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Nothing beats a warm bowl of French Onion Soup on a chilly evening. This classic dish, with its rich, caramelized onions and savory beef broth, topped with a crispy baguette slice and gooey gruyère cheese, is pure comfort in a bowl. It's a bit of a labor of love, but trust me, the deep flavors are worth every minute. Let's dive in!
French Onion Soup Recipe
Ingredients:
- 4 large thinly sliced onions
- 4 cups beef broth
- 1/2 cup dry white wine
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp to taste salt
- 1/2 tsp to taste black pepper
- 4 slices toasted french baguette
- 1 cup grated gruyère cheese
Instructions:
- In a large pot, heat butter and olive oil over medium heat.
- Add onions and cook until caramelized, about 30-40 minutes.
- Stir in sugar and cook for another 5 minutes.
- Add beef broth and wine, bring to a boil, then simmer for 20 minutes.
- Season with salt and pepper to taste.
- Preheat oven to broil.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and grated gruyère cheese.
- Broil until cheese is melted and bubbly, about 2-3 minutes.
What You Will Need
H2: What you will need to make French Onion Soup
- Onions: Caramelized onions provide the rich, sweet base flavor essential for authentic French onion soup.
- Beef broth: Adds depth and savory notes, making the soup hearty and flavorful.
- Dry white wine: Enhances the soup with a subtle acidity, balancing the sweetness of the onions.
- Butter and olive oil: These fats help caramelize the onions evenly, adding richness to the soup.
- Sugar: A small amount helps to speed up the caramelization process, deepening the flavor.
- Toasted french baguette: Provides a crunchy texture that contrasts beautifully with the smooth soup.
- Gruyère cheese: Melts perfectly on top, adding a creamy, nutty flavor that completes the dish.
Read more: French Onion Soup Casserole Recipe
Essential Tools and Instruments
What tools/instruments will be needed to make French Onion Soup Recipe
- Large pot: Essential for caramelizing onions and simmering soup, ensuring even cooking and flavor development.
- Wooden spoon: Ideal for stirring onions without scratching the pot, helping achieve perfect caramelization.
- Oven-safe bowls: Necessary for broiling the soup with cheese and bread, creating a delicious, melted topping.
- Ladle: Makes it easy to serve the soup into bowls without spilling, ensuring even portions.
- Cheese grater: Grates gruyère cheese finely, allowing it to melt evenly over the soup.
French Onion Soup
Equipment
- Large pot
- Wooden Spoon
- Oven-safe bowls
- Cheese Grater
Read more: Instant Pot French Onion Soup Recipe
Ingredients:
Main Ingredients
- 4 large Onions thinly sliced
- 4 cups Beef broth
- 1/2 cup Dry white wine
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1 tsp Sugar
- 1 tsp Salt to taste
- 1/2 tsp Black pepper to taste
- 4 slices French baguette toasted
- 1 cup Gruyère cheese grated
Instructions:
- 1. In a large pot, heat butter and olive oil over medium heat.
- 2. Add onions and cook until caramelized, about 30-40 minutes.
- 3. Stir in sugar and cook for another 5 minutes.
- 4. Add beef broth and wine, bring to a boil, then simmer for 20 minutes.
- 5. Season with salt and pepper to taste.
- 6. Preheat oven to broil.
- 7. Ladle soup into oven-safe bowls, top with toasted baguette slices and grated Gruyère cheese.
- 8. Broil until cheese is melted and bubbly, about 2-3 minutes.
Notes:
Nutrition value:
Read more: French Onion Soup Rice Casserole Recipe
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook onions until caramelized.
- Add broth and wine, then simmer.
- Let soup cool completely.
- Store in airtight container in fridge for up to 3 days.
Freezing Instructions
- Cool soup to room temperature.
- Pour into freezer-safe containers.
- Leave space for expansion.
- Freeze for up to 3 months.
- Thaw in fridge overnight before reheating.
Did you know that adding a splash of dry white wine to French Onion Soup not only enhances the flavor but also helps to deglaze the pot, lifting all those delicious caramelized bits from the bottom?
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