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Gold label recipe

Midnight Gold French Onion Soup

A deep, jammy French onion soup built with harvested beef tallow, 24-hour bone broth, toasted baguette, and a bubbling Swiss-Gruyere crown.

Prep time 15 minutes Cook time 1 hour Yields 4 servings
Bowl of French onion soup topped with toasted bread and melted browned cheese
Caramelized onions, Liquid Gold bone broth, toasted baguette, and a Gruyere crown

The philosophy

Patience Turns Onions Into Gold

A great French onion soup is an exercise in patience. The harvested tallow caramelizes the onions into a deep mahogany base, then your 24-hour bone broth brings the clean, rich backbone that makes the whole bowl feel slow-built and intentional.

Preparation

Low, Slow, Broiled

  1. The caramelization: Melt 2 tbsp beef tallow (or butter) in a heavy-bottomed pot over medium-low heat. Add 4-5 large thinly sliced yellow onions with a pinch of salt and cook slowly, stirring occasionally, for 35-45 minutes. You are looking for a deep mahogany onion jam, not merely browned onions. If the onions begin sticking, add a small splash of water to release the flavor and keep caramelizing.
  2. The aromatics: Add 2 minced garlic cloves and 1 tsp fresh thyme. Saute for 1-2 minutes, until fragrant. If using the optional 1/2 cup dry white wine or sherry, pour it into the pot now to deglaze the pan, scraping up the browned fond from the bottom.
  3. The simmer: Pour in 2 quarts beef bone broth and add 1 bay leaf. Season with salt and black pepper to taste, remembering that the broth is already seasoned. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes so the sweetness of the onions and richness of the broth fully meld.
  4. The artisan crouton: While the soup simmers, arrange the slices from 1 artisan baguette on a baking sheet. Toast in your COSORI oven at 400°F (200°C) until golden and crisp on both sides.
  5. The Gruyere crown: Ladle the hot soup into oven-safe bowls. Top each bowl with 1-2 toasted bread rounds and a share of the 1 1/2 cups Swiss & Gruyere blend, divided evenly among the 4 bowls (about 6 tbsp per bowl).
  6. The final broil: Place the bowls back into the COSORI oven using the Broil setting for 3-5 minutes, until the cheese is melted, bubbling, and beautifully browned across the surface.

Galley tip

Cheesy Rafts, Cleaner Finish