Looking for a warm and comforting soup to enjoy during the cold weather? French onion soup is a classic dish that combines sweet caramelized onions, savory beef broth, and cheesy baguette croutons. In this recipe, we'll guide you through how to make this delicious soup from scratch, so you can impress your family and friends with your culinary skills.
Ingredients
To make French onion soup, you'll need the following ingredients:
- 4 large onions, sliced
- 3 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 cup all-purpose flour
- 8 cups beef broth
- 1/2 cup white wine
- 1 bay leaf
- 4-6 slices of baguette bread
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
Directions
1. In a large pot, melt the butter and heat the olive oil over medium-high heat. Add the sliced onions and stir to coat evenly.
2. Reduce the heat to low and let the onions cook slowly for approximately 45 minutes, stirring occasionally. The onions should become soft and caramelized.
3. Add the salt and sugar to the onions, then sprinkle the flour on top. Stir constantly for two minutes to cook the flour.
4. Gradually pour in the beef broth while stirring continuously. Add in the white wine and bay leaf. Simmer the soup for 15-20 minutes.
5. Preheat your broiler. Cut the baguette slices into 1/2-inch thick slices and place them on a baking sheet. Broil until lightly toasted, then flip them over and sprinkle the shredded Gruyère cheese on top. Broil until the cheese is bubbly and golden brown.
6. Divide the soup into oven-safe bowls. Place the toasted baguette slices on top of the soup and sprinkle a bit more shredded cheese over it. Broil until the cheese is melted and bubbly.
Tips and Tricks
– This soup tastes even better the next day because the flavors have had more time to blend.
– Use a sweet white onion like Vidalia or Walla Walla for the best flavor.
– If you prefer a more soup-like consistency, you can add more beef broth or wine to thin it out.
– To save time, you can caramelize the onions in advance and store them in the fridge or freezer. Just reheat them when you're ready to make the soup.
– You can substitute the Gruyère cheese with any type of cheese that you prefer.
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