French onion soup

French Onion Soup Recipe

Hello! We are going to prepare an authentic French onion soup, a dish rich in flavor and very comforting. Ideal for cold days, this recipe combines caramelized onions with savory broth, accompanied by toasted bread and gratin cheese. Perfect for a simple and nutritious dinner.

Preparation time

Here are the times to organize your kitchen without stress:

• Preparation: 45 minutes
• Cooking: 1 hour 30 minutes
• Total: 2 hours 15 minutes
• Servings: 10
• Difficulty: Easy

Ingredients

For the soup

• ¼ cup unsalted butter
• 4 pounds yellow onion, thinly sliced
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose wheat flour
• 1 ½ teaspoons fresh thyme leaves, chopped
• ½ cup of white wine dry
• 6 cups vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 ½ teaspoons coarse kosher salt
• ¼ teaspoon black pepper

For the gratin

• 1 baguette, cut into 1-inch thick slices
• 16 oz. grated Gruyère cheese

If you don't have Gruyère cheese, you can easily substitute it with cheeses like Swiss, asiago, gouda, or mozzarella, which melt well and add texture and flavor.

Utensils we will use

• Large pot for caramelizing onions and cooking soup
• Knife and cutting board for chopping onions and garlic
• Wooden spoon or spatula for mixing
• Cheese grater
• Oven-safe dish or bowl for gratinating
• Baking sheet to place bowls on during gratinating
• Tongs for handling onions during caramelization

Preparation

1. Caramelize the onions

1. Prepare the onions: Wash and dry the onions. Cut them into thin slices, approximately 3 mm. It is important to cut them thin so they cook evenly and can caramelize well.
2. Melt the butter: In a large pot, over medium-low heat, melt the butter without letting it burn.
3. Add the onions: Add the onions to the pot. Cook slowly, stirring occasionally with a wooden spoon or tongs to prevent them from sticking or burning. This process can take 1 ½ to 2 hours. The goal is for the onions to be soft and a deep golden brown color.
4. Control the heat: If at any point the onions start to brown too quickly or stick, lower the heat to maintain control and achieve that characteristic sweet and deep flavor.

2. Make the soup base

1. Add garlic, flour, and thyme: Once the onions are caramelized, add the minced garlic, flour, and fresh thyme. Cook for 60 seconds so that the flour loses its raw taste and integrates with the onions.
2. Incorporate the white wine: Increase the heat to high and pour in the dry white wine. Scrape the bottom of the pot to release all the caramelized bits, which will give the soup an incredible flavor.
3. Let the wine evaporate: Cook until the liquid has almost evaporated; this will concentrate the flavor and prevent it from being acidic.
4. Add the broth and seasonings: Add the vegetable broth, Worcestershire sauce, and bay leaf. Stir well to integrate all the ingredients.

3. Final cooking and adjustment

1. Boil and simmer: Bring the soup to a boil, then reduce the heat to simmer uncovered for 10 to 15 minutes, until it thickens slightly.
2. Adjust seasoning: Remove the bay leaf and add kosher salt and freshly ground black pepper to taste. Taste and adjust seasoning if necessary.

4. Assembly and gratin

1. Prepare the bread slices: Cut the baguette into 1-inch (2.5 cm) thick slices. Lightly toast in the oven until crispy and dry. This will prevent them from falling apart upon contact with the hot soup.
2. Assemble the soup in bowls: Pour the hot soup into oven-safe bowls, place a slice of toasted bread on top, and sprinkle generously with grated Gruyère cheese.
3. Gratinate: Place the bowls on a baking sheet and put them under the broiler about 15 cm away for approximately 6 minutes or until the cheese melts and turns a pleasant golden color.

To finish and serve

Carefully remove the bowls from the oven using heat-resistant gloves. Serve the hot soup to enjoy all its flavor and texture, being careful not to burn yourself with the cheese and broth. You can accompany it with a fresh salad or a little extra bread if you like. This recipe can also be adapted with ingredients from well-known brands such as Knorr Broth o Gallina Blanca Broth to give it an even more homemade and accessible touch.

I want to share these tips with you

• Patience in caramelization: The key to good flavor is to cook the onions very slowly to extract their natural sweetness without burning them.
• Use of flour: Adding flour helps to thicken the soup, ensuring a creamy texture without the need for additional creams or dairy.
• The right cheese: Gruyère cheese is a favorite for its flavor and its ability to gratinate well, but cheeses like Swiss or Gouda work as excellent substitutes.
• The bread: Use day-old bread and toast it to prevent it from falling apart, providing a crispy texture in the gratin.
• Wine for depth: Dry white wine not only adds flavor but also helps deglaze the pot and lift all the caramelized flavors.
• Homemade or good quality broth: A quality vegetable broth, even from brands like Aneto or Maggi, enhances the final flavor.
• Just right gratin: Watch the gratin so that the cheese browns but doesn't burn, achieving that ideal golden and bubbly touch.

Nutritional Information

• Calories: 250 kcal
• Proteins: 12 g
• Fats: 14 g
• Carbohydrates: 18 g
• Fiber: 2 g

These values are approximate and considered per serving of soup with gratin.

5 keys to make it perfect

• Caramelize the onions slowly: more than an hour is necessary to bring out the sweet flavor and ideal texture.
• Use unsalted butter: This way you better control the final seasoning and avoid excess salt in the soup.
• The wine must be dry: a good dry white wine will enhance the aroma without adding sweetness.
• Toasted bread provides contrast: Never use fresh untoasted bread, it becomes very soft when gratinating.
• The broiler must be at high temperature: so that the cheese melts quickly and gets a golden crust without burning.

When is it ideal to enjoy it?

This soup is ideal for cold winter days, thanks to its comforting and nutritious effect. It also works great as a first course at family dinners or special gatherings, where its warmth and deep flavor shine. Additionally, if you like creamy soups or want to vary, this soup is a classic that always wins over palates.

Comparative table of soups similar to French Onion Soup

Share your experience

Cooking is for experimenting and sharing. How did your French onion soup turn out? Did you try any variations with different cheeses or a special broth? Tell us how it turned out, what accompaniments you used, or your own tricks to achieve that perfect caramelization. Leave your comment and share your personal version!

Culinary glossary

• Caramelize: Slowly cooking a food, such as onion, until it becomes sweet and golden.
• Gratin: Baking technique with cheese or breadcrumbs until a golden crust forms.
• Deglaze: Adding liquid to a hot pan to loosen and utilize stuck bits, adding flavor.
• Vegetable broth: Liquid obtained by cooking vegetables, base for soups and stews.
• Kosher: Type of salt with coarse crystals that facilitates its use and dosage in cooking.