French Onion Soup
French onion soup is a warm, comforting masterpiece that embodies the essence of French cuisine. With its deep, caramelized onion flavor and rich, savory broth, this dish offers a delightful experience for your taste buds. Topped with crusty bread and bubbling cheese, it’s the perfect solution for those chilly evenings when comfort food is a must.
Table of Contents
One of the best things about this simple French onion soup recipe is just how achievable it is right in your own kitchen. There’s something magical about the gradual caramelization of onions that fills the air with an irresistible aroma. You don’t have to be a culinary expert to impress your friends or family with this classic dish. With just a handful of ingredients, this soup is not only budget-friendly but also divine in flavor. So, let’s get cooking and embrace the warmth of a homemade bowl of honesty in every spoonful!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and a hands-off cooking time, this soup is low-effort yet high-reward.
- Irresistible Flavor: The deep sweetness from the caramelized onions mixed with savory beef broth creates a flavor explosion.
- Eye-Catching Appeal: The bubbling, cheese-topped bread makes for an impressive presentation at any gathering.
- Flexible Serving: Whether it’s a cozy night in or a gathering with friends, this soup fits any occasion.
- Diet-Friendly Options: You can easily adapt it for gluten-free or dairy-free diets by choosing alternative ingredients.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: This rich fat adds depth and flavor to the onions as they caramelize.
- 2 tablespoons extra-virgin olive oil: A balanced complement to the butter, it helps prevent burning while adding a fruity note.
- 4 large onions, sliced thin: The star of the soup! Use sweet onions for a milder flavor or yellow onions for a stronger taste.
- 1 tablespoon dry sherry: This adds a complex layer of flavor; if you don’t have sherry, white wine works well too.
- 4 cups low-sodium beef broth: Low-sodium gives you control over the saltiness; homemade broth elevates the soup’s flavor.
- 1 tablespoon chopped, fresh thyme: Fresh herbs brighten the flavor; if unavailable, use 1 teaspoon dried thyme.
- ½ teaspoon Worcestershire sauce: This adds a savory umami note; soy sauce can be a substitute for a different twist.
- ¼ teaspoon kosher salt: Enhances the natural flavors; adjust according to your taste preference.
- ¼ teaspoon black pepper: Freshly ground pepper adds a hint of spice.
- 2 (½-inch) thick slices of French bread, cut into small cubes (about 1 cup): Adds texture and heartiness to the soup.
- ½ cup shredded Swiss cheese: Melty, flavorful Swiss cheese offers a gentle nuttiness.
- 4 (½-inch) thick slices of French bread: Larger slices for cheesy croutons on top of the soup.
- 4 slices Gruyère cheese: This brings a rich, memorable flavor when melted; feel free to substitute with another melting cheese if needed.
How to Make French Onion Soup
Melt Butter and Oil: In a large stock pot, combine 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil over medium heat. Let the butter melt completely and combine with the oil, creating a luscious base for your onions.
Caramelize Onions: Add 4 large, thinly sliced onions to the pot, stirring well to coat them. Cook over medium heat for 30-40 minutes until the onions begin to brown and soften. Reduce the heat and continue to cook for an additional hour, stirring occasionally, until they achieve a deep, rich brown color without burning. This patience results in beautifully caramelized onions bursting with flavor.
Deglaze with Sherry: Pour in 1 tablespoon of dry sherry and let it cook for 1-2 minutes. This process helps deglaze the pot, lifting all those flavorful bits stuck to the bottom.
Combine Ingredients: Add 4 cups of low-sodium beef broth, 1 tablespoon of fresh thyme, ½ teaspoon of Worcestershire sauce, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper to the pot. Stir everything together, then toss in the cubed French bread (about 1 cup). This integration brings layers of flavor and texture.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat, cover, and let it simmer on low for about 30 minutes. During this time, the flavors will meld beautifully, and the bread will soften, creating a hearty soup.
