You don’t have to be French to be able to create this bistro classic. There is a simple secret to the robust flavored broth – you need to caramelize the onions. Here is the list of ingredients and the ” How To” for a great French Onion Soup:
- 2 medium white or red onion or 6 small white onions
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1 teaspoon of sugar
- 4 cups of beef broth
- 1/2 cup of dry white or red wine
- 1 tablespoon of Dijon mustard
- 6 springs of thyme or 1 teaspoon of dried thyme leaves
- 1 bay leaf
- 1 small baguette
- 1 tablespoon of butter, at room temperature
- 1-2 cups of grated Gruyère or Emmenthal cheese
1. Peel Onions
Then cut each in half lengthwise, slicing through the root end. Place onions cut-side down on a chopping board, then thinly slice into half-moon pieces. Sliced onions should measure about 5 cups.
2. Heat Butter
and oil in a large wide saucepan over medium heat. Add onions and sprinkle them with sugar. Cook, uncovered and stirring often, until very soft and caramelized – about 15 minutes. Reduce heat if they brown too quickly.
3. Add Broth
wine , Dijon mustard and seasonings. Scrape up brown bits from pan. If using a carton of broth, add 1/2 cup of water. For canned, add 3 cups of water. Bring to a boil over high then cover and simmer over medium low for 30 minutes to develop flavor. Discard bay leaf and thyme springs.
4. Place Oven Rack
in top half of the oven. Cut bread into 8 slices, each about 1/2 inch thick. Butter both sides of each and toast on a baking sheet until slightly golden – about 2 minutes per side.
5. Place Oven-Safe Soup Bowls
on a baking sheet. Ladle in soup. Top each bowl with 2 slices of toasts. Sprinkle with cheese. Place sheet in oven and broil until cheese is slightly bubbly – 2 to 4 minutes. Serve immediately.
If making ahead, soup (without toasts) will keep well in the fridge for 3 days or freeze for up to 2 months and flavor will improve as it sits.
Hope you will enjoy this awesome soup treat – please send me your comments and experiences, your input is always welcomed and much appreciated!