Is there anything cozier on a cold day than a warm bowl of French Onion Soup? Especially with slices of toasted bread covered in melted Provolone cheese and plenty of caramelized onions.
This French Onion Soup Is Like A Warm, Cozy Hug In A Bowl!
French Onion Soup, or as they call it in France – soupe à l’oignon gratinée, is just a classic delight. Plus, it’s served in a cute ramekin or a ceramic crock with a handle, sooo cozy and delicious!
I hope you enjoy this soup as much as I do! Now let’s get cooking! 🧅🍲😋
To Make This Rich French Onion Soup, You Will Need:
Sweer onions: for the best flavor and sweetness.
Garlic, fresh thyme, and bay leaf: add depth and complexity to your soup. Don’t skimp on them, and remove the bay leaf before serving.
French baguette: choose a good-quality baguette and slice it 1-inch thickly.
Gruyere and Provolone: a combination of these two cheeses creates a wonderful balance of flavor and meltiness. Grate and slice them fresh for the best results.
Olive oil: use high-quality extra virgin olive oil to add a nice depth of flavor.
Sugar: a touch of sugar helps speed up the caramelization process of the onions. Be careful not to use too much; just a pinch will do.
Salt: season your soup with salt to taste. Remember that cheese can also add some saltiness, so don’t overdo it.
Beef bouillon cube: to bump up the flavor of the beef stock.
Alcohol (optional): the recipe calls for alcohol but it’s entirely optional.
Worcestershire (optional): if you choose to omit alcohol from the recipe, adding a tbsp of Worcestershire sauce at the end can provide extra depth of flavor.
Beef stock: the star of the soup, if you can make the stock from scratch, give it a try.
Unsalted butter: using unsalted butter allows you to control the saltiness of your soup.
How To Make The Best French Onion Soup?
When it comes to cooking up a fantastic French Onion Soup, there are two key things to keep in mind: stock and time.
Let’s talk about that stock. Your soup is only going to be as good as the stock you use. Traditionally, it’s all about beef stock, but I totally get it – sometimes, finding good beef stock can be a bit of a challenge or expensive to make from scratch.
If you’re going for the boxed stuff, make sure to taste it first! If it doesn’t quite tickle your taste buds, it’s a no-go.
Now, let’s talk about the second key – time. Properly caramelizing those onions is the real deal. It’s a slow, magical transformation that takes at least 40 minutes. You see, it’s all about chemistry, where the sugars in the onions hit that perfect temperature.
And here’s the thing – it only occurs after they’ve been simmering for a while (a little extra sugar can help speed up the process). The more you caramelize them, the deeper the color, and the richer the flavor they’ll bring to your soup. It’s all about patience, my friend, but the results are so worth it!
Estimate Nutritional Information: