Ah, French onion soup—just the name conjures up visions of cozy Parisian cafés and rainy afternoons. Imagine the rich aroma of caramelized onions mingling with the savory warmth of broth, all topped with a blanket of gooey, golden cheese. I remember one particularly chilly evening last winter when nothing but a steaming bowl of this classic could lift my spirits. And you know, it’s surprisingly simple to make, despite its gourmet reputation.
Steps
- Begin by melting butter in a large, heavy-bottomed stockpot over medium-high heat. Add thinly sliced yellow onions and sauté them for about 30 minutes until they become caramelized, stirring every 3-5 minutes initially, then more frequently as they darken. Add minced garlic and sauté for another 2 minutes before mixing in flour and cooking for an additional minute.
- Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Next, add beef or veggie stock, Worcestershire sauce, a bay leaf, and thyme. Stir everything together and bring the mixture to a simmer. Lower the heat to medium-low, cover the pot, and let it simmer for at least 10 minutes, then remove the bay leaf and thyme sprigs.
- Preheat your oven to 400°F. While the soup simmers, slice a baguette into 1-inch thick pieces and arrange them in a single layer on a baking sheet. Bake for 6-8 minutes until the slices are toasted and golden around the edges.
- Switch the oven to the broiler setting once the soup is ready. Place oven-safe bowls on a sturdy baking sheet, ladle the soup into each bowl, add a slice of the toasted baguette, and top with your preferred cheese. Broil for 2-4 minutes until the cheese melts and becomes bubbly, keeping a close eye to avoid burning.
- Serve the soup immediately while it’s hot and bubbly, savoring the combination of rich flavors and textures.
Ingredients
- 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 for a vegetarian option)
- 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
- Baguette, sliced into 1-inch thick pieces
- Grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda, or Mozzarella)
FAQ
- Can I make French onion soup vegetarian or vegan?
- Yes, you can easily make French onion soup vegetarian by using vegetable stock instead of beef stock. For a vegan version, use vegan butter (or olive oil), vegan Worcestershire sauce, and vegan cheese.
- What type of onions are best for French onion soup?
- While you can use white, yellow, or red onions, traditional French onion soup typically uses 5-6 large yellow onions for their classic flavor profile.
- How do I prevent the onions from burning while caramelizing?
- To avoid burning, stir the onions every 3 to 5 minutes initially, then more frequently as they approach a rich chestnut brown color. If they start to stick, add a splash of white wine or water to deglaze the pot.
- Can I use dried herbs instead of fresh in the soup?
- Yes, if you don’t have fresh thyme on hand, you can substitute with a teaspoon of dried thyme or use herbs de Provence for added flavor.
- What should I serve with French onion soup?
- French onion soup pairs well with side dishes like a simple salad, roasted artichokes, or a seasonal fruit salad.
Tips
- When caramelizing onions, be patient and stir them frequently to avoid burning. If they begin to stick to the pan, add a splash of white wine or water to deglaze and lift the browned bits.
- For a vegetarian version, replace beef stock with vegetable stock, and use vegan Worcestershire sauce if needed.
- If you don’t have fresh thyme, substitute with dried thyme or herbs de Provence to maintain the flavor profile.
- To make the top cheesy layer without broiling, toast the baguette slices separately, add cheese, and then place them on the soup just before serving.
Equipment
- Large heavy-bottomed stockpot
- Oven-safe bowls (suitable for broiling)
- Thick baking sheet (to place oven-safe bowls on for broiling)
