Homemade French Onion Soup
User Reviews
5
Homemade French Onion Soup
Description
This recipe starts by slowly browning thinly sliced white onions with butter and salt over medium heat, which develops a deep caramelized sweetness over about 30 minutes. Aromatics like coarsely chopped garlic and bay leaves are added mid-way, infusing the base with gentle flavors. Dry sherry is poured in to deglaze the pan, loosening browned bits that add richness. After the sherry evaporates, flour is incorporated to thicken the mixture slightly, cooked until it loses its raw flour scent.
Beef stock is then added and the soup is simmered, melding flavors into a rich broth. To serve, toasted baguette slices are placed over the soup in heatproof bowls and topped with slices of provolone or gruyere cheese. Placing the bowls under a broiler melts and browns the cheese to create a golden, slightly crispy crust that contrasts the soft onions and savory broth beneath.
The soup offers a balance of sweet and savory notes from the caramelized onions and beef stock, complemented by the sharp, melty cheese topping. Its layers of flavor and textures make it a comforting and satisfying dish.
Ingredients
- 1/2 cup butter
- 2 pounds white onion slice thin, sliced
- 1 teaspoon salt
- 2 garlic chopped coarsly, cloves
- 2 bay leaves
- 1 cup dry sherry
- 3 tablespoons all-purpose flour
- 2 quarts beef stock
- 1 baguette sliced
- 1/2 pound provolone cheese or gruyere cheese
Instructions
- Melt the butter in a large heavy bottomed pan over medium heat. When the butter has melted add onions and salt. Cook the onions stirring occasionally until they have browned. This will take about 30 minutes.
- About halfway through the onions browning add the garlic and bay leaves. Add the dry Sherry and scrape up the browned bits on the bottom of the pan. When the Sherry has evaporated add the flour, and stir well. Cook the flour into the onions until you can detect a faint smell of pie dough. This will take about five minutes.
- The flour must cook thoroughly. Add the beef stock and turn down the heat to a simmer. When the soup has heated through you may serve the soup. A serving suggestion is to toast a baguette slice on both sides and add it to a heat proof bowl that has been filled with the soup. Layer the bread upon the soup, and add a couple of tablespoons of cheese to the bowl. Place the bowl under a broiler until the cheese just begins to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 1306mg | 54% |
| Potassium | 698mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 293mg | 29% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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