How to Make French Onion Soup
French onion soup is a beloved winter recipe. A warm, rich, and flavorful bowl of onion soup is perfect for dinner, especially alongside a crunchy slice of bread. Slow cooking helps bring out the sweetness of the onions, which blends beautifully with a deep and rich stock, creating a winning combination that feels like a hug in a bowl.
You don’t have to fly to France to enjoy classic French onion soup; you can make it at home with simple ingredients found in most kitchens.
Ingredients:
- Onions – 5-6 large ones (yellow or white), peeled and thinly sliced
- Butter – 50 grams
- Olive oil – 2 tablespoons
- Brown sugar – 1 teaspoon
- Flour – 1 tablespoon
- Beef or vegetable stock – 8 cups
- Bay leaves – 1-2 leaves
- Salt and freshly ground black pepper – to taste
Instructions:
- Preparation:
Peel and slice the onions. You can slice them in any shape or size you prefer, as different cuts can add texture and visual interest to the soup. - Prepare the Stock:
You can use either vegetable or beef stock, or even water if you prefer. - Caramelizing the Onions:
Heat the butter and olive oil in a large pot, then add the sliced onions (you can add them in stages, starting with smaller slices, to create varying textures). Cook over medium heat, giving the onions plenty of time—about 30 minutes—until they turn golden and release a sweet, deep aroma. Stir occasionally to avoid burning, and adjust the heat as needed. - Adding the Flour:
Add the flour to the caramelized onions, stirring well, and cook for another 1-2 minutes to remove the raw taste of the flour. - Adding Liquids and Seasoning:
After adding the flour, pour in the liquids. If you’re upgrading the soup with a little white wine for flavor, add it first and let it reduce a bit before adding the stock or water. Then, add the stock, salt, pepper, bay leaves, and any other herbs you prefer. Stir well, bring to a boil, then reduce the heat to medium and simmer for about 40 minutes, or until the flavors meld together perfectly. - Serving:
Pour the hot soup into heat-resistant bowls, place a slice of crunchy bread with cheese on top of each serving, and then bake or grill for a few minutes until the cheese is golden and bubbly.
Tips for Upgrading the Soup:
- Croutons: Pre-made croutons or slices of baguette with melted cheese (like in traditional recipes) are great for topping the soup.
- Vegan Version: Replace the butter and cream with olive oil and vegetable stock, and skip the cheese.
- Smoked Paprika: Add a bit for a unique aroma.
- Nutmeg: A tiny pinch can add a delicate, surprising flavor.
- Garlic: Adding garlic will deepen the flavors of the soup.
- Fresh Thyme: Throw in a few sprigs for extra flavor.
- White Dry Wine: Adds depth to the soup; pour it in first and let it reduce slightly.
- Red Wine: If you don’t have white wine, red wine will add a different but wonderful depth of color and taste.
- Gruyère or Mozzarella Cheese: 100 grams of grated cheese can be added on top and melted in the oven for a cheesy, delicious topping.
- Variety of Cheeses: If you don’t have Gruyère, you can use Parmesan or another strong-flavored hard cheese—Scandinavian cheeses are particularly recommended.
How to Store the Soup:
French onion soup can be stored in the refrigerator for about 4 days. Before reheating, it’s a good idea to add a little water if the soup has thickened too much.