French Onion Soup ranks high on my list of favorite dishes to order in a restaurant. This soup is a slow-cooked dish that requires patience and time. It’s a slow process, but it’s so easy and cheap that it’s worth it. It would be best to make this amazing French Onion Soup the next day while you watch a movie or fold laundry. You’ll be so glad that you did.
What is FRENCH ONION SOUP?
French Onion Soup, sweetened with beef broth and herbs, is a great way to start the day. The soup is often topped with a slice of bread and a large cheese. These are then grilled to perfection. Each spoonful will contain a slice of bread soaked in a flavorful broth, sweet-savory onions, and melty cheese. It’s quite epic.
DO NOT EAT SHORTCUTS WITH CARAMELIZED ONIONS
When making French Onion Soup, it is crucial to caramelize the onions properly (see the step-by-step photos below for a visual guide). The rich flavor of caramelized onions characterizes this soup. This step is not easy and will affect the flavor and color of your soup.
Caramelizing onions is a slow and tedious process, especially for large quantities. It can take up to an hour. Your soup will not be as good if you stop too quickly. You risk burning your onions and not getting the sweet, jammy flavor you desire. Slow down. It is worth it.
GOOD BROTH
A flavorful broth is a key to making Classic French Onion Soup. You know me well enough to know that I love Better than Bouillon, so I used it to make the broth for this soup. That would be even better if you have access to good beef stock or bone broth. Make sure to use a broth that you recognize has great flavor.
WHAT ELSE CAN YOU ADD TO FRENCH ONION SOUP?
This French Onion Soup recipe was as easy as I could make it while still maintaining its rich flavor. You can add a few more ingredients if you’re looking for something more.
Wine– Deglaze the pot with approximately 1/2 cup of wine after adding the flour before adding the beef broth. Depending on how light or rich you prefer your soup, you can either use a dry white wine (or a red wine).
I used regular yellow onions for my soup, but you can use a sweet onion if you prefer a little more sweetness.
Sherry or Brandy – A few tablespoons of brandy, or sherry, can brighten your French Onion Soup.
Garlic I didn’t want the onion’s delicate sweetness to be diluted, but many people prefer garlic. Add garlic to the mixture and mince it. Then, saute the onions with the garlic for a minute before adding the flour.
CLASSIC FRENCH ONION SOUP
The classic French Onion Soup is a slow-cooked dish that requires patience. However, the delicious flavor and low price make it well worth the effort.
Prep time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
INGREDIENTS
- 2 Tbsp olive oil ($0.32)
- 3 lbs. 3 lbs.
- 2 Tbsp Butter ($0.28)
- 3 Tbsp flour ($0.03)
- 6 cups of beef broth* ($0.78)
- 1/2 tsp dried Thyme ($0.05).
- 1 bay leaf ($0.15)
- 1/4 teaspoon freshly cracked black pepper ($0.02)
- 1 Tbsp Worcestershire sauce ($0.02)
- 5 slices of French bread (1.00)
- 1 cup shredded Swiss cheese or Gruyere cheese (for $1.00)
INSTRUCTIONS
- Cut the onion into 1/4-inch slices. Place the chopped onions in a large soup pot. Add olive oil to the soup. Stirring occasionally, cook the onions on medium heat. Add butter after the onions have turned a light golden brown (after approximately 30-45 minutes).
- Cook on medium heat for another hour, frequently stirring until the onions become deeply caramelized (the color a penny old). It should take approximately an hour. To prevent any brown bits from sticking to the bottom, you can add a few tablespoons of water.
- Add the flour to the onions once they are dark brown and have a jammy texture. Cook the flour and caramelized onions for two more minutes. The flour adds a little thickness to the broth, which gives it more body.
- Stir the beef broth into the pot. Add the Worcestershire sauce, bay leaf, pepper and Thyme to the pot. Let the soup simmer for about half an hour before cooling down. Low sodium broths should be tasted after simmering. Salt can also be added to the soup.
- Preheat the oven to broil at the end of the simmering time. Place the bread slices onto a baking sheet. Broil the bread slices for about a minute on each side or until they are barely golden brown. (They will broil longer later).
- Cover each slice of bread in shredded cheese if you don’t have oven-safe bowls. Then, return the bread to the oven, and broil them until the cheese is melted. Each oven’s broiling time is different, so keep an eye on them. It should take only a few minutes. Before serving, place one slice of toasted bread with melted cheddar on top of each bowl.
- Use oven-safe bowls if you have them. Pour your soup into bowls and top with some breadcrumbs, some cheese, and shredded cheese. Place the bowls on a baking sheet. Then, place them back in the oven. Broil the bowls for a few minutes or until the cheese melts and is bubbly. Serve immediately
NOTES
*I used Better Than Bouillon for my beef broth.
NUTRITION
Serving Size: 1 Bowl Calories: 621.84 Kilocalories: 91.04 G Protein: 22.28 G Fat: 19.62g Sodium: 2670.74mg Fiber: 7.44g