Savory and Simple French Onion Soup Recipe
Cozy Up with Classic French Onion Soup
Is there anything more comforting than a warm bowl of French Onion Soup on a chilly evening? This isn’t just soup; it’s an experience. The deeply caramelized onions, rich broth, and bubbly, cheesy crouton create a symphony of flavors and textures that will have you craving more. While it takes a little time to develop those beautifully browned onions, the result is so worth the effort. This recipe delivers a truly authentic French Onion Soup, perfect for a special occasion or a comforting weeknight meal.
The Secret to Amazing Caramelized Onions
The key to truly exceptional French Onion Soup lies in the caramelization of the onions. Low and slow is the way to go! We’re not looking for quickly softened onions; we want them deeply browned, sweet, and almost jam-like. Patience is a virtue here – it takes about 30 minutes, but trust us, it makes all the difference.
Building Layers of Flavor
Once the onions are perfectly caramelized, we deglaze the pot with wine (a dry white wine works best!) to lift all those flavorful browned bits from the bottom. Then, a rich stock (vegetable or beef) forms the base of the soup, infused with bay leaves and thyme. A touch of Worcestershire sauce adds a subtle umami depth.
The Grand Finale: Broiled to Perfection
Finally, the soup is ladled into oven-safe bowls, topped with a toasted baguette slice, and generously covered with your favorite cheese (Gruyere is traditional, but Asiago, Swiss, Gouda, or even Mozzarella all work beautifully). A quick trip under the broiler transforms it into a bubbling, golden masterpiece.
Tips for Success
- Use a heavy-bottomed pot: This ensures even heat distribution and prevents the onions from burning.
- Don’t rush the caramelization: Low and slow is the key.
- Use good quality stock: The stock is the foundation of the soup, so choose a flavorful one.
- Broil carefully: Keep a close eye on the soup under the broiler to prevent burning.
Frequently Asked Questions
- Can I make French Onion Soup ahead of time? Yes! You can caramelize the onions and make the soup base a day or two in advance. Store separately and assemble just before serving.
- What kind of wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
- Can I use a different type of cheese? Absolutely! Gruyere is traditional, but feel free to experiment with other cheeses like Asiago, Swiss, Gouda, or Mozzarella.
- Is French Onion Soup vegetarian? It can be! Just use vegetable stock instead of beef stock.
- How do I prevent the bread from getting soggy? Toast the baguette slices well before adding them to the soup. You can also rub them with a little garlic butter for extra flavor.
So, gather your ingredients, put on some music, and prepare to be transported to a cozy Parisian bistro with this delightful French Onion Soup!
French Onion Soup
Ingredients
- 1 loaf baguette sliced into 1-inch thick pieces
- 8 cups vegetable or beef stock
- 1 teaspoon Worcestershire sauce
- 2 each bay leaves
- 3 springs fresh thyme or 1 teaspoon dried thyme
- to taste sea salt
- to taste fresh cracked pepper
- 1/4 cup grated or sliced cheese such as Gruyere, Asiago, Swiss, Gouda or Mozzarella
Instructions
- Preheat oven to 400°F.
- Arrange baguette slices in a single layer on a baking sheet. Bake for 6-8 minutes, until toasted and golden around the edges. Remove and set aside.
- In a large heavy-bottomed stockpot, melt butter over medium-high heat. Add onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 minutes.
- Stir in flour and cook for an additional 1 minute.
- Stir in wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add stock, Worcestershire, bay leaf, and thyme and stir to combine.
- Continue to cook until the soup reaches a simmer.
- Then reduce heat to medium-low, cover and simmer for at least 10 minutes.
- Discard the bay leaf and sprigs of thyme.
- Taste the soup and season with salt and pepper as needed.
- Switch the oven to the broiler.
- Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.
- Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese.
- Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.)
- Remove from the oven and serve immediately while the soup is hot and bubbly.
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