Imagine the warm embrace of a classic French dish that tantalizes your taste buds and fills your home with an irresistible aroma. French Onion Soup as Made is not just a meal; it’s an experience that transports you to a cozy bistro in Paris with every spoonful. With its rich, caramelized onions swimming in savory beef broth, topped with crusty baguette and gooey Gruyère cheese, this recipe is sure to become a cherished favorite. Whether you're impressing guests or treating yourself to a comforting bowl, this soup is the ultimate culinary delight that you won't want to miss!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, sliced
- 4 cups beef broth
- 1 cup white wine
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 baguette, sliced
- 1 cup grated Gruyère cheese
Instructions
- Prepare the onions by peeling and slicing them thinly into uniform half-moon shapes. Ensure all slices are roughly the same thickness for even cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat butter and olive oil together over medium-low heat until butter is completely melted and begins to foam slightly.
- Add sliced onions to the pot, stirring to coat them evenly with the butter and oil mixture. Sprinkle a pinch of salt over the onions to help draw out moisture.
- Cook onions slowly, stirring occasionally, allowing them to caramelize gradually. This process will take approximately 45-50 minutes. The onions should turn a deep golden brown color and develop a rich, sweet flavor.
- Once onions are deeply caramelized, deglaze the pot by pouring in white wine. Scrape the bottom of the pot to release any browned bits, which will add depth to the soup's flavor.
- Pour in beef broth, increasing heat to medium-high. Bring the mixture to a gentle simmer, then reduce heat and let it cook for an additional 10-15 minutes.
- Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Preheat the broiler in your oven. Slice baguette into thick rounds that will fit over your soup bowls.
- Ladle the hot soup into oven-safe bowls. Float baguette slices on top of each bowl, then generously sprinkle grated Gruyère cheese over the bread.
- Place bowls under the broiler for 2-3 minutes, or until cheese is completely melted, bubbly, and begins to brown slightly.
- Remove from broiler carefully, let cool for 2-3 minutes, and serve immediately while cheese is still hot and melted.
Tips
- Slice Evenly: For perfectly caramelized onions, ensure they are sliced uniformly. This guarantees even cooking and enhances the soup's texture.
- Patience is Key: Take your time while caramelizing the onions. Cooking them slowly over medium-low heat allows their natural sugars to develop a deep, rich flavor—don’t rush this step!
- Deglaze for Flavor: When adding white wine, make sure to scrape the bottom of the pot thoroughly. Those browned bits are packed with flavor and will elevate your soup.
- Broil with Care: When broiling the cheese-topped baguette, keep a close eye on it. Broilers can be unpredictable, and you want that cheese to be perfectly bubbly and golden, not burnt!
- Serve Hot: For the best experience, serve the soup immediately after broiling. The combination of hot soup and melted cheese creates a delightful contrast that will have everyone coming back for seconds.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 40mg
