French Onion Soup

French Onion Soup

French Onion Soup is a timeless classic that embodies the essence of French culinary tradition. Rich, savory, and deeply flavorful, this soup is characterized by its caramelized onions, robust beef broth, and a gratinéed topping of crusty bread and melted cheese.

Originating from humble beginnings as a peasant dish, French Onion Soup has evolved into a beloved comfort food, enjoyed in homes and fine dining establishments alike.

This recipe will guide you through the process of creating an authentic French Onion Soup, ensuring a delightful and satisfying experience for you and your guests.

Ingredients

For the Soup:

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 cloves garlic, minced
• 8 cups beef broth (preferably homemade or low-sodium)
• 1 cup dry white wine or dry sherry
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 baguette, sliced into 1/2-inch thick rounds
• 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss cheese)
• 2 tablespoons olive oil (for brushing the baguette slices)

How to Make French Onion Soup

Step 1: Prepare the Onions

Begin by peeling and thinly slicing the onions. A mandoline can be helpful for achieving uniform slices. Mince the garlic and set it aside.

Step 2: Caramelize the Onions

In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them in the butter and oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of sugar. The sugar helps to enhance the caramelization process.

Cook the onions, stirring occasionally, for about 30-40 minutes, or until they are deeply caramelized and golden brown. Be patient during this process, as proper caramelization is key to the rich flavor of the soup. If the onions start to burn, reduce the heat slightly.

Step 3: Add the Garlic and Flour

Once the onions are caramelized, add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Sprinkle the flour over the onions and stir to combine. Cook for another 2-3 minutes to eliminate the raw taste of the flour.

Step 4: Deglaze the Pot

Pour in the white wine or dry sherry, stirring to deglaze the pot and scrape up any browned bits from the bottom. This step adds depth and complexity to the soup. Allow the wine to simmer for about 5 minutes, or until it has reduced by half.

Step 5: Add the Broth and Seasonings

Add the beef broth, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30-40 minutes. This allows the flavors to meld together. Season with additional salt and freshly ground black pepper to taste.

Step 6: Prepare the Topping

While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Toast the slices in the oven for about 10 minutes, or until they are golden and crisp. Remove from the oven and set aside.

Step 7: Assemble and Broil

Preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl of soup, then generously sprinkle with the grated Gruyère cheese.

Place the bowls on a baking sheet and transfer them to the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on them to prevent burning.

Step 8: Serve the Soup

Carefully remove the bowls from the oven (they will be very hot) and let them cool slightly before serving. Garnish with a few sprigs of fresh thyme if desired. Enjoy the soup hot, savoring each spoonful of the rich broth, tender onions, and gooey, cheesy topping.

Chef’s Note

Onion Variety: Yellow onions are the traditional choice for French Onion Soup, as they offer the right balance of sweetness and pungency. However, you can experiment with a mix of yellow and sweet onions for a slightly different flavor profile.

Caramelization: Properly caramelizing the onions is crucial for the depth of flavor in this soup. Be patient and stir frequently to prevent burning. If needed, add a splash of water to deglaze the pot during the caramelization process.

Broth: For the best flavor, use homemade beef broth. If using store-bought, opt for a low-sodium variety to control the saltiness of the soup. Vegetable broth can be used as a substitute for a vegetarian version.

Cheese: Gruyère is the classic cheese for French Onion Soup, known for its excellent melting qualities and nutty flavor. If unavailable, Swiss cheese or a combination of Swiss and Parmesan can be used.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. The toasted baguette slices and cheese should be prepared fresh for each serving.

Nutrition Information (per serving)

• Calories: 450 kcal
• Carbohydrates: 40g
• Protein: 15g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 1200mg
• Potassium: 600mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 700 IU
• Vitamin C: 10mg
• Calcium: 350mg
• Iron: 3mg

French Onion Soup is a delightful example of how simple ingredients can be transformed into a dish of extraordinary flavor and comfort. Whether enjoyed as an appetizer or a main course, this soup is sure to impress with its rich broth, sweet caramelized onions, and gooey cheese topping. Serve it on a chilly evening for a heartwarming meal that captures the essence of classic French cuisine.

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