This classic french onion soup is made with caramelized onions simmered in beef broth, wine and brandy. Because of this, it has both intense savory flavor from the liquids as well as natural sweetness from the softened onions.
Traditionally, yellow onions are used since they contain sugar which increases when slowly cooked. Through slow cooking, the onions caramelize into soft, sweet bundles of flavor.
Furthermore, at first the consistency is quite brothy but then it thickens some as bread placed on top soaks up liquid over time. Small amount of extra sugar enhances the onions’ inherent sweet taste.
French Onion Soup Ingredients
4 pounds yellow onions, peeled and thinly sliced
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
1/2 cup dry white wine
6 cups of beef stock (or veggie stock)
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
How To Caramelize Onions
Firstly, peel and thinly slice approximately 4 pounds of yellow onions. This amount typically provides good rich flavor.
Next, in a large pot or Dutch oven, melt butter over medium heat. Then add the sliced onions and begin cooking them slowly. This step takes around an hour, during which the onions soften and turn golden brown.
Furthermore, to enhance browning, the heat can be increased to medium for the final 20 minutes. The low and slow cooking draws out maximum sweetness and caramelization.
How To Make French onion soup
Caramelizing onions is key. Peel and thinly slice 4 pounds of yellow onions. In a pot, cook the onions slowly in butter for about an hour until very soft and golden brown.
Next, continue building flavor in the soup. Mix flour into the softened onions and cook briefly. Then add white wine and allow it to reduce. Furthermore, pour in beef stock along with Worcestershire sauce, bay leaf and thyme. Simmer for 10 minutes to infuse flavors.
In addition to preparing the soup, delicious toppings are needed. Toast baguette slices by baking on a sheet until lightly golden. Meanwhile, once simmered, position oven-safe bowls on a baking sheet.
Finally, ladle the piping hot soup into the bowls. At this stage, top each serving with a crouton and cheese to your taste. Place back in the oven to warm through.
Best Onions For French Onion Soup
Yellow onions are generally considered the best for French onion soup. This is because:
– Yellow onions, when caramelized, provide the ideal balanced flavor.
– In comparison, red onions may impart a stronger taste. Additionally, sweeter onions like Vidalia could make the soup too sugary.
– Yellow onions contain just the right blend of sugars and acids to caramelize into a soft texture. Their natural sweetness intensifies nicely during long cooking.
– Their mildness doesn’t overwhelm the flavors of wine, beef broth or bread added to the soup.
How To Store And Reheat French Onion Soup
Leftover soup can be stored in the fridge for up to 4 days. Simply portion it out into oven-safe bowls or an airtight container.
When reheating in the oven, first preheat it to 350 degrees Fahrenheit. Then transfer the refrigerated bowls to the hot oven. Cook for 20 minutes to thoroughly warm through.
Additionally, the soup can be finished with a melty cheese topping. After reheating, turn the oven to broil. Lightly toast bread slices and place one on each bowl along with cheese. Broil for 3-5 minutes until the cheese is ooze-worthy.
Freezing allows enjoying the soup later. Portion it into containers, leaving headspace for expansion during freezing. Seal tightly and store at 0 degrees Fahrenheit or colder for up to 4 months.
Enjoy this simple and easy onions soup recipe french!
Variations
– If you don’t have onion soup mix, use dried onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika and black pepper. This blend mimics the flavor of mix.
– To substitute condensed onion soup recipe french saute diced onions in oil until very soft. Then mix in molasses. The onions and molasses together will approximate the flavor of condensed soup.