices directly on the middle shelf. Toast for 5 minutes, until the slices are crisp. June will notify you when the toast is ready. If desired, follow instructions on your June Oven to continue cooking. Carefully remove the toast from the June Oven and set aside.
12 baguette slices
Finish the soup
Add the sherry to the soup and stir to combine.
3 tablespoons sherry
Ladle the soup
Place the ramekins on the June Pan and divide the soup between them.
June Pan
6 large ramekins
ladle
Add the toasted bread
Place two toasted bread slices on top of each soup, creating a toast lid.
Add cheese
Sprinkle the Gruyere and Parmesan cheeses generously and evenly over the toast lids. Use all the cheese.
½ cup grated Gruyere
¼ cup grated Parmesan
Broil the lids
Carefully place the June Pan with the ramekins on the middle shelf of the June Oven. Broil the lids for 2 minutes, until the cheese is golden and bubbling. June will notify you when the soups are ready. If desired, follow instructions on your June Oven to continue cooking.
Serve
Remove the June Pan from the June Oven. Use oven mitts to place hot ramekins on plates to serve.
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