French Onion Soup Recipe

French Onion Soup Recipe – A classic comfort dish featuring rich caramelized onions, hearty beef stock, and melted cheese-topped baguettes. Perfect for cozy dinners, this easy homemade soup is flavorful and customizable with your favorite toppings. Try this timeless French-inspired recipe for a satisfying and hearty meal.

Ingredients:

• Soup:
  • 4 pounds yellow onions, peeled and thinly sliced (about 5–6 large onions)
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 6 cups beef stock (or vegetable stock)
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Fine sea salt and freshly-cracked black pepper, to taste
• Toppings:
  • 1 baguette, sliced into 1-inch pieces
  • Grated or sliced cheese (Gruyere, Asiago, Swiss, Gouda, or Mozzarella)

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Instructions:

1. Caramelize the Onions:
   • In a large heavy-bottomed stockpot, melt the butter over medium-high heat.
   • Add the onions and cook for about 30 minutes, stirring every 3-5 minutes initially, then more frequently as they caramelize to avoid burning.
   • Once golden and soft, stir in the minced garlic and sauté for 2 minutes.
   • Sprinkle in the flour, stirring constantly, and cook for 1 minute.
   • Pour in the wine to deglaze the pot, scraping up browned bits from the bottom.
2. Simmer the Soup:
   • Add the beef stock, Worcestershire sauce, bay leaf, and thyme. Stir to combine.
   • Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover and let it simmer for at least 10 minutes.
   • Remove and discard the bay leaf and thyme sprigs. Season the soup with salt and pepper to taste.
3. Prepare the Bread:
   • Preheat the oven to 400°F (200°C).
   • Arrange the baguette slices in a single layer on a baking sheet and toast for 6-8 minutes until golden and crisp. Set aside.
4. Assemble and Broil:
   • Switch the oven to broiler mode.
   • Ladle the hot soup into oven-safe bowls placed on a sturdy baking sheet.
   • Top each bowl with a toasted baguette slice and a generous amount of grated or sliced cheese (about 1/4 cup per bowl).
   • Place the bowls under the broiler about 6 inches from the heat and broil for 2-4 minutes, until the cheese is melted and bubbly. Watch closely to avoid burning.
5. Serve:
   • Carefully remove the bowls from the oven and serve immediately while hot and bubbling.

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Why You’ll Love This Recipe

• Deep, Rich Flavor: The caramelized onions and beef stock create a hearty, comforting broth.
• Restaurant-Quality at Home: Impress guests with this elevated yet approachable dish.
• Customizable Toppings: Choose your favorite cheese and bread for a personalized touch.

Tips

• Stir onions regularly during caramelization to avoid burning.
• Use a dry wine for a balanced flavor, but if unavailable, substitute with extra stock and a splash of vinegar.
• Grate the cheese finely for even melting.

Variations and Substitutions

• Substitute beef stock with vegetable stock for a vegetarian option.
• Use sourdough or rye bread for a twist on traditional baguette slices.
• Experiment with different cheeses like Parmesan or Fontina.

FAQs

1. Can I make this soup ahead of time?
   Yes! Prepare the soup base in advance, store in the fridge for up to 3 days, and reheat before broiling with bread and cheese.
2. What type of onions work best?
   Yellow onions are ideal for their natural sweetness, but white or red onions can also be used.
3. Can I freeze leftovers?
   The soup base (without bread and cheese) freezes well for up to 3 months.

Serving and Suggestions

• Pair with a crisp green salad for a complete meal.
• Add a splash of sherry just before serving for extra depth.
• Serve with a side of roasted vegetables or a light pasta dish for a cozy dinner.