French Onion Soup
French Onion Soup is a classic dish that warms the soul with its rich, caramelized onion flavor and delightful cheesy topping. Picture this: a bubbling bowl of deeply golden broth, sweet onions that melt in your mouth, all crowned with a crusty slice of bread and a generous layer of gooey cheese. You know that cozy feeling when the chill of winter day falls over you? This soup is the perfect remedy, creating instant comfort from the first spoonful.
Table of Contents
My love affair with French Onion Soup began in a quaint bistro while on a trip to Paris. I remember taking my first sip and being transported to a culinary paradise, where every spoonful sang of savory bliss. It’s amazing how such a simple combination of ingredients can evoke so much warmth and fond memories. The beauty of preparing this at home is that you can relish in the rich flavors anytime you desire, without the long waits often found in restaurants! Let’s dive into making your very own comforting bowl of French Onion Soup.
Why You’ll Love This Recipe
- Simple & Quick: Despite taking a bit of time to cook, the active preparation time is just about 10 minutes! Perfect for making it a weekly staple.
- Irresistible Flavor: The sweet, caramelized onions pair beautifully with the savory broth, creating a deliciously complex taste.
- Eye-Catching Appeal: Layered with melted cheese atop crusty French bread, it’s as visually stunning as it is tasty.
- Flexible Serving: Ideal for a cozy dinner at home or as an elegant appetizer for guests.
- Diet-Friendly Options: You can easily adapt this recipe to be gluten-free by using gluten-free bread and broth.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: This adds a rich, creamy base to sauté the onions.
- 2 tablespoons extra-virgin olive oil: Using a combination of oil and butter prevents burning and adds depth of flavor.
- 4 large onions, sliced thin: Yellow onions work best for their natural sweetness when caramelized.
- 1 tablespoon dry sherry: Enhances the soup with a lovely depth; if unavailable, any dry wine can substitute.
- 4 cups low-sodium beef broth: Using low-sodium allows you to control the saltiness of the finished soup.
- 1 tablespoon chopped, fresh thyme: This herb elevates the soup with its aromatic qualities; feel free to use dried thyme in a pinch.
- ½ teaspoon Worcestershire sauce: Adds a savory richness that complements the beef broth beautifully.
- ¼ teaspoon kosher salt: A key seasoning to balance the soup’s flavors; adjust this to taste.
- ¼ teaspoon black pepper: For a hint of warmth and flavor enhancement.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): Cubes add a delightful texture to the soup.
- ½ cup shredded Swiss cheese: This will melt gloriously and add a nutty flavor.
- 4 (½-inch) thick slices French bread: Used for toasting on top of the soup.
- 4 slices Gruyere cheese: This is the show-stopping cheese that creates that irresistible, bubbly crust.
How to Make French Onion Soup
Melt the 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. The combination will create a luscious fat that’s perfect for sautéing the onions.
Cook the Onions: Add 4 large, sliced onions to the pot and stir well to coat them in the melted butter and oil. Sauté over medium heat for 30 to 40 minutes, stirring occasionally. You want them to soften and turn a beautiful golden brown, but avoid burning. After they’ve softened, continue to cook for another hour on medium or medium-low heat, stirring occasionally, until they develop a deeper color and caramelized flavor.
Deglaze with Sherry: Pour in 1 tablespoon of dry sherry and turn the heat up slightly. Cook for 1 to 2 minutes, allowing the alcohol to evaporate as you scrape up the brown bits from the bottom of the pot. This step adds marvelous flavor to your soup.
Add the Broth and Seasonings: Pour 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. Give it a good stir to fully mix the flavors. Then, fold in the cubed French bread for added texture.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer on medium-low for about 30 minutes. The flavors will meld beautifully—your kitchen will smell heavenly.
Prepare for Serving: Carefully transfer the soup into individual ramekins or small oven-proof bowls. Sprinkle with 2 tablespoons of shredded Swiss cheese. Lay a slice of French bread on top of the soup in each bowl, followed by a slice of Gruyere cheese atop the bread.
