Indulge in the rich, savory goodness of classic French onion soup, a timeless dish that warms the soul and tantalizes the taste buds! Inspired by the culinary genius of Julia Child, this recipe transforms simple ingredients into a luxurious experience. Imagine the aroma of caramelized onions wafting through your kitchen, blending seamlessly with hearty beef stock and a splash of white wine, all topped with a golden layer of melted Gruyère cheese. Whether you're hosting a cozy dinner or treating yourself to a gourmet meal at home, this French onion soup is sure to impress. Ready to elevate your cooking game? Let’s dive into this delectable recipe!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 cups beef stock
- 1 cup dry white wine
- 1 tablespoon sugar
- 1 tablespoon flour
- 4 slices of baguette
- 1 cup grated Gruyère cheese
- Butter for sautéing
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Thinly slice the 4 large onions and set them aside. Measure out 4 cups of beef stock and 1 cup of dry white wine. Have 1 tablespoon of sugar, 1 tablespoon of flour, 4 slices of baguette, and 1 cup of grated Gruyère cheese ready. Also, keep butter, salt, and pepper nearby for seasoning.
- In a large, heavy-bottomed pot or Dutch oven, melt a generous amount of butter over medium heat. You will need enough to coat the bottom of the pot, approximately 2-3 tablespoons should suffice.
- Once the butter is melted and bubbling, add the sliced onions to the pot. Stir them well to coat with butter. Reduce the heat to medium-low and cook the onions, stirring frequently, for about 30-40 minutes. The goal is to caramelize the onions until they are golden brown and soft. Be patient and avoid rushing this process, as it is crucial for developing the flavor.
- After the onions are caramelized, sprinkle in 1 tablespoon of sugar and 1 tablespoon of flour. Stir well to combine and cook for an additional 2-3 minutes. This will help thicken the soup slightly and enhance the sweetness of the onions.
- Slowly pour in the 1 cup of dry white wine, scraping the bottom of the pot to deglaze and incorporate any flavorful bits that have stuck to the pot. Allow the wine to simmer for about 5 minutes to reduce slightly.
- Next, add the 4 cups of beef stock to the pot. Stir to combine everything, and bring the mixture to a gentle simmer. Season with salt and pepper to taste. Allow the soup to simmer for about 20 minutes, letting the flavors meld together.
- While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the 4 slices of baguette on a baking sheet and toast them in the oven for about 10 minutes, or until they are golden and crisp.
- Once the soup has finished simmering, taste and adjust the seasoning if necessary. If the soup is too rich, you can add a little more stock or water to achieve your desired consistency.
- To serve, ladle the hot soup into oven-safe bowls. Place a slice of the toasted baguette on top of each bowl of soup, and generously sprinkle the grated Gruyère cheese over the bread.
- Carefully transfer the bowls to the oven and bake for about 10-15 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Once the cheese is golden and bubbly, remove the bowls from the oven (be careful, they will be hot!). Allow them to cool for a minute before serving. Enjoy your delicious French onion soup!
Tips
- Caramelization is Key: Take your time when cooking the onions. The longer they caramelize, the deeper and richer the flavor of your soup will be. Aim for a golden-brown color, and don’t rush the process!
- Deglaze for Depth: When adding the white wine, make sure to scrape the bottom of the pot to incorporate those flavorful bits. This step adds an extra layer of complexity to your soup.
- Season to Taste: Always taste your soup before serving. Adjust the seasoning with salt and pepper as needed to bring out the best flavors.
- Toast the Baguette: For the perfect crunch, toast your baguette slices until golden brown. This will ensure they hold up against the hot soup without becoming soggy too quickly.
- Cheese, Please: Use high-quality Gruyère cheese for the best melting results. Feel free to mix in some Parmesan for added flavor!
- Serve with Style: For an elegant presentation, use oven-safe bowls to serve the soup, allowing the cheese to melt beautifully on top right before serving.
- Make it Ahead: This soup can be made in advance and reheated. Just be sure to toast the bread and add the cheese right before serving for that fresh-out-of-the-oven experience.Enjoy crafting this delightful French classic, and watch as your family and friends savor every spoonful!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
