French Onion Soup With Beef Base
French Onion Soup
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My favorite homemade French onion soup recipe that's easy to brand and total of the richest caramelized onion flavors.
Who's ready for a cozy bowl of homemade French onion soup? ♡
We really just arrived home belatedly final night from spending a week in Provence with our parents. And among the virtually delicious week of meals together around the table in our little cottage — with fresh croissants and baguettes picked upwards from the local bakery, farmers market wild mushrooms and artichokes the size of your head, approximately ane million French cheeses, herby olives, fresh raspberry tart, plus the loveliest crisp local rosés — I also channeled my inner Julia Kid and simmered up a batch of my favorite French onion soup for dinner one evening. And it was delightful.
I actually first shared this recipe here during my very first year of blogging — now ten years ago! — and have made it countless times since. And it's always, always a winner. Nowadays, I tend to make information technology vegetarian (using veggie broth instead of traditional beefiness broth) and then that both my married man and I can bask information technology. And afterward living in Barcelona for a few years, we've too come to love the Spanish twist on this recipe as well, which includes cracking an egg into each soup bowl and and then broiling it (with or without cheesy toast) until the egg is perfectly poached on pinnacle of the soup.
Nevertheless its fabricated, French onion soup is a archetype and volition forever remain one of my all-time favorite comfort foods. Then if y'all're looking for a well-tested recipe to add to your repertoire, I can vouch that this one's a keeper!
Like shooting fish in a barrel French Onion Soup Recipe | 1-Minute Video
French Onion Soup Ingredients:
The good news is that archetype French onion soup simply requires a few simple ingredients. Yous will need:
- Onions: You tin use white, yellowish or red onions for French onion soup. Merely to brand it the archetype manner, y'all will need v-6 large yellow onions, peeled and thinly sliced.
- Butter:The tastiest (French) way to caramelize those onions. Although experience free to use vegan butter (or only olive oil) if you lot are avoiding dairy.
- Flour: To help thicken the soup. I typically use all-purpose, but you're welcome to employ a gluten-free flour alloy. Or just omit the flour if you don't mind having a thinner soup goop.
- White wine: To help deglaze the pan. If the onions start to burn a flake on the bottom of the pan while they are caramelizing, feel gratis to add together in an extra few splashes of wine along the mode to help lift up those browned $.25.
- Beef stock: The classic base for French onion soup, although we frequently sub in veggie stock in our house to brand this soup vegetarian.
- Worcestershire, garlic, bay leaf, fresh thyme, salt and pepper: For seasoning. Feel free to tinker around with the amounts of each. And if you don't have fresh thyme on hand, you're welcome to sub in dried thyme (or some herbs de Provence).
- Bread and cheese:For the cheesy toasts on top. Experience gratis to employ whatsoever kind of bread (I recommend a crusty baguette) and shredded or sliced cheese (Gruyere, Asagio, Swiss, Gouda, Mozzarella, etc) that yous adopt.
Full ingredients/instructions listed in the recipe below.
How To Caramelize Onions:
The starting time step to making traditional French onion soup is to transform that large pile of raw onions into the decadent, sweet, and irresistibly caramelized onions that will course the rich base of this recipe. Caramelization is actually a actually simple process, but information technology does take some time. So plough some music on, maybe cascade yourself an extra glass of that white vino we will be using, and get ready to spend some quality fourth dimension past the stove every bit we piece of work some onion magic.
To brand the caramelized onions, simply cook the butter in a big stockpot over medium heat. Add your onions, and toss then that they are coated in the butter. Let them melt for well-nigh five minutes, until they first to plough a bit aureate on the lesser, and so requite them a stir. Echo for some other five more minutes, then requite them another good stir. And so proceed this rhythm — stirring the onions every iii-5 minutes or so initially, so every one-2 minutes most the end — until the onions have caramelized into a rich chestnut brown colour. (Someday the onions await like they are starting to burn on the bottom of the pan, just add together in a splash of vino or water and use a wooden spoon to scrape up those browned bits on the bottom of the pan.) And so stir in a half loving cup of wine to fully deglaze the lesser of the pan once the onions are ready to go.
