Caramelized onions, rich beef broth, and toasty bread topped with melted cheese, French onion soup is the ultimate comfort food.
What You’ll Need To Make French Onion Soup
How To Make French Onion Soup
To begin, in a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. If you don’t have ovenproof crocks for the soup, don’t worry—you can just top your soup with melty cheese toasts or serve them on the side. And if you want to get a head start, go ahead and make the broth and toasts several days ahead of time. When it’s time to eat, simply top the soup with the toasts and cheese and flash the crocks under the broiler. French onion soup pairs well with steak and/or a simple green salad. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally. As they start to brown midway through cooking, you’ll need to stir them more frequently. Also, be sure to scrape the fond (or brown particles) from the bottom of the pan. Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes. Add the flour. Cook for about one minute to dissolve the flour. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes. Add the sherry, then taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it’s not quite sweet enough, add 1/4 teaspoon sugar. While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet. Bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks. Be sure the soup is very hot as it won’t warm up much in the oven. Top each crock with 1 or 2 baguette slices (do not overlap slices). Sprinkle evenly with Gruyère and then Parmigiano Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.) Let the French onion soup crocks cool for a few minutes before serving.
Video Tutorial
Per serving (5 servings) Calories: 642 Fat: 31 g Saturated fat: 17 g Carbohydrates: 53 g Sugar: 19 g Fiber: 4 g Protein: 31 g Sodium: 1,697 mg Cholesterol: 82 mg
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