French Onion Soup
French onion soup is a comforting delight that warms both the body and soul. The rich, caramelized flavor of the onions melded with hearty beef broth creates an experience that’s nothing short of magical. Topped with melted Gruyere cheese and crusty bread, each spoonful delivers a little bite of heaven. What makes this soup particularly irresistible is its ability to evoke memories; perhaps of a cozy café in Paris or a chilly evening gathering with friends.
Table of Contents
I remember the first time I made French onion soup. The kitchen filled with the tantalizing aroma of slowly caramelizing onions, and I was instantly transported back to a quaint bistro I frequented in college. The satisfaction of watching the onions transform from merely sliced to deeply golden brown stirred a sense of achievement. This recipe simplifies the process, making it easy to recreate that cherished experience in your own home.
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this French onion soup in just 10 minutes of prep, with a slow cook duration that does most of the work for you.
- Irresistible Flavor: The combination of sweet caramelized onions and savory broth creates a flavor profile that’s both complex and satisfying.
- Eye-Catching Appeal: With gooey cheese bubbling on top, this soup is a feast for the eyes as well as the stomach.
- Flexible Serving: Perfect as a starter for dinner parties or a warm meal on a chilly evening.
- Diet-Friendly Options: You can easily make it gluten-free by using gluten-free bread or low-sodium broth.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds a rich, creamy flavor essential for sautéing the onions. You can substitute with olive oil if needed.
- 2 tablespoons extra-virgin olive oil: Enhances flavor while preventing the butter from burning. Use a good quality oil for the best taste.
- 4 large onions, sliced thin: Yellow onions are the traditional choice, offering a perfect balance of sweetness and depth after cooking.
- 1 tablespoon dry sherry: Introduces a complexity that rounds out the flavors; you can substitute with white wine or skip it entirely if you prefer.
- 4 cups low-sodium beef broth: This provides the soup’s base flavor; using low-sodium helps you control the saltiness.
- 1 tablespoon chopped, fresh thyme: Fresh herbs bring a vibrant note; feel free to use dried thyme if that’s what you have on hand.
- ½ teaspoon Worcestershire sauce: Adds umami depth; it’s okay to omit if you’re looking to keep it simple.
- ¼ teaspoon kosher salt: Essential for seasoning; adjust to taste based on your broth.
- ¼ teaspoon black pepper: A hint of warmth to elevate the soup’s flavors.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): Provides a lovely texture. Stale bread works wonderfully for this as it soaks up the broth.
- ½ cup shredded Swiss cheese: Melts beautifully, lending creaminess and mild flavor.
- 4 (½-inch) thick slices French bread: Used for topping the soup before broiling; a sturdy bread holds up well.
- 4 slices Gruyere cheese: The star of the show—rich and nutty, perfect for melting atop the soup.
How to Make French Onion Soup
Melt Butter and Oil: In a large stock pot, melt 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil over medium heat. This combination ensures a perfect base for caramelizing the onions.
Sauté Onions: Add 4 large, sliced onions to the pot, stirring well to coat them in the butter and oil. Cook over medium heat for 30-40 minutes, allowing them to become beautifully browned and soft. Stir occasionally to ensure they cook evenly and don’t burn. The goal is sweet, caramelized onions with a deep, rich color.
Add Sherry: Introduce 1 tablespoon of dry sherry to the pot. Cook for 1-2 minutes, allowing the alcohol to evaporate while infusing the onions with an extra layer of flavor.
Pour in the Broth: Stir in 4 cups of low-sodium beef broth, along with 1 tablespoon of chopped fresh thyme, ½ teaspoon of Worcestershire sauce, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Mix well, ensuring all ingredients are combined. Then, add 1 cup of cubed French bread, stirring to incorporate.
Simmer: Bring the soup to a boil, then reduce the heat, cover it, and let it simmer on medium-low for 30 minutes. This slow simmer allows the flavors to meld beautifully—trust me, your kitchen will smell divine.
Prepare for Serving: Carefully transfer the soup into individual ramekins or small oven-proof bowls. Sprinkle with 2 tablespoons of shredded Swiss cheese over each. Then place a slice of French bread on top and add a slice of Gruyere cheese.
Broil: Set your oven to broil and place the bowls about 3-4 inches from the heat source. Broil for 3-4 minutes, watching closely until the cheese is melted and bubbly—be careful not to let it burn. Serve immediately while hot and cheesy.
