Indulge in French Elegance: French Onion Soup
Bonjour, fellow foodies! Today, we’re whisking you away to the charming streets of Paris with a recipe that embodies the timeless elegance and rich flavors of French cuisine – French Onion Soup.
There’s something undeniably romantic about French cooking, with its emphasis on quality ingredients, meticulous techniques, and bold flavors. And French Onion Soup is no exception. With its rich, caramelized onions, hearty beef broth, and gooey melted cheese topping, it’s a dish that’s sure to transport you to a cozy bistro along the Seine.
Imagine the scene: sweet onions, slowly caramelized to perfection, imparting a deep, rich flavor to the broth as they simmer alongside fragrant herbs and spices. The aroma fills your kitchen, promising a meal that’s both comforting and indulgent.
But beyond its delicious taste, French Onion Soup is a celebration of simplicity and sophistication. With just a handful of ingredients and a bit of patience, you can create a dish that’s worthy of a Michelin-starred restaurant.
So, whether you’re looking to impress guests at your next dinner party or simply craving a taste of Parisian elegance, French Onion Soup is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and bon appétit!
French Onion Soup
Ingredients
- 4 large onions thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic minced
- 1/2 cup dry white wine optional
- 8 cups beef broth
- 2 bay leaves
- 4-6 slices of French bread or baguette
- 2 cups Gruyère or Swiss cheese grated
- Fresh thyme sprigs for garnish (optional)
Instructions
- In your Dutch oven, melt the butter and olive oil over medium-low heat. Add the thinly sliced onions, sugar, salt, and pepper. Stir well to coat the onions in the butter and oil mixture.
- Cook the onions, stirring occasionally, for about 30-40 minutes, or until they become caramelized and turn a deep golden brown color.
- Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes until fragrant.
- If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce slightly.
- Add the beef broth and bay leaves to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for about 30 minutes to allow the flavors to meld. Remove and discard the bay leaves.
- While the soup simmers, preheat your oven’s broiler.
- Place the slices of French bread on a baking sheet and toast them under the broiler until they turn golden brown. Keep a close eye on them to prevent burning. Remove the toasted bread from the oven.
- To serve, ladle the hot soup into oven-safe soup bowls. Place a slice of toasted French bread on top of each bowl, covering the soup. Sprinkle a generous amount of grated Gruyère or Swiss cheese on top of the bread.
- Place the soup bowls under the broiler until the cheese melts and turns bubbly and golden brown, about 2-3 minutes.
- Carefully remove the soup bowls from the oven (they will be hot) and garnish with fresh thyme sprigs if desired.
- Serve the French Onion Soup hot and enjoy!
