The ingredients list for homemade french onion soup:
– 20g butter
– 1 tbsp olive oil
– 1kg onion
– 30 minutes
– 200ml white wine or 1 tbsp apple cider vinegar
– 1 tbsp flour
– 1l beef stock
– thyme
– rosemary
– bay leaves
– 1 tbsp cognac
– baguette
– garlic
– gruyere cheese (or gauda, or comte)
It all starts with peeling and cutting 1kg of onions. So it’s fair to say that patience is the main ingredient of this soup 🙂
– Remove the tough root part and thinly slice the onions pole to pole (this gives the slices structural integrity to withstand the slow cooking method
– Melt the butter with a splash of olive oil over medium heat before adding the onions and salt to a large pot or Dutch oven.
– Slowly caramelize the onions over medium heat. It will look like way too many at first, but the slices will shrink fast.
– Cook until the onions are deep golden brown and caramelized, stirring every few minutes.
– The onions must go through the caramelization process. Slightly browned onions will not lead to the classic flavors of the soup. The process will take at least 30 minutes so once again with this recipe patience is an essential virtue.
– Deglaze the pot pouring dry or semi-dry white wine. It’s a must as there is so much flavor in the browned bits at the bottom of the pot.
– Add 1 tbsp of flour and mix well.
– Pour 1 liter of warm beef stock (preferably homemade). You can make the soup vegetarian adding vegetable stock instead.
– Add thyme, bay leaf, and rosemary. I didn’t have a thyme stem to tie the spices so I decided to put them in a linen bag.
– Let the soup simmer for about 20 minutes.
– Meanwhile, toast baguette slices in the oven or toaster. If you use stale bread this step can be skipped.
– Rub down each piece of bread with a garlic clove.
– Shred gruyere cheese. It can be substituted with gouda or comté.
– Stir in 1 tbsp of cognac and remove the aromatics.
– Check the soup for salt and pepper, season as necessary.
– Ladle the soup into a broiler-safe bowl. Top with sliced baguette and shredded cheese. It’s possible to use one casserole dish to serve multiple portions.
– Put the bowls onto a baking sheet and put them into an oven preheated to broil. Broil for 3-5 minutes until golden brown.
Sure, this soup can be a little time-consuming and tear-inducing at times, but it’s definitely worth it.
It’s a perfect weekend cooking project when you can afford not to be in a hurry. Your efforts will be rewarded with a rich and warming dish.