French Onion Soup: A Timeless Comfort Food
There's something undeniably comforting about a bowl of French Onion Soup!
It's a classic for a reason. The rich, savory broth, the sweet, caramelised onions, and the gooey, melted cheese – it's a symphony of flavors that's hard to resist.
The secret to a truly great French Onion Soup lies in the slow-cooked onions. Caramelized to perfection, they impart a depth of flavor that elevates the entire dish. The broth, which is usually beef-based (you can use beef, veal or a combination of both - OR substitute for vegetable stock if you are vegetarian!), can be simmered for hours, absorbing the essence of the onions. If you have a lot of time at your hands, you can even make your own stock using beef bones.
When it comes to serving, the soup is typically topped with a thick slice of toasted baguette and a generous mound of melted Gruyère cheese. The contrast of soft and crispy textures and sweet and umami flavors is simply divine.
Talking of umami - I have added an optional ingredient that will add an extra layer of umami: MISO paste (shhhh, don't tell the French!).
Whether you're a seasoned home cook or a culinary novice, French Onion Soup is a dish that's well worth the effort. It's a timeless classic that's sure to warm your soul.
What equipment do I need to cook French Onion Soup?
You're in luck - this dish doesn't require much in terms of kitchen equipment.
You will need:
- a Dutch Oven (or similar ovenproof dish)
- a sharp kitchen knife for the onions
Original French Onion Soup
Indulge in the classic comfort of French Onion Soup! Our recipe features a rich, caramelized onion broth, a toasted baguette and topped with melted Gruyère cheese. Perfect for a cozy night in.
Fact Sheet
Category: Soup Cuisine: Soups Main Dishes French European Cooking Method: cooking Diet: None Preparation Time: 15 minutes Total Time: 90 minutes Servings: 4Ingredients
- 6 large onions (white) (can add 1-2 red onions)
- 3.5 cups beef stock
- 1 cup white wine
- 1 TBSP sherry
- 2 TBSP butter
- 1 TBSP sugar
- 1 TBSP flour
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 1/2 baguette, sliced (approx. 1 inch thick)
- 120g Gruyère cheese
- OPTIONAL for an extra umami-kick: 2 tsp Miso paste
Instructions
- Peel and chop onions in thin slices
- Grate / shred the Gruyère cheese.
- Slice baguette diagonally in approx 3/4 - 1 inch thick slices.
- Heat your dutch oven / casserole dish on medium heat. Melt butter, add onions, sugar and salt. Close the lid and let the onions caramelise and brown softly, stirring occasionally. This will take approximately 30-45 minutes.
- Towards the end, heat the beef stock in a separate pot.
- Once the onions are soft and caramelised, deglaze with white wine and sherry. Let simmer gently for 5-10 minutes until the alcohol is evaporated.
- Stir in the flour and simmer until it has incorporated and thickened.
- Pour the hot beef stock into the onions, stir well and let simmer for 5-10 minutes.
- OPTIONAL step: if you want an extra oomph of umami flavour, add the miso paste.
- If necessary, season with salt and pepper.
- To make the croutons, place baguette slices onto a baking rack and toast on 160°C / 320°F (approx. 5-10 minutes) until browned
- Place the toasted bread slices on top of the soup in your dutch oven, cover with grated cheese and put in the oven (without lid) until the cheese has melted (200°C / 400°F grill settings approx 5 minutes)
- Remove the dish from the oven, carefully ladle the soup into bowls, top with the croutons and - ENJOY :)
