French Onion Soup

French Onion Soup gets its rich full flavor from the combination of caramelized onions and beef broth. The French version of onion soup, enjoyed for centuries, starts with the broth poured into oven safe soup crocks. Dry, crusty croutons are floated on the soup, covering the soup and Gruyere cheese slices are placed on top of the croutons and the soup crocks are placed under the broiler until the cheese melts.

The key to a great gourmet French Onion Soup Is provided by caramelizing the onions for a long period of time to draw out the complex flavors created from the sugars drawn out during the process. Cognac or sherry is often used as a final step in the caramelizing process to enhance the flavor of the onions, deglaze the pan and add more flavors to the overall soup base.

Fresh onions are required for French onion soup. Discover which onion varieties are the best suited for creating the flavor rich soup, and learn the culinary process involved in caramelizing onions. Make a fresh beef broth with the help of our culinary experts.

FrenchOnionSoups.com offers dozens of French onion soup recipes, from the deliciously simple to the traditional ingredient rich gourmet versions. Vegan and vegetarian versions of French Onion Soup are both available here.

Featured Recipe

Classic French Onion Soup

Ingredients -

6 large Red Onions, peeled and thinly sliced.
Olive Oil
1/4 teaspoon Sugar
2 cloves Garlic, minced
8 cups Beef Stock or Chicken Stock
1/2 cup Dry White Wine
1 Bay Leaf
1/4 teaspoon Dry Thyme
Salt and Pepper
8 slices Toasted French Bread
1 1/2 cups grated Swiss Gruyere with a little grated Parmesan cheese

Preparation:

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.