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French onion soup

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Warm up on chilly days with this comforting French onion soup. Featuring deeply caramelized onions in a savory beef broth, it’s topped with toasted baguette slices and melted Gruyère cheese for an irresistible blend of sweet and savory flavors.

 

Ingredients

  • 3 lbs Spanish onions, thinly sliced
  • 6 cups high-quality beef broth
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 cup dry sherry
  • 4 garlic cloves (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 black pepper, to taste
  • 8 oz Gruyère cheese, shredded
  • 1 French baguette, cut into 1/2-inch slices
  • 2 tbsp chopped chives

Instructions

  • Prepare the Onions: Slice onions thinly and evenly for consistent cooking.
  • Make the Broth: Simmer beef broth with halved garlic, parsley, thyme, cloves, peppercorns, and Parmesan rind (if using) for 1 hour. Strain and set aside.
  • Caramelize the Onions: Cook onions in olive oil over medium heat, stirring frequently, until golden brown and soft (45-60 minutes).
  • Create Soup Base: Sprinkle caramelized onions with flour and cook for 1-2 minutes. Add sherry, deglazing the pan, then add strained broth. Simmer 5-10 minutes.
  • Season: Add minced garlic, salt, pepper, soy sauce, and fish sauce to taste.
  • Prepare the Bread: Toast baguette slices until crispy, drizzle with olive oil, season, and rub with a halved garlic clove.
  • Assemble: Divide soup into oven-safe bowls. Top with Gruyère, toasted bread slices, and more Gruyère.
  • Broil: Place bowls under the broiler for 3-5 minutes until cheese is bubbly and golden brown.
  • Serve: Garnish with chives and serve warm.

Notes

  • Caramelization Tip: Stir onions frequently and avoid rushing this step—it’s key for deep flavor.
  • Cheese Alternatives: Comté or Emmental can be used instead of Gruyère.
  • Alcohol-Free Option: Replace sherry with extra beef broth.
  • Storage Tip: Store soup without bread or cheese for up to 3 days in the refrigerator or freeze for up to 3 months.

Find it online: https://avarecipe.com/french-onion-soup/