French Onion Soup
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 a soup; it’s an experience. The deeply caramelized onions, rich beef broth, and bubbly, cheesy crouton topping create a symphony of flavors that will leave you wanting more. We’ve perfected this classic recipe to bring a little bit of Parisian bistro magic to your kitchen.
The Secret to Amazing Caramelized Onions
The key to truly exceptional French Onion Soup lies in the caramelization of the onions. Don’t rush this process! It takes time – typically 45-60 minutes – but the reward is a depth of flavor that you simply can’t achieve any other way. Low and slow is the name of the game. Stir occasionally to prevent sticking and ensure even cooking. The onions should transform from translucent to a deep, golden brown, almost jam-like in consistency.
Building Layers of Flavor
Once the onions are beautifully caramelized, we deglaze the pot with sherry or dry white wine, scraping up all those flavorful browned bits from the bottom. This adds another layer of complexity to the soup. Then, we add the beef broth, balsamic vinegar, Worcestershire sauce, and a touch of soy sauce for umami. Simmering for at least 45 minutes allows all these flavors to meld together, creating a rich and satisfying broth.
The Perfect Topping
No French Onion Soup is complete without a generous topping of toasted croutons and melted cheese. We recommend Gruyere or Emmental for their nutty, slightly sweet flavor and excellent melting properties. Homemade croutons are easy to make and add a delightful crunch. Broil until the cheese is bubbly and golden brown, or use a kitchen torch for a perfectly toasted finish.
Frequently Asked Questions
Q: Can I use a different type of onion?
A: While yellow onions are traditional, you can use a combination of yellow and sweet onions for a slightly sweeter flavor.
Q: Can I make the soup ahead of time?
A: Yes! The soup base can be made a day or two in advance. Store it in the refrigerator and assemble with the croutons and cheese just before serving.
Q: What if I don’t have sherry or white wine?
A: You can omit the wine, but it does add depth of flavor. You could substitute with a tablespoon of apple cider vinegar.
Q: Can I use pre-made croutons?
A: Absolutely! If you’re short on time, store-bought croutons will work just fine.
Q: What kind of beef broth should I use?
A: Low-sodium beef broth is best, as you can adjust the salt level to your liking. Homemade broth is even better if you have the time!
Get ready to savor a truly authentic and comforting bowl of French Onion Soup. It’s the perfect dish to warm your soul on a cold day!
French Onion Soup
Ingredients
- 4 lbs Yellow Onions Sliced
- 2 tbsp Olive Oil
- 8 cups Beef Broth
- 1/2 cup Dry Sherry or Dry White Wine
- 1 tbsp Balsamic Vinegar
- 2 tbsp Sherry Vinegar Optional, substitute 1 Tbsp apple cider vinegar
- 1 tsp Worcestershire Sauce
- 1 tsp Soy Sauce
- 20 grinds Black Pepper
- 1/4 cup Kosher Salt Adjust to taste
- 1 baguette Baguette Sliced thinly for croutons
- 1/2 cup Shredded Gruyere or Emmental Cheese For topping
Instructions
- Caramelize the onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, for about 45-60 minutes, or until deeply caramelized and golden brown. This process takes time, so be patient.
- Deglaze the pot: Add sherry or white wine to the pot and scrape up any browned bits from the bottom. Cook for a few minutes until the alcohol evaporates.
- Add broth and simmer: Pour in beef broth, balsamic vinegar, Worcestershire sauce, and soy sauce. Bring to a boil, then reduce heat and simmer for at least 45 minutes to allow the flavors to meld.
- Season: Season with black pepper and salt to taste. Remember that this soup needs a generous amount of salt, so add it gradually and taste as you go.
- Prepare croutons: Slice baguette thinly, brush with olive oil, and sprinkle with salt, pepper, dried basil, oregano, garlic powder, and onion powder. Toast in the broiler until crisp. Sprinkle with shredded parmesan cheese and toast on the other side.
- Assemble and broil (or torch): Ladle soup into oven-safe bowls. Top with toasted croutons and shredded Gruyere or Emmental cheese. Broil until cheese is melted and bubbly, or use a propane torch to melt and toast the cheese.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