Prep for Serving: Carefully transfer the soup into individual ramekins or small oven-safe bowls. Sprinkle with 2 tablespoons of shredded Swiss cheese on each serving, then place a slice of French bread on top of the soup, followed by a slice of Gruyère cheese.
Broil to Perfection: Set the ramekins on a baking sheet and broil them on high heat for about 3-4 minutes, positioning them about 3-4 inches from the heat source. Watch closely—you’re looking for that perfect golden-brown, bubbly cheese effect.
Alternative Broiling Method: If you prefer, place the bread slices on a foil-lined baking sheet, cover them with Gruyère cheese, and broil for 2-3 minutes until melted. Top the soup with Swiss cheese before serving with the broiled bread.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, reheat in a saucepan over medium heat until warmed through, or in the microwave for about 2-3 minutes. Keep in mind that while the flavors will hold up, the texture of the bread may change—a quick sprinkle of fresh herbs can help refresh it!
Chef’s Helpful Tips
- When caramelizing onions, low and slow is key. If they begin to brown too quickly, lower the heat and give them more time to soften.
- Always taste as you go! Adjust salt and seasoning at the end for the best flavor.
- To prevent overflow, ensure your containers are only filled about ¾ full with soup before adding the cheese and bread.
- Experiment with different types of onions; sweet, yellow, or even shallots can change the flavor profile beautifully.
- For a more complex flavor, consider adding a dash of balsamic vinegar or a pinch of sugar during the process.
French onion soup brings warmth, satisfaction, and a touch of elegance to any meal. It’s simple enough for a weeknight yet impressive enough for entertaining, making it a versatile addition to your cooking repertoire. The next time you’re chilled to the bone or craving something comforting, give this delightful recipe a try. Enjoy the process, savor each bite, and share it with someone special because nothing beats the joy of homemade comfort food!
Recipe FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the beef broth with a robust vegetable broth. You can also enhance the flavor by adding a splash of soy sauce or miso paste.
How can I expedite the caramelizing process?
While patience is key for perfect caramelization, you can increase the heat slightly and add a pinch of sugar to speed things up. Just remember to stir frequently to prevent burning!
Can I make this soup ahead of time?
Definitely! You can prepare the soup up to simmering; just store it in the refrigerator. When you’re ready to serve, reheat, then complete the topping and broiling steps for a fresh serving.
What cheese can I use if I don’t have Gruyère?
While Gruyère cheese brings a distinct flavor, you can use Fontina, Provolone, or even Mozzarella as a substitute. Just make sure the cheese you choose melts well!
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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 is a hearty delight, filled with caramelized onions, rich beef broth, and topped with melted Swiss and Gruyere cheeses. Simple to prepare, this comforting dish is perfect for a quick dinner or chilly evenings.
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 sliced onions and ensure they are well coated. Cook for 30-40 minutes, stirring occasionally, until they brown. Continue cooking for an additional hour on medium or medium-low until they are soft and rich brown, without burning.
- Stir in the dry sherry and let it cook for 1-2 minutes to evaporate.
- Incorporate the beef broth, chopped thyme, Worcestershire sauce, salt, and black pepper. Mix thoroughly. Add cubed bread and stir to blend.
- Bring the mixture to a boil, then reduce heat, cover, and simmer on medium-low for 30 minutes.
- Transfer the soup into oven-proof bowls or ramekins. Top each with 2 tablespoons of shredded Swiss cheese, a slice of French bread, then add Gruyere cheese on top.
- Broil on high, about 3-4 inches from the heat source, for 3-4 minutes until the cheese melts. Be cautious not to burn the cheese. Serve immediately.
- Alternatively, place the bread slices topped with Gruyere cheese on a foil-lined baking sheet and broil for 2-3 minutes until melted, serving the soup with the broiled bread slice.
Notes
For a vegetarian version, use vegetable broth instead of beef broth.
Adjust the amount of cheese according to your preference for a cheesier topping.
Nutrition
- Serving Size: 1 bowl
- Calories: 408
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
