Hey Foodie Friends! Ready for a taste of French elegance? Introducing French Onion Soup – where caramelized onions meet a cheesy, crusty delight in a bowl! Time to savor the cozy vibes!
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons olive oil regular
- 2 cloves garlic minced
- 4 cups sliced onions (Vidalia variety is preferred or yellow onions)
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups beef broth , plus more if you want to adjust the flavor later
- 2 tablespoons dry sherry
- 3 teaspoons fresh thyme or about 10 sprigs plus more for garnishing
- 2 bay leaves *bundle the thyme with the bay leaves with kitchen twine
- 1 teaspoon Kosher salt or amount to taste
- 1/4 teaspoon fresh ground black pepper amount to taste
- 1 French baguette bread (8-10 1-inch slices)
- 4-6 slices of provolone cheese
- 4-6 slices Swiss cheese
- 4-6 slices Muenster cheese
Instructions
Step 1: In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions. Stir until they are translucent (about 10 minutes).
Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown or darker caramelization, if you prefer (35 minutes).
Step 2: Add the wine and the sherry and turn the heat up to high. Stir and reduce the liquid until there’s almost none (about 10 mins).
Step 3: Add the beef broth add the bundled thyme and bay leaves. Bring to a boil and reduce to a simmer for 20-30 minutes. Taste and adjust seasoning, if you want.
At this point, you can continue to finish the soup or chill overnight, I find the flavor best the 2nd day.
Step 4: Place your rack so that the top of the bowls will be several inches from the heat source so that the cheese doesn’t burn (I do the 3rd rack down in my oven).
Heat your broiler, on a rimmed baking sheet, place 4-6 heat safe bowls, ladle the soup into the bowls, place 1 slice of 1 variety of cheese cheese over the soup, place 2 1-inch thick baguette slices on top of the cheese.
Place 2 more slices of the other 2 varieties of cheese on top. Cook the soup bowls under the broiler for about 1 minute. Make sure to stay and watch it cook so that you can get the desired amount of crispiness for the cheese and so that it doesn’t burn.
When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish and enjoy!
Nutrition Information:
Calories: 480kcal | Fat: 35g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 1000mg | Carbohydrates: 20g | Dietary Fiber: 2g | Sugars: 5g | Protein: 15g
Frequently Asked Questions:
What type of onions should I use for the best flavor?
For the best flavor in French Onion Soup, it’s recommended to use Vidalia onions or yellow onions. These varieties have a sweet and mild flavor that works well in this dish.
Can I use a different type of wine instead of dry white wine?
While dry white wine is traditional in French Onion Soup, you can substitute it with other dry white wines like Sauvignon Blanc or Chardonnay. If you prefer not to use wine, you can replace it with additional beef broth.
Is there a vegetarian version of this soup?
Yes, you can make a vegetarian version of French Onion Soup by using vegetable broth instead of beef broth. You can also use plant-based butter and omit the cheese or use vegan cheese for a dairy-free option.
Can I prepare the soup in advance and reheat it later?
Yes, you can prepare the soup in advance and reheat it later. In fact, many people find that the flavor of French Onion Soup improves with time. Simply reheat it gently on the stovetop and then follow the broiling step to melt the cheese before serving.
What can I use as a substitute for sherry in the recipe?
If you don’t have sherry on hand or prefer not to use alcohol, you can substitute it with apple cider vinegar or white wine vinegar. Use a small amount, such as 1-2 tablespoons, to add acidity and depth of flavor to the soup.
How do I caramelize onions for French Onion Soup?
To caramelize onions, thinly slice them and cook them in a combination of butter and olive oil over medium heat. Stir frequently and let them cook slowly until they turn a deep golden brown, which can take around 35 minutes. Add a pinch of sugar to help with caramelization.
Can I use a substitute for dry white wine?
If you prefer not to use wine, you can substitute it with additional beef broth or use a non-alcoholic white wine.
The wine adds depth of flavor, but the soup will still be delicious without it.
Is it necessary to bundle thyme and bay leaves with kitchen twine?
Bundling thyme and bay leaves with kitchen twine makes it easier to remove them from the soup later. If you prefer not to bundle them, you can add them directly to the soup and remove the stems and leaves before serving.
Can I prepare French Onion Soup in advance?
Yes, you can prepare the soup in advance and refrigerate it. In fact, many people find that the flavor improves after resting. Simply reheat it on the stove when ready to serve, and proceed with the broiling step to melt the cheese.
What other cheeses can I use for the cheese topping?
While the recipe suggests using provolone, Swiss, and Muenster cheeses, you can also use Gruyère or mozzarella for a slightly different flavor. Choose your favorite melting cheese or a combination that you enjoy.
French Onion Soup
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons olive oil regular
- 2 cloves garlic minced
- 4 cups sliced onions Vidalia variety is preferred or yellow onions
- 1/2 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups beef broth plus more if you want to adjust the flavor later
- 2 tablespoons dry sherry
- 3 teaspoons fresh thyme or about 10 sprigs plus more for garnishing
- 2 bay leaves *bundle the thyme with the bay leaves with kitchen twine
- 1 teaspoon Kosher salt or amount to taste
- 1/4 teaspoon fresh ground black pepper amount to taste
- 1 French baguette bread 8-10 1-inch slices
- 4-6 slices of provolone cheese
- 4-6 slices Swiss cheese
- 4-6 slices Muenster cheese
Instructions
- Step 1: In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions. Stir until they are translucent (about 10 minutes).
- Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown or darker caramelization, if you prefer (35 minutes).
- Step 2: Add the wine and the sherry and turn the heat up to high. Stir and reduce the liquid until there’s almost none (about 10 mins).
- Step 3: Add the beef broth add the bundled thyme and bay leaves. Bring to a boil and reduce to a simmer for 20-30 minutes. Taste and adjust seasoning, if you want.
- At this point, you can continue to finish the soup or chill overnight, I find the flavor best the 2nd day.
- Step 4: Place your rack so that the top of the bowls will be several inches from the heat source so that the cheese doesn’t burn (I do the 3rd rack down in my oven).
- Heat your broiler, on a rimmed baking sheet, place 4-6 heat safe bowls, ladle the soup into the bowls, place 1 slice of 1 variety of cheese cheese over the soup, place 2 1-inch thick baguette slices on top of the cheese.
- Place 2 more slices of the other 2 varieties of cheese on top. Cook the soup bowls under the broiler for about 1 minute. Make sure to stay and watch it cook so that you can get the desired amount of crispiness for the cheese and so that it doesn’t burn.
- When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish and enjoy!
