Description
Classic French onion soup brings rich, caramelized onion flavors to your table with profound comfort. Golden-crusted cheese melts over a deeply savory broth, creating a luxurious French culinary experience you’ll savor with each spoonful.
Ingredients
Scale
Main Ingredients:
- 5 medium onions, thinly sliced
- 6 slices French bread, toasted
- 1–½ cups (340 grams) grated Gruyere cheese or Swiss cheese
- 6 teaspoons of Kitchen Accomplice Broth Concentrate reconstituted with 3 cups (710 milliliters) of hot water (beef, chicken, or vegetable)
Fats and Oils:
- 2 tablespoons (30 milliliters) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
Seasonings and Liquids:
- 1 teaspoon (5 milliliters) of salt
- ½ teaspoon (2.5 milliliters) fresh ground pepper
- Pinch of dried thyme
- 2 tablespoons (30 milliliters) sherry (or cognac)
Instructions
- Gently melt unsalted butter and introduce olive oil into a large soup pot over low heat, allowing the fats to combine smoothly.
- Incorporate finely chopped onions and fresh thyme leaves when the mixture begins to shimmer. Elevate the heat to medium and stir periodically, ensuring the onions caramelize evenly without scorching. After approximately 15 minutes, when onions develop a golden hue, reduce heat to medium-low. Cover the pot and continue cooking, stirring more frequently, for an additional 40 minutes until onions reach a deep, rich mahogany color.
- Deglaze the pot by pouring in dry sherry, scraping any browned bits from the bottom of the pot.
- Intensify heat to high and continuously stir until the sherry completely evaporates, concentrating the flavors.
- Pour in prepared beef broth, stirring to incorporate. Bring the mixture to a rolling boil, then reduce heat and simmer partially covered for 20 minutes. Season with freshly ground black pepper and kosher salt to taste.
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Arrange oven-safe soup bowls on a sturdy baking sheet. Ladle the hot soup into each bowl and top with a rustic slice of French baguette. Generously sprinkle grated Gruyère cheese over the bread, ensuring even coverage.
- Transfer the baking sheet to the oven and bake until the cheese melts completely and develops a golden, bubbly crust. Serve immediately while piping hot.
Notes
- Caramelizing onions slowly brings out their natural sweetness and rich brown color.
- Sherry adds complexity, but red wine works perfectly as an alternative flavor booster.
- Selecting the right bread ensures your soup has a sturdy, crispy base that won’t instantly dissolve.
- Taste your broth carefully before seasoning to prevent over-salting the entire dish.
- Opt for sweet onions like Vidalia to create a more gentle, mellow underlying taste.
- Patience is key when developing deep caramelization – low heat and gentle stirring make all the difference.
- Crusty sourdough or French bread provides the best texture and structure for this classic soup.
- Professional chefs recommend letting onions cook undisturbed for several minutes to develop intense flavor.
- Homemade stock elevates the soup’s overall richness compared to store-bought versions.
- Wooden spoons help prevent scratching your pan during the long caramelization process.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 319 kcal
- Sugar: 2 g
- Sodium: 615 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 43 mg