French Onion Soup

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French Onion Soup: A Classic Comfort Dish

French Onion Soup is a beloved comfort food, known for its rich, savory flavors and satisfying layers of caramelized onions, savory broth, and melted cheese. Whether served as a starter or a hearty meal on its own, this iconic dish has earned its place in kitchens around the world. Here’s a step-by-step guide to creating the perfect French Onion Soup, featuring rich caramelized onions, a flavorful broth, and a crispy, cheesy topping.

Ingredients You’ll Need

To prepare a delicious pot of French Onion Soup, gather the following ingredients:

  • 1/2 cup unsalted butter: For sautéing the onions and creating a rich base.
  • 2 tablespoons olive oil: Adds a light touch of flavor to complement the butter.
  • 2 cloves garlic, minced: Provides aromatic depth to the soup.
  • 4 cups sliced onions: Vidalia onions are preferred for their sweetness, but yellow onions work well too.
  • 1/2 teaspoon granulated sugar: Enhances the caramelization of the onions.
  • 1 1/2 cups dry white wine: Adds acidity and balances the sweetness of the onions.
  • 6 cups beef broth: The base of the soup, creating a deep, savory flavor. Feel free to adjust the amount depending on your desired broth strength.
  • 2 tablespoons dry sherry: Adds a touch of complexity and richness to the soup.
  • 3 teaspoons fresh thyme (or about 10 sprigs): A key herb in French onion soup, providing a fragrant, earthy note.
  • 2 bay leaves: Add them for depth and subtle flavor.
  • 1 teaspoon Kosher salt: Adjust to taste, ensuring the soup is well-seasoned.
  • 1/4 teaspoon fresh ground black pepper: Adds warmth and flavor.
  • 1 French baguette: Cut into 8-10 1-inch slices, perfect for creating the crispy topping.
  • 4-6 slices of provolone cheese
  • 4-6 slices of Swiss cheese
  • 4-6 slices of Muenster cheese: These cheeses will melt beautifully, creating a golden, bubbly topping.

Step-by-Step Instructions

Step 1: Caramelize the Onions

Start by melting butter and adding olive oil in a Dutch oven or large soup pot over medium heat. Once the butter has melted, add the minced garlic and sliced onions. Stir frequently, cooking for about 10 minutes until the onions become translucent and softened.

Next, add salt, sugar, and fresh ground black pepper. Stir well and continue to cook the onions for about 35 minutes, until they are deeply caramelized. The sugar helps the onions brown beautifully, giving the soup its signature sweetness. You can let the onions brown more for a darker, richer flavor if desired.

Step 2: Deglaze with Wine and Sherry

Once the onions are caramelized to your liking, pour in the dry white wine and dry sherry. Increase the heat to high and stir continuously. Allow the wine and sherry to reduce, simmering for about 10 minutes, until almost all the liquid has evaporated. This step is crucial for building a deep, concentrated flavor.

Step 3: Add the Broth and Herbs

Once the wine has reduced, add beef broth, along with the bundled thyme (about 10 sprigs) and bay leaves. Bring the mixture to a boil, then lower the heat to a simmer. Allow the soup to simmer for 20-30 minutes, which will allow the flavors to meld together. Taste the broth, and adjust the seasoning with more salt and pepper as needed.

At this point, you can refrigerate the soup and allow it to sit overnight—many people find that the soup tastes even better the next day when the flavors have had more time to develop.

Step 4: Prepare the Bread and Cheese Topping

When you’re ready to finish the soup, place a rack in your oven so that the top of the bowls will be a few inches from the heat source. You don’t want the cheese to burn but rather to melt and crisp perfectly. Preheat your broiler.

Take a rimmed baking sheet and place 4-6 heat-safe bowls on it. Ladle the hot soup into each bowl, filling it up just below the rim.

Take the French baguette, and cut 8-10 slices about 1-inch thick. Toast these slices until lightly crispy, and then place one slice of Swiss cheese, provolone cheese, or Muenster cheese on top of the soup. Add 2 more slices of baguette on top of the cheese, and then layer the remaining cheese slices on top of the bread.

Step 5: Broil to Perfection

Place the baking sheet under the broiler, ensuring the bowls are about 6 inches from the heat. Broil for about 1 minute until the cheese is melted, bubbly, and golden brown. Keep a close eye on the soup during this step to make sure the cheese doesn’t burn.

Step 6: Serve and Garnish

Once the soup is broiled to perfection, remove the bowls from the oven carefully. Top with a little fresh ground black pepper and a sprig of thyme for garnish. Serve immediately and enjoy this rich, comforting French onion soup with its perfect balance of sweet, savory, and cheesy flavors.

Additional Tips and Variations

  • Cheese Variety: While Swiss, provolone, and Muenster are traditional choices, feel free to experiment with other cheeses such as Gruyère or a sharp cheddar for added flavor.
  • Vegetarian Option: For a vegetarian version of French Onion Soup, substitute the beef broth with vegetable broth.
  • Herbs and Seasonings: If you prefer a different herb profile, try adding a sprig of rosemary or a pinch of nutmeg to give the soup a unique twist.
  • Make-Ahead: French Onion Soup can be made in advance and stored in the refrigerator for up to 3 days. It’s often even more flavorful the next day!

Why French Onion Soup is a Must-Try

This classic French Onion Soup is the epitome of comfort food. The caramelized onions create a natural sweetness that perfectly balances the savory depth of the beef broth and the richness of the cheese topping. Whether you’re serving it as an appetizer or as a meal on its own, it’s a dish that’s sure to satisfy any craving for hearty, comforting flavors.

With its layers of rich flavors, crispy bread, and melted cheese, French Onion Soup is a dish that brings joy to any table. So why not try it for your next meal? With just a little time and care, you can make this French classic at home and enjoy it with family and friends.

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