Prepare to be amazed by a French onion soup recipe that breaks all the traditional rules! Imagine creating a deeply flavorful, rich soup without using a single drop of pre-made stock. This revolutionary recipe transforms simple ingredients into a luxurious, restaurant-quality dish that will make your taste buds dance with joy. Whether you're a home cook looking to impress or a soup enthusiast seeking a new culinary adventure, this No Stock French Onion Soup will become your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 4 cups water
- 1 cup white wine
- 1 baguette, sliced
- 1 cup grated Gruyère cheese
Instructions
- Begin by preparing your ingredients. Thinly slice the 4 large onions and set them aside. Measure out the olive oil, butter, sugar, salt, black pepper, balsamic vinegar, water, and white wine. Slice the baguette into 1-inch thick pieces and grate the Gruyère cheese.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt completely and the mixture to heat up.
- Once the oil and butter are hot, add the sliced onions to the pot. Stir the onions to coat them evenly with the oil and butter mixture.
- Sprinkle 1 teaspoon of sugar over the onions. This will help to caramelize them and enhance their sweetness. Stir the onions occasionally to ensure they cook evenly and do not stick to the bottom of the pot.
- Cook the onions for about 30 minutes, stirring frequently. You want them to become deeply caramelized and golden brown. If the onions start to stick or brown too quickly, reduce the heat to medium-low.
- Once the onions are caramelized, add 1 teaspoon of salt and 1 teaspoon of black pepper to the pot. Stir well to combine.
- Pour in 1 tablespoon of balsamic vinegar, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom. Cook for an additional 2-3 minutes to allow the vinegar to reduce slightly.
- Add 4 cups of water and 1 cup of white wine to the pot. Stir to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the soup to simmer for about 15 minutes to develop the flavors.
- While the soup is simmering, preheat your oven to 400°F (200°C). Arrange the sliced baguette on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are golden and crisp.
- After the soup has simmered for 15 minutes, taste and adjust the seasoning if necessary. If you prefer a richer flavor, you can add more salt or pepper to your liking.
- To serve, ladle the hot soup into oven-safe bowls. Place a few slices of the toasted baguette on top of each bowl of soup, and generously sprinkle 1 cup of grated Gruyère cheese over the bread.
- Transfer the bowls to the oven and broil for about 3-5 minutes, or until the cheese is melted and bubbly, and has formed a golden crust. Keep an eye on the bowls to prevent burning.
- Once the cheese is melted and bubbly, carefully remove the bowls from the oven. Let them cool slightly before serving. Enjoy your No Stock French Onion Soup!
Tips
- Patience is key when caramelizing onions - low and slow is the secret to developing deep, rich flavor.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Don't rush the caramelization process; it takes about 30 minutes to achieve that perfect golden-brown color.
- The balsamic vinegar adds a subtle depth that elevates the entire dish.
- Choose a good quality white wine - the flavor will concentrate in the soup.
- For the best cheese topping, use freshly grated Gruyère and ensure your broiler is hot before melting.
- Let the soup rest for a few minutes after broiling to allow flavors to meld and prevent burning your mouth.
- Serve immediately for the best texture and maximum cheese-pull appeal!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg
