French Onion Soup Recipe

Onions: The star of the dish, providing sweetness and depth when caramelized.

Beef broth: Adds a rich, savory base to the soup.

White wine: Enhances the flavor and helps deglaze the pot.

Butter: Used for caramelizing the onions, adding richness.

Sugar: Helps to caramelize the onions more quickly.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a touch of heat and balances the sweetness.

French bread: Toasted and used as a base for the melted cheese topping.

Gruyere cheese: Provides a creamy, nutty topping that melts beautifully under the broiler.

When caramelizing onions, patience is key. Start by slicing the onions thinly and evenly to ensure they cook uniformly. Use a large pot to give the onions enough space to cook without steaming. Melt the butter over medium heat and add the onions, stirring occasionally. The process should take about 25 minutes, but don't rush it; the onions should turn a deep golden brown. Adding a pinch of sugar helps to enhance the natural sweetness of the onions. This step is crucial for developing the rich, sweet flavor that is characteristic of a good French onion soup.

• 4 large thinly sliced onions - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different depth to the soup.

• 4 cups beef broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth provides a similar savory base.

• ½ cup white wine - Substitute with apple cider vinegar: Apple cider vinegar can mimic the acidity and slight sweetness of white wine.

• 2 tablespoon butter - Substitute with olive oil: Olive oil is a healthier fat and can provide a similar richness to the soup.

• 1 teaspoon sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce can add saltiness along with an umami boost.

• ¼ teaspoon pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the soup.

• 4 slices toasted french bread - Substitute with toasted sourdough bread: Sourdough has a tangy flavor that can complement the sweetness of the onions.

• 1 cup grated gruyere cheese - Substitute with Swiss cheese: Swiss cheese has a similar melting quality and flavor profile to gruyere.

• Allow the French onion soup to cool to room temperature before storing. This prevents condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into airtight containers. For best results, use glass containers as they do not retain odors and are easy to clean.
• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Make sure the containers are sealed tightly to maintain freshness.
• For longer storage, consider freezing the soup. Portion the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label each container or bag with the date of storage. This helps you keep track of how long the soup has been stored and ensures you use the oldest batches first.
• When ready to reheat, thaw frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup appears too thick, add a splash of beef broth or water to reach the desired consistency.
• If you have leftover toasted French bread and gruyere cheese, store them separately. Keep the bread in an airtight container at room temperature and the cheese in the refrigerator.
• When reheating the soup, you can refresh the bread by toasting it again in the oven or a toaster. Add the bread and cheese to the reheated soup and place it under the broiler until the cheese is melted and bubbly, just as you would with freshly made soup.

• Stovetop Method:

  1. Pour the French onion soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Once the soup is hot, ladle it into oven-safe bowls.
  4. Top with toasted french bread and gruyere cheese.
  5. Place under the broiler until the cheese is melted and bubbly.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Once hot, transfer to an oven-safe bowl.
  5. Top with toasted french bread and gruyere cheese.
  6. Broil until the cheese is melted and bubbly.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the French onion soup into an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes or until hot.
  5. Remove from the oven and ladle into oven-safe bowls.
  6. Top with toasted french bread and gruyere cheese.
  7. Place under the broiler until the cheese is melted and bubbly.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low and heat for 1-2 hours, stirring occasionally.
  3. Once hot, ladle into oven-safe bowls.
  4. Top with toasted french bread and gruyere cheese.
  5. Broil until the cheese is melted and bubbly.

• Large pot: Used to melt the butter and cook the onions until caramelized, as well as to simmer the soup.

• Wooden spoon: Ideal for stirring the onions and ensuring they cook evenly without sticking to the pot.

• Measuring cups: Necessary for accurately measuring the beef broth and white wine.

• Measuring spoons: Used to measure out the sugar, salt, and pepper precisely.

• Knife: Essential for thinly slicing the onions.

• Cutting board: Provides a stable surface for slicing the onions.

• Oven-safe bowls: Required for ladling the soup into and placing under the broiler.

• Broiler: Used to melt and bubble the gruyere cheese on top of the soup.

• Ladle: Handy for serving the soup into the oven-safe bowls.

• Cheese grater: Needed to grate the gruyere cheese.

• Toaster: Used to toast the French bread slices before placing them on the soup.

• Tongs: Useful for placing the toasted bread slices onto the soup without burning your fingers.

Pre-caramelize onions: Caramelize onions in advance and store them in the fridge. This saves you 25 minutes on cooking day.

Use pre-made broth: Opt for high-quality beef broth from the store to cut down on preparation time.

Toast bread ahead: Toast the french bread slices in advance and store them in an airtight container.

Grate cheese early: Grate the gruyere cheese beforehand and keep it in the fridge, ready to use.

Quick wine reduction: Use a wide pan to reduce the white wine faster, saving a few minutes.