Print

French Onion Soup

French Onion Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

A rich and hearty French Onion Soup recipe featuring caramelized yellow onions simmered in beef stock and wine, topped with toasted French bread and a melted cheese blend of Swiss and Parmesan. Perfect for cozy dinners, this classic soup boasts deep flavors enhanced by a splash of cognac and a golden, bubbly cheese crust.

Ingredients

Onion Base

  • 5-6 cups yellow onions, thinly sliced
  • 1 tablespoon cooking oil
  • 2 tablespoons butter
  • 1/2 teaspoon sugar
  • 1 teaspoon salt

Sauce & Soup

  • 3 tablespoons flour
  • 6 cups beef stock (preferably homemade)
  • 1/2 cup dry white wine or dry white vermouth
  • 2-3 tablespoons cognac
  • 1/2 raw yellow onion, grated
  • Salt and pepper to taste

Bread & Cheese Topping

  • 8 slices French bread, about 1-inch thick
  • 4 tablespoons olive oil for drizzling
  • 12 ounces Swiss cheese, grated
  • 4 ounces Parmesan cheese, grated

Instructions

  1. Sauté Onions: Place a heavy-bottom stockpot or Dutch oven over medium-low heat. Add cooking oil and butter, then sauté the sliced onions until they are evenly coated.
  2. Softening and Caramelizing Onions: Cover the pot and let the onions soften and become translucent, approximately 20 minutes. Increase heat to medium or medium-high, add sugar and salt, and cook uncovered while stirring often until onions are browned and reduced.
  3. Add Flour: Reduce heat to medium-low and stir in the flour. Continue stirring for 2-3 minutes until the flour and butter form a thick paste. Add more butter if needed to reach the pasty consistency.
  4. Add Stock and Wine: Gradually mix in 1 cup warm beef stock, scraping the bottom of the pan to avoid scorching. Mix in the remaining beef stock and white wine or vermouth. Allow the soup to simmer gently for 30 minutes.
  5. Prepare Croutons: Preheat oven to 325°F (163°C). Drizzle olive oil over the French bread slices and place them on a baking sheet. Bake for 15 minutes, then flip the slices and bake for another 15 minutes until toasted.
  6. Preheat Oven for Baking Soup: After the soup has simmered, preheat oven to 350°F (177°C).
  7. Season Soup and Add Cognac & Onion: Taste and season the soup with salt and pepper. Pour the soup into a casserole dish. Stir in the cognac, grated raw yellow onion, and a portion of the Swiss cheese.
  8. Add Bread and Cheese Layers: Arrange toasted bread slices in a single layer on top of the soup. Cover the bread evenly with the remaining Swiss cheese and Parmesan cheese. Drizzle lightly with olive oil or melted butter to prevent burning.
  9. Bake and Broil: Bake the casserole at 350°F for 30 minutes. Then, switch the oven to broil and broil until the cheese bubbles and browns nicely.
  10. Rest and Serve: Allow the soup to cool for a few minutes before serving to enjoy the warm, rich flavors.

Notes

  • For a more intense flavor, use homemade beef stock.
  • Grating the raw onion adds a sharp freshness to the soup.
  • Be sure to cover all the edges of bread with cheese to prevent burning.
  • Use a heavy-bottomed pot to avoid scorching the onions during caramelization.
  • You can substitute the cognac with brandy if unavailable.
  • This soup is not suitable for vegetarians due to beef stock but can be adapted by using vegetable stock.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Nutrition

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