French onion soup
Cozy Up with Classic French Onion Soup: A Recipe for Comfort
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 stock, and bubbly, cheesy topping create a symphony of flavors that will leave you wanting more. While it requires a little patience (those onions need to caramelize!), the result is well worth the effort. This recipe delivers a truly authentic taste of France, right in your own kitchen.
The Secret to Amazing French Onion Soup
The key to a truly exceptional French Onion Soup lies in the caramelization of the onions. Don’t rush this process! Low and slow is the way to go. We’re talking 30-40 minutes of gentle cooking, stirring frequently to prevent burning. This allows the natural sugars in the onions to develop, creating a deep, sweet, and savory base for the soup. Using a good quality beef stock is also crucial – homemade is best, but a good store-bought option will work too.
Serving Suggestions
French Onion Soup is traditionally served as a starter, but it’s hearty enough to be a satisfying light meal. Pair it with a crusty baguette for dipping and a simple green salad for a complete and elegant meal. A dry white wine, like a Sauvignon Blanc or Pinot Grigio, complements the soup beautifully.
Frequently Asked Questions
Q: Can I use a different type of cheese?
A: Gruyere is traditional, and Parmesan adds a nice sharpness. You can experiment with other cheeses like Emmental or Comté, but Gruyere really provides the classic flavor and melt.
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup base (up to the point of adding the cheese) a day or two in advance. Store it in the refrigerator and then proceed with the final steps when you’re ready to serve.
Q: I don’t have white wine, can I still make the soup?
A: Absolutely! You can substitute the white wine with an equal amount of beef stock or a teaspoon of Worcestershire sauce for added depth of flavor.
Q: What kind of onions are best?
A: Brown or yellow onions are the best choice for French Onion Soup. They have a good balance of sweetness and savory flavor.
Q: How do I prevent the onions from burning while caramelizing?
A: The key is low and slow heat, and frequent stirring. If the onions start to stick, add a tablespoon of water or beef stock to deglaze the pot.
Get ready to savor the rich, comforting flavors of this classic French Onion Soup. It’s a recipe you’ll make again and again!
French Onion Soup
Ingredients
- 1 kg Onions Brown or yellow onions are best
- 1.5 litres Beef Stock Homemade or good quality store-bought
- 125 ml Dry White Wine Optional, can be replaced with Worcestershire sauce
- 50 g Butter
- 25 g Flour All-purpose
- 50 g Parmesan Cheese Grated
- 50 g Gruyere Cheese Grated
- To taste Salt
- To taste Black Pepper
Instructions
- Slice the onions thinly.
- Melt the butter in a large pot over medium heat. Add the onions and cook slowly for about 30-40 minutes, until deeply caramelized and golden brown. Stir frequently to prevent burning.
- Stir in the flour and cook for 1-2 minutes.
- Gradually pour in the white wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the beef stock, bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Preheat the broiler. Ladle the soup into oven-safe bowls.
- Sprinkle the grated Parmesan and Gruyere cheese over the top of each bowl.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
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