French Onion Soup Recipe

French onion soup is a classic dish that combines the rich flavours of caramelized onions with a hearty broth, topped with crusty bread and melted cheese. This recipe takes the best elements from traditional methods and adds a few unique touches for an unforgettable dining experience.

Ingredients & Instructions French Onion Soup

Instructions

• 4 pounds yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry red wine
• 4 cups beef stock
• 2 cups chicken stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1 baguette, sliced
• 2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large Dutch oven, melt butter with olive oil over medium heat. Add onions, sugar, and salt. Cook for 45-55 minutes, stirring occasionally, until deeply caramelized and golden brown.
2. Add minced garlic and cook for 2 minutes until fragrant.
3. Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Add beef stock, chicken stock, Worcestershire sauce, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Stir in balsamic vinegar and adjust seasoning with salt and pepper.
7. Preheat the broiler. Toast baguette slices until golden.
8. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous amount of Gruyère and Parmesan cheese.
9. Place bowls under the broiler for 2-3 minutes, or until cheese is melted and bubbly.

Top Tips:

• Be patient when caramelizing the onions. This step is crucial for developing the soup’s rich flavor.
• Use a mixture of beef and chicken stock for a more complex taste.
• For extra flavor, rub the toasted bread with a clove of garlic before adding it to the soup.

Different Variations:

1. Vegetarian: Replace beef and chicken stock with vegetable stock. Use a vegetarian Worcestershire sauce or omit it.
2. Lighter Version: Use only chicken or vegetable stock instead of beef stock. Reduce the amount of cheese on top.
3. Wine-Free: Substitute the wine with additional stock or use apple cider vinegar for acidity.

Nutritional Guide:

Nutrient	Amount per serving
Calories	450
Total Fat	22g
Saturated Fat	12g
Cholesterol	55mg
Sodium	1200mg
Total Carbohydrate	40g
Dietary Fiber	4g
Protein	20g

*Note: Values are approximate and may vary based on specific ingredients used.

FAQs:

1. Q: Can I make this soup ahead of time?
   A: Yes, you can prepare the soup base in advance and refrigerate for up to 3 days. Reheat and add the bread and cheese just before serving.
2. Q: What’s the best type of onion to use?
   A: Yellow onions are traditional, but a mix of yellow and sweet onions can add depth to the flavor.
3. Q: Can I freeze French onion soup?
   A: Yes, you can freeze the soup base (without bread and cheese) for up to 3 months. Thaw, reheat, and add toppings before serving.