French onion soup, a dish that has graced tables for centuries, is a symphony of flavors and textures. Its rich, caramelized onions, savory beef broth, and gooey, melted cheese come together in perfect harmony, creating a culinary masterpiece that is both comforting and satisfying.
The origins of French onion soup can be traced back to the Roman Empire, where it was considered a peasant dish. Over time, the soup evolved, becoming more refined and eventually gaining popularity among the French aristocracy. Today, French onion soup is enjoyed all over the world, a testament to its enduring appeal.
French onion soup is a dish that is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, this classic recipe is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will warm your body and soul.
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French Onion Soup Recipe
Ingredients
For the Caramelized Onions
- 4 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Soup
- 8 cups beef broth
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Toppings
- 4 slices French baguette
- 1 cup grated Gruyère cheese
Instructions
Preparing the Caramelized Onions
- Melt the Butter and Oil: In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat.
- Sauté the Onions: Add the sliced onions, sugar, salt, and pepper to the pot. Stir to coat the onions evenly.
- Caramelize the Onions: Reduce the heat to low and cook the onions, stirring occasionally, until they become deeply golden brown and caramelized, about 45-60 minutes. This slow and steady process is crucial for developing the rich, sweet flavor that is the hallmark of French Onion Soup.
- Deglaze the Pot: Once the onions are caramelized, pour in the white wine and increase the heat to medium-high. Bring the wine to a boil, scraping up any browned bits from the bottom of the pot. This step deglazes the pot, releasing the flavorful fond that has accumulated during caramelization.
Creating the Flavorful Broth
- Add the Beef Broth: Pour the beef broth into the pot with the caramelized onions and deglazed wine. Bring the mixture to a simmer.
- Incorporate the Flour and Herbs: In a small bowl, whisk together the flour, thyme leaves, dried thyme, salt, and pepper. Gradually add the flour mixture to the simmering broth, whisking constantly to prevent lumps from forming.
- Simmer and Season: Reduce the heat to low and simmer the soup for 30 minutes, stirring occasionally. Taste the soup and adjust the seasoning as needed with additional salt and pepper.
Assembling and Baking the Soup
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Arrange the Bread and Cheese: Place the bread slices in a heatproof baking dish or individual ramekins. Top each slice of bread with a generous amount of grated Gruyère cheese.
- Bake until Golden and Melted: Transfer the baking dish or ramekins to the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve and Enjoy: Carefully remove the hot soup from the oven and immediately ladle the hot soup over the bread and melted cheese. Be cautious, as the soup is extremely hot. Serve with additional grated Gruyère cheese on the side, if desired.