Save Classic French Onion Soup is a rich, comforting masterpiece that highlights the beauty of simple ingredients. By slowly caramelizing yellow onions until they reach a deep, golden sweetness, you create a complex flavor base that is perfectly balanced by a savory broth and a decadent melted cheese topping.
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This traditional French dish is all about technique and patience. From deglazing the pot to the final broil, every step ensures a savory experience that feels like a trip to a Parisian bistro right from your own kitchen.
Ingredients
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- Onions: 3 large yellow onions, thinly sliced, 1 tablespoon unsalted butter, and 1 tablespoon olive oil.
- Soup Base: 2 cloves garlic (minced), 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons all-purpose flour, 1/2 cup dry white wine, 1.2 liters (5 cups) beef or vegetable stock, 2 sprigs fresh thyme, and 1 bay leaf.
- Topping: 4 slices French baguette (1 inch thick), 1 tablespoon olive oil, and 120 g (about 1 cup) grated Gruyère cheese.
Instructions
- 1. Caramelize the Onions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35–40 minutes. Add sugar and salt halfway through to help with caramelization.
- 2. Aromatics
- Add garlic and cook for 1 minute until fragrant.
- 3. Thicken
- Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
- 4. Deglaze
- Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release any browned bits.
- 5. Simmer
- Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
- 6. Toast Bread
- Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1–2 minutes per side.
- 7. Assemble
- Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.
- 8. Final Broil
- Place bowls on a baking sheet and broil for 2–3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.
Zusatztipps für die Zubereitung
For the best results, use a large pot or Dutch oven and a wooden spoon for scraping the flavorful bits during deglazing. For a deeper flavor profile, try using a combination of beef and chicken stock. Ensure you have oven-safe soup bowls and a cheese grater on hand for the topping.
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Varianten und Anpassungen
You can substitute Gruyère with Emmental or Comté if desired. For a heartier version, add a splash of brandy or sherry with the wine. Allergen Information: Contains dairy and gluten. For a gluten-free version, use gluten-free bread and flour. For dairy-free, use vegan butter and cheese alternatives. This recipe is Vegetarian if using vegetable stock.
Serviervorschläge
This soup pairs beautifully with a crisp white wine or a light red. Each serving contains approximately 390 Calories, 16 g Total Fat, 43 g Carbohydrates, and 16 g Protein. Serve immediately while the cheese is still hot and bubbling for the ultimate experience.
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Whether you're looking for a cozy weeknight dinner or an elegant appetizer, this Classic French Onion Soup is a timeless choice that never fails to satisfy. Enjoy the rich, savory broth and that iconic cheese pull!
Questions & Answers
- → How long does it take to properly caramelize the onions?
Properly caramelizing onions takes 35-40 minutes over medium heat with frequent stirring. Adding sugar and salt halfway through accelerates the process and deepens the color. Patience is key for developing the sweet, complex flavor that defines this soup.
- → Can I use a different type of cheese instead of Gruyère?
Yes, Emmental and Comté are excellent substitutes with similar melting properties and nutty flavor profiles. Swiss cheese also works well. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
- → What type of onions work best for this soup?
Yellow onions are ideal due to their balance of sweetness and sharp flavor when caramelized. Sweet onions like Vidalia can be used for a milder taste, while red onions add a slightly different color and flavor profile.
- → Can I make this soup ahead of time?
The soup base can be prepared up to 3 days in advance and refrigerated. Reheat gently before serving. Add the bread and cheese topping just before broiling to ensure the bread stays crispy and the cheese melts properly.
- → Why is my soup watery instead of rich and flavorful?
This usually happens when onions aren't caramelized long enough or the soup hasn't simmered sufficiently to concentrate flavors. Ensure onions reach a deep golden-brown color and allow the soup to simmer uncovered for the full 20-25 minutes to reduce and intensify.
- → What wine pairs best with French onion soup?
A crisp white wine like Chablis or Sauvignon Blanc complements the rich, savory flavors beautifully. Light reds such as Pinot Noir or Beaujolais also work well. For cooking, use a dry white wine you'd enjoy drinking.
