Before diving into the joys of crafting a classic French onion soup, let’s chat about what goes splendidly with this dish.
Picture it: a hot, steamy bowl of that rich, savory soup, topped with gooey cheese and nestled beside a crisp side salad or some crusty bread. It’s the ultimate comfort food experience.
A light arugula salad with a squeeze of lemon can cut through the richness and elevate every spoonful. Or, if you’re feeling indulgent, serve it alongside a charcuterie board.
Cheese, cured meats, and pickled veggies create an impressive display that would make any gathering feel special.
I’ve also found that a side of grilled cheese sandwiches—yes, the classic childhood favorite—pairs beautifully, providing a delightful contrast to the soft, caramelized onions.
Now, let’s get into why this recipe is a staple in my kitchen.
Why This Recipe is Great for You
Classic French onion soup is more than just a dish; it’s an experience. The deep, caramel notes of the onions blended with rich beef stock create a flavor that warms from the inside out. It brings comfort on chilly evenings and is perfect for cozy gatherings.
As a food blogger and registered dietitian, I appreciate recipes that not only taste fantastic but also provide nutritional benefits. Onions are packed with antioxidants and carry anti-inflammatory properties.
The robust flavors come without a long list of hard-to-find ingredients. Every bite is satisfying, making it a perfect dish for anyone looking for something hearty without all the heaviness.
I’ve made countless variations throughout the years, but this classic version always brings me back to simpler times. It’s the way I remember my grandmother making it in her cozy kitchen while the rain pattered against the windows.
The smell wafting through the house was divine. And guess what? I want to share that experience with you.
Ingredients List
Here’s what you’ll need to make a classic pot of French onion soup:
- 1 tablespoon dry sherry
- 2 tablespoons all-purpose flour
- ¾ teaspoon sea salt
- 1 tablespoon canola oil
- 1 small baguette, cut into ½-inch slices
- ½ teaspoon freshly ground black pepper
- 3 pounds Vidalia (or any sweet onion variety), halved lengthwise and thinly sliced
- 6 cups beef stock
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- 8 ounces Gruyère cheese, shredded (about 2 heaping cups; preferably from Switzerland)
- ½ cup freshly grated Parmigiano Reggiano
- ¾ teaspoon granulated honey
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1 cup dry white wine
- 1 tablespoon balsamic vinegar
Making Classic French Onion Soup
Step 1: Prepare the Onions
First things first, peel and slice the onions. I usually opt for Vidalia onions because they’re sweet and make the soup even more delectable. Once sliced, melt the unsalted butter and canola oil in a large stockpot over medium heat.
Once the butter is bubbly, toss in the onions. Stir them well and sprinkle with a hint of salt. This will coax the moisture from the onions, kickstarting their caramelization.
It’ll take about 20-30 minutes of low and slow cooking to achieve that beautiful golden brown color.
Step 2: Caramelize Those Onions
This is where the magic happens. Stir occasionally, allowing the onions to turn a deep caramel color. It’s an art to watch them transform. You might want to crank up the heat a bit after about 15 minutes to speed things along, but keep an eye out—nobody likes burnt onions!
If they start to stick, feel free to deglaze the pan with a splash of the white wine. That’s flavor right there!
Step 3: Add Flour and Liquids
Next, sprinkle the flour over the onions. This will help thicken our soup. Stir well to coat, allowing the flour to cook for a minute. Then, gradually add the beef stock, wine, and sherry. Bring it to a gentle simmer.
Step 4: Season and Simmer
Now it’s time to flavor up! Toss in Worcestershire sauce, balsamic vinegar, smoked paprika, thyme, bay leaves, and honey. Each ingredient harmonizes with the others to create that unmistakable taste.
Let it simmer for at least 30 minutes, allowing the flavors to meld and deepen. If you’ve got the time, letting it simmer longer only improves its complexity. Adjust seasoning with salt and pepper to your liking.
Step 5: Prepare the Bread
While the soup is bubbling, let’s take care of the bread. Preheat your oven to 350°F (175°C) and arrange slices of baguette on a baking sheet.
Lightly toast them in the oven until they’re crispy and beginning to brown. This will enhance their flavor and avoid mushiness when we top our soup.
Step 6: Assemble and Broil
Once your soup has simmered and you’ve removed the bay leaves, it’s time for the grand assembly.
Ladle the soup into oven-safe bowls, place a slice or two of your toasted baguette on top, and sprinkle generously with Gruyère cheese followed by a sprinkle of Parmigiano Reggiano.
Now, place those bowls on a baking sheet and slide them under the broiler. Keep an eye on them! We’re aiming for that bubbly, golden cheese that pulls with each spoonful. It should take about 2-4 minutes to reach the perfect melty state.
Recipe Notes
- Vidalia Onions: These onions are sweet and delicious. Their natural sugars help create the deep caramelized flavor essential to this soup.
- Butter and Oil: Using both ensures a rich taste and prevents the butter from burning. A good balance of fats is crucial for sautéing onions perfectly.
- Beef Stock: The base flavor of our soup. Swapping it for vegetable stock will change the soup’s profile but still make it tasty.
- Wine and Sherry: Don’t skip these. They contribute acidity, which balances the sweetness from the onions. They help elevate the entire dish.
- Cheeses: Gruyère is a classic choice for French onion soup; it melts beautifully. Parmigiano Reggiano adds a necessary salty kick.
- Seasoning: Adjusting the seasoning at the end ensures the soup has the perfect flavor profile.
