French Onion Soup

Indulge in the rich and comforting flavors of classic French cuisine with this delightful French Onion Soup recipe. Caramelized onions, simmered to perfection in a fragrant blend of butter, olive oil, and garlic, create a savory base that’s elevated with the addition of dry white wine and sherry.

Fragrant thyme and bay leaves infuse the broth with aromatic depth, while a medley of provolone, Swiss, and Muenster cheeses adds a decadent finish. Topped with crusty baguette slices and broiled to golden perfection, each spoonful of this soup promises a symphony of flavors and textures that will warm your soul on even the chilliest of days.

Perfect for a cozy night in or as an elegant starter for a special meal, this French Onion Soup is sure to impress.

French Onion Soup

Ingredients

1/2 cup unsalted butter

2 tablespoons olive oil regular

2 cloves garlic minced

4 cups sliced onions (Vidalia variety is preferred or yellow onions)

1/2 teaspoon granulated sugar

1 1/2 cups dry white wine

6 cups beef broth , plus more if you want to adjust the flavor later

2 tablespoons dry sherry

3 teaspoons fresh thyme or about 10 sprigs plus more for garnishing

2 bay leaves *bundle the thyme with the bay leaves with kitchen twine

1 teaspoon Kosher salt or amount to taste

1/4 teaspoon fresh ground black pepper amount to taste

1 French baguette bread (8-10 1-inch slices)

4-6 slices of provolone cheese

4-6 slices Swiss cheese

4-6 slices Muenster cheese

Instructions

Step 1:

In a Dutch Oven or large soup pot, melt butter and olive oil over medium heat, add garlic and onions.

Stir until they are translucent (about 10 minutes).

Add salt, sugar and 1/4 tsp black pepper, stir and continue to cook until the onions are a golden brown or darker caramelization, if you prefer (35 minutes).

Step 2:

Add the wine and the sherry and turn the heat up to high.

Stir and reduce the liquid until there’s almost none (about 10 mins).

Step 3:

Add the beef broth add the bundled thyme and bay leaves.

Bring to a boil and reduce to a simmer for 20-30 minutes

. Taste and adjust seasoning, if you want.

At this point, you can continue to finish the soup or chill overnight, I find the flavor best the 2nd day.

Step 4:

Place your rack so that the top of the bowls will be several inches from the heat source so that the cheese doesn’t burn (I do the 3rd rack down in my oven).

Heat your broiler, on a rimmed baking sheet, place 4-6 heat safe bowls, ladle the soup into the bowls, place 1 slice of 1 variety of cheese cheese over the soup, place 2 1-inch thick baguette slices on top of the cheese.

Place 2 more slices of the other 2 varieties of cheese on top.

Cook the soup bowls under the broiler for about 1 minute.

Make sure to stay and watch it cook so that you can get the desired amount of crispiness for the cheese and so that it doesn’t burn.

When the bowls are done, top with more fresh ground black pepper and a thyme sprig for garnish and enjoy!

Notes:

Ingredient Choices: Opt for Vidalia or yellow onions for their sweet flavor profile. Use unsalted butter to control the saltiness of the soup. Fresh thyme adds a vibrant herbaceous note.

Preparation: Slice the onions thinly for even caramelization. Bundle the thyme and bay leaves with kitchen twine for easy removal later.

Cooking Techniques: Caramelize the onions slowly to develop their natural sugars and deepen their flavor. Deglaze the pot with white wine and sherry to enhance the richness of the broth.

Flavor Development: Adjust the caramelization of the onions to your preference for a lighter or deeper flavor. Taste and adjust seasoning as needed, keeping in mind the saltiness of the broth and cheeses.

Broth Simmering: Allow the soup to simmer to infuse the flavors of the thyme and bay leaves into the broth. This step also allows for adjustments in seasoning and flavor concentration.

Make-Ahead Option: Chilling the soup overnight allows the flavors to meld and intensify, making it even more delicious the next day.

Broiling Technique: Place oven-safe bowls on a rimmed baking sheet to catch any spills. Layer the cheeses and baguette slices on top of the soup, ensuring they’re several inches from the broiler to prevent burning.

Watchful Broiling: Keep a close eye on the soup under the broiler to achieve the desired level of cheese melt and baguette crispiness without burning.

Finishing Touches: Garnish the finished soup with a sprig of fresh thyme and a sprinkle of black pepper for an elegant presentation and added flavor.

Nutrition Information:

Frequently Asked Questions:

What type of onions should I use for the best flavor?

For the best flavor in French Onion Soup, it’s recommended to use Vidalia onions or yellow onions.

These varieties have a sweet and mild flavor that works well in this dish.

Can I use a different type of wine instead of dry white wine?

While dry white wine is traditional in French Onion Soup, you can substitute it with other dry white wines like Sauvignon Blanc or Chardonnay.

If you prefer not to use wine, you can replace it with additional beef broth.

Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version of French Onion Soup by using vegetable broth instead of beef broth

. You can also use plant-based butter and omit the cheese or use vegan cheese for a dairy-free option.

Can I prepare the soup in advance and reheat it later?

Yes, you can prepare the soup in advance and reheat it later. In fact, many people find that the flavor of French Onion Soup improves with time.

Simply reheat it gently on the stovetop and then follow the broiling step to melt the cheese before serving.

What can I use as a substitute for sherry in the recipe?

If you don’t have sherry on hand or prefer not to use alcohol, you can substitute it with apple cider vinegar or white wine vinegar.

Use a small amount, such as 1-2 tablespoons, to add acidity and depth of flavor to the soup.

How do I caramelize onions for French Onion Soup?

To caramelize onions, thinly slice them and cook them in a combination of butter and olive oil over medium heat.

Stir frequently and let them cook slowly until they turn a deep golden brown, which can take around 35 minutes.

Add a pinch of sugar to help with caramelization.

Can I use a substitute for dry white wine?

If you prefer not to use wine, you can substitute it with additional beef broth or use a non-alcoholic white wine.

The wine adds depth of flavor, but the soup will still be delicious without it.

Is it necessary to bundle thyme and bay leaves with kitchen twine?

Bundling thyme and bay leaves with kitchen twine makes it easier to remove them from the soup later.

If you prefer not to bundle them, you can add them directly to the soup and remove the stems and leaves before serving.

Can I prepare French Onion Soup in advance?

Yes, you can prepare the soup in advance and refrigerate it.

In fact, many people find that the flavor improves after resting.

Simply reheat it on the stove when ready to serve, and proceed with the broiling step to melt the cheese.

What other cheeses can I use for the cheese topping?

While the recipe suggests using provolone, Swiss, and Muenster cheeses, you can also use Gruyère or mozzarella for a slightly different flavor.

Choose your favorite melting cheese or a combination that you enjoy.