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
- 4 - 5 large (900 g) Onions thinly sliced ( I used 4 med brown sweet and 1 small Spanish red Onions)
- 2 tbsp (30 ml) Olive oil
- 2 tbsp (30 g) Butter
- 1 tsp Salt or to taste
- ¼ tsp Black pepper powder
- 2 tbsp (30 ml) Balsamic vinegar
- 2 tbsp (25 g) Brown sugar
- 2 tbsp (15 g) Al-purpose flour
- 4 large Garlic cloves minced
- 1 cup (240 ml) White whine
- 6 cups (1500 ml) Beef broth
- 2 small Bay leaves
- ½ tsp Black pepper powder
- 1 sprig Fresh thyme or parsley for garnish (optional)
Plus
- 4 slices French bread toasted
- 1 cup (113 g) Gruyère cheese grated
- ½ cup (50 g) Parmesan cheese grated
- ½ cup (60 g) Mozzarella cheese grated
- 1 tbsp Parsley or thyme leaves for garnish optional
Instructions
- Sauté: Heat a large pot or Dutch oven over medium heat and add the butter and olive oil. Once the butter is melted and hot, add the sliced onions.2 tbsp Olive oil, 2 tbsp Butter
- Reduce: Sprinkle the salt over the onions and stir to coat them evenly. Cook the onions over medium-low heat, stirring occasionally, for about 30-40 minutes until they are caramelized and have a deep golden-brown color. Be patient; this step is essential for the soup's rich flavor.4 - 5 large Onions, 1 tsp Salt
- Caramelized: Stir in the brown sugar and cook for 5 minutes until the sugar is dissolved and the onions become even more caramelized.2 tbsp Brown sugar
- Flavor: Add the minced garlic and balsamic vinegar to the caramelized onions, and cook for another 2-3 minutes until the garlic is fragrant and the vinegar has reduced slightly.4 large Garlic cloves, 2 tbsp Balsamic vinegar
- Thicken: Sprinkle the flour over the onion mixture and stir to combine. Cook for 2-3 minutes, allowing the flour to cook and thicken the mixture. Then, add the white wine and let it cook for another 2 to 3 minutes, allowing the alcohol to cook out while still leaving all the fantastic flavor.2 tbsp Al-purpose flour, 1 cup White whine
- Broth: Pour the beef broth, then add the bay leaf and thyme. Season with salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes, allowing the flavors to meld.6 cups Beef broth, 2 small Bay leaves, ½ tsp Black pepper powder, 1 sprig Fresh thyme or parsley for garnish (optional), ¼ tsp Black pepper powder
- Oven: While the soup simmers, preheat your oven's broiler. Toast the bread slices on both sides in the oven. Add a slice of mozzarella to each toast and broil for a minute more.4 slices French bread
- Prep: Remove the bay leaf and thyme stalks from the soup. Taste and adjust the seasoning, adding more salt and black pepper to taste. Also, adjust the consistency of the soup, adding more broth or water if necessary.
- Ladle the hot soup into four oven-safe bowls or crocks, leaving some space at the top. Sprinkle some of the cheese and place a toasted slice of French bread on top of each bowl of soup. Sprinkle a generous amount of Gruyère cheese over the bread, followed by a smaller amount of Parmesan and mozzarella cheese.1 cup Gruyère cheese, ½ cup Parmesan cheese, ½ cup Mozzarella cheese
- Broil: Place the soup bowls on a baking sheet and transfer them under the broiler. Broil for 2-3 minutes or until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
- Garnish: Carefully remove the hot soup bowls from the oven using oven mitts or a towel (they will be hot), and garnish with fresh thyme or parsley if desired.1 tbsp Parsley or thyme leaves for garnish
- Serve the French Onion Soup hot, and enjoy your homemade, cheesy, and delicious comfort food!
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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