Here’s a delicious recipe for French Onion Soup, a classic French dish known for its rich, deep flavor and cheesy topping. It’s perfect for a cozy meal or a special occasion.
Ingredients:
For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 8 cups beef broth (or a mix of beef and chicken broth for a milder flavor)
- 1 bay leaf
- 2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
For the Topping:
- 1 baguette, sliced into 1/2-inch rounds
- 2 cups shredded Gruyère cheese (or Swiss cheese for a milder flavor)
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Caramelize the Onions:
- Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat.
- Add the sliced onions and sprinkle with the sugar (this helps with caramelization).
- Cook the onions, stirring occasionally, for about 30-40 minutes, or until they are deep golden brown and caramelized. This step is key to developing the rich flavor of the soup, so don’t rush it.
2. Add Garlic and Flour:
- Add the minced garlic to the caramelized onions and sauté for about 1 minute until fragrant.
- Sprinkle the flour over the onions and stir well to coat. Cook for another 1-2 minutes to eliminate the raw flour taste.
3. Deglaze the Pot:
- Add the white wine to the pot (if using), scraping up any browned bits from the bottom of the pot.
- Cook for about 2-3 minutes until the wine has mostly evaporated.
4. Add Broth and Herbs:
- Pour in the beef broth, stirring to combine with the onions.
- Add the bay leaf and thyme sprigs. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes. Taste and adjust the seasoning as needed. Remove the bay leaf and thyme sprigs before serving.
5. Prepare the Baguette:
- While the soup simmers, preheat the oven to 400°F (200°C).
- Place the baguette slices on a baking sheet and toast in the oven for 5-7 minutes until golden and crispy. Set aside.
6. Assemble and Broil:
- Preheat the broiler in your oven.
- Ladle the hot soup into oven-safe bowls and place them on a baking sheet.
- Top each bowl with a toasted baguette slice and a generous amount of shredded Gruyère cheese. You can also sprinkle a little Parmesan cheese on top if desired.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
7. Serve:
- Carefully remove the bowls from the oven and serve the soup immediately, garnished with extra thyme or parsley if you like.
Tips:
- Caramelizing the Onions: Patience is key for properly caramelizing the onions. It’s important to cook them slowly over medium to low heat, stirring frequently to prevent burning.
- Make-Ahead: The soup (without the bread and cheese) can be made a day or two in advance and refrigerated. Reheat on the stovetop and then assemble with the bread and cheese before serving.
- Cheese Options: Gruyère is the classic choice, but Swiss or Comté also work well. For a milder option, you can use mozzarella.
This French Onion Soup is comforting, flavorful, and perfect for a dinner starter or a cozy main course. The sweet caramelized onions combined with the savory broth and cheesy bread topping make it a dish that’s always a hit!