French onion soup is one of the most popular soups in the world. I love it because it is so simple to make, yet so delicious.
Even though it is simple it does take some skill. You have to have the patience to caramelize the onions correctly. This process cannot be rushed and usually takes around 30 minutes to get the delicious dark caramelization that makes this soup so good. After that it is super easy and hands off, making it the perfect quick weeknight dinner.
It is traditionally topped with crostini and shredded gruyere. Neither of these are necessary if you are trying to make it a little lighter. I personally eat only the soup portion because I am GF + DF, and it is just as good!
Definitely give this famous soup a try if you haven’t made it before, it is delicious!
Key Ingredients & Substitutions:
- Yellow Onions – Use this or a sweet onions for the best flavor and caramelization.
- Cognac and Wine – These are used to deglaze the pot and add flavor. These cut through the richness of the beef stock and cheese.
- Beef Stock – Beef stock is the best for the flavor of this soup. You can however use any stock of choice.
- Croutons – Homemade from a French baguette is best here! I used a gluten free French bread and toasted in the oven.
- Gruyere Cheese – This is the best cheese for this soup. However you can use any cheese of choice. Stick to a mild, medium hard cheese.
@kellyscleankitchen How to make French onion soup! #frenchonionsoup #soup ♬ Les Champs-Elysées - Joe Dassin
French Onion Soup
Prep Time: 20 minutes
Cook Time: 1 Hours
Total Time: 1 Hour 20 minutes
Serves: 4-6
Ingredients:
- 2 Tbsp avocado oil
- 4 onions, julienned
- salt and pepper to taste
- 1/4 cup cognac
- 1 cup white wine
- 3 cups beef stock
- 1 bay leaf
- 3 sprigs thyme
- 3 cups croutons of choice, homemade is best
- 1 cup gruyere cheese, grated
Preparation:
STEP 1.
In a large stainless steel pan over medium heat, add the oil and warm. Once warmed, add the onions and caramelize. Stir occasionally with a wooden spoon. The key to good caramelized onions are frequent stirring and cooking at lower temperatures – they should never look charred. Deglaze with water when needed if spots on the pan get dark brown. Salt towards the end once the onions are caramelized. This should take around 30 minutes.
STEP 2.
Once desired caramelization has been reached, deglaze the pan with cognac and white wine. Bring it up to a simmer and scrape any of the brown bits off the bottom of the pan.
STEP 3.
Transfer the onion mixture to a medium sized bowl. Stir in the beef stock, bay leaf, thyme and salt and pepper to taste. Bring the liquid up to a low simmer and top with a lid. Simmer for 25 minutes to develop flavor.
STEP 4.
Turn off the heat and discard the bay leaf and thyme. Transfer to oven safe soup bowls and top with croutons and cheese.
STEP 5.
Transfer to the oven and broil until the cheese has melted and is golden brown, around 5 minutes.
STEP 6.
Remove from the oven and serve!
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