Classic French Onion Soup
ID: 7b36963d...
This classic French Onion Soup is a rich, warm, and comforting dish perfect for cold days. It is made with deeply caramelized onions simmered in a flavorful beef broth with dry white wine and brandy, then topped with toasted baguette slices and melted, bubbly Gruyere cheese.
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🍳 Cooking Flow
Slice the onions and caramelize them in melted butter and salt for about an hour until dark golden brown. → Add garlic and flour, then deglaze the pot with dry white wine. → Pour in beef stock, herbs, and pepper, then simmer for 20 minutes. → Stir in brandy and simmer for a few more minutes to cook off the alcohol. → Assemble the soup in oven-safe bowls, top with baguette slices and Gruyere cheese, and broil until bubbly and golden.
Cooking Steps
Brief Cooking Order
Slice the onions and caramelize them in melted butter and salt for about an hour until dark golden brown. → Add garlic and flour, then deglaze the pot with dry white wine. → Pour in beef stock, herbs, and pepper, then simmer for 20 minutes. → Stir in brandy and simmer for a few more minutes to cook off the alcohol. → Assemble the soup in oven-safe bowls, top with baguette slices and Gruyere cheese, and broil until bubbly and golden.
Introduction
This classic French Onion Soup is a rich, warm, and comforting dish perfect for cold days. It is made with deeply caramelized onions simmered in a flavorful beef broth with dry white wine and brandy, then topped with toasted baguette slices and melted, bubbly Gruyere cheese.
Step 1
Prep the onions by cutting them into thin slices between 1/8 and 1/4 inch thick. Use safety goggles if the onions make your eyes tear up.
Step 2
Mince 3 cloves of garlic and set aside.
Step 3
Melt 1/4 cup of unsalted butter in a large pot over medium heat.
Step 4
Add the sliced onions and 1/2 tsp of salt to the pot. Stir to coat, then cover and cook for 5 to 6 minutes until the onions are slightly softened and start to release their liquid.
Step 5
Remove the lid and continue cooking the onions uncovered on medium heat for about an hour. Stir every few minutes, scraping the bottom of the pot. If the onions begin to burn, add a tablespoon of water.
Ingredients List
Important Notes
True caramelization takes time. Do not rush the onions; they need around an hour to break down their sugars properly and develop depth of flavor.
Ensure your soup bowls are rated oven-safe, as they will go under a high broiler.
Using warm beef stock prevents lowering the temperature of the pot when adding the liquid.
This soup can be made ahead of time. Simply store it in the refrigerator, reheat it, and perform the assembly and broiling steps right before serving.
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