French onion soup is a very popular meal. You can’t get enough of scooping a bowl of creamy, caramelized French onion soup with crisp, cheesy toast. You’ll be pleased with the outcomes, whether you’re an expert or a beginner. Making French onion soup of restaurant quality at home is simple. Be brave when caramelizing onions.
In this article, we’ll guide you through each step so you can make the ideal French onion soup at home.
List of Ingredients
- Yellow or red onions – 6 (large)
- Olive oil (extra virgin) – 4 tablespoons
- Butter – 2 tablespoons
- Sugar – 1 teaspoon
- Kosher salt
- Minced garlic cloves – 2
- Chicken stock or beef stock, or a mix of both – 8 cups
- Dry white wine or dry vermouth – 1/2 cup
- Bay leaves – 2
- Fresh thyme leaves – 1 tablespoon or dried thyme – 1/2 teaspoon
- freshly black pepper powder – 1/2 teaspoon
- Brandy – 2 tablespoons (optional)
- Baguette or French bread – 8 slices, each 1 inch thick
- Shredded Gruyere cheese – 1 ½ cups
- Grated Parmesan cheese for topping
Now, let’s see the process of making the soup.
Slice the onions very thinly from stem to root after peeling. The total amount of chopped onions should be around 10 cups.
Heat 3 tablespoons of extra virgin olive oil over medium heat in a large, thick-bottomed pot. Add the chopped onions and stir in the olive oil to coat. Cook the onions for 15 to 20 minutes, frequently tossing until tender.
Turn the heat up to medium-high. Cook until the onions brown, around 20 to 40 minutes, with the remaining olive oil and butter. The cooking time will change depending on the type of onions, pot, and stove you are using.
Sprinkle it with salt and sugar (to aid in the caramelization). Cook for 10 to 15 minutes more or until the onions become nicely browned. Cook for another minute after adding the minced garlic.
Add the vermouth or wine to the pot and deglaze it by scraping off the browned chunks on the sides and bottom.
Add the thyme, bay leaves, and stock. Let it simmer, cover the pan, and gently reduce the heat to keep the mixture simmering. Cook for around 30 minutes.
Season with salt and black pepper powder to taste. Remove the bay leaves and set them aside. If you are using brandy, add it now.
When the soup is boiling, prepare a sheet pan by lining it with either foil or parchment paper and setting the oven temperature to 450°F.
Lightly brush olive oil onto the slice of baguette or French bread on both sides. Toast for 5 to 7 minutes, until just slightly toasted. Take it out of the oven.
After flipping the toast over, top with Parmesan cheese and shredded Gruyere cheese. When it’s almost time to serve, put it back in the oven and bake it until the cheese is bubbling and just starting to brown.
Your French onion soup is ready to serve.
You can prepare French onion soup quickly and easily. Hopefully, after reading this article, you’ve got a detailed idea of how to make French onion soup. So try the recipe at home and enjoy a delicious meal.