French Onion Soup Recipe

Onions: The base of the soup, providing sweetness and depth when caramelized.

Beef broth: Adds a rich, savory flavor to the soup.

Dry white wine: Enhances the overall flavor profile with a hint of acidity.

Butter: Used for caramelizing the onions and adding richness.

Flour: Helps to thicken the soup slightly.

Sugar: A small amount to aid in the caramelization of the onions.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and balances the sweetness.

French bread: Toasted slices that serve as a base for the melted cheese topping.

Gruyere cheese: A Swiss cheese that melts beautifully and adds a nutty, creamy flavor.

When caramelizing onions, patience is key. Cook them slowly over medium heat, stirring occasionally, to achieve a deep, rich color and flavor. This process can take up to 25 minutes, but the result is worth it. If the onions start to stick to the pot, you can deglaze with a splash of beef broth or white wine to prevent burning and add extra depth to the flavor.

• 4 large thinly sliced onions - Substitute with shallots: Shallots provide a similar sweetness and depth of flavor, though they are milder and more delicate.

• 4 cups beef broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version, though it will have a lighter flavor.

• ½ cup dry white wine - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and complexity, though it is more tangy.

• 2 tablespoon butter - Substitute with olive oil: Olive oil provides a similar fat content and richness, though it has a different flavor profile.

• 1 tablespoon flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly, though it should be mixed with a bit of water before adding to avoid clumping.

• 1 teaspoon sugar - Substitute with honey: Honey adds sweetness and a bit of floral complexity, though it is slightly more viscous.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, though it will also darken the soup slightly.

• ½ teaspoon pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the soup.

• 4 slices toasted french bread - Substitute with toasted sourdough bread: Sourdough bread offers a similar texture and a slightly tangy flavor.

• 1 cup grated gruyere cheese - Substitute with Swiss cheese: Swiss cheese melts similarly and has a comparable nutty flavor, though it is milder.

• Allow the French onion soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing, as they help prevent freezer burn.
• If you plan to store the soup in the refrigerator, it will keep well for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.
• For freezing, leave about an inch of space at the top of the container to allow for expansion as the soup freezes. This prevents the container from cracking.
• When ready to reheat, thaw the soup in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Avoid boiling, as this can alter the texture of the onions and broth.
• If you have leftover toasted French bread and gruyere cheese, store them separately in airtight containers. The bread can be kept at room temperature for up to 2 days, while the cheese should be refrigerated.
• To reassemble the soup, ladle the reheated soup into oven-safe bowls, top with the toasted bread and grated cheese, and broil until the cheese is melted and bubbly. This ensures that the French onion soup tastes as fresh and delicious as when it was first made.

• For stovetop reheating:

  1. Pour the leftover French onion soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot, ladle it into bowls, top with toasted french bread and gruyere cheese.
  4. Place the bowls under the broiler until the cheese is melted and bubbly.

• For microwave reheating:

  1. Transfer the French onion soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Once hot, transfer the soup to an oven-safe bowl, top with toasted french bread and gruyere cheese.
  5. Place the bowl under the broiler until the cheese is melted and bubbly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the French onion soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is hot.
  5. Remove the foil, ladle the soup into oven-safe bowls, and top with toasted french bread and gruyere cheese.
  6. Place the bowls under the broiler until the cheese is melted and bubbly.

• Large pot: Used to melt the butter and cook the onions until they are caramelized, as well as to simmer the soup.

• Wooden spoon: Ideal for stirring the onions and other ingredients without scratching the pot.

• Measuring cups: Necessary for accurately measuring the beef broth and white wine.

• Measuring spoons: Used to measure the flour, sugar, salt, and pepper precisely.

• Knife: Essential for thinly slicing the onions.

• Cutting board: Provides a safe surface for slicing the onions.

• Oven-safe bowls: Required for ladling the soup into and placing under the broiler.

• Broiler: Used to melt and bubble the cheese on top of the soup.

• Ladle: Handy for serving the soup into the oven-safe bowls.

• Cheese grater: Needed to grate the gruyere cheese.

• Toaster: Used to toast the slices of French bread.

• Oven mitts: Important for safely handling the hot oven-safe bowls from the broiler.

Pre-slice onions: Slice the onions in advance and store them in an airtight container in the fridge to save time on prep.

Use store-bought broth: Opt for high-quality store-bought beef broth to cut down on the time needed to make your own.

Pre-toast bread: Toast the French bread slices ahead of time and keep them in an airtight container until needed.

Grate cheese in bulk: Grate the Gruyere cheese in advance and store it in the fridge to streamline the final steps.

Caramelize onions in batches: Caramelize a large batch of onions and freeze portions for future use.