The BEST French Onion Soup recipe! Made alongside slow caramelized xanthous onions, a savory lightly herby broth, in addition to each serving is finished alongside aureate chocolate-brown, rich cheese toasts. Talk near delicious!
What is French Onion Soup?
Traditional French onion soup began as a humble peasant soup made with basic ingredients, too dates every bit far back equally Roman times. It’sec an onion and stock based soup served gratiné fashion amongst toasted bread or croutons together with cheese atop.
It is one of those soups that you maybe didn’t appreciate as a kid just accept grown to really dear an enjoy in all it’sec cheesy flavorful glory equally an adult.
While yeah it is a rather tardily soup to brand as well as it doesn’t need rattling many ingredients, it does need a flake of time too aid to.
In other words patience is primal. Have a little something to do nearby. Monitor the onions closely together with yous’ll accept an fantabulous, deeply flavored bowl of soup to serve.
To ensure success be careful that yous don’t fire and over-chocolate-brown those onions or the frond (browned bits) on the surface of the pot (I’ve done this too it ruins the soup). Just monitor them equally directed and deglaze the pot as directed.
And likewise don’t cease brusk of beautiful caramelized, this volition have most 45 minutes, no shortcuts.
It’s all virtually slow and gently caramelizing hither. It’sec a game changer.
As for the shade of the onions to watch for it’s all about a deep, richly gilded brownish colour hither (or even more than so an auburn colour) for the perfect soup.
French Onion Soup Recipe Ingredients
Soup Ingredients
- five Tbsp unsalted butter, cutting into i-Tbsp pieces
- iii lbs yellowish onions, peeled, halved as well as thinly sliced from origin to tip
- i/four tsp table salt, so more than to sense of taste
- 2 Tbsp all-role flour
- three/4 cup dry out white wine, such every bit Sauvignon Blanc
- 4 cups beef stock
- four cups depression-sodium chicken broth
- ane large sprig thyme
- ii bay leaves (fresh or dried)
Toast Ingredients
- 12 (three/four-inch slices) baguette
- i big garlic clove, halved
- i one/two cups shredded gruyere cheese
- 1/ii cup finely shredded parmesan cheese
- i Tbsp minced fresh parsley, optional
Best Type of Pot to Use for This Soup
- I plant a low-cal colored cast Fe pot works best for French Onion Soup. It is heavy and evenly distributes oestrus, and past using ane with a calorie-free colored interior y'all tin can actually meet and monitor the shade of the onions.
- Non-stick pots don’t caramelize also or as evenly, plus whatsoever type of night coated pot makes it difficult to run into the surface (which could take burnt browned bits). It’sec also hard to rail the shade of the onions caramelizing.
- Many would tell stainless steel plant fine but for me personally it browned the onions besides apace too they ended upwards also night.
How to Cut an Onion for This Soup
- First bring down a pocket-size component from the meridian of the onion and then it has a apartment side to residual on to slice inwards one-half.
- Then plough to that trimmed side facing down on the cut board chop the onion inward one-half from the origin cease to the peak.
- Cut each one-half component into sparse slices from height to rootage terminate, and so reduce away the rootage cease.
- Tip: I recommend using big onions in this soup. Less peeling together with they’re easier to chop.
How to Make French Onion Soup
- Melt butter inward a big pot (virtually vi quart) over medium heat.
- Saute onions alongside a fiddling salt, tossing occasionally until deeply gilded dark-brown, while as well deglazing pot alongside a trivial water to scrape upwards browned bits on bottom so they don’t fire every bit needed. It volition take almost 45 to l minutes to caramelize onions.
- Once onions are caramelized add flour together with saute one minute.
- Pour in white vino as well as scape upward gilt brown bits from bottom, in addition to stir good to smoothly contain flour. Add beef stock, chicken broth, thyme and bay leaves season amongst salt together with pepper as well as take to a simmer over medium-high rut.
- Reduce rut to low, encompass together with simmer 15 to xx minutes.
- Toast baguette slices: Meanwhile act oven rack most half-dozen inches from acme chemical element in addition to preheat oven to 450 degrees. Rub garlic halves over ane side of each baguette piece and then align on a 18 by xiii-inch rimmed baking canvas. Bake in preheated oven until slightly gilded chocolate-brown together with crisp well-nigh five to viii minutes.
- Once soup is done, remove thyme and bay leaves.
- Ladle soup into bowls on baking sheet: Preheat the oven to broil. Ladle soup into broil proof bowls filling no more than than most 2/3 total (I used 20 oz bowls together with added i 1/ii cups soup).
- Working alongside upwardly to four bowls at a time home them on rimmed baking canvas (same 1 used to toast breadstuff)
- Top each soup amongst 2 baguette slices, gruyere and parmesan cheese and then place well-nigh half dozen inches from boiler on baking canvas as well as broil until cheese is nicely melted.
- Serve correct away garnished amongst parsley if desired.
What is the Best Type of Onion for French Onion Soup?
- Yellow onions are the best type of onion to role for this soup amongst their medium pungent flavor that ends upwards mellowing as well as caramelize beautifully without being overwhelmingly sugariness.
- Sweet onions aren’t recommended every bit they are more mild. They tin can too become as well sugariness once caramelized making them an inferior choice.
