Eddie Martini’s Baked Burgundy Onion Soup: A Culinary Classic

The first time I tasted a truly exceptional French onion soup, I was huddled in a tiny bistro on a rain-soaked Parisian street. The aroma alone – a symphony of deeply caramelized onions, rich broth, and bubbling cheese – was enough to transport me. One spoonful, and I was hooked. That memory is precisely what comes to mind whenever I recreate, or encounter a great onion soup. This recipe for Eddie Martini’s Baked Burgundy Onion Soup promises that same heartwarming, intensely flavorful experience right in your own kitchen. It’s a restaurant favorite for a reason, and you’re about to find out why.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 6 bowls
• Dietary Type: Not specified

Ingredients

• ½ cup butter
• 2 large yellow onions, sliced in long half circles
• ¼ cup tomato paste
• 3 cups Burgundy wine
• 1 quart homemade chicken stock
• ½ teaspoon black pepper
• Salt, to taste
• 6 pieces thinly sliced French bread, toasted
• 1 ½ cups shredded Gruyere cheese

Equipment Needed

• Heavy saucepan
• 6 ovenproof bowls
• Cookie sheet with sides

Instructions

1. In a heavy saucepan over medium-high heat, melt the butter. Ensure the pan is large enough to accommodate all the onions without overcrowding, which can hinder proper caramelization.
2. When the butter starts to bubble, add the sliced yellow onions to the saucepan. Reduce the heat to medium. The key to a great onion soup is patience. Cook the onions, stirring occasionally, until they are very brown and deeply caramelized – this will take at least 15 minutes, potentially longer depending on your stove and the moisture content of the onions. Don’t rush this step; it’s where the soup gets its signature sweetness and depth of flavor.
3. Add the tomato paste to the caramelized onions and stir to combine. The tomato paste adds a subtle richness and umami to the soup.
4. Pour in the Burgundy wine. Increase the heat slightly to bring the wine to a simmer. Cook until only a trace of wine remains, about 10 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Keep a close eye, stirring occasionally, to prevent scorching.
5. Add the chicken stock and black pepper. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 20 minutes. This allows the flavors to meld together beautifully.
6. Season with salt to taste. Remember that the cheese will also add saltiness, so season conservatively at this stage.
7. Preheat your broiler. Position an oven rack about 6 inches from the broiler.
8. Divide the soup evenly between 6 warmed, ovenproof bowls. Warming the bowls helps prevent them from cracking when they go under the broiler.
9. Top each portion of soup with a slice of toasted French bread. The bread acts as a raft to hold the cheese and provides a delightful textural contrast to the soup.
10. Generously cover each slice of bread with shredded Gruyere cheese, bringing the cheese all the way to the edges of the bowl to create a seal. This helps to prevent the soup from bubbling over during broiling and creates a beautiful, crispy cheese crust.
11. Ensure there is at least 3/8-inch of headspace at the top of the bowl.
12. Carefully set the bowls on a cookie sheet with sides. This is crucial to catch any spills and prevent a mess in your broiler.
13. Place the cookie sheet with the bowls under the broiler. Broil until the cheese melts and becomes golden brown and bubbly, watching carefully to prevent burning. This usually takes just a few minutes, so keep a close eye on it.

Expert Tips & Tricks

• Caramelization is Key: Don’t skimp on the onion caramelization time. The deeper the color, the richer the flavor. A little browning on the bottom of the pan is good, but deglaze with a splash of water or stock if it starts to burn.
• Homemade Stock Matters: While store-bought chicken stock will work in a pinch, homemade chicken stock will elevate the flavor of the soup significantly.
• Wine Selection: Use a dry Burgundy wine that you would happily drink. Avoid “cooking wines,” which often contain added salt and preservatives that can negatively impact the flavor.
• Broiler Safety: Never leave the broiler unattended. Keep a close eye on the soup to prevent the cheese from burning. If the cheese is browning too quickly, move the cookie sheet to a lower rack or crack the broiler door slightly.
• Make Ahead: The soup base can be made a day or two in advance and stored in the refrigerator. Simply reheat it before adding the bread and cheese and broiling.

Serving & Storage Suggestions

Serve Eddie Martini’s Baked Burgundy Onion Soup immediately after broiling, while the cheese is still bubbly and the soup is piping hot. Be careful when handling the hot bowls. A side of crusty bread for dipping is a welcome addition.

Leftover soup (without the bread and cheese) can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer on the stovetop or microwave until heated through. You can add fresh bread and cheese and broil it again for a delicious second serving.

Do not leave the soup at room temperature for longer than 2 hours. Freezing is not recommended, as the texture of the onions and cheese may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	522.6 kcal	N/A
Calories from Fat	238 g	46%
Total Fat	26.5 g	40%
Saturated Fat	15.5 g	77%
Cholesterol	72 mg	24%
Sodium	1521.5 mg	63%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	2.1 g	8%
Sugars	5 g	19%
Protein	20.5 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute vegetable broth for the chicken stock to make a vegetarian version.
• Gluten-Free: Use gluten-free bread for topping the soup.
• Cheese Variations: If you don’t have Gruyere, you can use other melting cheeses like Swiss, Provolone, or even a blend of mozzarella and Parmesan.
• Wine-Free Version: If you prefer to avoid alcohol, you can substitute the Burgundy wine with an equal amount of beef broth or more chicken stock, adding a tablespoon of balsamic vinegar for acidity.
• Add Herbs: Fresh thyme or bay leaves added during the simmering process can enhance the flavor of the soup.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of onion?
A: While yellow onions are traditionally used in French onion soup, you can experiment with other types, such as sweet onions or a mix of yellow and red onions, for a slightly different flavor profile.

Q: How do I prevent the cheese from burning under the broiler?
A: Keep a close eye on the soup while it’s under the broiler. If the cheese starts to brown too quickly, move the cookie sheet to a lower rack or crack the broiler door slightly.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Caramelize the onions in a skillet first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What is the best way to toast the French bread?
A: You can toast the French bread slices in a toaster, under the broiler, or in a skillet with a little butter. The goal is to lightly brown the bread so it doesn’t get soggy in the soup.

Q: Can I add a splash of sherry vinegar at the end for added depth?
A: Absolutely! A small splash (about 1 teaspoon per serving) will add a vibrant tang.

Final Thoughts

Eddie Martini’s Baked Burgundy Onion Soup is more than just a recipe; it’s an experience. It’s the warmth of the caramelized onions, the richness of the Burgundy wine, and the satisfying crunch of the cheesy topping all coming together in perfect harmony. Don’t be intimidated by the caramelization process – patience is your friend. Gather your ingredients, follow the steps, and prepare to be transported to a cozy bistro with every spoonful. I encourage you to try this recipe and share your feedback. Bon appétit!