French Onion Soup

French Onion Soup is a timeless dish that brings the flavors of caramelized onions, savory beef broth, and melted Gruyere cheese together for a comforting and indulgent experience. This classic brasserie favorite is perfect for chilly evenings or when you’re craving a rich, satisfying meal.

Why You’ll Love This Recipe

• The deeply caramelized onions provide a sweet and savory base.
• A rich, herb-infused beef broth adds incredible depth of flavor.
• Crispy baguette slices topped with bubbly, melted Gruyere cheese make it irresistibly comforting.
• Perfect for special occasions or a cozy weeknight dinner.
• Customizable with optional ingredients like a Parmesan rind or cloves for added complexity.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 pounds Spanish onions, sliced thinly pole to pole
• 6 cups (48 fl oz) high-quality beef broth
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup dry sherry
• 4 cloves garlic (2 minced, 2 halved)
• 1⁄4 cup chopped fresh parsley
• 3 sprigs fresh thyme
• 4 whole cloves (optional)
• 10 black peppercorns
• 1 Parmesan cheese rind (optional)
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces Gruyere cheese, shredded
• 1 French baguette, cut into 1⁄2-inch slices
• 2 tablespoons chopped chives

Directions

Step 1: Prep the Onions

1. Slice the Onions: Halve the onions from root to tip, then thinly slice them pole to pole for even caramelization.

Step 2: Make the Broth

2. Simmer Broth: In a large pot, combine the beef broth, halved garlic cloves, parsley, thyme, cloves, peppercorns, and Parmesan rind. Bring to a simmer and let it cook gently for 1 hour to allow the flavors to meld.

Step 3: Caramelize the Onions

3. Cook Onions: Heat olive oil in a Dutch oven or large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until deeply golden brown and soft, about 40-50 minutes.

Step 4: Make the Soup Base

4. Thicken and Deglaze: Sprinkle the caramelized onions with flour and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste.
5. Add Liquids: Deglaze the pot with the dry sherry, scraping up any browned bits from the bottom. Strain the prepared broth and add it to the pot. Simmer the soup for 5-10 minutes.

Step 5: Season the Soup

6. Add Seasonings: Season the soup with salt, pepper, minced garlic, soy sauce, and fish sauce to taste for an umami boost.

Step 6: Prepare the Bread

7. Toast the Baguette: Preheat your oven to broil. Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast until crispy. Rub each slice with a halved garlic clove for extra flavor.

Step 7: Broil the Soup

8. Assemble: Divide the soup into oven-safe bowls or crocks. Top each with a slice of toasted baguette and a generous layer of shredded Gruyere cheese.
9. Broil: Place the bowls on a baking sheet and broil until the cheese is golden brown and bubbly, about 3-5 minutes.

Step 8: Finish and Serve

10. Garnish and Serve: Remove the bowls from the oven, let them cool slightly, and garnish with chopped chives. Serve immediately and enjoy!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6 servings

Variations

• Vegetarian Option: Substitute beef broth with vegetable broth and use a splash of balsamic vinegar for added depth.
• Herbaceous Additions: Add bay leaves or a sprig of rosemary to the broth for a different aromatic profile.
• Cheese Options: Use Comté, Emmental, or Swiss cheese instead of Gruyere for a variation in flavor.
• Bread Twist: Try sourdough or ciabatta instead of a French baguette for the croutons.

Storage and Reheating

• Refrigeration: Store the soup (without bread or cheese) in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the soup base for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup on the stovetop and broil with fresh bread and cheese just before serving.

FAQs

1. Can I caramelize the onions faster?

Caramelizing onions requires time for optimal flavor, but you can increase the heat slightly and stir constantly to speed up the process, though it may compromise the depth of flavor.

2. What’s the purpose of the Parmesan rind?

The Parmesan rind adds a rich, savory flavor to the broth. If unavailable, it can be omitted.

3. Can I skip the sherry?

Sherry adds a layer of complexity, but you can substitute it with white wine or omit it entirely.

4. How can I make this dish gluten-free?

Use gluten-free flour for thickening and a gluten-free bread option for the topping.

5. Can I make this soup ahead of time?

Yes! Prepare the soup base in advance and store it. Add the bread and cheese just before serving.

6. How do I prevent the onions from burning?

Cook the onions over medium heat, stirring frequently, and reduce the heat if they start to stick or brown too quickly.

7. What pairs well with French Onion Soup?

Serve with a simple green salad, roasted vegetables, or a glass of red wine for a complete meal.

8. Can I use pre-shredded cheese?

Pre-shredded cheese can be used, but freshly grated cheese melts more evenly and tastes better.

9. What if I don’t have oven-safe bowls?

You can broil the bread slices topped with cheese separately on a baking sheet and place them on top of the soup before serving.

10. How do I thicken the soup without flour?

You can use cornstarch or arrowroot mixed with a bit of water as a gluten-free thickening alternative.

Conclusion

French Onion Soup is a rich and flavorful dish that’s perfect for cozy evenings or a touch of French bistro elegance at home. With its caramelized onions, savory broth, and cheesy bread topping, it’s a timeless classic that never disappoints. Try this recipe today and savor the ultimate comfort food!

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