French Onion Soup
French Onion Soup. Do you even know how many different ways there are to make this recipe?! I’m not kidding. When I first started making this, I wasn’t sure. Do you use butter, olive oil, or both? What about beef broth? Do you combine it with some chicken broth? Do you use red wine or white? What about flour? Garlic? Each recipe you look up will vary in these ingredients. And don’t even get me started on what types of onions you can use.
Well, I originally published a French Onion soup recipe in 2014. Since then, I’ve been fine-tuning it, and now I can confidentially say that this is the best way I’ve tried it so far. I’m done experimenting. This is it, this is the recipe. Time to hit the “republish” button. I’ve changed everything from the picture to the recipe itself and we are ready to roll.
My mom and dad, (who are visiting from Colorado currently), described this soup as “gourmet”, and “better than anything they’ve ever had in a restaurant.”
“Are you going to put this on your blog?? I want to make it as soon as I get home.”-aww, shucks mom. Moms are the best. But my parents aren’t just flattering me because I’m their (wonderful, smart, funny, and talented) daughter. They speak the truth, this soup is just perfect in every way.
Gruyere cheese (I will never, ever, ever be able to pronounce that correctly), is expensive. I paid $8 for one little block of it. But, when you spend forever caramelizing onions to pure perfection, it becomes easier to justify the price. It really does make this soup the absolute tastiest creation on earth.
If you don’t happen to have “forever” on your hands to make this soup, you can absolutely make it over the course of two days, which is precisely what I did. I had a cold, and wanted French Onion soup sooo bad. But once those onions were pretty much done, so was I. So I tossed the soup pot in the fridge, called it a night, and picked up where I left off the next day. (You can also bake the baguettes up to three days ahead of time too.)
Enjoy my friends, this recipe is a gift from my kitchen to yours. 😉
French Onion Soup
This classic French Onion Soup has a rich, silky broth made from thinly sliced onions, butter, white wine, beef broth, fresh thyme and bay leaves. All topped with a toasted baguette and hot, bubbly Gruyere cheese.
- 4 large yellow onions
- 2 large sweet onions
- 5 Tablespoons butter
- 4 sprigs fresh thyme
- 2 Bay leaves
- ¾ cup dry white wine (I used Chardonnay)
- 4 cups beef broth
- 1 + ½ cups water
- 6 baguettes (diagonally sliced, 1/2 inch thick)
- 3 Tablespoons olive oil
- 6 slices Gruyere cheese*
Slice the onions into thin strings, (using a mandoline slicer makes this much easier).
In a large (4-5 quart) soup pot, heat the onions, butter, thyme, and bay leaves over medium heat, uncovered, stirring occasionally. Do this until until they’re completely caramelized and a rich, brown color. This process takes *at least* 45-60 minutes, but is well worth it!
Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth and water, and simmer for another 45 minutes.
While the soup simmers, preheat the oven to 350 degrees.
Take the sliced baguettes and brush each side with olive oil. Place them on a baking sheet in the oven for about 7 minutes, flip, and bake for another 7 minutes, or until they are firm and dry.
Increase the oven temperature to a high broil.
Spoon the soup into 6 oven-safe soup crocks, and place a baguette on top of each one.
Top each crock with a slice of cheese, the corner of each slice should hang over the rim of the crock.
Broil the soup in the oven until the cheese is hot, bubbly and begins to brown, about 2 minutes.
*Other cheese options include Comte or Emmental (Swiss)
Note: The baguettes can be made up to 3 days ahead of time and can be stored in an airtight container once they’ve completely cooled.
Recipe adapted from: EpicuriousAll images and text ©