Rich and Simple French Onion Soup Recipe
A slice of French bread layered with three varieties of cheese is broiled on top of this decadent but simple french onion soup.
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
The classic French onion soup you crave is just like the one from the restaurant, full of beefy broth and topped with a slice of toasted French bread and 2 kinds of cheese. Red wine adds an authentic flavor.
Thick slices of French bread are toasted in the oven and placed on top of each bowl of rich onion soup. Slices of Swiss cheese are melted over the toast.
I've been trying to perfect the onion soup for years, and this recipe served as a perfect base. I try onion soup every chance i get, and I still say mine is the best. This recipe is simple and delicious as is, but here are my tweaks to take it up a notch into perfect (or as close as i've come to date). 1. Use 2 Large Yellow Onions/2 Lg Red Onions 2. Use 1/2 the butter, that's simply too much 3. Caramelize the onions. Naturally. Throw a couple pinches of salt during this process to help the onions sweat. 4. Add 2 cloves minced garlic (w/ onions) 5. Use FRESH THYME Bundle and Bay Leaves and add them WITH the onions. 6. Use 1C Red Wine to deglaze onions. Bring to Boil then Down to simmer and add broth 7. (Here's my magical twist). 6 Cups of Broth - 4 Beef, 2 Chicken (I use Better than Boullioun paste because it's not too salty and therefore I can control the salt) 8. Add 2 tsp Worcestier Sauce (oh...this is key) 9. Chunk and toast french Baguette before adding to soup 10. Shredded GRUYERE Cheese. If you can't fi
I used a butter infused olive oil and i did caramelize the onions, it was very easy and very good, as good as I've ever had in a restaurant. You can also use croutons instead of the french bread and it works just the same. I will definitely make again and again, especially for having with guests.
This was AMAZING, but "do not brown the onions"?!?!?!? Are you INSANE? That's where the french onion soup gets its flavor!! I substituted vegetable broth for the beef broth and caramelized the hell out of the onions for my sister's thirtieth birthday dinner and everyone LOVED it. For more everyday dinners I would cut the butter down, though..maybe halve it. It is EXTREMELY rich. Perfect for a special occasion, a bit overwhelming for Tuesday night dinner. And be patient--caramelizing onions takes forever, but it's very much worth it.
This was very good soup, bearing in mind that I made some changes as many do here. I cooked the onions for as long as I had patience to do so... having never caramelized onions before I didn't know if I was doing it right or starting to burn them. They smelled like onion soup, so I added the broth. I added no salt or pepper since I hadn't sampled the finished soup before... as it happened, it didn't need them. I keep no alcohol in my home so I had to find a substitution. Online cooking sites said orange or pineapple juice made good subtitutes for sherry. I was skeptical but put in what I had... a kids' citrus beverage I won't name just in case. I guess it was fine, because it certainly doesn't taste bad. It tastes like onion soup, huzzah! The only complaint I would make against the actual recipe, outside of the onions not being caramelized in it, is the thyme. There's so much that you could call it Thyme Soup convincingly. I will probably leave it out completely next time since I don't much fancy the spice. U
The soup its self is awsome, but the french bread gets soggy instantly. Next time ill try a baguette or a bread much denser and dryer. Great soup! Tastes just like Mimi's Cafe french onion soup. TY