So, You Want *Real* French Onion Soup?
Okay, so my friend Sarah asked me for this recipe the other day, and I realized I’d never actually written it down properly. It’s one of those things I just *make*, you know? My mom used to make a giant pot of it every fall, and the smell just takes me right back. Honestly I’ve tweaked it so many times I’m not sure it has a resemblance to the orginal. This version is *my* perfect French Onion Soup, and I hope you love it too.
Why My Family Begs for This Soup
I make this whenever the weather gets a bit chilly, or when someone’s feeling under the weather. It’s just…comfort in a bowl. My kids, who are usually picky eaters (don’t get me started!), will actually slurp this down without complaint. And my husband? He claims it’s better than any restaurant version he’s ever had. (He might be biased, but I’ll take it!)
Also, let’s be real, the cheesy, crusty bread on top is half the reason we all love it, right? I had a disaster once when the bread all sank to the bottom, and my little one was almost in tears.
Let’s Talk Ingredients (and Swaps!)
Here’s what you’ll need. Don’t be scared if you don’t have *exactly* everything; I’ve made plenty of substitutions over the years.
- Onions: About 3-4 large ones, or like, a heaping handful. I prefer yellow onions, but I’ve used sweet onions in a pinch and it was still delicious.
- Butter: I’m a firm believer in real butter here. Maybe 4 tablespoons? I just eyeball it.
- Beef Broth: This is key. I use a good quality one, like Bon Appetit’s recommendations, because it really makes a difference. You’ll need about 8 cups, give or take.
- Dry Sherry or White Wine: I usually use sherry, but if I’m out, a dry white wine works just fine. Just a splash – maybe 1/4 cup?
- Thyme: A few sprigs of fresh thyme, or a teaspoon or so of dried.
- Bay Leaf: Just one.
- Worcestershire Sauce: A dash or two. I sometimes forget this, and it’s still good, but it adds a little something something.
- Baguette: One, sliced into rounds. I let mine get a little stale, on purpose, so it soaks up the soup better.
- Gruyère Cheese: This is the classic, and for good reason. It gets all melty and gooey and amazing. You could probably use Swiss in a pinch, though. I grate about a cup, or enough to completely cover those bread rounds.
- Salt and Pepper: To taste, of course!
My grandma always insisted on a specific brand of beef bouillon, but honestly, any good quality broth works. Oh and sometimes if I am in a hurry, I’ll use pre-sliced onions form the grocery store.
Okay, Let’s Get Cooking! (Step-by-Step)
Alright, here’s how I do it. Don’t overthink it; it’s pretty forgiving.
- Caramelize those Onions: This is the most important part, and it takes time. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until they’re deep golden brown and caramelized. This can take 45 minutes to an hour, maybe even longer. Don’t rush it! This is where all the flavor comes from. I ussually sneak a taste at this point, just to make sure they’re sweet enough.
- Deglaze: Once the onions are caramelized, add the sherry or white wine and scrape up any brown bits stuck to the bottom of the pot. Those bits are flavor bombs!
- Add the Broth and Simmer: Pour in the beef broth, add the thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce the heat and let it cook gently for about 30 minutes. This lets all the flavors meld together.
- Bread Time: While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them until they’re lightly golden and crispy.
- Assemble and Broil: Ladle the soup into oven-safe bowls. Top each bowl with a slice (or two!) of toasted baguette and a generous amount of grated Gruyère cheese. Place the bowls on a baking sheet and broil for a few minutes, until the cheese is melted, bubbly, and golden brown. Watch it carefully so it doesn’t burn!
And there you have it! French onion soup, made with love (and maybe a few shortcuts). Don’t worry at first, it it looks a bit weird at stage 3 – it always does!
This recipe actually reminds me, I need to buy a new soup ladle. The one I have is ancient. My grandmother gave it to me. Anyway…
My Hard-Earned Notes & Tips
- I’ve found that the soup actually tastes even *better* the next day, after the flavors have had more time to develop.
- If your onions start to stick too much while caramelizing, add a tablespoon or two of water to the pot.
- Don’t overcrowd the pot when caramelizing the onions. If you have too many, do it in batches.
- I once tried adding a little bit of sugar to speed up the caramelization process, and it worked, but it wasn’t quite the same. Patience is key.
Soup-er (Get It?) Variations
- Vegetarian Version: I’ve made this with vegetable broth for my vegetarian friends, and it’s still pretty good! You might want to add a little extra something for depth of flavor, like a splash of soy sauce or mushroom powder.
- Cheesy Overload: I’ve experimented with adding a little Parmesan cheese along with the Gruyère. It’s…intense. But in a good way!
- Spicy Kick: A pinch of red pepper flakes adds a nice little kick, if you’re into that.
- Creamy Version: *Don’t* add cream. I tried this once, and it was a disaster. It just curdled and tasted weird. Stick with the classic!
Essential (and Not-So-Essential) Equipment
- Large, Heavy-Bottomed Pot or Dutch Oven: This is pretty crucial for even heat distribution.
- Oven-Safe Bowls: Also pretty important, unless you want to eat your soup off a plate! (If you dont have these use regular bowls and just melt the cheese and bread in the oven separately on a baking sheet, then top the soup.)
- Baking Sheet: For toasting the bread.
- Grater: For the cheese.
Storage (If There’s Any Left!)
You can store leftover soup in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Though honestly, in my house it never lasts more than a day!
Serving it Up, Family Style
I like to serve this with a simple green salad on the side. It’s a nice, light contrast to the richness of the soup. My mom always served it with crusty bread for dipping, even though there’s already bread *in* the soup. It’s a tradition!
Pro Tips (Learned the Hard Way)
- Don’t Rush the Caramelization: I can’t stress this enough. I once tried rushing this step and regretted it because the soup lacked that deep, rich flavor.
- Use Good Quality Broth: It really does make a difference. I’ve tried using cheap bouillon cubes, and it just wasn’t the same. It was awful actually.
- Watch the Cheese Under the Broiler: It can go from perfectly melted to burnt in a matter of seconds. Keep an eye on it! And use a good cheese – I like to use a site like Serious Eats to find good quality ingredients.
FAQs (Real Questions, Real Answers!)
- Can I freeze this soup? You *can*, but the texture of the bread might change a bit. I’d recommend freezing the soup without the bread and cheese, and then adding those when you reheat it.
- My onions are burning, not caramelizing! What am I doing wrong? Your heat is probably too high. Lower the heat and add a little bit of water to the pot.
- Can I use a different kind of cheese? You could, but Gruyère is really the best for that classic French Onion Soup flavor and meltiness.
- Help! My soup is too salty! Did you add too much salt, or maybe your broth was very salty to begin with? You can try adding a little bit of sugar or a squeeze of lemon juice to balance it out. Or, worst-case scenario, make another batch without salt and combine them.
- Is it really worth the time it takes to carmelize the onions? YES! A thousand times yes.
- Can I use red onions. Sure. Its not traditional, but I have before in a pinch.
Enjoy! Let me know if you try it and what you think. And remember, this has been tested and tweaked, lots! The NYT recipe is probably more by the book than mine!
