French onion soup

Why You’ll Love This Recipe

• Deep, Rich Flavor: Slowly caramelizing the onions brings out their natural sweetness, creating a complex and satisfying taste.
• Comforting and Warming: Ideal for chilly days, this soup provides warmth and comfort in every spoonful.
• Elegant Presentation: Topped with toasted baguette slices and melted cheese, it makes for an impressive starter or main course.

Ingredients

• 3 pounds Spanish onions, thinly sliced
• 6 cups high-quality beef broth
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup dry sherry
• 4 cloves garlic (2 minced, 2 halved)
• 1/4 cup chopped fresh parsley
• 3 sprigs fresh thyme
• 4 whole cloves (optional)
• 10 black peppercorns
• 1 Parmesan cheese rind (optional)
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces Gruyère cheese, shredded
• 1 French baguette, cut into 1/2-inch slices
• 2 tablespoons chopped chives

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Onions: Halve the onions from root to tip, trim the ends, and thinly slice them pole to pole to maintain structure.
2. Make the Broth: In a medium pot, combine the beef broth, 2 halved garlic cloves, parsley, thyme, cloves, peppercorns, and Parmesan rind if using. Simmer for 1 hour.
3. Caramelize the Onions: Heat olive oil in a large Dutch oven over medium heat. Add the sliced onions evenly and cook for 45-60 minutes, stirring frequently, until they become deep golden brown and very soft.
4. Create the Soup Base: Sprinkle the caramelized onions with flour and cook for 1-2 minutes. Pour in the sherry, scraping up any browned bits from the pot. Once the sherry has evaporated, add the strained beef broth. Simmer for 5-10 minutes.
5. Season the Soup: Add salt, pepper, minced garlic, soy sauce, and fish sauce to taste.
6. Prepare the Bread: Toast the baguette slices until crispy. Drizzle with olive oil, season with salt and pepper, and rub with a halved garlic clove.
7. Assemble and Broil: Divide the soup among oven-safe bowls. Top each with shredded Gruyère cheese, followed by the toasted bread slices, and then more Gruyère. Place under the broiler for 3-5 minutes until the cheese is browned and bubbly.
8. Serve: Garnish with chopped chives. Allow the soup to cool slightly before serving.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 20 minutes.
• Cooking Time: Approximately 2 hours, including caramelizing the onions and simmering the broth.

Variations

• Onion Varieties: While Spanish onions are preferred for their sweetness, yellow or white onions can be used. If opting for these, consider adding a small amount of sugar during caramelization to enhance sweetness.
• Alcohol Substitutes: If sherry isn’t available, dry white wine can be used as a substitute. For a non-alcoholic version, replace the sherry with additional beef broth.
• Cheese Options: Gruyère is traditional, but other melting cheeses like Comté or Emmental can be used for a different flavor profile.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3 days.
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, add a bit of water or broth to reach the desired consistency.
• Freezing: The soup (without the bread and cheese topping) can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

What type of onions are best for French onion soup?

Spanish onions are ideal due to their natural sweetness, which complements the rich broth. However, yellow or white onions can also be used; adding a bit of sugar during caramelization can help enhance their sweetness.

Can I make the caramelized onions ahead of time?

Yes, caramelized onions can be prepared in advance. Store them in the refrigerator for up to 3 days. When ready to use, reheat them gently before adding to the soup.

Is there a substitute for sherry in this recipe?

Dry white wine can be used as a substitute for sherry. For a non-alcoholic option, additional beef broth can replace the sherry.

What type of cheese works best for the topping?

Gruyère cheese is traditional for its excellent melting properties and nutty flavor. Alternatives include Comté or Emmental cheese.

How can I prevent the soup from becoming too salty?

Use low-sodium beef broth

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