Description
The first time I inhaled the rich, sweet aroma of a bubbling french onion soup recipe simmering away in my grandmother's kitchen, I felt an instant warmth that wrapped around me like a cozy blanket. The simple act of caramelizing onions became a cherished ritual, resulting in a deeply satisfying dish that effortlessly brought my family together. This french onion soup recipe is not just a meal; it's a heartfelt invitation to slow down, breathe in the rich flavors, and savor the comforting embrace of this classic dish.
Ingredients
Scale
- 4 cups yellow onions
- 2 tablespoons butter
- 4 cups beef broth
- 1 cup white wine
- 1 teaspoon thyme
- 2 bay leaves
- 1 French baguette slices
- 1 cup Gruyère cheese
- 1/2 cup Parmesan cheese
- to taste fresh parsley
- to taste ground black pepper
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Allow it to foam and bubble slightly, which indicates it’s time to add the onions.
- Add 4 cups of thinly sliced onions, stirring well to coat them in the melted butter. Cook for about 15-20 minutes, stirring occasionally, until they turn a lovely golden brown and caramelized.
- Sprinkle 1 teaspoon of salt and 1 teaspoon of sugar over the onions. This step enhances sweetness, helping the onions caramelize even more beautifully.
- Pour in 1 cup of dry white wine, scraping the bottom of the pot to loosen any flavorful bits. Let it simmer for 5-7 minutes until the wine reduces slightly.
- Stir in 4 cups of beef broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 30 minutes, allowing all the flavors to marry together.
- Season with salt and freshly cracked pepper to taste. Adjust the seasoning to your liking, as the broth adds its own saltiness.
- Preheat your oven to 400°F while you prepare the topping. Slice a French baguette and toast the slices for crispness.
- Assemble the soup in oven-safe bowls—ladle in the hot soup and top each bowl with a couple of toasted baguette slices.
- Top generously with grated Gruyère cheese. Broil the bowls for 3-5 minutes or until the cheese is bubbly and golden brown.
- Optional: Garnish with fresh thyme leaves for a delightful aromatic touch.
Notes
- Choose Quality Onions: Select sweet onions like Vidalia or Walla Walla for a rich, caramelized flavor that enhances your French onion soup recipe.
- Low and Slow Cooking: Caramelizing onions takes time. Cook them on low heat to avoid burning, ensuring a deep brown color and sweet taste.
- Deglaze Wisely: When adding wine, choose a dry variety and scrape the bottom of the pot to lift the flavorful bits stuck there, enriching the broth.
- Layer Your Cheese: Instead of just one type of cheese, mix Gruyère with a bit of Parmesan for a complex, gooey, and crispy topping.
- Serve Right: For the best experience, ladle the soup into broiler-safe bowls and bake right before serving—this creates a beautifully melted cheese crust.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg