Tasty French Onion Soup

Whip up authentic French Onion Soup in your kitchen - caramelized onions simmered in rich beef stock, topped with golden bread and bubbling cheese. It's a cozy treat for chilly evenings or when guests drop by. You'll swear it came from a high-end bistro.

Benefits of Making This Soup

This recipe transforms ordinary onions into something magical. Don't rush the cooking process - they'll turn deliciously sweet and tender. Add a crunchy bread slice with gooey cheese on top, and you've got restaurant-quality food without leaving home. The amazing aroma will fill every corner while it bubbles away. Keep leftovers handy - they taste even more incredible the following day.

Ingredients List

• Oil: 2 spoons olive oil
• Butter: 4 spoons unsalted butter
• Onions: 6 large yellow onions, cut into thin slices
• Salt: 1 large spoon
• Flour: 3 spoons all-purpose flour
• Garlic: 4 cloves, finely minced
• Wine: 1 cup white wine (substitute with extra broth if needed)
• Beef Broth: 8 cups, reduced sodium version
• Thyme: 4 fresh branches
• Black Pepper: Freshly ground
• Worcestershire: 1 spoon
• Bay Leaf: One leaf
• French Bread: 1 loaf, cut into pieces
• Extra Butter: For toasting bread
• Garlic Powder: For bread seasoning
• Cheese: 2 cups shredded gruyere

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Cooking Instructions

Prepare the onions:

Set large pot over medium heat. Combine oil and butter until melted. Add your sliced onions and salt. Cook for about 40 minutes, stirring occasionally every 10 minutes. They should gradually develop a caramel color.

Achieve proper caramelization:

If onions start sticking, add a tiny bit of water. Continue cooking until completely tender and deep golden brown. Don't cut corners here - this step creates the amazing flavor.

Incorporate aromatics:

Toss in minced garlic and flour. Stir continuously for 2 minutes. Add the wine. Use your spoon to loosen any browned bits from the bottom - that's pure flavor gold.

Create the base:

Pour in all the beef broth. Add thyme branches, bay leaf, pepper, and Worcestershire. Let it simmer gently for 30 minutes uncovered.

Prepare bread:

Heat oven to 400°. Spread butter on bread slices. Dust with garlic powder. Bake for 5 minutes per side until golden crisp.

Two cheese methods:

Option 1: Place cheese on toasted bread, melt in oven, then float on soup. Option 2: Fill oven-safe bowls with soup, place bread on top, cover with cheese, and broil for 2 minutes.

Taste and adjust:

Remove bay leaf and thyme stems. Sample the soup - add extra salt or pepper if needed.

Ready to enjoy:

Ladle hot soup into bowls. Place cheesy bread on top. Serve immediately while the cheese is still stretchy and hot.

Onion Cooking Success

Cut onions uniformly so they cook at the same rate. Give them plenty of time to brown naturally - usually 40+ minutes. A tiny splash of water works wonders if they begin sticking. For maximum sweetness, let them cook even longer. The goal is a rich brown sugar appearance. Always scrape the pot bottom while stirring - that's where the deepest flavors develop.

Cheese Selection Guide

True gruyere works best for its melt quality. Skip pre-packaged shredded options and grate it yourself for smoother melting. Swiss makes a decent substitute if gruyere isn't available. Don't skimp on quantity for that perfect gooey topping. Extend cheese all the way to the bread edges for those lovely cheese drips. Many cooks add a sprinkle of parmesan for extra flavor.

Wine Considerations

Wine helps release those tasty browned bits from the pot. Go with a dry white variety - sweet types can throw off the flavor balance. No wine on hand? Just use extra beef broth instead. A small dash of vinegar can add brightness if you miss that wine tang. Let it simmer a few minutes so the alcohol cooks away.

Presentation Advice

Choose oven-safe bowls if you want that broiled cheese effect. Leave enough space for the bread topping. Cut your bread chunks thick enough to stay afloat. Some folks enjoy extra bread pieces for dipping on the side. Always tell guests about the hot bowls. Serve straight from the oven - cheese hardens quickly as it cools.

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Storage Suggestions

This soup stays good in the fridge for up to 5 days. The flavor actually improves overnight. Store the soup separate from bread to avoid sogginess. Warm slowly on the stovetop when reheating. Add a bit more broth if it seems too thick. It freezes well without the bread and cheese components. Let it thaw in your fridge overnight. Always make fresh cheese toast when serving your leftovers.

Frequently Asked Questions

→ Can I skip the meat?

Yep! Just swap the beef broth for a rich veggie version—something dark works best. Mushroom stock or No Beef Base from Better Than Bouillon does the trick. Let the onions caramelize a bit longer to boost flavor. A splash of soy sauce or a tiny bit of miso paste adds depth too. Don’t forget vegetarian-friendly cheese if needed. Onion fans won’t even miss the meat!

→ What cheeses can I try?

Switch it up! Swiss melts beautifully. A mix of Mozzarella and Provolone adds creaminess. Want sharp? Cheddar works, but go easy—it's bold. Feeling fancy? Try melty options like Comté or Emmental. Always grate fresh for the best texture; packaged shreds don’t melt smoothly. Bonus tip: combine 2-3 cheeses for fun. Avoid Brie or Parmesan on top—they don't toast up well here.

→ How should I store extras?

Separate the soup and toast, then refrigerate the soup in an airtight container—it keeps for three days. When reheating, stick to gentle stovetop heating to avoid oiliness. For toast, make fresh cheese bread when serving. The soup’s flavor actually deepens the next day! Want to freeze? Skip bread and pop the soup into freezer-friendly containers for up to two months. Avoid freezing if thickened with cornstarch though.

→ Can I make it gluten-free?

So simple: use corn starch or rice flour instead of regular flour, and grab gluten-free baguettes from the freezer section (Against the Grain makes good ones). Double-check your broth for hidden wheat. To thicken the soup, puree a bit of potato into the broth. Onions are gluten-free by nature! Just watch out for burning cheese on gluten-free bread—it browns fast.

→ What is deglazing?

It’s when you pour a splash of liquid (like wine or broth) into the pan after cooking something like onions. The flavorful brown bits stuck at the bottom? That’s the good stuff! The liquid helps loosen them so you can scrape them up with a wooden spoon. Those bits add amazing depth to your dish. Wine works great for this—just steer clear of anything sweet. Scrape gently so you get all the flavorful bits without missing a spot!

Conclusion

Like this taste combo? Try a hearty beef stew simmered with those savory herbs. Or roast some chicken and bake beans with thyme and garlic. All these work well with caramelized onions for big flavor.