Recipe Variations
Feeling adventurous? Here are a few variations you can try:
- Vegetarian Version: Substitute beef stock with a robust vegetable stock while keeping the other ingredients similar.
- Cheese Swap: Experiment with different melting cheeses, such as fontina or mozzarella, for unique flavors.
- Add Garlic: A couple of minced garlic cloves added during the onion cooking phase can give the soup an extra flavor kick.
- Herbs: Fresh herbs like rosemary or thyme can be added for an aromatic touch.
- Mushrooms: Sautéed mushrooms can complement the onions and add an earthy note.
- Spicy Kick: Toss in a pinch of cayenne pepper for some heat.
Conclusion
In the end, classic French onion soup is more than just a recipe; it’s a memory, a comfort, and a celebration of simple ingredients. Each spoonful warms not just your belly but your heart. As a registered dietitian who loves sharing healthy, easy recipes, I can confidently say this one is a keeper.
So, grab your apron, turn on that stovetop, and let the sweet aroma of caramelized onions fill your kitchen. This soup is bound to become a welcome staple at your table, bringing friends and family together to enjoy warm, hearty bowls of goodness.
Bon appétit!
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Classic French Onion Soup Recipe – Easy Family Meal
Description
Before diving into the joys of crafting a classic French onion soup, let’s chat about what goes splendidly with this dish.
Picture it: a hot, steamy bowl of that rich, savory soup, topped with gooey cheese and nestled beside a crisp side salad or some crusty bread. It’s the ultimate comfort food experience.
A light arugula salad with a squeeze of lemon can cut through the richness and elevate every spoonful. Or, if you’re feeling indulgent, serve it alongside a charcuterie board.
Cheese, cured meats, and pickled veggies create an impressive display that would make any gathering feel special.
I’ve also found that a side of grilled cheese sandwiches—yes, the classic childhood favorite—pairs beautifully, providing a delightful contrast to the soft, caramelized onions.
Now, let’s get into why this recipe is a staple in my kitchen.
Ingredients
Instructions
Step 1: Prepare the Onions
-
First things first, peel and slice the onions. I usually opt for Vidalia onions because they’re sweet and make the soup even more delectable. Once sliced, melt the unsalted butter and canola oil in a large stockpot over medium heat.
Once the butter is bubbly, toss in the onions. Stir them well and sprinkle with a hint of salt. This will coax the moisture from the onions, kickstarting their caramelization.
It’ll take about 20-30 minutes of low and slow cooking to achieve that beautiful golden brown color.
Step 2: Caramelize Those Onions
-
This is where the magic happens. Stir occasionally, allowing the onions to turn a deep caramel color. It’s an art to watch them transform. You might want to crank up the heat a bit after about 15 minutes to speed things along, but keep an eye out—nobody likes burnt onions!
If they start to stick, feel free to deglaze the pan with a splash of the white wine. That’s flavor right there!
Step 3: Add Flour and Liquids
-
Next, sprinkle the flour over the onions. This will help thicken our soup. Stir well to coat, allowing the flour to cook for a minute. Then, gradually add the beef stock, wine, and sherry. Bring it to a gentle simmer.
Step 4: Season and Simmer
-
Now it’s time to flavor up! Toss in Worcestershire sauce, balsamic vinegar, smoked paprika, thyme, bay leaves, and honey. Each ingredient harmonizes with the others to create that unmistakable taste.
Let it simmer for at least 30 minutes, allowing the flavors to meld and deepen. If you’ve got the time, letting it simmer longer only improves its complexity. Adjust seasoning with salt and pepper to your liking.
Step 5: Prepare the Bread
-
While the soup is bubbling, let’s take care of the bread. Preheat your oven to 350°F (175°C) and arrange slices of baguette on a baking sheet.
Lightly toast them in the oven until they’re crispy and beginning to brown. This will enhance their flavor and avoid mushiness when we top our soup.
Step 6: Assemble and Broil
-
Once your soup has simmered and you’ve removed the bay leaves, it’s time for the grand assembly.
Ladle the soup into oven-safe bowls, place a slice or two of your toasted baguette on top, and sprinkle generously with Gruyère cheese followed by a sprinkle of Parmigiano Reggiano.
Now, place those bowls on a baking sheet and slide them under the broiler. Keep an eye on them! We're aiming for that bubbly, golden cheese that pulls with each spoonful. It should take about 2-4 minutes to reach the perfect melty state.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 639kcal
- % Daily Value *
- Total Fat 53.8g83%
- Saturated Fat 23.6g119%
- Trans Fat 0.2g
- Cholesterol 144mg48%
- Sodium 835mg35%
- Total Carbohydrate 4g2%
- Sugars 1g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Vidalia Onions: These onions are sweet and delicious. Their natural sugars help create the deep caramelized flavor essential to this soup.
- Butter and Oil: Using both ensures a rich taste and prevents the butter from burning. A good balance of fats is crucial for sautéing onions perfectly.
- Beef Stock: The base flavor of our soup. Swapping it for vegetable stock will change the soup's profile but still make it tasty.
- Wine and Sherry: Don't skip these. They contribute acidity, which balances the sweetness from the onions. They help elevate the entire dish.
- Cheeses: Gruyère is a classic choice for French onion soup; it melts beautifully. Parmigiano Reggiano adds a necessary salty kick.
- Seasoning: Adjusting the seasoning at the end ensures the soup has the perfect flavor profile.
