French onion soup is a bistro classic. But it only takes a handful of simple ingredients and some time to make up this deeply flavorful onion soup that has been topped with fresh bread and smothered in melted cheese.
Do you know what happens when onions that have been sautéed so slowly they become this deep dark caramelization then get paired up with a rich beef broth and then get topped with bread and cheese?
You get the simplest, classical and most deeply flavorful soups known to man.
French Onion Soup takes onion lovers to an epic level that only an onion lover can truly appreciate.
If you’ve only eaten French onion soup in restaurants, you’ll be shocked at how easy it is to make in your own kitchen and you will want to make it over and oven again.
It really is the simplest of soups to make and one of the most rewarding. But first we need to discuss the star ingredient ….. the onion.
HOW TO CUT THE ONIONS:
- Cut off the root of the onion on both sides and then peel the onion.
- Cut the onion in half making a half moon.
- Then slice the onion into thin slices.
If you are more of a visual learner, there is a great video from Rachel Ray that shows how to cut an onion, which coincidentally is exactly how I cut an onion too.
WHAT MAKES A GREAT FRENCH ONION SOUP?
- Time. Simple, yet imperative. You need plenty of time to allow the onions to cook down until they develop this deep dark brown caramelized color … like well over an hour kind of time. And then you need more time to let that deep caramelized intense flavor infiltrate the broth they get simmered in.
- The cheesy topped baguette. Let’s face it, French onion soup is not the same without the crisp toasted slice of bread and that gooey melted cheese on top. Most people relish the moment their spoon pierces through the gooey cheese and hits the bottom of the cup only to surface with the perfect spoonful of bread, onions, broth and cheese.
- To Herb or Not to Herb. French onion soup really doesn’t need anything more than the ingredients listed here. However, if you do want to add herbs may I suggest a bay leaf as the onions are caramelizing or a sprig of thyme as they are simmering.
Having company or a party? Not a problem.
This French onion soup is known for it’s ability to hold up and keep it’s flavor. You can make this soup ahead of time if you are having guests over and then just ladle it into a bowl, top it with crispy bread and cheese and your 1st course is served!
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French Onion Soup
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French onion soup is a bistro classic. But it only takes a handful of simple ingredients and some time to make up this deeply flavorful onion soup that has been topped with fresh bread and smothered in melted cheese.
Ingredients
- 3 Large Organic Yellow Onions
- 2–3 Tablespoons Good Quality Olive Oil
- 1 Tablespoon Organic Butter
- 1 Organic Garlic clove, minced
- 1 Tablespoon Flour (preferably unbleached and unbromated)
- 1/2 Cup Wine (either a dry white or dry red)
- 4 Cups Organic Beef Broth
- Thinly Sliced Baguette Bread
- 1/2 Cup Gruyere, Harvarti or Swiss cheese
Instructions
- Cut the onions root off on both ends and peel away the skin. Place the sliced end on the cutting board for stability and then slice it in half like a half moon. Slice it into thin strips. You will have several cups of onions.
- Melt the butter with the oil in a large saucepan pan over medium heat. Add your onions and sprinkle with a little salt and pepper.
- Turn the heat down to low and continue to cook the onions over low heat until they are a deep caramel color. This takes time and patience. It can take up to an hour. Do not burn the onions. Stir every so often scraping up the bits on the bottom of the pan. Sprinkling a teaspoon or 2 of sugar will also help the onions caramelize.
- Add the garlic the last 2-3 minutes of cooking.
- Sprinkle the flour over the onions and stir for at least a minute.
- Turn up the heat and pour in the wine scraping up any brown bits from the bottom of the pot. Let the wine cook away.
- Pour in the 4 cups of broth. Season with salt and pepper and let the soup simmer for at least 30-45 minutes.
- When you are ready to serve the soup, turn on the broiler and cut slices of baguette to fit your soup bowl.
- Divide the soup up in small oven safe bowls (white ramekins are perfect for this). Place a slice of the baguette on top and sprinkle a generous amount of grated cheese or sliced cheese on top.
- Place your soup bowls on a baking sheet that has sides on it (in case of spills) and broil it until the cheese is all melty and bubbly. Watch carefully as this can go from melted to burnt very quickly.
Notes
- To prevent the bread from getting soggy you can pre toast it in an oven brushed with a little oil before placing it in the soup.
- The soup can seem a little under seasoned at first. Be sure to not over salt. Taste at the very end of simmering before adding any more salt.
- If you would like to add herbs, a bay leaf may be added as the onions are cooking or a sprig of thyme as the soup is simmering.
Like this recipe? Want more soup ideas? Then check out my Pinterest Soup board for more inspiration!
I WENT to culinary school, and they proceeded to tell me I was incorrectly cutting the onions! I stated almost the same thing as Rachel, “why would I cut something that’s already sectioned by God?!?” For my class activities I cut it “their” way. During labs or free cooking, I did it “my” way. Have to laugh now, since almost all my classmates agreed with me, & those I keep in touch with, still cut them “our” way!!! Funny though, I watched the video of Rachel with a bit of a chip on my shoulder, expecting her to do it the “right” way! LOL now…
Blessings!!!