Broil to Melt the Cheese: Set your oven to broil on high. Place the bowls about 3-4 inches from the heat source and broil for 3-4 minutes, or until the cheese is bubbling and slightly browned. Keep a close eye to prevent burning!
Alternative Serving Method: If you prefer, you can place the slices of bread on a foil-lined baking sheet, topping them with Gruyere cheese and broiling for 2-3 minutes until melted. Then, simply sprinkle the soup bowl with Swiss cheese and serve the broiled bread slice on top.
Storing & Reheating
To store any leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept at room temperature for about 2 hours and in the refrigerator for up to 4 days. If you want to save it for later, consider freezing it! Portion it into freezer-safe containers, where it can last up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and gently reheat on the stovetop over medium-low heat until warmed through. Just a heads-up: the texture of the bread may change when freezing, but the flavor will still be delicious; you can refresh it by adding fresh bread on top before serving.
Chef’s Helpful Tips
- Avoid burning the onions by stirring frequently and adjusting the heat as needed. You want them caramelized, not charred!
- If you’re using dried thyme instead of fresh, use about one-third of the amount, as dried herbs are more concentrated.
- Don’t rush the cooking time! The longer you cook the onions, the sweeter and richer they become.
- If you find the soup too salty, add a dash more broth or a potato while it simmers to absorb excess saltiness.
- For an extra kick, consider a pinch of cayenne pepper or a splash more of Worcestershire sauce.
- This soup can easily be made ahead for busy weeknights, making it a fantastic option for meal prep.
The beauty of French Onion Soup lies in its comforting essence and the fond memories it can create around your dining table. With each bowl filled with flavorful broth, sweet caramelized onions, and the perfect amount of cheese, you’ll quickly see why this classic dish is cherished by many. Whether you serve it at a family gathering or savor it alone, I hope this recipe inspires you to explore its delightful flavors.
Recipe FAQs
How long does it take to make French onion soup?
Typically, the actual hands-on preparation takes about 10 minutes. However, you’ll want to allow for about 145 minutes of cooking time to caramelize the onions and create a rich, deep flavor. Patience is key, and it’s worth every minute!
Can I make French onion soup ahead of time?
Absolutely! You can prepare the soup in advance, store it in the refrigerator, and reheat it when you’re ready to serve. It’s often even better on the second day, as the flavors have had more time to meld.
Can I substitute the cheese?
Yes, if you prefer a different flavor profile, feel free to use cheeses like provolone, mozzarella, or even a sharp cheddar. Just ensure that whatever cheese you choose melts nicely!
Is there a vegetarian version of this soup?
Yes, you can substitute beef broth with vegetable broth and omit the Worcestershire sauce or use a vegetarian alternative. This way, you can still enjoy the deliciousness of French Onion Soup without the meat!
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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: Slow Cooking
- Cuisine: French
Description
Experience the delightful taste of French Onion Soup with its rich flavor and creamy cheese topping. This easy recipe is perfect for a quick dinner or cozy nights in.
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
- Melt butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions and stir to coat them well. Cook for 30-40 minutes, stirring occasionally, until they begin to brown. Then continue to cook for another hour on medium or medium-low, stirring occasionally, until the onions are very soft and caramelized to a deep brown color.
- Pour in the dry sherry and cook for 1-2 minutes to let some evaporate.
- Stir in the beef broth, thyme, Worcestershire sauce, salt, and black pepper. Mix well, then add the cubed bread and combine thoroughly.
- Bring the mixture to a boil, then reduce the heat and cover. Simmer on medium-low for 30 minutes.
- For serving, ladle the soup into individual ramekins or oven-proof bowls. Top each with 2 tablespoons of shredded Swiss cheese, a slice of French bread, and a slice of Gruyere cheese.
- Broil on high for 3-4 minutes until the cheese is melted—watch carefully to prevent burning. Serve hot.
Notes
For added flavor, you can sprinkle some additional fresh thyme on top before serving.
Ensure not to rush the onion cooking process; slow-cooking develops the flavor.
This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 376
- Sugar: 4g
- Sodium: 708mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 52mg
