There’s something irresistibly charming about a bowl of French onion soup—it’s like a warm hug that tastes of caramelized onions and melted cheese. I remember the first time I tried to make it at home; I was a bit skeptical, to be honest. Would the onions really transform into something magical, or would I end up with a bland mess?
Spoiler alert: it was love at first slurp. With just a handful of ingredients, this classic dish manages to wrap up all the cozy vibes of a Parisian café, even if you’re just in your tiny kitchen.
And, let’s face it, who doesn’t love a recipe that gives you an excuse to pile on the cheese? So here’s my take on this ever-comforting classic—no passport required, just a bit of patience and a lot of love.
Steps
- In a large pot, melt butter over medium heat and add vegetable oil. Stir in sliced onions, salt, pepper, and sugar, cooking until the onions are deeply caramelized, which takes about 50 minutes.
- Pour in the white wine, increasing the heat to high, and stir to deglaze the pan. Continue cooking until the wine is nearly evaporated and the onions are jammy.
- Sprinkle flour over the onions and stir for about a minute to incorporate it.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, then lower the heat to simmer for 30 minutes. Remove bay leaves and add the sherry.
- Meanwhile, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until they are crisp and golden, about 10 minutes.
- Turn on the broiler and place oven-safe bowls on a baking sheet. Fill each bowl with hot soup, top with baguette slices, and sprinkle with Gruyère and Parmigiano Reggiano cheese.
- Broil the bowls until the cheese is melted and bubbly, around 3 to 5 minutes. Allow the bowls to cool slightly before serving.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 pounds Vidalia (or sweet) onions, halved lengthwise and thinly sliced (approximately 5 medium onions)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon granulated sugar
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 small baguette, cut into ½-inch slices
- 1 tablespoon dry sherry
- 8 ounces Gruyère cheese, grated (about 2 heaping cups)
- ½ cup grated Parmigiano Reggiano cheese
Nutritional Values
Calories: 3,210 | Fat: 155 g | Saturated fat: 85 g | Carbohydrates: 265 g | Sugar: 95 g | Fiber: 20 g | Protein: 155 g | Sodium: 8,485 mg | Cholesterol: 410 mg
FAQ
- What is the key to perfectly caramelized onions for French onion soup?
- The secret is patience. Cook the onions on low heat, stirring occasionally, for about 45 to 55 minutes until they turn a deep golden brown. This slow process enhances their natural sweetness.
- Can I prepare French onion soup in advance?
- Yes, you can make the soup ahead of time and refrigerate it for up to three days or freeze it for up to three months, without the toasts or cheese. The toasts can also be prepared in advance and kept at room temperature for up to three days.
- What should I do if I don’t have oven-proof soup crocks?
- If you lack oven-proof crocks, place the toast slices on a baking sheet, top them with cheese, and broil for about two minutes until the cheese melts. Pour the hot soup into regular bowls and add the cheesy toasts on top.
- What kind of cheese is best for French onion soup?
- Gruyère cheese is ideal as it melts beautifully, providing a creamy, nutty topping. For additional depth, sprinkle some grated Parmigiano Reggiano as well. Look for an imported Swiss variety for the best flavor.
- How can I adjust the flavor of the soup at the end?
- After simmering, if the soup needs a deeper flavor, add a few shakes of Worcestershire sauce. If it isn’t sweet enough, try adding ¼ teaspoon of sugar. Taste and adjust the seasoning as needed before serving.
Tips
- Caramelize the Onions Slowly: To achieve the perfect sweetness and depth of flavor, cook the onions over low heat for 45 to 55 minutes, stirring occasionally. If they start to brown too fast, reduce the heat or add a little water to prevent burning.
- Deglaze with Wine: After caramelizing the onions, add dry white wine and scrape the brown bits from the bottom of the pan. This step enhances the soup’s flavor, making it richer and more complex.
- Broil Cheese Topping: For a deliciously melted and bubbly cheese topping, broil the soup crocks until the cheese is golden and bubbly, around 3 to 5 minutes. Allow the crocks to cool slightly before serving to avoid burns.
- Make Ahead for Convenience: Prepare the soup up to 3 days in advance and store it without the toasts or cheese. When ready to serve, simply reheat the soup, add the toasts and cheese, and broil. This tip saves time and allows flavors to meld beautifully.
Equipment
- Dutch Oven or Large Soup Pot – If you don’t already have a heavy-duty pot for cooking the soup and caramelizing the onions.
- Oven-Proof Soup Crocks – Specifically designed for serving French onion soup with melted cheese on top.
- Baking Sheet – For toasting the baguette slices and possibly for supporting the crocks under the broiler.
- Broiler – While most ovens have a broiler, if yours doesn’t, you might consider a countertop broiler.
- Wooden Spoon – For stirring the onions and deglazing the pan.
