Longhorn French Onion Soup
The name "Longhorn French Onion Soup" likely refers to the version of French Onion Soup served at LongHorn Steakhouse, a popular restaurant chain in the United States. This soup is known for its rich, savory broth, perfectly caramelized onions, and signature toppings of melted Gruyère cheese over toasted bread.
Ingredients
- 3-4 large yellow or sweet onions
- 6-8 cups beef broth or a mix of beef and chicken broth
- 1-2 cups Gruyère or Swiss Cheese shredded
- 4-6 slices French bread crusty
- 2-4 tablespoons butter
- 1-2 tablespoons olive oil
- 1-2 bay leaves
- 1-2 teaspoons dried thyme or a few sprigs fresh
- 2-3 cloves garlic minced
- To taste salt
- To taste pepper
Instructions
How to Caramelize Onions for the Perfect French Onion Soup
- Slice the onions thinly to ensure they cook evenly.
- Melt butter and a bit of olive oil in a large pot over medium-low heat. Add the onions and cook, stirring occasionally, for 40-50 minutes. The goal is to slowly caramelize the onions, bringing out their sweetness. Be patient, as rushing this process can result in bitter onions.
- Sprinkle a pinch of salt to help draw out moisture and enhance the caramelization.
How to Prepare the Broth
- After the onions are caramelized, deglaze the pot with white wine, brandy, or a bit of broth to lift any browned bits from the bottom.
- Add the beef broth, bay leaves, and thyme, then bring the mixture to a simmer.
- Season the soup with salt and pepper to taste. Simmer for 30-45 minutes to allow the flavors to meld together.
Perfectly Toasting the French Bread for Topping
- Slice a baguette or crusty bread into thick slices and toast them in the oven until golden and crispy.
- For extra flavor, rub each slice with a garlic clove after toasting to infuse a subtle garlic taste into the bread.
How to Assemble the Soup for the Best Presentation
- Ladle the soup into oven-safe bowls, filling them nearly to the top.
- Place a slice of toasted bread on top of each bowl of soup, ensuring it fits the shape of the bowl.
- Add a generous amount of cheese on top of the bread, allowing it to cover the entire surface.
Step-by-Step Instructions for Broiling the Cheese Topping
- Place the bowls under the broiler for 3-5 minutes, or until the cheese is golden, bubbly, and slightly browned. Be sure to watch carefully to prevent the cheese from burning
Notes
The soup can be made a day ahead and stored in the refrigerator. Just make sure to keep the cheese and bread separate until you're ready to serve.
When ready to serve, reheat the soup, then top with the bread and cheese and broil as instructed.
If the soup tastes too sweet, add a splash of vinegar or a small amount of soy sauce to balance the flavors.
If it's too salty, add a bit more water or broth to dilute the saltiness, and let the flavors meld for a few minutes.