Savor the Richness: Indulge in the classic French Onion Soup, a blend of caramelized sweet onions, hearty beef broth, and a crisp, cheesy baguette topping. Perfect for cozy nights!
A Tale of Comfort:
Growing up, my kitchen was always filled with the tantalizing aroma of simmering soups, but none could compare to my grandmother’s French Onion Soup. It was more than just a recipe; it was a warm hug on a chilly evening, a celebration of family gatherings, and a testament to her culinary wizardry. Every spoonful brought a mix of sweet, savory, and cheesy delight, etching a memory of comfort and love in my heart. To this day, recreating this soup feels like revisiting those cherished moments.
Why This French onion soup Stands Out
- Sweet Meets Savory: The use of Vidalia onions adds a unique sweetness, balancing the savory depth of the beef broth.
- Layered Flavors: A slow caramelization process ensures each onion slice is perfectly golden, enriching the soup’s flavor profile.
- Cheesy Crust: The combination of Gruyère and Parmigiano Reggiano creates a rich, bubbly cheese topping, a heavenly contrast to the savory soup.
- Versatile Comfort: Ideal for both a luxurious dinner party or a comforting meal on a rainy day.
Decoding the Essentials:
- Sweet Onions: Choose Vidalia for their natural sweetness, crucial for the soup’s signature flavor.
- Wine Choice: A dry white wine adds acidity and depth; choose one you’d enjoy drinking.
- Cheese Matters: Imported Gruyère offers a nutty creaminess, while Parmigiano Reggiano adds a sharp, salty kick.
- Broth Quality: A rich beef broth is the backbone of this soup; quality matters!
Soup Making, Simplified:
- The Caramelization Marathon: Start by gently coaxing the sweetness out of the onions. This slow dance of butter, onions, and patience is key.
- Wine Deglazing: Adding wine lifts the fond, introducing complex flavors.
- Flour Power: A sprinkle of flour thickens the soup, ensuring a hearty texture.
- Broth Infusion: Slowly simmer with herbs and broth, allowing flavors to marry beautifully.
- Crunchy Baguette Creation: Baking the slices to golden perfection adds a necessary crunch.
- Final Seasoning Tweaks: Adjust with sherry and Worcestershire sauce for that perfect balance.
- Cheese Topping Spectacle: The final act is a broiler’s kiss, melting the cheese to bubbly perfection.
Soup Tomorrow, Soup Next Month:
Freshly made, this soup is a delight. But guess what? It gets better with time. Refrigerate for up to 3 days or freeze for 3 months, and you’ve got a gourmet meal ready anytime. Just remember, add the cheese and bread toasts only when you’re about to serve. Nobody likes soggy bread in their soup!
Customize Your Bowl:
- Vegetarian Swap: Use a rich vegetable broth instead of beef for a vegetarian version.
- Onion Variety: No Vidalia? Try other sweet onions for a similar taste profile.
- Cheese Choices: Can’t find Gruyère? Emmental or a good aged Cheddar can be great alternatives.
- Alcohol-Free Version: Skip the wine and sherry, and use a splash of balsamic vinegar for a tangy twist.
French onion soup
Savor the Richness: Indulge in the classic French Onion Soup, a blend of caramelized sweet onions, hearty beef broth, and a crisp, cheesy baguette topping. Perfect for cozy nights!
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Servings: 4
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 pounds Vidalia onions approximately 5 medium, halved lengthwise and thinly sliced
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon granulated sugar
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 small baguette sliced into ½-inch pieces
- 1 tablespoon dry sherry
- 8 ounces Gruyère cheese grated (approximately 2 heaping cups)
- ½ cup grated Parmigiano Reggiano cheese
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally, until the onions are deeply golden brown and caramelized, about 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the bottom of the pan. Reduce heat or add water if necessary to prevent burning.
- Pour in the wine, increasing the heat to high. Cook, stirring continuously, until the liquid has nearly evaporated and the onions have a jam-like consistency, approximately 8 to 10 minutes.
- Sprinkle in the flour and cook, stirring continuously, for one minute.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a boil, then lower the heat and simmer, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F (204°C). Place the baguette slices on a baking sheet in a single layer and bake until they are dry, crisp, and golden at the edges, around 10 minutes.
- Remove the bay leaves from the soup. Add the sherry, and adjust seasoning as needed. Enhance flavor with additional Worcestershire sauce or sugar if necessary.
- Position an oven rack 6 inches from the broiler and preheat the broiler. Place broiler-safe crocks on a baking sheet, fill each with hot soup, and top with 1 or 2 baguette slices. Sprinkle Gruyère and Parmigiano Reggiano cheeses evenly over the top. Broil until the cheese is melted and bubbling around the edges, 3 to 5 minutes. Allow to cool slightly before serving.
- For regular soup bowls, place cheese-topped baguette slices under the broiler to melt the cheese, about 2 minutes, then add to each soup bowl.
- To store, refrigerate the soup (without bread or cheese) for up to 3 days or freeze for up to 3 months. Prepared toasts can be kept at room temperature for up to 3 days.
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