French Onion Soup is a timeless classic, filled with the deep, savory flavors of caramelized onions, herbs, and a splash of dry sherry. This recipe elevates the traditional dish with mini Gruyere croutons that bring a satisfying crunch and melted cheesy goodness to each bite. Perfect for a cozy night in or as an elegant starter, this French Onion Soup is both hearty and sophisticated, ideal for impressing guests or treating yourself.
Ingredients:
For the Soup:
- 4 tablespoons (56 grams) unsalted butter
- 2 tablespoons vegetable oil
- Four large sweet yellow onions, thinly sliced to enhance their natural sweetness.
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried sage
- 1 cup (236 ml) dry sherry
- 3 tablespoons all-purpose flour
- Six cups (3 pints) of quality beef stock, preferably low sodium, for a rich and flavorful base.
- 1 bay leaf
For the Mini Gruyere Croutons:
- 1 loaf of crusty bread (baguette or ciabatta)
- 2 cups/8 ounces (200 grams) Gruyere cheese, grated
Instructions:
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and add the vegetable oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized (about 30-35 minutes). Sprinkle with salt, black pepper, and dried sage as they cook.
- Deglaze with Sherry: Pour in the dry sherry, stirring well to deglaze the pot and scrape up any caramelized bits from the bottom. Let it simmer for 5 minutes until the sherry has reduced slightly.
- Thicken with Flour: Dust the onions with flour and mix thoroughly to ensure they are evenly coated. Cook for 2-3 minutes, allowing the flour to cook off and create a slightly thickened base.
- Add Broth and Bay Leaf: Gradually add the beef stock, stirring as you pour to avoid lumps. Introduce the bay leaf and allow the soup to reach a gentle simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld.
- Prepare the Mini Croutons: While the soup simmers, preheat the oven to 400°F (200°C). Slice the crusty bread into small cubes or rounds. Arrange the bread pieces on a baking sheet, top each piece with grated Gruyere cheese, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Finish the Soup and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
- Serve with Mini Gruyere Croutons: Ladle the soup into bowls and top each serving with a few mini Gruyere croutons. Serve hot and enjoy!
Conclusion:
This Classic French Onion Soup with Mini Gruyere Croutons is a comforting and elegant dish that brings the rich flavors of France to your table. Each spoonful offers tender, caramelized onions in a savory broth with a touch of sherry, while the mini croutons add a delightful crunch and creamy cheese finish. Serve it as a warming meal or as an impressive starter for a special occasion.
Classic French Onion Soup with Mini Gruyere Croutons
A rich, comforting French Onion Soup with a depthof flavor from caramelized onions, dry sherry, and beef stock, topped withgolden, cheesy mini croutons. Perfect for chilly days or a cozy meal starter.
Ingredients
For the Soup:
- 4 tablespoons 56 grams unsalted butter
- 2 tablespoons vegetable oil
- Four large sweet yellow onions thinly sliced to enhance their natural sweetness.
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried sage
- 1 cup 236 ml dry sherry
- 3 tablespoons all-purpose flour
- Six cups 3 pints of quality beef stock, preferably low sodium, for a rich and flavorful base.
- 1 bay leaf
For the Mini Gruyere Croutons:
- 1 loaf of crusty bread baguette or ciabatta
- 2 cups/8 ounces 200 grams Gruyere cheese, grated
Instructions
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and add the vegetable oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized (about 30-35 minutes). Sprinkle with salt, black pepper, and dried sage as they cook.
- Deglaze with Sherry: Pour in the dry sherry, stirring well to deglaze the pot and scrape up any caramelized bits from the bottom. Let it simmer for 5 minutes until the sherry has reduced slightly.
- Thicken with Flour: Dust the onions with flour and mix thoroughly to ensure they are evenly coated. Cook for 2-3 minutes, allowing the flour to cook off and create a slightly thickened base.
- Add Broth and Bay Leaf: Gradually add the beef stock, stirring as you pour to avoid lumps. Introduce the bay leaf and allow the soup to reach a gentle simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld.
- Prepare the Mini Croutons: While the soup simmers, preheat the oven to 400°F (200°C). Slice the crusty bread into small cubes or rounds. Arrange the bread pieces on a baking sheet, top each piece with grated Gruyere cheese, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Finish the Soup and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
- Serve with Mini Gruyere Croutons: Ladle the soup into bowls and top each serving with a few mini Gruyere croutons. Serve hot and enjoy!