Ankersrum USA

French Onion Soup

Love French Onion Soup but don’t love crying over a pile of sliced onions?  Ankarsrum slicer attachment to the rescue.

From AnkarsrumUSA recipe developer Carmi Adams:

When using the slicer attachment, make sure the onions are the proper size to easily fit through the attachment.  Smaller onions can usually be sliced in half while larger ones will need to be quartered.  Trying to force large chunks through will result in overly chopped up watery onions.

4 1/2 pounds onions, done!


The most important part of French Onion Soup is properly browning the onions.  This will take some time, so patience is key!

Top Left: Sauté, then add thyme. Top Right: Cover and cook 30 minutes. Bottom Left: Add a little sugar and stir frequently until the onions begin to change color. Bottom Right: Add sherry vinegar and stir frequently until onions are thoroughly browned, up to an hour.


Once the onions are properly browned, the rest of the soup comes together quickly.  A little flour over the onions, sauté, and then add in warm beef stock, wine and finish with a little brandy, salt and pepper.  While homemade beef stock is obviously superior in taste, if using a store-bought one, make sure it is a quality brand.  Bland watery stock/broth will ruin the flavor of the soup.

The soup can be made up to 3 days in advance and stored in the refrigerator.


When it comes time to garnish the soup, make sure the bowls are oven safe!!  If not, you can alternately use a blow torch to melt and brown the cheese on top.

For the toasted bread on top, baguette or French bread is a classic choice.  Sourdough is also delicious.  Toast the bread first, then top with shredded Gruyere.  A quick broil under high heat and then serve immediately.

Please let us know if you have any questions or comments.  Enjoy!


French Onion Soup

Prep/Cook Time: 2 hours


2041 g. (4.5 pounds) yellow onions

57 g. (4 Tbsp.) unsalted butter

14 g. (1 Tbsp.) olive oil

1 g. (1 tsp.) chopped fresh thyme

5 g. (1 tsp.) sugar

15 g. (1 Tbsp.) sherry vinegar

1600 g. (6 1/2 cups) good quality beef stock

11 g. (1 1/2 Tbsp.) all-purpose flour

152 g. (2/3 cup) dry white wine

51 g. (3 Tbsp.) brandy

salt and pepper to taste

6 slices baguette, sourdough or French bread, toasted

115 g. (1 cup) shredded Gruyere cheese


Set up the Ankarsrum mixer base with the slicer/grater attachment and slicing drum.  Place a large bowl underneath.

Remove papery outer layer from onions and cut off root end and top.  Depending on onion size, slice in half or quarter to fit through attachment.  Turn speed on medium (3 o’clock) and use plunger to push onions through.

Add butter and olive oil to a large 8-quart pot.  Melt butter over medium heat.  Add onions and cook 10 minutes, stirring occasionally.

Add thyme, reduce heat to low, cover and cook 30 minutes, stirring every 5-10 minutes.

Remove lid, increase heat slightly, and sprinkle sugar over onions.  Cook 10 minutes, stirring occasionally, until onions begin to change color.

Add sherry vinegar, slightly increase heat again to medium low, and cook until onions are thoroughly browned, stirring frequently.  This can take up to an hour.

In a 4-quart pot, bring stock to a simmer.

After onions are browned, stir flour into onions and cook for 2 minutes.

Gradually ladle hot stock into onion mixture, stirring to prevent any flour lumps.  Add wine and brandy and season to taste with salt and pepper.  Simmer for 10-15 minutes.

Preheat broiler to high.

Divide soup among 6 oven safe bowls.  Place 1 piece of toasted bread on top of each bowl of soup.  Top with shredded cheese and place in the broiler until cheese is browned and bubbly.

Serve immediately.


Yield: 6 servings


Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.