French Onion Soup is an absolute classic. Made from caramelizing onions in butter with white wine and broth. Topped with crispy croutons and cheese!
French Onion Soup is such a classic.
This was the very first grown up soup that I remember liking. Before this, the only soup I really liked was vegetable or tomato. And for the most part, if it came out of a can, it was even better. You could say, things have moved along over the years. I like to call it progression.
Anyway, I tasted this soup at some random hotel in Grand Falls and I loved it. I have to say random hotel because I was 17, and that was a long time ago. But I remember the soup. It was rich and delicious and I can still taste it to this day. I walked away that day thinking I would someday make that soup. Well, here you have it folks.
My husband made this soup first, but that was a long time ago as well. He was probably just trying to impress me with his soup making skills. Not sure if I stuck around for the soup or for him..ha! Anyway, to this day, he hasn’t had a repeat of the soup. Stand by and I’ll let you know if it happens.
If you’ve never give this soup a try, now’s your chance. Check out the recipe below and you can enjoy it as well.
Ingredients
- 6 medium onions peeled, halved and thinly sliced
- 2 garlic cloves
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup white cooking wine
- 1 cup beef stock
- Salt and pepper
- 1/2 cup shredded gruyere cheese
- 4 slices of baguette bread
Instructions
- In a large boiler set over medium heat, add the butter, garlic, bay leaf, and onions. Brown over high heat for about 5-8 minutes. Reduce heat to medium-low and continue to cook for around 40 minutes. Make sure you keep checking it and stirring, otherwise you will burn the onions. Once the onions have reduced and caramelized, add the wine and stock. Turn heat to low , cover and let simmer for about 10 to 15 minutes.
- Meanwhile, make the croutons. Preheat your oven grill to 180 degrees F. Make diagonal cuts into your baguette. Cut about 2 inch slices. Drizzle them with a small amount of olive oil and place under the oven grill for about 2 minutes per side. Remove from oven.
- Arrange 4 oven proof bowl and ladle soup into each bowl. Place a croûton in each bowl and top with grated cheese. Place the 4 bowls on a baking sheet and put back under the grill until the top is golden and bubbly, approximately 5 minutes. Serve immediately when removing from oven.
Recipe Tips
- Take time to caramelize the onions – Honestly, the only trick to making this soup great is having patience to caramelize the onions. The best way to do this is to start off on a high heat until you brown them. This really just take a few minutes. Then I reduce the heat to low and continue to occasionally stir them as they caramelize further. When you are doing this, if you see they are starting to stick, add a little wine or stock. It should do the trick and you can continue. The whole process usually takes me anywhere from 30-40 minutes. Then you will have perfect onions and ready for a full on flavoursome soup.
- After that you literally just add your wine and stock and let it simmer a bit longer. Make the croutons and top with cheese. Pop it in the oven for a few minutes and it’s done. I feel like it’s 1989 all over again.
French Onion Soup
Ingredients
- 6 medium onions peeled, halved and thinly sliced
- 2 garlic cloves
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup white cooking wine
- 1 cup beef stock
- Salt and pepper
- 1/2 cup shredded gruyere cheese
- 4 slices of baguette bread
Instructions
- In a large boiler set over medium heat, add the butter, garlic, bay leaf, and onions. Brown over high heat for about 5-8 minutes. Reduce heat to medium-low and continue to cook for around 40 minutes. Make sure you keep checking it and stirring, otherwise you will burn the onions. Once the onions have reduced and caramelized, add the wine and stock. Turn heat to low , cover and let simmer for about 10 to 15 minutes.
- Meanwhile, make the croutons. Preheat your oven grill to 180 degrees F. Make diagonal cuts into your baguette. Cut about 2 inch slices. Drizzle them with a small amount of olive oil and place under the oven grill for about 2 minutes per side. Remove from oven.
- Arrange 4 oven proof bowl and ladle soup into each bowl. Place a croûton in each bowl and top with grated cheese. Place the 4 bowls on a baking sheet and put back under the grill until the top is golden and bubbly, approximately 5 minutes. Serve immediately when removing from oven.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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