Let's Make: French Onion Soup | Cook-Along with Babish

On this cook-along episode, Babish is making you french onion soup in 2 hours!

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**French Onion Soup with Bone Marrow Toasts**

**Ingredients**

For the Bone Marrow and Toasts:
- 4–6 marrow bones, cut lengthwise or crosswise
- Cold water & salt (for brining)
- 1 baguette, sliced into 2 cm pieces (about 4 per serving)
- Reserved rendered marrow fat (or substitute with butter/oil)
- 1 garlic clove
- Salt, to taste

For the Soup:
- 8 large yellow onions, thinly sliced
- 4 tbsp unsalted butter, divided
- 1–2 tbsp all-purpose flour
- 1–2 tsp tomato paste (optional)
- 2–3 tbsp brandy
- 6 cups beef stock or bone broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce (or to taste)
- 1 tsp fish sauce (optional)
- Salt, to taste

For the Bouquet Garni:
- 2–3 sprigs thyme
- 2–3 sprigs parsley
- 1 bay leaf
- 1 leek green or cheesecloth for wrapping
- Kitchen twine

For Serving:
- Bone marrow (whipped into a paste)
- 1½–2 cups grated Gruyère cheese
- Optional: finely chopped fresh chives

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**Instructions**

**1. Prepare Bone Marrow:**
1. **Brine the bones**: Soak marrow bones in salted water overnight (if frozen, this also helps thaw them).
2. **Roast**: Preheat oven to 400°F (200°C). Place bones cut side up on a foil "cradle" to prevent tipping. Roast for ~20–25 minutes until marrow is puffed and fat is rendered.
3. **Separate fat and marrow**: Cool slightly. Scoop out marrow and reserve. Strain and reserve rendered fat for toasts.

**2. Toast the Baguette:**
1. Slice baguette into 2 cm rounds. Cut some pieces in half if needed to fit soup crocks.
2. Brush both sides with marrow fat. Sprinkle with salt.
3. Toast in a 400°F oven (preferably convection) on a wire rack until golden brown and crispy, flipping if needed.

**3. Caramelize the Onions:**
1. In a large nonstick or heavy-bottomed sauté pan, melt 2 tbsp butter over medium heat.
2. Add sliced onions and a splash (~½ cup) of water. Cover and cook over medium-low heat until softened (~5–10 min).
3. Remove lid, stir frequently, and cook down for 45–60 minutes, adding water as needed to prevent burning. You want them soft, sweet, and deeply golden.

**4. Build the Soup:**
1. Transfer onions to a soup pot with 1–2 tbsp butter.
2. Add 1–2 tbsp flour and cook, stirring, for 1–2 minutes to lightly brown and cook off raw flour taste.
3. Stir in tomato paste (if using).
4. Deglaze with brandy, scraping up fond.
5. Add stock in stages, stirring well to incorporate flour.
6. Add soy sauce, Worcestershire, and fish sauce. Simmer for 30 minutes.

**5. Add Bouquet Garni:**
1. Tie herbs in leek greens or cheesecloth.
2. Add to soup and simmer during the last 15–20 minutes. Remove before serving.

**6. Assemble & Broil:**
1. Preheat broiler.
2. Spread whipped bone marrow on toasts, then grate raw garlic over each one.
3. Ladle hot soup into oven-safe crocks, place toasts on top, and generously top with grated Gruyère.
4. Broil until cheese is melted, bubbly, and golden brown (2–5 minutes depending on your broiler).

**7. Finish & Serve:**
1. Garnish with chopped chives.
2. Enjoy with temperature-aware caution

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