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French Onion Soup Recipe

Late last week I wanted to make a soup for Jeremy and me that was both tasty and easy to prepare.  When I saw a tub of pre-shredded Gruyère in my grocer’s dairy case, it struck me – French Onion Soup!  This is my first time making this soup, and I didn’t consult a recipe first so I accidentally left out the white wine.  Once the onions are done caramelizing, you can deglaze the pot with a 1/2 cup dry white wine.  This soup is fairly easy to prepare, but it does take a little time to slice nearly 5 lbs of onions so be ready.  It’s all worth it though because this soup is both tasty and healthy!

French Onion Soup

Yield: 8 servings

French Onion Soup Recipe

This french onion soup is a classic recipe that you're sure to enjoy!

Ingredients:

  • 1/4 cup light olive oil
  • 5 pounds sweet onions such as Vidalia, thinly sliced
  • 2 tablespoons kosher salt
  • 2 quarts beef stock
  • 1 tablespoon dried thyme leaves
  • 1 cup grated Gruyère cheese
  • 8 slices of sour dough bread  (1 per bowl)

Method:

  1. On medium high heat, add about olive oil, half of the sliced onions and one tablespoon salt. Stir very well for a few minutes allowing the onion mixture to start to cook down. When not stirring, pot should be covered with the lid.
  2. As you’re able to, add more of the onions to the pot until all are in. This could take up to 15 minutes depending on the total capacity of your pot.
  3. Once all the onions are in and very well mixed, cover the pot and allow them to steam. Be sure to stir every couple of minutes to ensure even cooking and to make sure the onions aren’t sticking.
  4. When all the onions in the pot are softened and translucent, you can remove the lid to really start caramelizing the onions. It took me 20 minutes total to get to this point because I used a medium-sized pot.
  5. Keep the pot uncovered now because you’ll want all the water the onions threw to evaporate. As the water evaporates and the steam escapes, the sugars in the onion will emerge in the caramelization process. Stir often and keep on medium high heat. Cook for another 20 or so minutes.
  6. Taste the onions and they should be sweeter. Add the beef stock and thyme and cook for another 40 minutes or so.
  7. When ready to serve, top a few slices of bread with Gruyère and toast in oven or toaster oven.  Serve atop your bowl of soup.

Prep:45 min

Cook:1 hour 20 min

Total:2 hours 5 min

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