French Onion Soup. Its a serious love of mine. Have you tried it? Rich savory broth served with a crunchy baguette sopped in the soup topped with loads of melty cheese. As gourmet as french onion soup sounds it really quite do-able at home. Let me show you how to make easy french onion soup.
WHAT IS FRENCH ONION SOUP?
There is two types of onion soup. 1- French onion soup 2- English onion soup. Basically the only difference is the type of bread. Of course french onion soup would prefer a toasted crusty baguette or french bread whereas English onion soup calls for any stale bread.
WHAT INGREDIENTS DO I NEED FOR EASY FRENCH ONION SOUP?
- onions
- butter
- broth
- herbs
- gruyere or swiss cheese
- cooking sherry
WHAT KIND OF ONIONS DO I NEED?
For the best flavor grab a variety of onions. I use one sweet onion, one yellow onion, and one regular white onion.
KEY INGREDIENT IS COOKING SHERRY
So- the KEY secret ingredient for this french onion soup is to use sherry. I do not drink alcohol. I do however believe in the power of cooking wine (and sherry). Make sure to bring the alcohol to a high tempeture to cook out as much as the alcohol as possible, but leave the unique flavor that ONLY alcohol can give a recipe. Gravies and sauces is where I usually use them. This is the first soup, and it really will be the difference between an onion beef broth or French. Onion. Soup.
WHERE DO I FIND COOKING SHERRY?
You can find the cooking wines or sherry in the grocery isle by the vinegars.
HOW TO MAKE EASY FRENCH ONION SOUP?
- You're going to start by sweating your onions. I like to take about 2 pounds of various onions, sliced thin.
- Put them on med heat and start cooking.
- To help the onions caramelize faster add a little sugar.
- After about 10 minutes add the herbs and butter.
- It will take about 20 minutes for the onions to caramelize.
HOW DO I KNOW WHEN THE ONIONS ARE CARAMELIZED?
You will want to the onions to be a deep caramel color. You dont want it to burn, keep the onions on a medium heat, if they start to burn turn the heat down.
ADD THE COOKING SHERRY
- Once the onions are caramelized, I turn up the heat and add the Sherry. The higher heat will deglaze the pan and cook all the alcohol out.
- Â Turn heat down add the broth and let simmer. I love to let my soups simmer for a long while. it adds so much depth letting the flavors mix and merry.
WHAT KIND OF BROTH DO I ADD?
You can use a good vegetable broth or a beef broth!
HOW TO ASSEMBLE EASY FRENCH ONION SOUP?
- Slice your bread on a slant.
- In an oven, on broil, toast sliced baguettes. (both sides)
- Shred some cheese.
Fill an oven proof cup with soup. Top with the crouton, and loads of cheese. Place back under broiler for only a minute to melt the cheese.
FAQ'S
CAN I MAKE THIS FRENCH ONION SOUP AHEAD?
YES! you can make the soup ahead of time. Toast the bread and get your cheese ready. Just do not combine until you are ready to serve.
When ready to serve heat soup then add the bread and cheese. Place under broiler.
CAN I FREEZE THIS SOUP?
YES! There are a couple of ways I've seen this soup frozen.
- freeze the onion soup in individual servings (place in plastic cup, once frozen cut cup from around the soup and place all in gallon bag) when ready to eat heat and add then add toast and cheese.
- Add shredded cheese and croutons to a room temp soup and freeze in individal servings. When you reheat the cheese and bread will be already added.
WANT SOME OTHER SOUP RECIPES?
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French Onion Soup
Ingredients
- 3 large onions - or about 2 lbs of onions I like to use a mixture of onions
- 3 tbs butter
- 1 teaspoon sugar
- 2 sprigs fresh thyme
- ½ teaspoon oregano leaves
- 1 bay leaf
- ½ cup cooking Sherry
- 2 quarts of veg or beef broth
- 2-3 large garlic cloves minced
- 1 baguette sliced crosswise
- 1 lb swiss cheese
Instructions
- Slice onions thin.
- In a large stock pot or dutch oven place all onions on med-heat and allow to sweat for a few minutes.
- Add sugar. (Sugar helps quicken the caramelizing process of the onions)
- Continue stirring and browning the onions. Adjust the heat if they are scorching or not cooking.
- After about 10 minutes add butter, minced garlic and herbs.
- When the onions are a deep golden brown (about 20-25 minutes of cooking) turn the heat up. Stiring constantly-add sherry. Continue stirring on high to med-high heat for about 5 minutes. The sherry will thicken and the alcohol will be dry.
- Add broth and let soup simmer for at least 30 minutes up to a couple of hours.
- Under broiler toast baguette slices till golden brown and nice and dry.
- Shred cheese.
- In an oven-proof individual sized soup bowl or mug ladle in soup. Top with baguette and a handful of cheese. Place soups on a foil lined sheet cake pan and broil until cheese is melted.
- Serve immediately.
Notes
FAQ'S
CAN I MAKE THIS FRENCH ONION SOUP AHEAD?Â
YES! you can make the soup ahead of time. Toast the bread and get your cheese ready. Just do not combine until you are ready to serve. When ready to serve heat soup then add the bread and cheese. Place under broiler.ÂCAN I FREEZE THIS SOUP?Â
YES! There are a couple of ways I've seen this soup frozen.Â- freeze the onion soup in individual servings (place in plastic cup, once frozen cut cup from around the soup and place all in gallon bag) when ready to eat heat and add then add toast and cheese.Â
- Add shredded cheese and croutons to a room temp soup and freeze in individal servings. When you reheat the cheese and bread will be already added.Â
Nutrition
Adri says
French Onion Soup is an absolute love of mine also. That rich flavor and glorious color. Oh, and the cheese... and the bread. It is raining here now, and I could go for a bowl. Trouble is that's what I'd have to do is "go." It's not something I can whip right up now is it?
Your settings are truly beautiful, and so are you photographs. Be proud of this post. It is lovely.