- Red onions and white onions can live sharper in addition to spicer together with a piddling harsh here.
Helpful Tips together with Common Questions
- Making it amongst out vino: If yous are looking for a version without using whatever alcohol so yous tin function more beef stock or chicken broth. Just note that if yous choose to purpose the vino non all of the alcohol cooks out solely, that is a common misconception.
- Don’t take broil rubber bowls: No job. Simply add the cheese to the toasts on the baking canvas and broil them. Serve whatsoever extra cheese over the soup also.
- Gruyere substitute: For a cheaper choice Swiss cheese is a neat substitute to the Gruyere cheese.
- Substitute for baguettes: If you don’t accept a baguette yous tin can function other rustic style staff of life, only slice into halves or quarters to fit into soup bowls.
- Optionally add other herbs: A rosemary sprig or a few parsley stems would be a tasty addition.
- Which sort of broth to function: I prefer the combo of beef stock too chicken broth hither. Beef stock is traditional merely chicken broth tastes improve to me. You tin can just purpose i type y'all prefer though.
- Making it vegetarian or vegan: If y'all are wanting to arrive vegetarian replace beef stock as well as chicken broth amongst vegetable broth. For a vegan pick y'all’d necessitate to do that as well as too role a vegan butter as well as vegan cheeses.
More Soup Favorites to Try
French Onion Soup
The BEST French Onion Soup recipe! Made alongside slow caramelized yellow onions, a savory lightly herby broth, and each serving is finished alongside gilt dark-brown, rich cheese toasts. Talk most delicious!
Servings: six
Ingredients
Soup
- five Tbsp unsalted butter, cutting into ane-Tbsp pieces
- iii lbs xanthous onions (preferably larger), peeled and thinly sliced
- one/4 tsp salt, and so more to taste
- Water, every bit needed (upwardly to almost 1/2 cup)
- 2 Tbsp all-use flour
- three/4 loving cup dry white vino, such every bit Sauvignon Blanc
- iv cups beef stock
- four cups low-sodium chicken broth
- one large sprig thyme
- two bay leaves (fresh or dried)
Cheese Toast
- 12 (iii/4-inch slices) baguette (about nine oz)
- ane big garlic clove, halved
- i i/two cups shredded gruyere cheese, or Swiss cheese
- ane/ii loving cup finely shredded parmesan cheese
- one Tbsp minced fresh parsley, optional
Instructions
- Melt butter in a large pot* (most six quart) over medium heat.
- Add onions together with salt in addition to saute tossing occasionally, for 45 to 50 minutes - but keep reading too proceed with sauteeing process equally noted. For the beginning fifteen minutes toss most every 3 to iv minutes. Reduce burner temperature to medium-low if onions are browning too apace or browning along bottom of pot.
- From hither you lot'll demand to prepare nigh 30 minutes longer, in addition to start tossing the onions more frequently near every 2 minutes and so even downwardly to every infinitesimal. As you toss the onions throughout the entire sautéing together with caramelization procedure role a wooden or bamboo spatula to scrape up lite browned bits from bottom of pot.
- Also as you lot discover whatever light browning on the bottom of the pot that doesn't scrape upward scoot the onions from that expanse, add a splash of water (well-nigh one Tbsp) so let it steam and scrape with the spatula (it can live scrapped into the onion mixture). This volition actually go on onion soup from tasting burnt.
- Once onions are caramelized add together flour as well as saute 1 infinitesimal.
- Pour inward white wine in addition to scape upwardly aureate brown bits from bottom, too stir good to smoothly comprise flour. Add beef stock, chicken broth, thyme together with bay leaves, salt as well as pepper to taste as well as bring to a simmer over medium-high rut.
- Reduce estrus to low, cover together with simmer 15 to twenty minutes.
- Meanwhile move oven rack virtually vi inches from acme element as well as preheat oven to 450 degrees. Rub garlic halves over 1 side of each baguette slice and so align on a eighteen by thirteen-inch rimmed baking sheet. Bake in preheated oven until slightly aureate chocolate-brown and crisp about v to 8 minutes.
- Once soup is done, take away thyme in addition to bay leaves.
- Preheat the oven to broil. Ladle soup into broil proof bowls filling no more than nearly ii/3 total (I used 20 oz bowls and added i 1/2 cups soup).
- Working alongside upwards to four bowls at a time home them on rimmed baking sail (same one used to toast breadstuff) peak each soup with ii baguette slices.
- Sprinkle with plenty of the gruyere too parmesan cheese so home nigh vi inches from boiler (notwithstanding attack baking canvass) too broil until cheese is nicely melted.
- Serve right away garnished amongst parley if desired.
Notes
- I recommend using a heavy pot with a light colored interior then you tin come across when in that location is excess browning on the bottom of the pot to deglaze. I prefer an enameled form atomic number 26 pot rather than stainless steel or non-stick, onions don't burn equally easily.
- Recipe makes almost 9 cups.
Nutrition Facts
French Onion Soup
Amount Per Serving
Calories 506
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 59mgtwenty%
Sodium 906mg39%
Potassium 877mg25%
Carbohydrates 49gxvi%
Fiber 5g21%
Sugar 12gxiii%
Protein 23g46%
Vitamin A 809IU16%
Vitamin C 20mg24%
Calcium 456mg46%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates entirely. See total disclaimer here.