Description
Silky French onion soup brings comfort and warmth from classic French kitchens, melding caramelized onions with rich beef broth and melted cheese. Crusty bread and bubbling gruyère create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 large yellow onions, thinly sliced (approximately 4 cups or 960 ml)
- 32 ounces (960 g) beef broth
Cooking Fats and Seasonings:
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 g) unsalted butter
- 1/2 teaspoon (2.5 g) kosher salt
- 1/2 teaspoon (2.5 g) black pepper
- 1/2 teaspoon (2.5 g) garlic powder
- 2 tablespoons (30 ml) Worcestershire sauce
Cheese and Garnish:
- 30–35 homemade croutons, or store-bought
- 1/4 cup (25 g) grated parmesan cheese
- 6 slices provolone cheese
- Parsley, for garnish
Instructions
- Heat olive oil and butter in a medium pot over medium temperature. Add sliced onions and cook slowly, stirring periodically. Allow onions to soften and caramelize gradually, which requires approximately 25-30 minutes. Onions will transform into a deep golden brown color, releasing an enticing aroma. If onions begin sticking, add a small splash of water to prevent burning.
- When onions reach a rich caramel tone, incorporate salt, pepper, and garlic powder. Thoroughly coat onions with seasonings. Pour beef broth and Worcestershire sauce into the pot. Bring mixture to a gentle simmer, then reduce heat to low. Cover and let ingredients meld together for 10 minutes.
- Prepare broiler by preheating and positioning rack to top-middle position. Arrange six broiler-safe bowls on a baking sheet. Alternatively, use large baking dish if lacking individual serving vessels.
- Distribute soup evenly into prepared bowls. Layer croutons across the surface of each portion. Sprinkle grated parmesan cheese and top with a slice of provolone. Position baking sheet under broiler, monitoring closely for 2-3 minutes until cheese bubbles and turns golden brown.
- Allow bowls to cool momentarily after removing from broiler. Garnish with fresh parsley for a vibrant finish and added flavor complexity. Serve immediately while cheese remains melted and soup steaming hot.
Notes
- Caramelize onions slowly to develop deep, rich flavor without burning them by maintaining medium-low heat and stirring occasionally.
- Use a combination of butter and olive oil for enhanced taste and preventing butter from burning during the long cooking process.
- Adapt the recipe for dietary needs by replacing beef broth with vegetable broth for a vegetarian version and using gluten-free bread for croutons.
- Select sweet onions like Vidalia for a naturally sweeter soup, or mix different onion varieties to create a more complex flavor profile.
- Prep Time: 40 minutes
- Cook Time: 3 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg