Description
Classic French Onion Soup
Nothing says cozy like a warm bowl of classic French Onion Soup! Originally from France, this comforting dish is known for its rich broth, sweet caramelized onions, and melted Gruyère cheese on crispy baguette slices. This soup is perfect for cold nights and offers an easy way to bring restaurant-quality flavor to your home!
4 tbsp butter
1 tbsp olive oil
3 lbs onions, sliced
¾ tsp salt
¼ tsp black pepper
¾ cup dry white wine
1 tbsp dry sherry
2 tbsp flour
8 cups beef broth
1 bay leaf
2 fresh thyme sprigs
½ tsp Worcestershire sauce
1 small baguette, sliced
6 oz Gruyère cheese, grated
Directions:
1. Caramelize onions in butter/oil.
2. Add wine & sherry, reduce.
3. Add flour, broth, herbs, simmer.
4. Toast baguette, broil with cheese on soup.
Prep Time: 20 mins
Kcal: 350
Step-by-Step Guide
1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat. Add all the sliced onions and stir to coat. Cook, stirring occasionally, for about 45 minutes to 1 hour. The key is patience—cook them low and slow until they are deeply golden brown, soft, and sweet. Add the salt and pepper during this process.
2. Deglaze: Increase the heat to medium-high. Pour in the dry white wine and dry sherry, scraping up any browned bits from the bottom of the pot. Allow the liquid to reduce by half, about 3-5 minutes.
3. Thicken and Simmer: Sprinkle the flour over the onions and stir for 1-2 minutes to cook off the raw flour taste. Slowly pour in the beef broth while stirring constantly. Add the bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes to allow the flavors to meld. Season to taste.
4. Prepare the Topping: While the soup simmers, preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast until crisp and dry. Ladle the hot soup into oven-safe bowls, place them on a baking sheet for safety, top each with a toasted baguette slice, and cover generously with grated Gruyère.
5. Broil and Serve: Carefully place the baking sheet under the broiler until the cheese is melted, bubbly, and spotty brown. Watch closely to prevent burning. Let cool for a minute before serving.
Serving Suggestions
Serve this rich soup immediately while the cheese is gloriously melted. A simple green salad with a sharp vinaigrette cuts through the richness perfectly. For a heartier meal, pair it with a roast chicken or a steak. Choose a dry white wine like Sauvignon Blanc or a light red like Pinot Noir to complement the meal.
How-to Summary
Slowly caramelize sliced onions in butter and oil until deeply golden and sweet. Deglaze the pot with white wine and sherry. Add flour, then beef broth and herbs, and simmer. Ladle into bowls, top with toasted baguette and Gruyère cheese, and broil until the cheese is perfectly melted and browned.
Frequently Asked Questions
Can I make this soup vegetarian? Absolutely. Substitute the beef broth with a robust vegetable broth and use a vegetarian Worcestershire sauce. The caramelized onions provide the foundational flavor.
What can I use instead of Gruyère? Swiss, Comté, or a blend of Mozzarella (for melt) and Parmesan (for flavor) are excellent substitutes.
How do I store and reheat leftovers? Store soup (without bread and cheese) in the fridge for up to 4 days. Reheat on the stove, then add fresh toast and cheese to broil. The cheese-topped soup does not reheat well.
Why aren’t my onions caramelizing? You are likely cooking them on too high heat. Caramelization is a slow chemical process that happens best over low to medium-low heat. Rushing it will burn the sugars.
Can I skip the alcohol? Yes. For the wine, substitute with additional beef broth. For the sherry, a teaspoon of red or white wine vinegar can provide a touch of needed acidity.
Common Mistakes to Avoid
- Rushing the Onions: This is the most critical step. Insufficient caramelization results in a lack of deep, sweet flavor.
- Using the Wrong Broth: A weak, low-sodium broth will make a bland soup. Use a high-quality, full-flavored broth.
- Skipping the Flour: The flour helps thicken the soup slightly, giving it a more luxurious body.
- Using Non-Oven-Safe Bowls: Always use bowls rated for broiling to prevent cracking under high heat.
- Broiling Unattended: Cheese can go from golden to burnt in seconds. Keep a close eye on it.
Conclusion
Mastering Classic French Onion Soup is a rewarding culinary achievement. While it requires patience, primarily for caramelizing the onions, the process is straightforward and the result is unforgettable. This soul-warming dish, with its complex broth and iconic cheesy crust, is guaranteed to impress at any dinner table. Embrace the slow cook, and enjoy a taste of French bistro comfort right at home.