French Onion Soup
Ingredients
Soup:
• 5–6 large yellow onions, thickly sliced
• 4–6 tbsp butter
• Kosher salt (generous amount)
• 2 tbsp flour
• 1/2 cup white wine
• 6 cups homemade beef stock
• 2–3 sprigs thyme
• 1 sprig rosemary (finely chopped or whole)
• 2 bay leaves
• 1–2 tsp red wine vinegar (or to taste)
• 1–2 tsp sugar (to balance acidity)
Croutons:
• Stale bread, cut into chunks or slices
• 2–3 tbsp melted butter
• 1–2 tbsp olive oil
• Salt, pepper
• Onion powder
• Fresh parsley, chopped
Topping:
• Gruyère cheese (sliced or shredded)
• Parmesan cheese (grated)
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Instructions
1. Slowly caramelize the onions
In a heavy pan, melt butter over medium heat. Add onions and a generous pinch of salt. Cook low and slow for about 2 1/2 hours, stirring occasionally.
Let them fully break down into a deep golden-brown, jammy consistency. This is the backbone of the soup.
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2. Add flour and deglaze
Sprinkle in the flour and stir well to coat the onions. Cook for a couple minutes to remove raw flour taste.
Add white wine to deglaze the pan, scraping up all the browned bits from the bottom.
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3. Build the soup
Add beef stock, thyme, rosemary, and bay leaves. Stir everything together and bring to a gentle simmer.
Let simmer for about 45 minutes so the flavors fully meld.
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4. Adjust seasoning
Stir in red wine vinegar and a touch of sugar to balance acidity and deepen flavor. Taste and adjust salt if needed.
Remove herb stems and bay leaves.
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5. Make the croutons
Toss bread with melted butter, olive oil, salt, pepper, onion powder, and parsley.
Air fry at high heat for about 4 minutes, until golden and crisp.
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6. Assemble
Ladle soup into oven-safe bowls or mini Dutch ovens.
Place a layer of croutons directly on top of the soup (this is your key step).
Cover croutons with Gruyère and a bit of Parmesan.
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7. Broil
Broil for 1–2 minutes until the cheese is fully melted, bubbling, and lightly browned
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