Recently, I caramelized a huge pan of onions and shared how to make caramelized onions with you. From there, my mind naturally turned toward French onion soup, one of my outright favorites.
French Onion Soup
Why youll love it: The taste is unbelievable! Theres absolutely nothing rather like homemade French onion soup.
The length of time it takes: about 90 minutes to caramelize the onions and an extra 20 minutes to make the soupEquipment youll require: large heavy covered pan (Dutch oven) Servings: 8
French Onion Soup
In this timeless French onion soup recipe, sweet caramelized onions and rich beef broth are topped with a crusty slice of bread smothered in melty Gruyère cheese.
The soup looks and tastes so outstanding but the ingredients are quite fundamental: onions, beef broth, cheese, bread.
I truly encourage you to attempt this recipe. The caramelized onions appear like a high-end but really they arent. They are easy to make and the flavor of homemade French onion soup cant be beat. Then theres that tacky bread floating on top … Total happiness!
Simply a note: If you like everything French onion, attempt my homemade French onion dip. Instead of utilizing a purchased package of dry onion soup, try my natural, preservative-free onion soup mix.
In fact, onion soups have actually been around because Roman times although the French promoted the soup in the 18th century which might account for the name “French” onion soup, hah! If you like history, take a look at this article by Vice, “The Curious History of French Onion Soup.”
About this Recipe
While caramelized onions are basic, simply sweet yellow onions, butter and olive oil, they do take a while. Youll require a large heavy pan with a lid, and about an hour and a half. The onions have to prepare at a low heat for a very long time for caramelization to happen. Its a chemical procedure that really cant be hurried along.
The advantage is that the onions do not really need a great deal of attention as they cook. Offer them a stir occasionally to see how theyre doing (hi, onions, howre you doing in there?). Thats practically it.
Try to find the recipe card near completion of the post. It has complete instructions, particular measurements, and nutrition information.
Lets get going on this renowned soup. Ill stroll you through the dish and give you lots of helpful ideas.
French onion soup is all about the onions. Prepping the soup is really a breeze when you master the technique of caramelizing onions.
What youll require
Onions: Look for big sweet or yellow onions, about 12 to 14 oz. each. Youll need 6 of them. If the onions are smaller sized or larger, the total weight should be in between 4 1/2 and 5 1/4 pounds. It seems like a LOT of onions however they actually prepare down.Olive Oil/Butter: A blend of these 2 oils has a higher smoke point and will give the onions a great deal of rich flavor.Garlic: A couple cloves of fresh garlic adds simply a tip of garlic flavor.All Purpose Flour: Youll require a tablespoon of flour to assist thicken the broth.Dry White Wine: Choose a dry white wine that you would consume however not the most pricey white wine on the shelf. I choose chardonnay aged in oak since it actually boosts the taste of the caramelized onions.Dry Sherry or Brandy: Used to deglaze the pan, dry sherry or brandy enhances the taste of the soup, along with the white red wine. Its the secret ingredient that actually makes this soup shine.
More About Dry Sherry
There are several kinds of sherry. Dry sherry has very little residual sugar and a fairly high alcohol material (15% to 22%) and is the best option for this dish. A sweet sherry such as Harveys Bristol Cream would include excessive sweetness to the soup. Since it has included salt and preservatives, avoid cooking sherry.
Much of the alcohol cooks off but not all of it. Alternative sherry vinegar or white wine vinegar if thats an issue.
Beef Stock: Look for the finest beef stock you can discover. Preferably, we d make our own beef stock however thats lengthy and would prevent most cooks from trying this soup. I generally search for a lower sodium broth so the soup isnt too salty.Nutmeg: Freshly grated nutmeg has the very best taste. When you attempt it, youll never ever go back to ground nutmeg. Fresh Thyme: This woody herb matches the onions and beef completely. Youll require three sprigs. Whats a sprig? Ill admit, its an actually subjective measurement. Look for a little branch about 4 to 5 inches long. It might have a couple of smaller branches connected to it. It would determine about one teaspoon if you got rid of all the leaves. Its better to err on the side of caution if youre not knowledgeable about thyme so you dont mistakenly add too much.Bay Leaves: Choose a couple of medium sized dry bay leaves.Crusty Bread: French bread works well. A whole piece need to be able to float inside the bowls you plan on using. Gruyère Cheese: This Swiss cheese has a mild nutty flavor and is the traditional cheese selected to top French onion soup. If you shred your own cheese from a block, it melts especially well.
How to make This Recipe
Over medium heat, melt the butter and olive together in the pan. Once the butter has melted, add the onions, season with salt, and stir well.
When the onions are caramelized, add the garlic and flour, and cook for one minute, stirring constantly. The garlic should smell aromatic and the flour will coat the onions. Increase the heat to medium and include the wine and sherry.
Serve immediately. Caution everyone that their soup bowls are HOT! A crisp green arugula salad with lemon vinaigrette rounds out this meal completely, along with a glass of the Chardonnay you opened for the soup.
Include a cup or 2 of additional broth if your soup appears too thick.
It looks like a big pile of onions and it is! The onions will burn more quickly in a light weight pan and youll have to enjoy them much more carefully.
Discussion is a huge part of the allure of this traditional soup. Put a ladleful of soup in each bowl (about 1 cup), add a slice of crusty French bread and a handful of grated cheese.
