A Taste of Paris: Dive into the Depths of French Onion Soup
There’s something undeniably comforting about a steaming bowl of French onion soup. This classic dish, also known as Onion Soup Gratinee, is a true culinary masterpiece. Sweet caramelized onions bathe in a rich beef broth, infused with fresh herbs, and the whole symphony is topped with melty cheese-laden croutons. It’s the perfect winter warmer and a guaranteed crowd-pleaser.
Beyond the Basics: Layers of Flavor
This French onion soup recipe is all about nuanced flavors and textures. The key lies in caramelizing the onions to perfection. This slow process transforms the onions, bringing out their natural sweetness and adding a complex depth of flavor to the broth.
Ingredients for Success:
This French onion soup recipe focuses on high-quality ingredients to create a truly exceptional soup:
- Sweet onions: Yellow or Vidalia onions work best for this recipe, as they caramelize beautifully.
- Rich beef broth: For a deeper flavor, consider using homemade beef broth, but store-bought broth works well too.
- Fresh herbs: Rosemary and thyme add a touch of aromatic magic to the soup.
- Homemade croutons: These provide a satisfying crunch and soak up the delicious broth beautifully.
- Gooey cheeses: A blend of parmesan and Swiss cheese creates the perfect melty and flavorful topping.
Watch how to make my French Onion Soup recipe!
For a visual guide and detailed instructions, be sure to watch my how-to video here. In this video, I’ll walk you through each step, from caramelizing the onions to achieving that golden-brown, bubbly cheese crust.
The Art of Caramelization: Slow and Steady Wins the Race
Caramelization is the heart and soul of French onion soup. Here’s what you need to know:
- Low and slow: Use medium-low heat to slowly caramelize the onions. This process can take 30-45 minutes, but it’s worth the wait!
- Patience is key: Don’t rush the process. Resist the urge to crank up the heat – it will result in burnt onions instead of beautifully caramelized goodness.
- Stir it up: Stir the onions occasionally to ensure even browning and prevent sticking.
Building the Broth: Flavorful Foundations
Once the onions are caramelized, you’ll create the flavorful base for your soup. Here’s a quick overview:
- Deglaze the pan: Use some white wine or dry sherry to deglaze the pan, scraping up any browned bits for extra flavor.
- Broth and herbs: Add the beef broth, fresh herbs, and any other desired seasonings. Let it simmer to allow the flavors to meld.
Croutons: The Perfect Bite
Homemade croutons add a textural contrast and absorb the delicious broth, making this French Onion Soup recipe even more satisfying. Here’s what to do:
- Bread matters: Use a sturdy bread like sourdough or French bread. Cut it into cubes and drizzle with olive oil and seasonings.
- Bake, don’t fry: Baking the croutons in the oven ensures a crispy exterior and a soft, chewy center.
The Grand Finale: Cheese Power!
The final touch is the melty cheese topping. Here’s how to achieve that irresistible golden brown crust:
- Cheese blend: Combine grated parmesan and Swiss cheese for a perfect balance of flavor and texture.
- Broil to perfection: Place the soup in oven-safe bowls, top with the cheese mixture, and broil until golden brown and bubbly.
More Than Just Onion Soup: A Culinary Experience
French onion soup is more than just a meal; it’s a culinary experience. The rich flavors, the satisfying textures, and the warm, comforting aroma create a truly special moment.
So, gather your ingredients, watch the video, and embark on your journey to French onion soup perfection! Enjoy this classic dish on a cold winter night with a nice glass of wine and light salad.
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French Onion Soup Recipe
Recipe by Jason Hill – CookingSessions.comIngredients
- 4 ounces butter
- 2 bay leaves
- 8 cups beef stock or broth
- 3 large sweet onions peeled and sliced into rings
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon garlic puree
- 1/2 cup sherry wine optional
- Salt and pepper to taste
Topping
- 1-2 cups homemade croutons
- 3/4 cup Swiss cheese grated
- 1/4 cup Parmesan cheese grated
Instructions
- In a large saucepot over medium-low heat, add 4 ounces butter. When melted down, add sliced onions and stir well. Cover and stir occasionally until well incorporated and the onions start to soften. Cover and stir again after 10 minutes. Cover and stir after another 10 minutes.
- Add rosemary, thyme and garlic. Mix well.
- Deglaze pot with sherry wine, stirring bits of onion from the bottom of the pot. Add the broth and bay leaves. Bring to a simmer for 10-15 minutes.
- Remove from heat and ladle into individual crocks. Top with croutons (or thick pieces of toasted sourdough) and the grated cheese.
- Place into the broiler until the cheese just starts to melt. Serve immediately.
