Copycat Jason's Deli French Onion Soup
Description
A copycat of the discontinued Jason's Deli French onion soup — deeply caramelized onions in a light beef broth, topped with melted provolone and croutons instead of a heavy baked cheese crust.
Ingredients
Soup
- 3 lbs yellow onions, halved and sliced thin
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp granulated sugar
- 2 tbsp all-purpose flour
- 1/2 cup dry sherry
- 8 cups low-sodium beef broth
- 2 tsp Worcestershire sauce
- 3 sprigs fresh thyme
- 1 bay leaf
- Black pepper, to taste
For serving
- 6 slices provolone cheese
- 1/2 baguette, cut into 3/4-inch cubes
- 1 tbsp olive oil
Instructions
- Melt butter and olive oil in a heavy Dutch oven over medium heat. Add onions, salt, and sugar; stir to coat.
- Cook 45 to 60 minutes, stirring every five minutes, until deeply mahogany and reduced to about a quarter of their volume. Add a splash of water and scrape if they stick.
- Sprinkle flour over the onions and stir constantly for 2 minutes.
- Add sherry, scraping the bottom of the pot. Simmer 2 minutes.
- Add beef broth, Worcestershire, thyme, and bay leaf. Boil, then simmer uncovered 25 to 30 minutes. Remove bay leaf and thyme stems. Season to taste.
- Toss bread cubes with olive oil and a pinch of salt. Toast at 375°F for 8 to 10 minutes.
- Ladle into bowls, top each with a provolone slice and croutons. Broil 60 to 90 seconds if you want the cheese melted.
Equipment
- Saucepan, Instant pot or dutch oven
- Ladle
Notes
Caramelizing the onions is the whole recipe — an hour over medium heat, not fifteen minutes over high. The soup base keeps 4 days refrigerated and freezes 3 months; add cheese and croutons fresh at serving.
Nutrition
Serving: 1ServingCalories: 352kcalCarbohydrates: 35gProtein: 15gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 28mgSodium: 1278mgPotassium: 1061mgFiber: 4gSugar: 11gVitamin A: 373IUVitamin C: 18mgCalcium: 226mgIron: 2mg