Caramelised onions in a rich stock with an intense depth of flavour is what makes this classic French Onion Soup stand out from the rest. Simmered with fresh herbs, optional white wine and a side of Cheesy Garlic Bread, this soup is worth every second you spend in the kitchen.
FRENCH ONION SOUP
French onion soup is loved and enjoyed by people all over the world; however, many are too intimidated to try making it at home. Well, fear no more, because I’m going to take you step by step through this classic French onion soup recipe, to help you create a restaurant quality soup in your very own kitchen. Is there anything better on a cold day than a hot bowl of soup? Made slightly thicker than most soups, which are slightly more watered down, because the texture of French onion soup calls for a compliment the caramelised onions. Onions cook low and slow for about 45 minutes to draw out their natural sweetness, creating deep, meaty flavours with a subtle spice.
INGREDIENTS
With so much flavour in French onion soup, you’d certainly be forgiven for thinking the soup itself is made up of complex ingredients. Surprisingly, this recipe only requires a few core ingredients:
Butter: use a good quality unsalted butter. Onions: so much flavour! Flour: thickens your soup. Dry white wine: deglaze the pot and scrape the browned bits off the bottom of the pot. You can skip the wine and use extra beef broth if you wish! Beef stock/broth – or chicken. Fresh herbs – thyme and bay leaves.
WHAT TYPE OF ONIONS FOR FRENCH ONION SOUP?
Caramelised onions can develop different flavour profiles depending on the type of onion you use:
White onion: sweet and mild. Red onion: stronger onion flavour, slightly bitter and not as sweet. Yellow onion: our favourite for this type of soup. Nice and mild with a naturally occurring sweetness you want for caramelised onions.
Cut onions in half from top to bottom and slice just a little bit of the root section off – but not all of it. Place onion cut-side down and slice from the side of the onion. As a result, the onion rings stay together while slicing and cooking, instead of falling apart.
HOW TO MAKE FRENCH ONION SOUP
Firstly, onions are cooked until browned and caramelised. You may be tempted to cut corners and sauté them until softened without cooking them to a golden brown, but please keep going! It makes all the difference in flavour. The trick to caramelising onions is to let them fry for a good 5-8 minutes in between stirring to get those important browned bits on the base of your pot. Then, with each stir, you’re going to scrape the bottom of the pan to get those browned bits thoroughly mixed through the onions.
The pot is then deglazed with a touch of wine or extra broth, before flour is added to thicken the soup. Once the broth and herbs are added, your soup just needs boil, then simmer, until done. Lastly, while the soup is cooking, make your cheesy garlic breads for an easier way to get French onion soup served without oven-proof bowls.
WHAT CAN I USE INSTEAD OF GRUYERE IN FRENCH ONION SOUP?
You can follow our recipe and use a blend of mozzarella and parmesan cheese, however you can also use Swiss, Gouda or Provolone. You can also try it with a slice of rindless Brie.
BEST WINE IN SOUP
I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can’t drink it, don’t cook with it.
WHAT CAN I USE INSTEAD OF WINE IN FRENCH ONION SOUP?
Replace wine with extra beef stock.
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