French Onion Soup, or Soupe À L’Oignon, is a beloved classic in French cuisine known for its rich, caramelized onions and savory broth. The deep flavors of slowly cooked onions, combined with white wine and a touch of beef bouillon, create a comforting and hearty soup perfect for cold days. Topped with a golden, cheesy baguette, this French onion soup is a perfect appetizer or even a satisfying meal on its own. Let’s dive into how to create this iconic dish that never fails to warm the soul.
Ingredients:
For the Onions:
- 3 large white onions, halved and thinly slice
- 2 large red onions, cut in half and sliced thinly
For Cooking:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 tablespoons flour
For the Liquid:
- 3 cups (24 oz, 750 ml) white wine
- 2 cups (16 oz, 500 ml) water
- 5 tablespoons beef bouillon
For Serving:
- 8 – 12 thick slices of baguette
- 1 1/3 cups (5 oz, 150 g) shredded Gruyère cheese
- 1 cup (4 oz, 120 g) of shredded Parmesan cheese
Instructions:
- Caramelize the Onions:
- In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble.
- Add the sliced white and red onions to the pot, stirring to coat them in the oil and butter.
- Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, for about 25-30 minutes or until they become golden brown and caramelized.
- Take care not to burn the onions, adjusting the heat as necessary.
- Thicken with Flour:
- Once the onions are caramelized and soft, sprinkle the flour over them and stir to combine.
- Cook the flour for about 2-3 minutes to remove its raw taste, stirring constantly to prevent it from sticking to the bottom of the pot.
- Add the Liquid:
- Slowly pour in the white wine, stirring to deglaze the pan and scrape up any bits stuck to the bottom.
- Let the wine simmer for about 5 minutes to cook off some of the alcohol.
- Add the water and beef bouillon, stirring to dissolve the bouillon.
- Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Prepare the Baguette:
- While the soup simmers, preheat your oven’s broiler.
- Lay the baguette slices on a baking sheet and toast them under the broiler for about 2-3 minutes on each side, until golden brown.
- Assemble and Broil the Soup:
- Preheat your oven to broil.
- Ladle the hot soup into oven-safe bowls.
- Place one or two slices of toasted baguette on top of each bowl of soup, ensuring it covers most of the surface.
- Generously sprinkle the shredded Gruyère and grated Parmesan cheeses over the baguette slices.
- Place the bowls under the broiler for 3-4 minutes or until the cheese is melted, bubbly, and golden brown.
- Serve:
- Carefully remove the bowls from the oven (they will be hot!).
- Serve the soup immediately, garnished with a bit more cheese if desired.
- This French onion soup pairs beautifully with a light salad or crusty bread on the side.
Conclusion:
Soupe À L’Oignon is a rich, savory dish that brings together caramelized onions, white wine, and beef bouillon to create a deeply flavorful broth. The cheesy baguette on top adds the perfect finishing touch, offering a delightful contrast of textures. Whether as a starter for a French-themed dinner or as a cozy main course on its own, this French Onion Soup recipe is a timeless dish that never disappoints.
Classic Soupe À L’Oignon: A Hearty French Onion Soup
A classic French Onion Soup with caramelized whiteand red onions simmered in a flavorful broth of white wine and beef bouillon,topped with a crusty baguette and melted Gruyère and Parmesan cheeses.
Ingredients
For the Onions:
- 3 large white onions halved and thinly slice
- 2 large red onions cut in half and sliced thinly
For Cooking:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 tablespoons flour
For the Liquid:
- 3 cups 24 oz, 750 ml white wine
- 2 cups 16 oz, 500 ml water
- 5 tablespoons beef bouillon
For Serving:
- 8 – 12 thick slices of baguette
- 1 1/3 cups 5 oz, 150 g shredded Gruyère cheese
- 1 cup 4 oz, 120 g of shredded Parmesan cheese
Instructions
Caramelize the Onions:
- In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble.
- Add the sliced white and red onions to the pot, stirring to coat them in the oil and butter.
- Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, for about 25-30 minutes or until they become golden brown and caramelized.
- Take care not to burn the onions, adjusting the heat as necessary.
Thicken with Flour:
- Once the onions are caramelized and soft, sprinkle the flour over them and stir to combine.
- Cook the flour for about 2-3 minutes to remove its raw taste, stirring constantly to prevent it from sticking to the bottom of the pot.
Add the Liquid:
- Slowly pour in the white wine, stirring to deglaze the pan and scrape up any bits stuck to the bottom.
- Let the wine simmer for about 5 minutes to cook off some of the alcohol.
- Add the water and beef bouillon, stirring to dissolve the bouillon.
- Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
Prepare the Baguette:
- While the soup simmers, preheat your oven’s broiler.
- Lay the baguette slices on a baking sheet and toast them under the broiler for about 2-3 minutes on each side, until golden brown.
Assemble and Broil the Soup:
- Preheat your oven to broil.
- Ladle the hot soup into oven-safe bowls.
- Place one or two slices of toasted baguette on top of each bowl of soup, ensuring it covers most of the surface.
- Generously sprinkle the shredded Gruyère and grated Parmesan cheeses over the baguette slices.
- Place the bowls under the broiler for 3-4 minutes or until the cheese is melted, bubbly, and golden brown.
Serve:
- Carefully remove the bowls from the oven (they will be hot!).
- Serve the soup immediately, garnished with a bit more cheese if desired.
- This French onion soup pairs beautifully with a light salad or crusty bread on the side.