French Onion Soup

also called soupe à l'oignon · onion soup gratinée · onion soup au gratin · French onion

The table

3 lb(1.4 kg; thinly sliced)yellow onionscaramelize 50 mindeglazesimmer 30 minbroil 3 min
3 Tbsunsalted butter
1 tspkosher salt
1/2 cup(120 mL)dry sherry
6 cups(1.4 L)beef stock
4 sprigsthyme
1bay leaf
6(1 in thick, day-old)baguette slicestoast dry
8 oz(225 g; grated)Gruyère
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1caramelize 50 min

2toast dry

3deglaze

goes in with what step 1 made

4simmer 30 min

goes in with what step 3 made

5broil 3 min

goes in with what steps 2 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 23 mintwo waits that overlap count once
Needs you
53 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. 50 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 2 hr.

  1. caramelize 50 min

    50 minneeds you(assumed)from the start

  2. toast dry

    not timedfrom the start

  3. deglaze

    not timed50 min in

  4. simmer 30 min

    30 minwalk away(read off the step)50 min in

  5. broil 3 min

    3 minneeds you(read off the step)1 hr 20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need Dutch oven · oven-safe bowls

Goes with

See how it is written
>> title: French Onion Soup
>> category: Soups
>> tags: onion, cheese, broiler, french
>> counters: Diner
>> aka: soupe à l'oignon, onion soup gratinée, onion soup au gratin, French onion
>> servings: 6
>> time: 2 hr
>> step.1: caramelize 50 min
>> step.3: simmer 30 min
>> step.4: toast dry
>> step.5: broil 3 min

Caramelize @yellow onions{3%lb}(1.4 kg; thinly sliced) in @unsalted butter{3%Tbs} with @kosher salt{1%tsp} in a #Dutch oven{} for ~{50%min}.

Deglaze @&(~1)onions{} with @dry sherry{1/2%cup}(120 mL).

Simmer @&(~1)onions{} for ~{30%min} with @beef stock{6%cups}(1.4 L), @thyme{4%sprigs}, and @bay leaf{1}.

Toast @baguette slices{6}(1 in thick, day-old) until dry.

Ladle @&(~2)soup{} into #oven-safe bowls{}, float @&(~1)toasts{} on top, cover with @Gruyère{8%oz}(225 g; grated), and broil until browned and bubbling, ~{3%min}.