Home » Recipes » Dinner Recipes
French Onion Soup Recipe
This authentic French onion soup will keep you warm in cold winter days. This recipe is rich, flavorful and comforting. Rich-sweet caramelized onions, beef stock, toasted baguette and melted cheese! What can be better than that?
French Onion Soup Recipe
4 from 13 votes
Prevent your screen from going dark
Prep Time 1 hour hr
WORK TIME 1 hour hr
DIFFICULTY Medium
Cuisine French
Servings 6 yields
Ingredients
- 5-6 Onions 1.5kg, sliced
- 3 tablespoons 45g Butter
- 3 tablespoons Olive oil
- 8 cups 2L Beef stock or chicken stock
- Salt
- 2 tablespoons Flour
- ½ cup 120ml White wine
- 1 tablespoon Thyme
- 2 Bay leaves
- Black pepper to taste
- Gruyere cheese grated, to your taste
- Baguette bread sliced
Instructions
- DIRECTIONS
- Caramelize the onions: in a large heavy bottom pot, heat olive oil and 3 tablespoons of the butter over medium heat.
- Add sliced onions, sprinkle with salt and sauté, for about 30 minutes, stirring often, until caramelized and dark golden. Add garlic and sauté for 2-3 minutes. Add flout, stir, and cook for 1 minute. Pour in in the wine to deglaze the pot, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook for 3-4 minutes.
- Make the soup: add the stock, thyme, bay leaves and seasoning. Bring to a boil, then reduce the heat to low, cover with a lid and simmer for 15-20 minutes.
- Remove the bay leaves, check to seasoning and fix as needed. Turn the heat off.
- Toast the bread: preheat the oven to 450F (230C). Line a baking pan with parchment paper or foil. Brush both sides of the French baguette slices lightly with olive oil. Arrange them in a single layer. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Brush each toast with garlic clove.
- Reduce oven heat to 400F (200C).
- Broil: Switch the oven to the broiler. Pour the soup into oven-safe bowls. Then top with a baguette slice and sprinkle some cheese. Broil for about 10 minutes, or until the cheese is melted and bubbly.
- Serve!
I have watched a lot of ONION SOUP COOKING VIDEOS, YOURS is the most informative as far as technique and what to look for in the preparation
Thank you