When the first snow flurries hit the ground is when we officially enter soup season. French Onion Soup has a special place in our hearts because it requires a central technique for good cooking—caramelizing onions. Browning or caramelizing onions is an exercise in patience and expands basic cookery chops in building flavor. It’s a cooking tenet applicable anywhere but should be mastered here in all its melty goodness. Try some more soups in our Best Soup Recipes of 2024!
History of French Onion Soup
Better known as soupe à l’oignon, this soup has been around since Roman times. Culinary legends as famous as Simone Beck, Louisette Bertholle and Julia Child have all fallen in love with classic onion soup recipes. Food writer Waverley Root is another soup lover. Going even further back, novelist Alexandre Dumas of Three Musketeers fame was also a fan. This soup gained popularity partially because of how easily accessible onions were to the poor in France. It’s simple and delicious for anyone, though, not just a medieval French peasant!
French Onion Soup
Description
Enjoy a classic soup.
Ingredients
- 4 tablespoons unsalted butter
- 3 sweet onions, thinly sliced
- 2 cups beef stock
- 2 cups chicken stock
- 1 cup white wine
- 1 tbsp all-purpose flour
- Bouquet garni; thyme, bay leaf, and parsley
- Pinch of kosher salt
- Pinch of freshly milled black pepper
- French baguette
- 1 cup grated Gruyère
Instructions
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Add butter to a large pan, fold in onions and slowly saute until carmelized under low to medium heat. Caramelizing onion takes time and patience. Let the onions sit and stir occasionally to avoid sticking or burning. The onions should have a thick and syrupy consistency when ready, approximately 20 minutes.
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Once the onions are caramelized add wine and bring up to a low simmer for five minutes. Slowly fold in the flour to thicken the mixture.
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Warm broth over low heat in a separate pot and add to the onions slowly. Add bouquet garni, a pinch of salt and pepper, and bring to a low simmer.
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Prepare the oven broiler. Cut four slices from the baguette. Place four oven-proof containers on a baking sheet. Fill the containers with soup and add bread slices atop each container. Top each with grated Gruyère and broil in the oven for three and four minutes. Serve warm.
Story and Recipe by Gabe Gomez
Photography by Sheri Silver
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