French Onion Soup
User Reviews
5
French Onion Soup
Description
French Onion Soup uses a combination of large yellow and Vidalia onions that are sliced to about a quarter-inch thickness to ensure they caramelize evenly and develop a rich, sweet flavor. The slow cooking process in butter allows the onions to brown thoroughly, with occasional deglazing using white wine to prevent sticking and build flavor. The base is enhanced by both beef and chicken broth with a bouillon cube and Worcestershire sauce, adding depth and savoriness. The soup is topped with slices of toasted baguette and Gruyere cheese, which melts to a golden crust during the broiling or baking process.
The soup balances sweet caramelized onions with a savory, umami-rich broth. Caramelization may take up to two hours, highlighting the patience needed for this classic preparation. The finishing step includes adding flour for slight thickening and simmering all components together to meld flavors.
Traditionally served hot, the soup is excellent as a hearty starter or light meal. The melted cheese and bread offer satisfying textures contrasting the smooth, flavorful broth. It pairs well with simple greens or a light salad to complete a meal.
Onions can be caramelized overnight using a slow cooker method to save daytime preparation. Wine may be omitted by substituting white wine vinegar and broth for a non-alcoholic option. Alternative cheeses like Comte, Emmental, or Provolone can be used for a similar cheesy topping. Using high-quality broth is crucial for developing the best flavor.
Ingredients
- 4 onions see notes for pound conversion, large, yellow
- 2 onion Vidalia, large; sweet
- 6 Tablespoons butter
- 2 thyme sprigs, fresh
- 2 bay leaf
- ¾ cup white wine Chardonnay or Pinot Grigio, dry
- 3 tablespoons flour optional
- 4 cups beef broth high quality is key
- 1 beef bouillon cube or 1 tsp Better Than Bouillon
- 1.5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- salt to taste
- black pepper to taste
- 1 baguette
- 3 Tablespoons olive oil optional
- 6 lices gruyere cheese
Instructions
- Slice the onions into ¼-inch slices, (no thinner). They'll reduce in size quite a bit and you don’t want them to be too stringy. (Using a mandoline slicer makes this much easier).
- Melt the butter in a large soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
- Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
- The onions will caramelize slowly, up to 2 hours or longer. Stir them every 10-15 minutes. As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to 'clean' the bottom of the pot. Repeat as needed throughout the cooking process
- When the onions are nearly done, sprinkle flour over them and cook for 2 minutes. Add any remaining wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are richly brown and sweet.
- Add the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer over medium heat for 45 minutes with the lid cracked.
- While the soup simmers, preheat the oven to 350° F.
- Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
- Increase the oven temperature to 450° F. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
- Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
- Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!
Notes
- For best results, use about 5 pounds of onions total, combining yellow and Vidalia types.
- If avoiding alcohol, substitute the white wine with white wine vinegar and additional broth to maintain the liquid volume.
- Slow cooking the onions in a Crock Pot on low for 10 hours yields a hands-off caramelization overnight.
- Alternative cheeses such as Comte, Emmental (Swiss), or Provolone can be used instead of Gruyere.
- High quality beef broth is key for a flavorful soup base.
- Deglazing the pan during cooking with wine prevents burning and enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1284mg | 54% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 377mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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