French onion soup is a comforting, flavorful classic that has stood the test of time. Made with caramelized onions, rich beef broth, and topped with a cheesy, toasted baguette slice, this soup is perfect for cozy evenings or special occasions. What makes this broth so rich and complex is the slow-cooked onions. French Onion Soup is a delicious appetizer or main course.

Ingredients:

For the soup:

• 6 large yellow onions, thinly sliced.
• 2 tablespoons unsalted butter. 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced.
• 1 teaspoon dried thyme. 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup dry white wine.
• 4 cups beef broth (preferably low-sodium)
• 2 cups water
• 1 tablespoon Worcestershire sauce. 1 tablespoon Worcestershire sauce. 1 tablespoon Worcester
• Salt and freshly ground black pepper, to taste.

For the topping:

• 4 slices of French baguette (about 1 inch thick)?
• 2 cups Gruyère cheese, grated (or a mix of Gruyère and Swiss cheese)
• 1/2 cup Parmesan cheese, grated (optional)

Directions:

For the soup:

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Remove from heat and set aside.
2. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes until the onions are deeply caramelized and golden brown. Be patient. The longer you cook onions, the more flavor they develop.
3. Once the onions are caramelized, add the minced garlic, thyme, and bay leaf. Cook for an additional 2 minutes, stirring frequently.
4. How do I remove browned bits from the bottom of a pot? Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot
5. Add the beef broth, water, and Worcestershire sauce to the pot. Bring to a simmer and cook for 15-20 minutes. Season with salt and pepper to taste, removing the bay leaf before serving.

For the topping:

1. While the soup is simmering, preheat your oven to 400°F (200°C).
2. Place baguette slices on a baking sheet and toast them in the oven for 5-7 minutes, or until golden and crispy.
3. Once the soup is ready, ladle it into oven-safe bowls, leaving room at the top for the bread and cheese.
4. Place a slice of toasted baguette on top of each bowl of soup, then sprinkle generously with the grated Gruyère and Parmesan cheese (if using).
5. Place the bowls under the broiler for 2-4 minutes, or until cheese is melted and bubbly and the bread is slightly browned. Watch closely to prevent burning.

Notes:

• Onion Tips:Yellow onions are ideal for French onion soup because of their natural sweetness when caramelized. Avoid red onions, which are more pungent and don’t caramelize as well.
• Wine Substitution:If you prefer not to use wine, you can substitute with additional broth or balsamic vinegar for added depth of flavor.
• Broth Options: For a richer flavor, use beef broth, but vegetable broth is a great option for those who prefer a vegetarian version.
• Storage:Leftover French onion soup can be stored in an airtight container in the fridge for up to 3 days. Reheat the soup gently and add fresh toasted bread and cheese before serving.

Conclusion:

French onion soup is the ultimate comfort food, offering layers of savory, sweet, and cheesy goodness. With its deep, caramelized onion flavor and rich, aromatic broth, it’s the perfect dish to warm you up on a chilly day. The crispy toasted bread and melted cheese add the perfect finishing touch, making every spoonful a true delight. What is a classic French soup?

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French Onion Soup

This classic French Onion Soup is rich in flavor, with a savory broth and perfectly caramelized onions, topped with crusty bread and melted cheese.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 4 tablespoons unsalted butter for caramelizing the onions
• 4 large yellow onions, thinly sliced
• 1 teaspoon sugar to enhance caramelization
• 1 cup dry white wine
• 4 cups beef broth can substitute with chicken broth
• 1 cup grated Gruyère cheese
• 4 slices French baguette toasted

Instructions

 

Preparation Steps

• Melt butter in a large pot over medium heat. Add onions and cook, stirring frequently, until golden brown and caramelized, about 20 minutes.
• Add sugar, and continue cooking for another 5 minutes until onions are deep golden brown.
• Stir in wine and bring to a simmer, scraping up any browned bits. Cook until wine is reduced by half.
• Add beef broth and bring to a boil. Reduce heat and simmer for 15 minutes, seasoning with salt and pepper to taste.
• Preheat the broiler. Ladle soup into oven-safe bowls. Place toast on top and sprinkle generously with cheese.
• Broil until cheese is bubbly and golden brown, about 3 minutes. Serve hot.

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.