Description
French Onion Soup with Melted Cheese
Ingredients:
4 large onions (thinly sliced)
3 tbsp butter
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
4 cups beef broth
1 cup red wine (optional)
1 tsp thyme (fresh or dried)
1 bay leaf
1/2 tsp black pepper
1 baguette (sliced)
1 cup Gruyère cheese (grated)
Instructions:
Heat butter and olive oil in a pot over medium heat. Add onions, salt, and sugar. Cook, stirring occasionally, until onions caramelize (about 30 minutes). Pour in red wine and let it reduce. Add beef broth, thyme, bay leaf, and black pepper. Simmer for 20 minutes, then remove the bay leaf. Toast baguette slices until golden. Ladle soup into bowls, top with a toasted baguette slice, sprinkle with Gruyère, and broil until cheese is melted and bubbly. Serve hot.
Step-by-Step Guide
Follow these detailed instructions for perfect caramelization and flavor.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add all the thinly sliced onions, sprinkle with the salt and sugar, and stir to coat. The sugar accelerates browning.
- Cook the onions, stirring every 5-10 minutes. After 15 minutes, they will soften. After 30-40 minutes, they will turn a deep golden brown. Be patient; this step is crucial.
- Once caramelized, pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer until reduced by half.
- Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- While the soup simmers, slice the baguette and toast the slices until crisp and golden.
- Preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls placed on a baking sheet.
- Top each bowl with a toasted baguette slice and a generous handful of grated Gruyère cheese.
- Carefully place under the broiler for 2-4 minutes until the cheese is melted, bubbly, and spotted with brown.
- Remove from oven (bowls will be very hot!) and serve immediately.
Serving Suggestions
Elevate your soup experience with these simple ideas. Serve the soup as a decadent starter for a steak dinner or as the main event alongside a crisp green salad with a vinaigrette to cut through the richness. For a festive touch, use small, single-serving cocottes. A glass of the remaining red wine or a dry cider makes an excellent pairing.
How-to Summary
Caramelize onions in butter/oil with salt and sugar (30-40 mins). Deglaze with red wine. Add broth and herbs, then simmer. Ladle into oven-safe bowls, top with toasted bread and Gruyère, and broil until bubbly.
Frequently Asked Questions
Can I make this soup vegetarian? Yes. Substitute the beef broth with a rich mushroom or dark vegetable broth for a deep, savory flavor.
What can I use instead of Gruyère? Swiss, Emmental, or a combination of Mozzarella (for melt) and Parmesan (for flavor) are good substitutes.
How do I store and reheat leftovers? Store soup (without bread/cheese) in the fridge for up to 4 days. Reheat on the stove, then assemble and broil fresh bowls.
Why aren’t my onions caramelizing? The heat may be too high, causing burning, or too low, causing steaming. A steady medium heat and patience are key. Also, avoid stirring too frequently.
Can I skip the wine? Absolutely. Simply add a tablespoon of balsamic vinegar with the broth to mimic the depth and slight acidity.
Common Mistakes to Avoid
- Rushing the Onions: Insufficient caramelization results in a pale, sweet soup lacking the necessary deep, savory base.
- Using the Wrong Pot: A thin pot will cause hotspots and burn the onions. Always use a heavy-bottomed pot.
- Stirring Too Often: Let the onions sit for periods to develop fond (browned bits) on the pot’s bottom, which adds flavor.
- Using Pre-shredded Cheese: These contain anti-caking agents that prevent proper melting. Always grate cheese fresh from a block.
Conclusion
Mastering French Onion Soup is a rewarding culinary achievement. The magic lies in the transformative process of slowly caramelizing onions into a sweet, jammy foundation. By following this detailed guide and avoiding common pitfalls, you can create an restaurant-quality, deeply comforting classic that is sure to impress. The final, bubbling cheese crown makes every minute of preparation worthwhile.