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Whip up authentic French Onion Soup in your kitchen - caramelized onions simmered in rich beef stock, topped with bubbling cheese over crunchy bread slices. It's perfect for chilly evenings or when guests drop by. The taste rivals what you'd get at any upscale bistro.
Benefits of This Soup
This dish transforms ordinary onions into something magical. The key is cooking them slowly until they're sweet and tender. Add some toasted bread with gooey cheese on top, and you've created restaurant-quality food at home. The aroma fills your kitchen while it simmers. Any leftover soup tastes even more amazing the following day.
What You Need
- Oil: 2 spoons olive oil
- Butter: 4 spoons unsalted butter
- Onions: 6 large yellow ones, cut into thin slices
- Salt: 1 tablespoon
- Flour: 3 spoons all-purpose flour
- Garlic: 4 cloves, minced finely
- Wine: 1 cup white wine (broth works too)
- Beef Broth: 8 cups, reduced sodium variety
- Thyme: 4 sprigs fresh
- Black Pepper: Freshly ground
- Worcestershire: 1 spoon
- Bay Leaf: One leaf
- French Bread: 1 loaf, cut into slices
- More Butter: For spreading on bread
- Garlic Powder: For bread seasoning
- Cheese: 2 cups shredded gruyere
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Cooking Instructions
- Begin with onions:
- Set large pot over medium heat. Combine oil and butter. Add your sliced onions and salt. Cook for 40 minutes, stirring occasionally. They should gradually turn caramel-colored.
- Get them golden:
- If onions start sticking, add a bit of water. Continue cooking until they're completely soft and dark golden. Don't hurry this part - it's what gives the soup its distinctive flavor.
- Add aromatics:
- Toss in minced garlic and flour. Stir for 2 minutes. Add wine. Scrape up all those tasty browned bits from the pot bottom.
- Build the soup:
- Pour in your beef broth. Add thyme, bay leaf, pepper, and Worcestershire. Let it simmer gently for 30 minutes uncovered.
- Prepare bread:
- Heat oven to 400°. Spread butter on bread slices. Dust with garlic powder. Bake 5 minutes per side until golden and crisp.
- Two cheese options:
- Option 1: Place cheese on bread, melt in oven, then float on soup. Option 2: Fill oven-safe bowls with soup, top with bread and cheese, then broil for 2 minutes.
- Taste test:
- Remove bay leaf and thyme stems. Sample the soup - adjust salt and pepper if needed.
- Ready to eat:
- Ladle hot soup into bowls. Top with cheesy bread. Serve immediately while cheese is still stretchy.
Caramelizing Tips
Cut onions uniformly so they cook evenly. Take your time browning them - it'll take at least 40 minutes. Add tiny splashes of water if they stick. For extra sweetness, cook them longer. They should look like dark caramel when done. Stir frequently to prevent burning - that's where all the flavor develops.
Cheese Selection
Try to find authentic gruyere - it melts beautifully. Grate it yourself rather than buying pre-shredded packages that won't melt properly. Swiss cheese makes a good substitute. Use plenty for that perfect gooey layer. Make sure cheese covers the entire bread surface so it drips down the sides. Some people like adding a bit of parmesan for extra flavor.
Wine Advice
Wine helps loosen those flavorful bits stuck to the pot. Go with a dry white variety - sweet wines will throw off the taste. No wine available? Just use extra beef broth. A tiny splash of vinegar adds nice tanginess. Let the wine simmer briefly so the alcohol cooks away.
Serving Ideas
Choose oven-safe bowls if you want those melted cheese tops. Don't overfill your bowls - leave space for the bread. Cut thick bread slices so they won't sink. Some folks enjoy extra bread on the side for dipping. Let people know the bowls will be hot. Eat right away before the cheese hardens.
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Storage Advice
This soup stays good in the fridge for 5 days. It actually tastes better on day two. Store bread and cheese separately to avoid sogginess. Warm leftovers slowly on the stovetop. Add a splash of broth if it seems too thick. The soup freezes well without the bread and cheese toppings. Thaw in your fridge overnight. Always make fresh cheese toast when enjoying leftovers.
Frequently Asked Questions
- → How can I skip meat?
Easily done! Swap in veggie broth – look for a darker one for better taste. Better Than Bouillon's No Beef Base works wonders. Mushroom stock’s another solid choice, and if you cook the onions longer, it makes up for the missing beefy hit. A splash of soy sauce or a touch of miso gives that extra deep flavor too. If you're a vegetarian, double-check your cheese ingredients! Don't worry – the onions are really the main deal here.
- → Can I switch up the cheese?
You’ve got lots of options! Swiss melts wonderfully, or you can mix stretchy cheeses like Provolone and Mozzarella. For a bold bite, go for sharp Cheddar – just use sparingly. Feeling fancy? Comté or Emmental work lovely. Always pick melt-friendly cheese, and skip pre-grated – it doesn’t melt like the fresh stuff. Some folks blend two or three! Avoid Brie or Parmesan for the topping, though – they won't give you that perfect melt.
- → Best way to store leftovers?
Keep the bread and soup separate for best results! Store the soup in a sealed container in the fridge – good for three days. When reheating, warm it slowly on the stove. Microwaving can bring out grease on top. Toast fresh cheesy bread when you're ready to eat. The flavors deepen after a day or two. If you didn’t use cornstarch to thicken, you can even freeze the soup (not the bread) for up to two months.
- → Can this be gluten-free?
Totally doable! Thickening can be done with cornstarch or rice flour instead of wheat. Find gluten-free baguettes – many stores stock them frozen now (Against the Grain is popular). Be sure to check your broth labels closely; some hide wheat ingredients. For a thicker twist, blend a few cooked potatoes into the broth. The onions themselves are naturally gluten-free, so no worries there. When melting the cheese on gluten-free bread, just keep an eye out – it can burn faster.
- → What does deglazing mean?
Basically, it’s pouring liquid (like broth or wine) into a hot pan after cooking your onions. You’ll notice caramelized brown bits stuck on the bottom – that’s pure flavor! The liquid softens those and lets you scrape them up with a wooden spoon as it bubbles. This step enriches the soup’s taste. Some folks use wine here for an extra boost – just avoid anything too sweet. Make sure you get every bit off the pan – that’s where the magic is!
Conclusion
Craving more meals like this? Try making a beef stew with this same flavor-packed broth. Or cook chicken and white beans with fresh garlic, thyme, and onions done just right.