French Onion Soup Recipe | Kitchenstagram
French onion soup is a bowl of pure comfort, blending caramelized onions in a savory broth topped with cheesy bread. It’s a dish that wraps you in warmth, perfect for chilly days. This homemade version is incredibly delicious and surprisingly simple to make, featuring deeply golden onions, cheesy toasted bread and gooey melted cheese- pure bliss in every bite.
At its heart French Onion Soup is about creating layers of rich flavour. Sweet, caramelized onions simmer in a broth that’s either beef or chicken based, yielding a soup that’s hearty yet refined. Two key ingredient of the soup is stock and caramelized onion. The stock forms the backbone of the soup. Traditionally, beef stock is used, but chicken stock works wonderfully too. Whichever you choose make sure it’s high quality. If using boxed stock, taste it first- if you don’t like it on its own, it won’t enhance your soup. For the best result consider making your stock at home.
Caramelized onions is the soul of this dish and requires patience. It takes time for the natural sugars in onions to break down and achieve a rich, golden colour. This slow process builds an intensely sweet and savory flavour base. Don’t rush- the deeper the caramelization, the more flavour you’ll extract.
Ingredients needed for French Onion Soup:
Butter and vegetable oil: A combination of butter and oil is perfect for caramelizing the onions. The oil prevents the butter from burning, while the butter adds richness.
Onions: Onion is the star ingredient. Classic french onion soup calls for peeled and thinly sliced onions.
All-purpose Flour: A sprinkle of flour thickens the broth slightly, giving the soup a hearty consistency.
Broth: The stock forms the backbone of the soup. Traditionally, beef stock is used, but chicken stock works wonderfully too. Whichever you choose make sure it’s high quality. If using boxed stock, taste it first- if you don’t like it on its own, it won’t enhance your soup. For the best result consider making your stock at home. Vegetable broth can be used as a vegetarian alternative.
Wine: Dry white wine helps deglaze the pan, lifting caramelized bits for a deeper flavour. If the onions stick while cooking, add an extra splash of wine.
Herbs: Dried thyme and bay leaves infuse the broth with warm, woodsy aromatics, adding depth to the soup.
Bread: Crusty bread is essential for the cheesy topping. Lightly toast slices before layering them over the soup.
Cheese: Gruyère is the traditional choice for its nutty, earthy flavour and excellent melting qualities. If unavailable, parmesan, swiss, fontina or mozzarella can work as substitutes.
Serving Suggestions:
French Onion Soup is rich and deeply flavourful, making it perfect for a cozy starter or main course. Serve small bowls with a fresh salad and a protein of your choice. It pairs beautifully with pasta for a hearty meal. For a classic combo, enjoy it alongside grilled cheese made with homemade artisan bread for a comforting twist. This versatile dish is ideal for holiday dinner, date nights or any special occasion.
Storage Tips:
Refrigeration: Store the soup without the croutons or toasted bread in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat on the stove top until boiling. For best results, prepare croutons fresh before serving to maintain their crisp texture and flavour.
Freezing: French onion soup freezes well without croutons. Cool and freeze it for up to 3 months. Defrost in the refrigerator, reheat on the stovetop and prepare fresh croutons separately for the best texture and flavour.
Ingredients
2 tbsp Oil
4 tbsp Butter
1 no. Bay leaf
500 gm Onion, sliced
Salt to taste
1 tbsp Garlic, minced
1 tbsp All-purpose Flour
1/2 cup White Wine
2 cups Chicken Broth
1 tsp Black pepper powder
1 tsp Dried Thyme
2 pcs. Baguette or Italian Bread
1 1/2 cup Gruyère Cheese
Preparation
- Step 1: In a heavy-bottom pot, add oil and 2 tbsp butter, heat over medium flame. Then add the bay leaf and fry for a minute.
- Step 2: Then add sliced onion and salt, stir to combine. Next, add minced garlic and stir to combine. Cook on low heat for 25-30 minutes stirring every few minutes, until the onions have softened and semi transparent. Increase the heat to medium and cook for 15-20 more minutes, stirring often, until golden brown.
- Step 3: Sprinkle the flour on the onions, stir and cook for 2-3 minutes. Stir in the wine and cook for 2 minutes, or until evaporated.
- Step 4: Add the chicken broth, crushed black pepper, dried thyme and salt to taste, cover and simmer over medium heat for 30 minutes.
- Step 5: Preheat the oven to 180ºC. Butter both the sides of the bread and bake for 7-8 minutes or until the slices are toasted. Then sprinkle the cheese and bake for another 7-8 minutes.
- Step 6: Ladle the soup into ramekins or oven-proof bowls and top each with toasted crouton slices without overlapping and sprinkle with Gruyère cheese. Broil until the cheese is melted and bubbly around the edges, 3-5 minutes.
- Step 7: Let the soup cool for a few minutes before serving and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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