French Onion Soup Recipe
Calories: 23
Adjust Servings Here: 6 servings
Description
Give your taste buds an unforgettable journey with French Onion Soup. Experience the richness of caramelized onions, beef broth, and melted cheese like never before.
Ingredients
- 900 g (4 - 5 large) Yellow Onions thinly sliced
- 150 g (1 med) Red Spanish onions thinly sliced
- 2 tbsp Olive oil
- 2 tbsp (3) Butter
- 1 tsp Salt or to taste
- ¼ tsp Black pepper powder
- 2 tsp Balsamic vinegar
- 2 tsp Brown sugar
- 2 tbsp Al-purpose flour
- 4 large Garlic cloves minced
- 240 ml (1 cup) White whine
- 1.6 liters (6 cups) Beef broth
- 2 small Bay leaves
- ½ tsp Black pepper powder
- 1 sprig Fresh thyme or parsley for garnish (optional)
Plus
- 6 slices French bread toasted
- 113 g (1 cup) Gruyère cheese grated
- 50 g (½ cup) Parmesan cheese grated
- 60 g (½ cup) Mozzarella cheese grated
- 1 tbsp Parsley or thyme leaves for garnish optional
Instructions
- Slice the onions - Thinly slice the yellow and red onions.
- Cook the onions - Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and salt. Cook over medium-low heat, stirring occasionally, until the onions are soft and have reduced significantly in volume.
- Caramelize the onions - Add the brown sugar and continue cooking over low to medium-low heat, stirring frequently, until the onions are soft, golden brown, and caramelized.
- Add the flour -Sprinkle the flour over the onions. Stir well and cook for 1 to 2 minutes.
- Deglaze with wine - Pour in the white wine and scrape the bottom of the pot to release any browned bits. Cook for 2 to 3 minutes.
- Add the aromatics -Add the garlic, balsamic vinegar, thyme, and bay leaves. Stir for about 30 seconds.
- Add the broth - Pour in the beef broth and stir well. Bring to a boil, then reduce the heat to a gentle simmer. Cover and simmer for 20 to 25 minutes.
- Season - Remove the thyme stems and bay leaves. Taste and adjust salt and black pepper as needed.
- Prepare the bread - Arrange the bread slices on a baking sheet, brush lightly with olive oil, and toast until lightly golden. Top with mozzarella and return to the oven or broiler just until the cheese melts.
- Assemble the soup - Ladle the hot soup into oven-safe bowls. Sprinkle with a little cheese, then place the toasted bread on top. Finish with Gruyère, Parmesan, and mozzarella.
- Broil and serve - Place the bowls under the broiler until the cheese is melted, bubbling, and golden. Serve immediately.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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