My Classic French Onion soup is one of those recipes that makes you feel so good about taking the time to prepare it for your family and friends. Sweet onions, a beautiful silky wine and chicken broth and garlicky toasted bread dripping with melted cheese is exactly what we all need at this moment.
When the weather is cold, all we want is something satisfying and homemade for dinner. Soup fits the bill perfectly. It is so comforting to fill the house with savory aromas. There is just something about chopping vegetables and stirring a big pot of soup that nourishes not only body, but soul.
Cook the onions over low heat for 1 1/2 hours until golden. Be certain to slice the onions into rings about 1/4 inch thick. Too thin and you’ll have a jammy mess. Too thick and they are hard to eat.
Grab those onion chopping goggles and get ready to make one of the most delicious soups ever.
Classic French Onions Soup- Serves 4
4 TBSP unsalted butter
2 1/2 – 3 lbs yellow onions, sliced
1 tsp sugar
3 cloves garlic, minced
3 tsp kosher salt
1 tsp pepper
2 tsp flour
1/2 cup dry white wine
1/4 cup dry sherry
2 qt. chicken stock
1 TBSP balsamic vinegar
1 clove garlic, sliced in half
4 slices thick hearty bread, well toasted
2 cups Gruyere cheese, grated
Method- Prep time: 30 minutes. Cooking time: 3 hours
- In a large stock pot or Dutch Oven, melt the butter. Add the onions and sugar. Cook over medium heat for 20 minutes until the onions are translucent.
- Add in garlic, salt and pepper and continue cooking on low heat for
1 1/2 hours, stirring occasionally to prevent the onions from sticking and burning. Cook on very, very low heat.
Use a flat ended spoon to scrape up the brown bits. The onions are finished when they are a deep golden amber- like caramel.
- Stir in the flour and cook for 1 minute. Add the wine and scrape up the brown bits. Stir in the sherry and chicken stock. (You can use vegetable stock for a vegetarian option).
Bring to a boil, then reduce heat to a simmer. Cook for another 45 minutes. Add water if broth cooks down too quickly.
- After soup has simmered for 45 minutes, stir in the vinegar.
- Pre heat oven to 400 degrees. Rub the sliced garlic halves on the bread. Toast the bread in the oven until the edges are browned- about 2-3 minutes. Rub with garlic again while the bread is still warm. Set aside.
- Line a rimmed baking sheet with parchment paper and place 4 oven proof bowls on the sheet pan.
Ladle the soup into the bowls, top with toast and a large helping grated Gruyere cheese on top of the toast.
Bake at 400 degrees until the cheese is bubbling and starting to brown.