Chef Allison’s Enriching Recipe for French Onion Soup

This delicious French onion soup recipe comes straight from the kitchen of Catering at the Zoo Executive Chef Allison Walts! If you’ve ever had the pleasure of attending a Gourmet Dinner Pairing event at the zoo, you know just how tasty Chef Allison’s creations are. If you haven’t joined us yet, you are in for a delectable treat when you try this French onion soup, because it is simply scrumptious. The slow-cooked onions caramelize into a savory delight, and the cheesy crostini elevates the soup into a comforting, cozy dish of your dreams. This recipe was originally part of our December 2024 event, aptly themed “Enrichment.” After an informative talk from an animal care team member about the importance of providing enrichment opportunities to our animals, guests enjoyed a five-course, enrichment-inspired meal. The French onion soup was a particular favorite, and after receiving so many requests for the recipe, Chef Allison wanted to share her work with our zoo family. (Interested in joining us for the next Gourmet Dinner Pairing event? Reserve your spot HERE!

FRENCH ONION SOUP 

5lb yellow onions (julienned)  

1/2lb cultured butter  

1 dried bay leaf  

2 Tbsp dried thyme  

2 Tbsp kosher salt  

2 Tbsp freshly cracked black pepper  

2 C all-purpose flour  

2 C white wine  

6 C chicken stock  

*For the cheesy crostini: Thinly slice a French baguette and lightly toast it in the oven. Top with shredded gruyere and bleu cheese. Return to oven and remove after the cheese melts.  

1. Melt butter in heavy-bottomed stock pot on medium-high heat. 
2. Add onions. Stir to coat onions w/butter. Add bay leaf, thyme, salt, and pepper. 
3. Cook on medium-high heat until onions begin to melt, then turn the heat down to medium-low. Cook for 45 minutes, stirring very often. 
4. When onions are sufficiently caramelized (they should be deep brown in color and should have reduced significantly in volume), add flour & mix well. Cook for 1-2 minutes, stirring constantly. 
5. Add wine and stir well, being sure to recover the “fond” from the bottom of the pot. 
6. Smell the vapors in the pot by wafting your hand over the pot and towards your nose. When you no longer smell the strong, sharp alcohol vapors, add chicken stock. 
7. Cook for 10-15 minutes, stirring frequently to avoid burning. 
8. Adjust for seasoning and viscosity. Add more chicken stock if too thick. 
9. Pour into serving bowls, and top with cheesy crostini.*