Recipe
French onion soup is a classic, comforting dish perfect for a chilly winter day. This homemade version is rich, flavorful, and topped with toasted bread and melted cheese, bringing warmth and satisfaction to your meal. While it requires patience, every step enhances the deep, caramelized flavor of the onions, making it well worth the effort.
Ingredients
- 3 pounds onions, thinly sliced
- 4 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cloves garlic, chopped
- ½ to ¾ cup white wine (vermouth or rosé can also be used)
- 64 ounces beef broth (two 32-ounce boxes, preferably low sodium)
- 2 bay leaves
- ½ teaspoon dried thyme (or your preferred herb blend)
- ½ teaspoon black pepper
- 2 tablespoons brandy (optional)
- French bread, sliced and toasted
- Shredded mozzarella cheese (or Swiss cheese, if preferred)
Instructions
Step 1: Prepare the Onions
- Peel and thinly slice three pounds of onions.
- Heat 3 tablespoons of olive oil in a large stock pot over low to medium heat.
- Add the sliced onions to the pot, stirring well to coat them evenly with oil.
- Cook the onions for 15-20 minutes, stirring frequently to prevent sticking.
Tip: Be patient and keep stirring; the onions will significantly reduce in volume.
Step 2: Browning the Onions
- Add an additional tablespoon of olive oil and 2 tablespoons of butter to the onions.
- Continue cooking for another 10-15 minutes, stirring regularly to avoid burning.
Step 3: Caramelize the Onions
- Add 1 teaspoon each of salt and sugar to the onions.
- Cook the onions for an additional 15 minutes, until they are deeply browned and caramelized.
Tip: The salt and sugar help the onions brown beautifully and develop deeper flavor.
Step 4: Add Garlic and Deglaze
- Add 2 chopped cloves of garlic to the caramelized onions and sauté for one minute.
- Pour in ½ cup white wine to deglaze the pan, scraping up all browned bits from the bottom. Add a bit more wine if necessary.
Tip: Deglazing releases rich flavors stuck to the pan and enhances the soup’s taste.
Step 5: Add Broth and Seasonings
- Pour in two 32-ounce boxes (64 ounces total) of beef broth.
- Stir in 2 bay leaves, ½ teaspoon dried thyme (or your herb blend), and ½ teaspoon black pepper.
- Optional: Add 2 tablespoons of brandy for extra depth of flavor.
Step 6: Simmering the Soup
- Bring the soup to a gentle simmer. Once bubbling lightly, cover and reduce the heat to low.
- Simmer covered for at least 30 minutes to 1 hour, allowing flavors to meld. A longer simmer enhances the soup even further.
Serving the Soup
- Preheat the oven broiler.
- Divide soup evenly among oven-safe bowls. Discard bay leaves.
- Top each bowl of soup with slices of toasted French bread.
- Sprinkle generously with shredded mozzarella cheese (or your preferred cheese).
- Place bowls under the broiler for 3-4 minutes until the cheese is melted, bubbly, and lightly browned.
Tip: Keep an eye on the soup while broiling, as the cheese browns quickly.
Expected Servings
- Yields approximately 4 servings. Perfect for dinner and leftovers.
Enjoy your delicious homemade French onion soup hot from the oven. The time and patience spent caramelizing the onions will reward you with a soup rich in flavor and comfort, ideal for cozy evenings at home.