Gourmet French Onion Soup

$- 4 large yellow onions - Butter and olive oil - 1 teaspoon granulated sugar - 4 cups low-sodium beef broth - 1 cup vegetable broth - 2 cloves garlic, finely minced - 1 tablespoon fresh thyme leaves - 1 bay leaf - Salt and black pepper to taste - 8 slices of crusty baguette, toasted - 1 ½ cups freshly grated Gruyère cheese - ½ cup freshly grated Parmesan cheese The heart of French onion soup lies in its simple, yet rich ingredients. You start with yellow onions, which are key for that sweet, caramelized flavor. You need butter and olive oil to sauté the onions, creating a base that is both rich and savory. Adding granulated sugar helps these onions caramelize nicely. This step is crucial; it brings out their natural sweetness. For the broth, you will want a mix of beef broth and vegetable broth. This combination gives depth to your soup. Aromatics like garlic, thyme, and a bay leaf infuse the soup with wonderful flavor. Don't forget to season with salt and black pepper to enhance all those tastes. Finally, the finishing touches are the baguette, Gruyère, and Parmesan cheese. The toasted baguette acts as a base, while the cheeses melt beautifully on top, creating that iconic cheesy crust. Each ingredient plays a vital role in making this dish comforting and flavorful. {{ingredient_image_2}} First, I melt the butter and olive oil in a large pot over medium heat. The mix adds a nice depth of flavor. Then, I slice the onions thinly. I add them to the pot along with the granulated sugar. The sugar helps the onions caramelize well. I sauté the onions for about 30 to 40 minutes. I stir them often to ensure even cooking. The goal is to turn them a rich, golden brown. This caramelization adds a sweet, deep flavor to the soup. Once the onions look perfect, I stir in minced garlic. I let it cook for about 2 minutes. This step brings out the garlic's nice aroma. Next, I pour in the beef and vegetable broth. I also add fresh thyme, a bay leaf, salt, and black pepper. I bring this mixture to a gentle simmer. I let it cook for about 20 minutes. This time allows the flavors to meld together, creating a rich soup. While the soup simmers, I preheat the oven to the broil setting. After 20 minutes, I remove the bay leaf. Then, I ladle the soup into oven-safe bowls. I fill each bowl generously. I place a toasted baguette slice on top of each bowl. Then, I sprinkle Gruyère and Parmesan cheese over the bread. I want the cheese to be melty and gooey. I place the bowls under the broiler for about 3 to 5 minutes. I keep an eye on them to ensure the cheese bubbles and turns golden brown. Using oven mitts, I carefully take the bowls out of the oven. I let them cool slightly before serving to avoid burns. To caramelize onions well, timing and heat matter a lot. Start with medium heat. This helps the onions cook slowly and evenly. Stir them often to avoid burning. Aim for about 30 to 40 minutes of cooking. The goal is a rich, golden brown color. Common mistakes include cooking on high heat. This can lead to burnt edges and raw centers. Also, don’t rush the process. Good caramelization takes time. If you add salt early, it can draw out moisture. This can slow down caramelization. Wait until the onions are soft before seasoning. For the best cheese melting, Gruyère is my top choice. It melts beautifully and adds a nutty flavor. Mixing in Parmesan gives a nice sharpness. Together, they create a rich layer on top of the soup. When broiling, keep an eye on the cheese. Place the bowls under the broiler for just 3 to 5 minutes. If you leave them too long, the cheese might burn. Look for a bubbly, golden finish. If you want extra flavor, sprinkle some fresh herbs on top before serving. Pro Tips Caramelization is Key: Take your time when caramelizing the onions. The deeper the color, the richer the flavor. Stir occasionally to prevent burning. Broth Balance: Combining beef and vegetable broth provides a depth of flavor without being overly rich. Feel free to adjust ratios based on your preference! Cheese Choices: Gruyère is traditional, but mixing in other cheeses like Emmental can add a unique flavor. Experiment with your favorites! Serving Style: For a stylish presentation, use oven-safe crocks or ramekins. This not only looks appealing but keeps the soup warm longer! {{image_4}} You can easily make a vegetarian version of French onion soup. Just swap out the beef broth for more vegetable broth. This keeps the soup rich and tasty. You might also want to add some extra flavor enhancers. A splash of white wine can add depth. You can also use soy sauce or miso for a savory boost. Toppings can really change the game! Instead of just using toasted baguette, try some other creative options. You can use a slice of garlic bread for a twist. Or, add croutons made from your favorite bread. For garnishes, consider fresh herbs like parsley or chives. A sprinkle of crushed red pepper can also add some heat. To keep your French onion soup fresh, store it in an airtight container. Allow the soup to cool before sealing it. This method helps maintain its rich flavor and aroma. The soup lasts about 3 to 4 days in the fridge. For best results, reheat the soup on the stove over medium heat. Stir it gently to avoid burning. If the texture seems off, add a splash of broth or water. This keeps it creamy and delicious. You can freeze French onion soup for later enjoyment. First, let it cool completely. Then, pour the soup into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. To thaw, move the soup to the fridge for a day. Then, heat it on the stove over low heat. Stir often until it's hot. If needed, add some broth to restore the original texture. Enjoy your soup as if it were freshly made! French onion soup is a classic dish made with simple ingredients. The main stars are: - 4 large yellow onions - 3 tablespoons unsalted butter - 1 tablespoon extra virgin olive oil - 4 cups low-sodium beef broth - 1 cup vegetable broth - 2 cloves garlic - Fresh thyme leaves - Bay leaf - Crusty baguette - Gruyère cheese - Parmesan cheese These ingredients work together to create a rich, savory flavor. The onions caramelize to bring out their sweetness. Then, the broths add depth, while the cheese gives a creamy finish. To make your soup thicker, try these tips: - Cook the onions longer. This helps to concentrate their flavor and thicken the soup. - Add a bit of flour. Mix a tablespoon of flour with butter, then stir it into the onions before adding the broth. - Use less broth. Start with less liquid and add more only if needed. - Let it simmer longer. This will help reduce the liquid and improve thickness. These methods will give you a heartier soup that clings to the bread. Yes, you can prepare French onion soup in advance. Here are some tips: - Make the soup base a day before. Store it in the fridge to let the flavors meld. - Reheat the soup gently on the stove before serving. - Prepare the cheese and bread just before broiling. This keeps the bread crisp and the cheese fresh. By prepping ahead, you save time without losing taste! You now know how to make a great French onion soup. We covered the key ingredients, like onions, broths, and cheese. I shared steps to prepare the soup and tips for perfect caramelization. You can even create variations or store leftovers easily. With these insights, you can enjoy this classic dish at home. Remember, practice makes perfect, so don't hesitate to try your own spin on it. Happy cooking!$

