You don’t have to be French to be able to create this bistro classic. There is a simple secret to the robustly flavoured 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 sprigs 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 flavour. Discard bay leaf and thyme springs.
4. Place Oven Rack in the 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 of time, soup (without toasts) will keep well in the fridge for 3 days or freeze for up to 2 months and the flavour 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!