More French Onion Soup-Inspired Recipes
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Rich, deeply flavorful, and downright decadent, French onion soup is the treat-yourself comfort food I’ll never tire of. So much so that I’ve found infinite ways to sneak in the iconically savory caramelized onion and cheese flavor combo into pretty much everything (see: French onion soup bites, one-pot French onion pasta, and French onion gnocchi soup). But what really makes the original French onion soup so special is how it’s both perfect for curling up with during cold winter nights, while also being an incredible dish to impress party guests. If you’re an avid fan, you might notice that my recipe strays a bit from the classic, but I promise this version remains one of the richest, most comforting soups on the block.
What People Are Saying:
“The absolute best recipe!! Takes a while to brown the onions but it's so worth it.” - hlynr
“I made this for tonight! I already had a bowl with the bread and it was DELICIOUS.” - OlivePopsicle
Alright, it’s time to practice a virtue, and that virtue is the patience you need to cook down all those yellow onions. In a large pot over medium heat, melt your butter, and add the onions and cook, stirring occasionally, until deeply golden brown, which will take between 45 and 60 minutes. It might be tempting to ramp up the heat, but resist the urge! There will be no burnt onions on our watch.
Next, it’s time to add the flour to your onions and continue to cook. Stir the mixture until fully incorporated for another 1 to 2 minutes. Then season with salt and add the dry white wine, bringing it all to a simmer and stirring occasionally, until evaporated, for another 1 to 2 minutes.
Now, all your onion-y patience will really start to pay off. Add the beef stock, chicken stock, and thyme to the pot and bring to a boil. Then reduce the heat to medium-low and bring to a simmer. Continue to cook, stirring occasionally, until liquid is slightly reduced and flavors have melded, which will take about 15 minutes more. Remove your thyme sprigs, and season the soup with salt and pepper.
With all this rich, savory soup on your hands, you’ll obviously need some bread and cheese to go with it, preferably right on top. Heat your broiler to high, and ladle the soup into heatproof ramekins and place on a rimmed baking sheet. Top each ramekin with 2 baguette slices, then top with cheese.
Once topped, broil the soup in the oven, watching closely, until bubbling and golden, for about 1 to 2 minutes.
Full list of ingredients and directions can be found in the recipe below.
You can store leftover soup (without bread and cheese) in an airtight container for up to 5 days, or freeze for up to 3 months.
unsalted butter
large yellow onions, thinly sliced into half-moons
all-purpose flour
Kosher salt
dry white wine
low-sodium beef stock
low-sodium chicken stock
sprigs thyme, plus more for serving
Freshly ground black pepper
baguette slices
finely shredded Gruyère
Let us know how it went in the comments below!