Alternate Topping Method: For an easier topping, arrange the bread slices on a foil-lined baking sheet, covering them with Gruyere cheese. Broil for 2-3 minutes until melted, then sprinkle your soup bowls with Swiss cheese and place the broiled bread slice on top.
Storing & Reheating
To store leftover soup, let it cool down and transfer it to an airtight container; it can stay at room temperature for about an hour before refrigeration. When refrigerated, it will last for up to 3 days. For freezing, use a freezer-safe container and enjoy it within 3 months for the best flavor. When reheating, warm it gently on the stove or in the microwave until it’s heated through, about 5-10 minutes. The texture may differ slightly, but a splash of fresh broth or water can help refresh it.
Chef’s Helpful Tips
- Avoid overcooking the onions by stirring frequently, ensuring they caramelize but don’t burn.
- For a richer flavor, use homemade beef broth if you have it on hand.
- If you want extra crispy cheese, broil a bit longer, but watch it closely, as it can go from perfectly golden to burnt quickly.
- Consider adding a splash of balsamic vinegar for a tangy twist.
- Make the soup ahead of time; the flavors deepen and improve overnight.
- Garnish with fresh thyme or parsley for a pop of color and freshness before serving.
French onion soup brings together simple ingredients to create a dish that feels luxurious yet is incredibly approachable. The sweet, caramelized onions combined with a savory broth and delicious cheese make for a warm, comforting bowl of happiness. Don’t hesitate to switch things up; perhaps try different cheeses or explore various herbs to make this recipe your own.
Your culinary journey doesn’t have to stop here. Let this recipe inspire you to explore other comforting soups and create your little haven of flavors. Enjoy every spoonful of this delightful French onion soup for a tasty trip to flavor town!
Recipe FAQs
Can I make French onion soup vegetarian?
Absolutely! Simply substitute the beef broth with vegetable broth and adjust the seasoning as needed. The flavor will still be rich and satisfying without the meat!
How do I prevent the onions from burning?
Ensure to stir the onions frequently while caramelizing them and adjust the heat as needed. If they start to darken too quickly, reducing the heat can help them cook evenly.
Can I freeze French onion soup?
Yes, you can freeze it! Just make sure to leave out the cheese and bread when freezing. Add those fresh when you’re ready to serve after defrosting.
What type of bread is best for French onion soup?
While French bread is traditional and works wonders, you can use sourdough or whole grain bread too! The goal is to use a crusty bread that can hold up to the broth without turning mushy too quickly.
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📖 Recipe Card
French Onion Soup
- Prep Time: 10 minutes
- Cook Time: 145 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: French
Description
This French Onion Soup features a deeply flavorful broth made with slow-cooked onions, beef broth, and topped with rich melted cheeses. Perfect for a cozy dinner or a comforting meal at home, it’s easy to prepare and sure to warm your soul.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- In a large stock pot, melt butter and oil over medium heat.
- Add the onions and stir well to coat in the butter and oil. Cook over medium heat for 30-40 minutes, stirring occasionally until browned. Continue to cook for an additional hour on medium or medium-low, stirring occasionally, until the onions are extremely soft and tender with a deep, rich brown color.
- Add the sherry and cook for 1-2 minutes to allow some of it to evaporate.
- Add the broth, thyme, Worcestershire sauce, salt, and black pepper. Stir well, then add the cubed bread and mix to incorporate.
- Bring to a boil, then reduce the heat, cover, and simmer on medium-low for 30 minutes.
- For serving, carefully transfer the soup to individual ramekins or small oven-proof bowls. Sprinkle with 2 tablespoons of Swiss cheese, place a slice of French bread on top, and then add Gruyere cheese.
- Broil on high, about 3-4 inches from the heat source, for 3-4 minutes until the cheese melts, being careful not to burn it. Serve immediately.
- Alternatively, place the bread slices on a foil-lined baking sheet, top with Gruyere cheese, and broil for 2-3 minutes until melted. Sprinkle the soup bowl with Swiss cheese and serve with the broiled bread slice on top.
Notes
For a vegetarian version, use vegetable broth instead of beef broth.
Make sure to stir the onions frequently to prevent burning and promote even caramelization.
The soup can be made ahead and reheated; just add fresh cheese before broiling.
Nutrition
- Serving Size: 1 bowl
- Calories: 423
- Sugar: 5g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
