French Onion Soup
There’s nothing quite like a steaming hot bowl of French Onion Soup to warm you up on a cold winter’s day. This classic French dish is a staple in many restaurants, but did you know that it’s also incredibly easy to make at home? With just a few simple ingredients, you can have a delicious bowl of French Onion Soup ready in no time. And nothing is better than all that melty cheese and bread on top.
Onion Prep
Obviously, the key to this recipe is nailing the onions. If you can get the caramelization done correctly you are mostly there. The best way to ensure you do this step right is to make sure your sliced onions are all about the same thickness. And second, you need to make sure you have enough fat in the pan as you are slowly cooking them down. This recipe takes time because you are cooking the onions at a fairly low heat. And you’ll be at it for awhile so you need to be patient with this step. This process can take some time, but the result is worth it. The caramelized onions give the soup its rich, sweet flavor that is the perfect balance to the salty Gruyere cheese.
And for this recipe feel free to use any kind of onions you have on hand. I used a bag of yellow onions just for simplicity sake, but you can use any combination you want. It will change the flavor profile slightly depending on what you end up using, so feel free to try a few different combinations to figure out what you like best.
Also, if you want to see where they’ve done some testing with different onions check out the Serious Eats blog post as well.
Gruyere Cheese
Finally, don’t skimp on the Gruyere cheese. This type of cheese has a nutty, slightly sweet flavor that pairs perfectly with the caramelized onions. I’ve also used mozzarella in the past along with some parmesan and both can work if you have those on hand, or like their flavors better.
Overall, French Onion Soup is a simple yet delicious dish that can be enjoyed all year round. It’s perfect for those cold winter nights when you want something comforting and hearty. And the best part is, it’s easy to make at home with ingredients that you might already have. So, next time you’re looking for a warm and satisfying meal, give this French Onion Soup recipe a try!
Another Soup Recipe?
And if you’re looking for another easy soup recipe check out this: Cozy Up with This Delicious Homemade Chicken Noodle Soup Recipe & Video
Ingredients
- 6 tbls Unsalted Butter
- 3 lbs Yellow Onions, sliced thin
- 1/2 cup Dry Sherry or Chinese Cooking Wine
- 2 quarts Low Sodium Chicken or Beef Stock
- 1 tbls Beef Bouillon (optional)
- 2 sprigs Thyme or 1 tsp Dried
- 1 Bay Leaf
- 1 tsp Fish Sauce (optional)
- 1 tsp Worcestershire sauce
- 8 slices of baguette, toasted w/ oil
- 1 Garlic Clove
- 1 cup Gruyère cheese, grated
- 2 tablespoons freshly minced chives, for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large dutch oven melt butter over medium-high heat until foaming. Add onions with a pinch of salt and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking.
- Just before you finish cooking your onions add in your dried thyme if you're using it. If you're using fresh you can add it later on.
- Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, optional bouillon, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.
- Add fish sauce, if using, and Worcestershire sauce. Season with salt and pepper. Discard thyme sprigs and bay leaf.
- Preheat broiler and adjust oven rack to top position. Slice your bread an top with a little oil and broil until golden. While still hot rub the toasted side with a garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.
Notes
You can use any combination of onions you have, or that you like as well.
Let me know how it turned out!
