The Best French Onion Soup
User Reviews
4.8
The Best French Onion Soup
Description
The Best French Onion Soup centers around slowly caramelized yellow onions cooked in butter and canola oil until deeply browned and sweet, a process taking about an hour. Deglazing the pot with sherry and red wine enriches the base, followed by stirring in tomato paste and garlic purée for savory complexity. The soup is then simmered with chicken stock and beef base, with herbs tied into a bouquet garni contributing subtle flavor nuances.
The soup develops a rich, layered flavor from the caramelized onions and wine reduction. It is finished by ladling into bowls topped with baguette slices and slices of provolone and shredded gruyere cheese, then broiled until the cheese melts and bubbles, creating a creamy, golden crust.
This soup can be served as a starter or a satisfying main course with hearty bread or salad. It is best enjoyed hot to benefit from the melted cheese topping and the aromatic broth. The recipe allows refrigeration for up to 4 days and freezing for up to 3 months, making it a convenient make-ahead option.
Ingredients
- 8 tablespoons butter
- 4 tablespoons canola oil
- 6 pounds onion sliced ¼ inch thick with the grain, yellow
- ½ cup sherry wine
- ½ cup red wine
- ⅛ cup tomato paste
- ¼ cup Garlic puree
- 1 bouquet garni
- 4 tablespoons beef base concentrated
- 10 cups chicken stock
- thyme leaves for garnish
- 1 baguette , cut into 1 inch slices
- 8 lices provolone cheese
- 2 cups gruyere cheese optional, shredded
Instructions
- In a large stock pot or Dutch oven, melt the butter and canola oil together over high heat and add the onions Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are a deep brown color, about 1 hour
- Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
- Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base, bring to a simmer, and cook for 45 minutes.
- Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
- Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Notes
- The soup can be refrigerated up to 4 days or frozen up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 58mg | 19% |
| Sodium | 1014mg | 42% |
| Potassium | 982mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 20g | 40% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 364mg | 36% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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