Description
Classic French Onion Soup featuring deeply caramelized onions simmered in a rich beef broth, topped with toasted French bread and a blend of Gruyere, Parmesan, and Swiss cheeses, then broiled to golden perfection for a comforting and flavorful meal.
Ingredients
Scale
For the Soup
- 4 large yellow onions (about 3 pounds), thinly sliced
- 4 tablespoons butter (half stick)
- 1 tablespoon kosher salt (use less if using table salt)
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons all purpose flour
- 1/2 cup sherry wine or white wine
- 1 tablespoon fresh lemon juice (about half a lemon)
- 8 cups high quality beef broth
- 2 cups water
- 1 tablespoon Better Than Bouillon Beef Base
- 3 carrots, peeled and roughly chopped
- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 6 large cloves garlic, smashed
- 1 teaspoon prepared horseradish (or more, to taste)
- 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 3 small sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
- 3 bay leaves
- 15 peppercorns (about 1/2 teaspoon)
For the Bread and Topping
- 1 (1-pound) loaf of French bread, sliced into 1-inch thick slices
- 1 cup Gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 8 ounces Swiss cheese, sliced
- Freshly chopped chives
- Freshly cracked black pepper
Instructions
- Slice the Onions: Thinly slice approximately 4 large yellow onions (around 3 pounds) to yield about 8 cups. This ensures even caramelization and a smoother texture in the soup.
- Caramelize the Onions: In a 12-inch, high-sided stainless steel pan, melt 4 tablespoons of butter over medium heat. Add the sliced onions, sprinkle with 1 tablespoon kosher salt and 1/4 teaspoon cayenne pepper (optional). Cook over medium heat for 10 minutes, stirring occasionally until onions become translucent.
- Slow Caramelization: Reduce the heat to medium-low and continue cooking the onions for about 90 minutes, stirring every 10-20 minutes. The onions should become deeply golden brown and sweet, with no raw onion bite, taking care not to let them scorch.
- Prepare the Broth: In a large Dutch oven or stockpot over high heat, combine 8 cups beef broth, 2 cups water, and 1 tablespoon Better Than Bouillon Beef Base. Add the chopped carrots, one roughly chopped yellow onion, celery stalks, smashed garlic, prepared horseradish, thyme, rosemary, bay leaves, and peppercorns. Bring the mixture to a boil, then reduce heat, and simmer covered with a vent for about 90 minutes, parallel to the onion caramelization.
- Strain the Broth: Once the broth and onions are done cooking, strain the broth through a colander, discarding the vegetable solids and herbs. Return the clear broth to the pot and keep warm.
- Add Flour and Deglaze: Sprinkle the caramelized onions with 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste. Add 1/2 cup sherry or white wine and increase heat to medium to deglaze, scraping up browned bits from the pan. Stir in 1 tablespoon fresh lemon juice and cook until most of the liquid is absorbed.
- Combine Onions and Broth: Transfer the flavorful caramelized onions and pan juices into the warm strained broth. Stir well, taste, and adjust seasoning with additional salt, horseradish, or herbs as desired.
- Prepare the Bread: Preheat the oven to 350°F (175°C). Slice the French bread into 1-inch thick slices. Arrange them in a single layer on a baking sheet. Toast in the oven for 10 minutes, then flip slices and toast for an additional 5 minutes until both sides are crisp. Optionally, brush slices with butter before toasting for extra richness.
- Assemble the Soup: Grate the Gruyere and Parmesan cheeses. Place about 1/2 tablespoon of each grated cheese in the bottom of 7 oven-safe bowls. Ladle the hot soup into the bowls, top each with a toasted bread slice, sprinkle with more Gruyere and Parmesan, and add a slice of Swiss cheese on top.
- Broil and Serve: Place the filled bowls on a baking sheet and position on the upper third rack of your oven. Broil on high for 2–4 minutes, or until the cheese is melted and bubbly with golden brown spots. Remove carefully, garnish with freshly chopped chives and freshly cracked black pepper. Serve immediately, warning guests that the bowls are hot.
Notes
- Use high-quality beef broth for the best flavor. Homemade or premium store-bought works well.
- Caramelizing onions slowly is crucial for the deep, sweet flavor typical of French onion soup.
- Adjust salt and horseradish to your taste for balanced seasoning.
- For a richer taste, butter the bread before toasting.
- If you prefer, omit the cayenne pepper for a milder flavor.
- Use oven-safe, heatproof bowls when broiling the soup to prevent accidents.
- Leftover soup can be stored refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
