This classic French Onion Soup recipe delivers a rich, savory, and comforting experience in every spoonful. Caramelized onions simmered in a flavorful broth, topped with crusty garlic croutons and melted Havarti cheese – it’s a timeless dish that’s easier to make at home than you might think.
Why You Will Love This Recipe
- Deep, Rich Flavor: The slow caramelization of the onions creates an incredible depth of flavor that forms the base of this soup. The addition of red cooking wine and beef broth further enhances the savory notes.
- Comforting and Hearty: This soup is perfect for a chilly day or a cozy night in. The combination of warm broth, tender onions, and melted cheese is incredibly satisfying.
- Surprisingly Simple: Despite its sophisticated flavor, this recipe uses simple ingredients and straightforward techniques. With a little patience, you can easily recreate this restaurant-quality soup in your own kitchen.
- Customizable: Feel free to adjust the ingredients to your liking. Experiment with different types of cheese, herbs, or even add a splash of sherry for an extra layer of flavor.
- Impressive Presentation: The bubbling cheese and golden-brown croutons make this soup visually appealing, perfect for serving to guests or enjoying as a special treat.
Ingredients:
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 2-3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup red cooking wine
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- Salt and pepper to taste
- 1 cup garlic croutons
- 4 slices Havarti cheese
Preparation:
Step 1: Caramelize the Onions. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the thinly sliced yellow onions, thyme sprigs, and bay leaf. Stir to coat the onions with butter.
Step 2: Cook the Onions. Reduce the heat to medium-low and cook the onions, stirring occasionally, for about 20 minutes, or until they are very soft, tender, and deeply caramelized. This process is crucial for developing the soup’s signature flavor. Be patient and allow the onions to slowly caramelize without burning. If they start to stick to the bottom of the pot, add a splash of water or broth and scrape up any browned bits. The goal is to achieve a rich, golden-brown color and a sweet, mellow flavor.
Step 3: Deglaze the Pot. Once the onions are caramelized, add the red cooking wine to the pot. Stir well, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, allowing it to reduce by about half. This step helps to deglaze the pot and adds another layer of flavor to the soup.
Step 4: Add Flour and Broth. Sprinkle the flour over the caramelized onions and stir to coat evenly. Cook for about 1 minute, stirring constantly, to create a roux. Slowly pour in the beef broth, whisking continuously to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let simmer for 5-10 minutes, allowing the flavors to meld together.
Step 5: Strain and Season. Discard the thyme sprigs and bay leaf. Taste the soup and season with salt and pepper to taste. Remember that the beef broth may already contain salt, so start with a small amount and adjust as needed.
Step 6: Prepare for Broiling. While the soup simmers, preheat your oven to broil and arrange oven-safe bowls on a foil-lined baking sheet. This will make it easier to transfer the hot bowls in and out of the oven.
Step 7: Assemble the Soup. Ladle the soup into the oven-safe bowls. Divide the garlic croutons evenly among the bowls, placing them on top of the soup. Top each bowl with a slice of Havarti cheese, ensuring it covers the croutons.
Step 8: Broil the Soup. Carefully place the baking sheet with the bowls of soup in the preheated oven and broil for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Watch carefully to prevent the cheese from burning.
Step 9: Serve and Enjoy. Use caution when serving, as the bowls will be very HOT! Let the soup cool slightly before serving. Garnish with a sprinkle of fresh parsley, if desired. Enjoy this classic French Onion Soup as a starter, a light meal, or a comforting treat.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a starter to a larger meal, such as steak or roasted chicken.
- Enjoy as a light lunch or dinner with a side salad and crusty bread.
- Pair with a glass of dry red wine, such as Cabernet Sauvignon or Merlot.
- Garnish with fresh parsley, chives, or a dollop of sour cream.
Tips:
- Caramelize the onions slowly: This is the key to developing the soup’s signature flavor. Be patient and allow the onions to cook over low heat for a longer period of time.
- Use a heavy-bottomed pot: This will help to prevent the onions from burning.
- Don’t be afraid to add a splash of water: If the onions start to stick to the bottom of the pot, add a splash of water or broth to deglaze the pan.
- Use good quality beef broth: This will make a big difference in the flavor of the soup.
- Broil the soup carefully: Watch the cheese closely to prevent it from burning.
- Let the soup cool slightly before serving: This will help to prevent you from burning your mouth.
- For a richer flavor: Add a splash of sherry or brandy to the soup before serving.
- For a vegetarian option: Use vegetable broth instead of beef broth.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 350
- Protein: 20g
- Sodium: 800mg
Conclusion
This Easy French Onion Soup recipe is a comforting and flavorful dish that’s perfect for any occasion. With its deep, rich flavor, tender onions, and bubbly cheese topping, it’s sure to become a family favorite. While it requires patience to properly caramelize the onions, the end result is well worth the effort. So, gather your ingredients, follow the instructions, and enjoy a taste of classic French cuisine in the comfort of your own home. Bon appétit!
Questions and Answers About This Recipe:
Q1: Can I use a different type of onion?
A: While yellow onions are traditionally used in French Onion Soup, you can experiment with other types of onions. Sweet onions, such as Vidalia, will add a sweeter flavor to the soup. Red onions can also be used, but they will impart a slightly stronger flavor.
Q2: Can I make this soup ahead of time?
A: Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup, top with croutons and cheese, and broil as directed.
Q3: Can I freeze this soup?
A: Yes, you can freeze the soup base without the croutons and cheese. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator, reheat, and top with fresh croutons and cheese before broiling.
Q4: What if I don’t have Havarti cheese?
A: Havarti cheese is a great choice for this soup because it melts well and has a mild, buttery flavor. However, you can substitute it with other cheeses that melt easily, such as Gruyere, Swiss, or Provolone.
Q5: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by using vegetable broth instead of beef broth. Be sure to check the ingredients of your croutons to ensure they are also vegetarian-friendly.
