Homemade French Onion Soup
ID: 9f0aaffb...
A rich, deeply savory classic French Onion Soup made with sweet, slow-caramelized onions simmered in beef stock, flavored with brandy, Maggi seasoning, and Worcestershire sauce. It is served in individual bowls topped with toasted baguette croutons and melted, bubbly Gruyere cheese.
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🍳 Cooking Flow
Sweat and caramelize the sliced brown onions slowly in butter and olive oil for about an hour. → Bake baguette slices with olive oil and salt at 180°C to make crunchy croutons. → Add garlic, bay leaves, flour, and deglaze with brandy before simmering with beef stock. → Season the soup with Maggi seasoning, Worcestershire sauce, salt, and pepper. → Assemble the soup in bowls, top with cheese and croutons, and grill/broil until bubbly and golden.
Cooking Steps
Brief Cooking Order
Sweat and caramelize the sliced brown onions slowly in butter and olive oil for about an hour. → Bake baguette slices with olive oil and salt at 180°C to make crunchy croutons. → Add garlic, bay leaves, flour, and deglaze with brandy before simmering with beef stock. → Season the soup with Maggi seasoning, Worcestershire sauce, salt, and pepper. → Assemble the soup in bowls, top with cheese and croutons, and grill/broil until bubbly and golden.
Introduction
A rich, deeply savory classic French Onion Soup made with sweet, slow-caramelized onions simmered in beef stock, flavored with brandy, Maggi seasoning, and Worcestershire sauce. It is served in individual bowls topped with toasted baguette croutons and melted, bubbly Gruyere cheese.
Step 1
Prepare the onions by cutting off the top and tail, halving them, removing the woody core, peeling the skins, and slicing them with the grain.
Step 2
Heat a large, heavy-based pot (like a Dutch oven) over medium heat. Add the butter and a generous glug of olive oil, ensuring the pot is hot before adding the onions.
Step 3
Add all the sliced onions and a pinch of salt to the pot. Stir well, cover with a lid, and let them sweat and soften for about 10 minutes.
Step 4
Stir the onions, scraping any pieces from the bottom, and replace the lid to cook for another 10 minutes.
Step 5
Remove the lid to let the moisture escape. Keep stirring the onions frequently for about 30 to 40 minutes as they slowly caramelize and turn a deep, rich brown color.
Ingredients List
Important Notes
Do not rush the onion caramelization process. Doing it slowly over medium-low heat is essential to develop the rich, sweet flavor without burning them.
Keeping the lid on for the first 20 minutes of cooking the onions creates steam, which speeds up the softening process.
Consistently scrape down the sides of the pot while caramelizing the onions, as the residue on the sides is prone to catching and burning.
Placing a damp paper towel under the soup bowls on the baking tray prevents them from sliding around when being moved in and out of the oven.
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