A rich and flavorful soup made with caramelized onions, beef and vegetable broth, topped with toasted baguette and melted cheese.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Cuisine French

Servings 4

Calories 300 kcal

Ingredients

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon granulated sugar
4 cups low-sodium beef broth
1 cup vegetable broth
2 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 leaf bay leaf
to taste Salt and black pepper
8 slices crusty baguette, toasted
1.5 cups freshly grated Gruyère cheese
0.5 cup freshly grated Parmesan cheese

Instructions

In a large, heavy-bottomed pot, combine the unsalted butter and extra virgin olive oil over medium heat, allowing it to melt and fuse.
Carefully add the thinly sliced onions and the granulated sugar to the pot. Sauté the mixture, stirring frequently, for approximately 30 to 40 minutes until the onions are caramelized.
Once the onions are caramelized, stir in the minced garlic and cook for an additional 2 minutes.
Gradually pour in both the beef and vegetable broth, then add the fresh thyme, bay leaf, and season with salt and black pepper. Bring to a gentle simmer and cook for about 20 minutes.
While the soup simmers, preheat your oven to the broil setting.
Remove the bay leaf from the soup and ladle it into oven-safe bowls.
Place a slice of toasted baguette atop each bowl of soup and layer with Gruyère and Parmesan cheese.
Place the bowls under the broiler for about 3 to 5 minutes until the cheese is bubbly and golden brown.
Carefully take the bowls out of the oven and allow them to cool slightly before serving.

Notes

Serve in rustic, warm bowls and garnish with fresh thyme leaves. Drizzle with truffle oil for an elegant touch.

Keyword French, gourmet, onion, soup