How To Make French Onion Soup:
One time your onions are caramelized and ready to go, just:
- Add the remaining ingredients.Stir the stock, Worcestershire, bay foliage and thyme together in a large stockpot, and then permit the soup go along to cook until information technology reaches a simmer. Reduce heat and simmer for at least 10 minutes. So remove the thyme sprigs and bay leaf, give the soup a taste, and flavor every bit needed with Due south&P.
- Toast the bread. While the soup is simmering, go ahead and prep your toppings as well. If yous're going the traditional route with a piece of breadstuff, toast it in the oven or in a toaster until it is nice and gold.
- Bake. Place your oven-safe bowls on a thick baking sheet. Then once the soup is set up to become, ladle the soup into each bowl, top with the toasted bread and your desired amount of cheese. Place the baking canvass on an oven rack about 6 inches from the heat and broil for 2-4 minutes until the cheese is melted and bubbly, keeping a close center on the cheese so that information technology doesn't burn.
- And…serve! While the cheese is freshly-melted and the soup is hot and bubbly. Yum.
Possible Variaions:
At that place are all sorts of tweaks, shortcuts and additions that you are welcome to use to customize your ain French onion soup recipe. For example, feel gratis to:
- Skip the broiling footstep. If y'all don't happen to have oven-safe bowls for this recipe, or if y'all would just prefer to skip the broiling function of the recipe all together, feel free to simply top your soup with the hot slices of toast and and then sprinkle the cheese on height. (Or you can bake upward cheesy toasts in the oven, and then add them to your soup.)
- Use croutons. In lieu of toasting slices of bread, y'all could also save time by using shop-bought or homemade croutons.
- Employ dried herbs. If yous don't take fresh thyme on hand, experience gratis to substitute a teaspoon of dried thyme instead. Or I also sometimes like to use herbs de Provence instead for extra flavor.
- Brand information technology vegetarian.Use veggie stock (plus vegan Worcestershire, if you would like).
- Arrive vegan.Use vegan butter (or olive oil), veggie stock, vegan Worcestershire and vegan cheese.
- Make it gluten-free.Use gluten-costless flour (or merely omit the flour entirely) and gluten-gratis staff of life.
What To Serve With French Onion Soup:
Looking for some good side dishes to serve with this recipe? Here are a few of my faves:
- Everyday Salad
- Roasted Artichokes or Roasted Brussels Sprouts
- Berry Fruit Salad or Wintertime Fruit Salad
Enjoy, anybody!
Clarification
My all-fourth dimension favorite French Onion Soup recipe — surprisingly easy to brand, and total of the best flavor.
- 4 pounds yellowish onions, peeled and thinly sliced(approximately 5–6 large onions)
- iii tablespoons butter
- 4 cloves garlic, minced
- iii tablespoons flour
- 1/2 cup dry white wine
- six cups of beefiness stock(or veggie stock)
- 1 teaspoon Worcestershire sauce
- i bay leaf
- 3 sprigs fresh thyme(or 1 teaspoon dried thyme)
- fine sea table salt and freshly-cracked black pepper, to gustation
- baguette
- grated or sliced cheese(such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
- Caramelize the onions.In a big heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (merely non burnt), initially stirring every iii-v minutes, then about once a minute nearly the end of caramelization to preclude burning*. Add garlic and sauté for 2 minutes. Stir in the flour and melt for an additional 1 minute. Stir in the vino to deglaze the pan, using a wooden spoon to scrape up whatever browned bits on the lesser of the pan.
- Simmer the soup.Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Go along to melt until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least x minutes. Discard the bay leaf and sprigs of thyme. Gustation the soup and flavour with salt and pepper as needed.
- Toast the bread.Preheat oven to 400°F. While the soup is simmering, slice the baguette into one-inch thick pieces and arrange them in unmarried layer on blistering sheet. Broil for 6-8 minutes, until the breadstuff is toasted and golden effectually the edges. Remove and set bated.
- Bake the topping.Switch the oven to the broiler. Once the soup is ready to serve, identify your oven-safe bowls on a thick blistering sheet. Ladle the soup into each basin, and so top with a baguette piece and your desired corporeality of cheese (I used about i/4 cup shredded cheese for each). Identify on an oven rack most 6 inches from the heat and broil for two-iv minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn down.) Remove from the oven and serve immediately while the soup is hot and bubbly.
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Source: https://www.gimmesomeoven.com/classic-french-onion-soup/
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