There’s something undeniably comforting about a bowl of French Onion Soup. Its rich, caramelized onions, nestled in a savory broth, topped with a gooey layer of melted cheese, make it a timeless classic. This dish, originating from the heart of France, has warmed the souls of many through the ages. Whether it’s the depth of flavor achieved from the slow-cooked onions or the satisfying crunch of the toasted bread under the cheese, French Onion Soup offers a symphony of textures and tastes. In this recipe, we’ll guide you through creating this culinary masterpiece, ensuring every spoonful is as inviting as the last.
Ingredients
- 5 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons all-purpose flour
- 8 cups beef stock
- 1/2 cup dry white wine
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 8 slices of baguette, toasted
- 1 1/2 cups grated Gruyère cheese
Directions & How to Prepare
- Caramelize the Onions: In a large pot, melt the butter with olive oil over medium heat. Add the onions, salt, and sugar. Cook, stirring frequently, until the onions are deeply caramelized, about 40 minutes.
- Build the Soup Base: Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes. Slowly add the beef stock, wine, bay leaf, and pepper. Bring to a simmer, then lower the heat and cook for 30 minutes. Season with salt to taste.
- Broil the Cheese: Preheat your broiler. Place the toasted baguette slices on top of the soup (in oven-safe bowls), sprinkle generously with Gruyère cheese, and broil until the cheese is bubbly and golden brown, about 3 minutes.
Preparation Time
- Total Time: Approximately 1 hour and 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
Servings
This recipe serves 4 people, offering a hearty and satisfying meal.
FAQs
- Can I use a different type of onion? Yes, while yellow onions are traditional, you can use white or red onions for a slightly different flavor profile.
- Is there a vegetarian option for this soup? Absolutely, substitute the beef stock with a rich vegetable stock to keep the depth of flavor.
- Can I make this ahead of time? Yes, the soup base can be made ahead and refrigerated. Reheat and add the cheese-topped baguettes just before serving.
- What if I don’t have Gruyère cheese? Swiss or mozzarella cheese are good substitutes, though Gruyère is preferred for its nutty flavor.
- Can I add meat to the soup? Traditionally, this soup is meat-free except for the beef stock. However, feel free to experiment with adding cooked beef chunks if desired.