Cook for a couple of minutes, stirring continuously and scraping the bottom of the pan to remove any browned bits. This is called “deglazing”. The liquid will lower in volume and a great share of the alcohol will be burned off (however not all of it).
As you get closer to the end of the cooking time, youll have to stir the onions more frequently. They must be deep golden brown and be extremely soft, nearly jammy but still keeping their shape.
Cover the pan and prepare the onions for 10 minutes. The moisture in the onions will produce steam and get them softening.
Okay, the primary step is to prep all those onions. Prepare yourself to shed a few tears (simply kidding). Peel and wash the onions, cut them in half, and slice each half into quarter inch slices, i.e. half moons.
I try to wear my contacts when I slice onions. It does appear to aid with stinging and tears. If youre not a contact wearer, a fan blowing directly throughout your workspace will blow the fumes away. A really sharp knife is vital due to the fact that the onion is cut more cleanly and not crushed. Some people discover that soaking the peeled halved onions in ice water for 30 minutes minimizes the tears.
Are you prepared to serve your charming French onion soup? Turn the broiler on and keep in mind to eliminate the bay leaves and thyme sprigs!
Discover the pan, stir the onions, and turn the heat down.
Simmer for 10 to fifteen minutes. The soup needs to be steaming hot. If you wish to hold back on serving the soup for some time, turn the heat to low and keep the soup hot but not boiling.
The durable soup crockeries with little manages arent simply for discussion. The deal with isnt absolutely vital however its good to have something to get onto with an oven mitt.
Include the broth to the pan, in addition to the nutmeg, thyme, bay leaves, and black pepper.
Let the onions prepare gradually over low heat, uncovered, for sixty to ninety minutes. I understand, thats a long period of time, however good ideas take a while, right? Once in awhile to make sure they arent sticking, give the onions a stir. If they seem to be browning too rapidly or sticking, turn the heat down.
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What onions are best for French onion soup? Sweet yellow onions are the finest option for French onion soup. French onion soup is always made with beef broth and sweet yellow onions, topped with a piece of French bread, melted Gruyère cheese, and broiled.Onion soup is a more general classification.
Make It Your Own
Add the toasted cheese to the top of the soup. French onion soup can be a little difficult to eat nicely. Include a handful to the top of the soup, spray on cheese, and broil.Other types of cheese can be substituted.
Make Ahead Ideas
The soup can also be made ahead and either cooled or frozen. To serve, heat the soup on the stove, ladle into the ramekins and continue with the recipe.
Make the caramelized onions approximately 4 days ahead of time and refrigerate. To begin the soup, warm the onions in the soup pan, then continue with the recipe as directed.
Storage & & Reheating Tips
French onion soup will keep three to four days in the fridge. It also freezes well, for approximately three months. Store the bread and cheese independently.
More Hearty Soups
Did you make this? Be sure to leave an evaluation listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Prep Time: 10 minsCook Time: 1 hr 50 minsTotal Time: 2 hrs
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In this timeless French onion soup recipe, sweet caramelized onions and abundant beef broth are topped with a crusty piece of bread smothered in melty Gruyère cheese.
Did You Make This?Be sure to publish an image & & tag me at @RachelCooksBlog. I enjoy seeing what you made!
If you do not have oven-safe ramekins or mini casserole dishes, you can put bread slices on a sheet pan, spray with cheese, and broil them. When ready to serve, add soup to bowls and leading with tacky bread slices.
For a non-traditional however simpler to consume variation of French onion soup, cut the bread into bite-sized cubes rather of pieces. Homemade croutons are an excellent alternative, too.
Nutrition details is determined for one cup soup, topped with one slice bread and shredded cheese.
Instead of utilizing an acquired packet of dry onion soup, try my natural, preservative-free onion soup mix. What onions are best for French onion soup? Sweet yellow onions are the finest choice for French onion soup. What is the difference between onion and French onion soup? French onion soup is constantly made with beef broth and sweet yellow onions, topped with a piece of French bread, melted Gruyère cheese, and broiled.Onion soup is a more general classification.
Nutrition InformationServing: 1cup, Calories: 265kcal, Carbohydrates: 23g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 28mg, Sodium: 710mg, Potassium: 679mg, Fiber: 2g, Sugar: 14g, Vitamin A: 263IU, Vitamin C: 13mg, Calcium: 325mg, Iron: 1mg
Add onions and salt and toss to coat with oil.Cover and cook for 10 minutes.Uncover, reduce heat to medium-low, and continue to cook, stirring periodically (youll require to stir more often towards the end), till onions are cooked down and a deep golden brown, about 60 to 90 minutes. You want the onions to prepare gradually without drying out. If definitely essential, include a splash of water to the pan.When the onions have caramelized, add garlic and flour and cook, stirring, for one minute or until fragrant.Increase heat to medium and add red wine and sherry and cook until somewhat lowered, scraping any brown bits off the bottom of the pan, 2 to 3 minutes.Add 6 cups beef stock, nutmeg, thyme, bay leaves, and black pepper, and bring to a simmer.
This website provides approximate nutrition info for benefit and as a courtesy just. Nutrition information is collected mostly from the USDA Food Composition Database, whenever offered, or otherwise other online calculators.