Nothing comforts me more in the winter season than a bowl of French Onion Soup. This is the soup you want to be eating in a chalet after a ski day. Or when the weather drops below 65 degrees in LA. Same thing.
The best thing about this soup is that it is made with kitchen staples – onions, broth, flour, salt, a bit of sugar (to help the onions caramelize), and wine (‘cause, wine). Get yourself some amazing Swiss Gruyere cheese, a baguette, and you’ve got yourself French Onion Soup.
Low and slow is the cooking method here. The soup is not hard to make, but it does take time. The low and slow method caramelizes the onions and builds the flavor.
- 2 medium sized yellow onions, very thinly sliced
- 1/2 cup dry white wine (I used a Pinot Grigio)
- 4 cups of either beef broth or beef bone broth (low sodium)
- 4 cups of chicken broth (low sodium)
- 3 tbsp flour
- 1/4 tsp white sugar
- 3 tbsp butter (plus a little more to dab on the french baguette)
- 1 tbsp extra virgin olive oil
- thickly sliced french baguette
- 1 tsp salt
- ground black pepper, to taste
- 2 cups grated Gruyere cheese, but more or less depending on your preference
- parsley (optional, for garnish)
Step 1: Using a soup pot or dutch oven, melt the 3 tbsp of butter and 1 tbsp of oil over medium low heat until the butter is melted. Once melted, turn the temperature to low (a notch above the lowest setting), and then add your onions and stir to coat the onions in the butter mixture. Cover the pot, and let the onions steep for 15 minutes.
Step 2: Once the onions have steeped, uncover the pot, turn the heat up slightly so you’re just under medium low heat. Add the salt and sugar to the onions, and continue to cook for 40 minutes, stirring frequently, until the onions are a golden brown color (that color shows you they have been caramelized).
Step 3: Once the onions have caramelized, add the flour, and cook for 3 minutes, stirring constantly. Add the wine. Then add the broth/stock in parts, stirring in between. Bring it to a boil, and then immediately to a simmer, and simmer for 40 min. Taste the broth as it simmers, and add salt and pepper as needed – but be mindful that the broth will concentrate and it will be saltier in the end.
Step 4: While your soup is simmering, preheat the oven to 425 degrees, and dab a little bit of butter onto each slice of the baguette.
Step 5: Once the soup is done simmering, take it off the heat. Stir in a little bit of cheese into the soup. Top the soup with the sliced baguettes and then add more cheese to cover the baguettes. Stick it in the preheated oven. After 20 minutes, it’s ready to serve! Ladle into individual bowls and garnish with parsley.
That’s French Onion Soup. As Julia Child would say, bon appétit!