French Onion Soup
Soft, caramelized onions simmered in a flavorful beef broth combine to make an incredible soul-comforting soup.
One of my absolute favorite soups is French Onion. My family has been making it as an appetizer to Christmas dinner for as long as I can remember. While this isn’t quite exactly my grandma’s recipe, it’s my own take on it and I promise it won’t disappoint!
The Onions
Obviously, the most important ingredient in this dish are your onions. I use three different types to really give the soup a deep flavor- Sweet Vidalia onion, yellow onion, and shallots. You can adjust the ratio of Vidalia to yellow onions depending on your sweetness preference. We’re going to be slowly caramelizing these onions to bring out the best taste and texture possible. I like to add just a splash of balsamic vinegar to the onions to help with the caramelizing process and add even more flavor.
The Recipe
Start by cutting up your onions. I use 2 yellow onions, 1 Vidalia onion, and 2 medium shallots. The onions are cut into slices and the shallots are roughly diced. There really isn’t much logic behind this, so cut them as you please. Add them to a non-stick pot with a splash of olive oil and a splash of balsamic vinegar (optional but recommended). Cover and cook over medium heat, stirring occasionally, until all of the onions are beautifully caramelized, approximately 30-40 minutes.
Once your onions are caramelized, add to the pot 5 cups of beef broth, half of a cup of cooking sherry or red wine, 1 tablespoon of garlic, 1-2 teaspoons thyme, 2 bay leaves, salt and pepper to taste. Stir well, and let simmer over low heat for 20 minutes. This is a good opportunity to make your toasted bread croutons, if you are not using store bought. (Both will taste delicious!)
While your soup is simmering, cut or tear up 4-5 slices of bread. (I forgot to photograph this part- sorry!) The type of bread you use is totally up to you. I love wheat bread, but have been meaning to experiment with rye or pumpernickel. Lay the pieces in a single layer on a baking sheet. Lightly spray or pat down both sides with olive oil, salt and pepper. Put into a 350 degree oven for 15-20 minutes. The total time will depend on how thick your bread pieces are so be sure to keep an close eye and remove them at the desired toastiness.
When your soup is done simmering and your bread is in crouton form, ladle your soup into individual oven-safe bowls. (If you do not have oven-safe bowls, read note below!) Top with a handful of your croutons and some grated gruyere cheese. I have also successfully used a parmesan-asiago blend when in a bind, so feel free to go with your own cheese preferences. Place in the oven on a baking sheet and broil until the cheese is melted and bubbly. This should only take a few minutes.
If you do not have oven-safe bowls, still prep your soup the same way (soup + croutons + cheese) but then cover the bowl with foil or a dishtowel (anything to keep the heat in). This won’t quite give you the same bubbly cheese as the oven, but it will still give you the delicious melty goodness. You can also use a culinary torch for this step.
Let your soup cool for a few minutes and then enjoy!
French Onion Soup
Ingredients
- 2 yellow onions
- 1 Vidalia onion
- 2 medium shallots
- A splash of olive oil
- A splash of balsamic vinegar (optional)
- 5 cups of beef broth
- 1/2 cup of cooking sherry or red wine
- 1 Tablespoon garlic
- 1-2 teaspoons ground thyme
- 2 bay leaves
- Salt and pepper to taste
- Homemade or store-bought croutons
- Grated gruyere cheese
- 4-5 slices of bread (any type is fine!)
- Olive oil
- Salt and pepper
Instructions
- Start by slicing your onions your onions and dicing or slicing your shallots.
- Add them to a non-stick pot with a splash of olive oil and a splash of balsamic vinegar (optional but recommended).
- Cover and cook over medium heat, stirring occasionally, until all of the onions are beautifully caramelized, approximately 30-40 minutes.
- Once your onions are caramelized, add to the pot 5 cups of beef broth, half of a cup of cooking sherry or red wine, 1 tablespoon of garlic, 1-2 teaspoons thyme, 2 bay leaves, salt and pepper to taste.
- Stir well, and let simmer over low heat for 20 minutes.
- While your soup is simmering, start making your croutons. (You can also use store bought & it will still be delicious!) Preheat your oven to 350 degrees.
- Cut or tear up 4-5 slices of bread. The type of bread you use is totally up to you. I love wheat bread, but have been meaning to experiment with rye or pumpernickel.
- Lay the pieces in a single layer on a baking sheet. Lightly spray or pat down both sides with olive oil, salt and pepper. Put into a 350 degree oven for 15-20 minutes.
- The total time will depend on how thick your bread pieces are so be sure to keep an close eye and remove them at the desired toastiness.
- When your soup is done simmering and your bread is in crouton form, ladle your soup into individual oven-safe bowls. (If you do not have oven-safe bowls, read note below!)
- Top with a handful of your croutons and some grated gruyere cheese. I have also successfully used a parmesan-asiago blend when in a bind, so feel free to go with your own cheese preferences.
- Place in the oven on a baking sheet and broil until the cheese is melted and bubbly. This should only take a few minutes.
- Let cool for a few minutes & enjoy!!
Notes:
If you do not have oven-safe bowls, still prep your soup the same way (soup + croutons + cheese) but then cover the bowl with foil or a dishtowel (anything to keep the heat in). This won’t quite give you the same bubbly cheese as the oven, but it will still give you the delicious melty goodness. You can also use a culinary torch for this step.