When I think of cold weather, I think of cheesy, piping hot, french onion soup. This rich onion soup is topped with crunchy bread, delicious swiss and gruyere cheese then baked till it’s scolding hot. This makes for an easy (lazy) staple dinner during those chilly months as I tend to keep a baguette in the freezer for such occasion and most always have a bag of onions handy.
This french onion soup has been kitchen tested like no other recipe; it has been in the making for a couple of years. One of the big debates in our home is whether or not the broth should comprise of red wine or white wine, and what cheese makes for the best topping. Some find that gruyere is too oily to create a crunchy top…and some call me crazy for topping this french classic soup with Swiss cheese (to that I say-mind yo’ damn business)! This soup has the perfect balance of richness and fresh and deep in flavour. This heavenly soup is evened out with fresh thyme to bring brightness to the soup. It is topped with a solid piece of Swiss to hold the raft together then topped with grated gruyere cheese for the right amount of homage to the french.
Here's What You're Gonna Do
First thing first, caramelizing the onions just right, is the most important part of this soup and what bring the most flavour. In a large pot or a Dutch oven, add your sliced onions. This might seem like a lot of onion for four servings, but trust me the Onion is one deceiving veggie.
On medium low heat, cook the onions covered, stirring every so often for 1 hour. This is one part of the recipe you do not want to rush. If you turn the heat too high you will fry your onions and then the soup will have a bitter taste. Low and slow people! After the cooking process the onions should look like this;
Now that your onions are beautiful, add the garlic and wine and cook it out. Then the remaining stock ingredients. Allow the ingredients to get acquainted with one another for 30 minutes.
Slice your bread and grate your cheese, now for the fun part; assembly! Follow the assembly process listed below, then broil on high for a couple minutes until golden and crunchy. Remind your guests that the bowl is very hot!
What You'll Need
- Baking sheet
- 4 Oven safe bowls
- Large dutch oven or pot
- Cheese grater
Assembling the Perfect French Onion Soup
- This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience.
- Use an oven safe bowl, I literally can’t stress this enough. Pour the soup until you have 2 inches of space from the top.
- I recommend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction.
- Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere.
- Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport.
French Onion Soup
Equipment
- Oven Safe Bowl
- Large pot
Ingredients
- 2 pounds Yellow Onion
- 5 tbsp Butter
- 2 tsp Salt
- 2 Garlic Cloves Minced
- 8 cups Beef Broth
- 1 1/2 tbsp Thyme Minced
- 4 Large Slices Swiss Cheese
- 1 cup Grueyre Cheese Shredded
Instructions
- Prep your onion Mise! Peel the outer layer and thinly slice onions.
- In a large pot over medium low heat, add the butter and onions. Cover for 30 minutes stirring every 5 minutes. Remove lid and continue to cook until golden brown. This sould take a total of 45 minutes to 1 hour.
- Meanwhile, mince garlic, pick and wash thyme and measure out wine and broth
- Once the onions are golden, add garlic and salt and cook for 3-4 minutes.
- Add the wine and cook for 5 minutes, until the wine has evaporated. Add the broth and thyme and simmer for 30 minutes.
- Meanwhile, slice baguette inch thick and place on a baking sheet. Bake for 5 minutes at 350 ℉.
- Grate the gruyere cheese.
- Before pouring soup into bowls taste the seasoning, add salt if necessary. Place oven safe bowls on a baking sheet. Pour soup 2 inches from the lip of the bowl. Top with bread and cheese (see pro tip above).
- Turn oven to broil and place the baking sheet with the soup bowls in the oven. Broil for 5 minutes or until the top is golden and crispy.
- Serve piping hot! However, make sure to warn your guests that the bowls are friggen hot!
Notes
- This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience.
- Use an oven safe bowl, I literally can't stress this enough. Pour the soup until you have 2 inches of space from the top.
- I reccomend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction.
- Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere.
- Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport.