French Onion Soup Recipe
This classic French Onion Soup recipe offers a rich and comforting taste with its combination of caramelized onions, savory beef broth, and melted Gruyère cheese atop toasted baguette slices. Perfect for cold evenings, it's a hearty dish that brings the essence of French cuisine to your table.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cheese grater
- Oven-safe soup bowls (for broiling)
- Baking sheet (for toasting bread)
Ingredients
- 4 tablespoons unsalted butter
- 6 large yellow onions thinly sliced
- 2 cloves of garlic minced
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth low sodium preferred
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 baguette sliced and toasted
- 1 1/2 cups grated Gruyère cheese Swiss or Parmesan can also be used
Instructions
Caramelize the Onions:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 30-40 minutes.
- Stir in the garlic and sugar, and cook for another 5 minutes.
Make the Soup Base:
- Sprinkle the flour over the onions and stir to coat. Cook for about 2 minutes.
- Slowly add the white wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, bay leaf, and thyme. Bring to a simmer.
- Season with salt and pepper. Reduce heat and simmer for about 30 minutes.
Prepare the Bread and Cheese:
- Preheat your oven's broiler.
- Place the toasted baguette slices on a baking sheet and sprinkle generously with grated cheese.
- Broil until the cheese is melted and bubbly, about 3-5 minutes.
Assemble and Serve:
- Ladle the hot soup into bowls.
- Top each bowl with a slice or two of the cheesy bread.
- Serve immediately and enjoy!
Tips:
- For a vegetarian version, substitute beef broth with a rich vegetable broth.
- To enhance the flavor, consider adding a splash of sherry or brandy to the soup before serving.
- If you don't have oven-safe soup bowls, you can toast the bread with cheese separately and add it on top of the soup when serving.
Notes
- For a vegetarian version, use a rich vegetable broth instead of beef broth.
- Adding a splash of sherry or brandy enhances the flavor.
- If you don't have oven-safe soup bowls, toast the bread with cheese separately and add it to the soup when serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat.
