The Forgotten French Onion
A recipe to slow down time
Jeremy Fall is an innovative chef and restaurateur who has founded multiple acclaimed restaurants across Los Angeles, Chicago, and New York including Nighthawk: Breakfast Bar and Mixtape. His culinary style blends his Tunisian, French, Caribbean, and Jewish heritage into unique dining experiences.
Jeremy Fall•
December 31, 2024
Growing up in my mom's café in LA, I learned that some dishes demand you stop everything and just be present. French onion soup is that kind of recipe. When I make it late at night in my kitchen after service, watching those onions slowly caramelize for hours, I'm reminded of why I fell in love with cooking. It's not about rushing or shortcuts - it's about respect for ingredients and time. The way the onions transform from sharp to sweet tells a story of patience, and when that gruyère starts bubbling over the edge of the crock, something magical happens. This isn't just soup - it's a meditation, a warm hug, and a reminder that sometimes the best things in life refuse to be rushed.
Ingredients (16)
Ingredients (16)
Instructions
Heat the butter (½ stick) and olive oil (1 Tbsp) in a large Dutch oven over medium heat. Add the sliced white onions (2 lb) and Vidala onions (2 lb) and cook, stirring occasionally, until softened, about 20 minutes.
Add the balsamic vinegar (2 tsp), sugar (1 tsp), thyme (1 tsp), and salt (1 tsp) and continue to cook, stirring frequently, until the onions are browned and caramelized, about 15 minutes.
Add the garlic (5 cloves) and cook for about 1 minute, until fragrant. Stir in the stock (4 cups), wine (¼ cup), mustard (2 tsp), and Worcestershire (2 tsp), making sure to scrape up the bits at the bottom of the pot.
Cover the pot, reduce the heat to low, and simmer for 45 minutes. Once the soup is finished, turn the heat off and prepare the bread.
For the croutons
Preheat the oven broiler.
Place the baguette slices on a baking sheet and brush both sides with the olive oil.
Broil the bread until well toasted on both sides, about 2 minutes; watch closely, so it doesn’t burn. Remove from the oven; leave the broiler on.
Place six ovenproof bowls or ramekins on a baking sheet.
Ladle in the soup and top each with a crouton. Divide the Gruyère among the bowls.
Carefully transfer the baking sheet to the oven and broil until the cheese melts and is golden brown, about 5 minutes.
Let cool for 2 to 3 minutes before serving.
