Description
Hearty French onion soup beckons with caramelized onions and rich beef broth, creating a classic comfort dish from France. Melted gruyère cheese crowns crusty bread, inviting you to savor each spoonful of this timeless culinary treasure.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions (about 3 pounds / 1.36 kilograms)
- 8 cups high-quality beef broth
- 1 pound (454 grams) French bread, sliced
- 1 cup gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 8 ounces (226 grams) Swiss cheese, sliced
Flavor Enhancers:
- 4 tablespoons butter
- 1 tablespoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1/2 cup sherry wine or white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon Better Than Bouillon Beef Base
- 1 teaspoon prepared horseradish
Herbs and Aromatics:
- 3 carrots, peeled and roughly chopped
- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 6 large cloves garlic, smashed
- 3 sprigs fresh thyme
- 3 small sprigs fresh rosemary
- 3 bay leaves
- 15 peppercorns
Instructions
- Gently transform sliced onions into a rich, golden-brown delicacy by melting butter in a large pan over medium heat. Enhance with a sprinkle of salt and cayenne pepper, stirring occasionally for initial 10 minutes.
- Reduce heat to medium-low and continue cooking onions for approximately 90 minutes, intermittently stirring every 10-20 minutes until they develop a deep caramel color and intense sweetness.
- Simultaneously, create a robust broth by combining beef stock with aromatic herbs, vegetables, and seasonings in a stockpot. Maintain a gentle simmer with partial lid coverage during onion caramelization.
- Strain the infused broth, discarding vegetable remnants while preserving the rich liquid. Keep warm and ready for integration.
- Dust caramelized onions with flour, stirring for 1-2 minutes to develop a subtle nutty essence. Deglaze with wine and lemon juice, capturing every flavorful browned morsel from the pan.
- Merge the concentrated onion mixture into the strained broth, allowing flavors to meld for 10 minutes. Taste and refine seasonings as desired.
- Prepare crisp bread accompaniments by toasting slices in a 350F oven for approximately 15 minutes, ensuring a golden, crunchy texture.
- Compose individual servings by layering Parmesan and gruyere in oven-safe bowls. Carefully ladle the aromatic soup, crown with toasted bread and additional cheese.
- Activate the broiler, positioning the bowls to achieve a bubbling, golden-brown cheese crust within 2-4 minutes.
- Present the soup immediately, garnishing with fresh chives and a whisper of cracked black pepper for a final flourish.
Notes
- Slowly caramelize onions to develop deep, rich flavor without burning, which requires patience and consistent low-heat stirring.
- Experiment with different cheese combinations like aged cheddar or provolone to customize the soup’s complexity and personal taste profile.
- Consider using vegetable broth and mushroom stock for a vegetarian version that maintains the soup’s robust umami character.
- Reduce sodium by using low-sodium broth and controlling additional salt during caramelization and seasoning stages.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg