Classic French Onion Soup Recipe

Recipe By:
R.T. Eby
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Classic French Onion Soup Recipe
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  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

The rich flavor of this soup is not only because of the broth. The caramelization of the onions melts the natural sugars and develops flavors that permeate not only the soup and the crouton but marry with th...
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Ingredients

  • 4 tablespoons butter
  • 6 large onions, sliced
  • 2 tablespoons flour
  • 1 cup dry white wine (optional)
  • 8 cups brown beef stock
  • 3 bay leaves
  • 1 baguette, sliced diagonally
  • 8 ounces sliced gruyere cheese (1 ounce each)
  • Salt and pepper to taste
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Directions

  1. 1. Heat the butter in a large saucepan and sauté the sliced onions for about 5 minutes at medium high temperature. Reduce the heat to medium low and let the onions caramelize for about 10 minutes, stirring from time to time.
  2. 2. When you notice a caramelized deposit on the bottom of the saucepan, stir in the flour and increase the temperature back to medium high. Cook for 3 to 4 minutes stirring occasionally and then deglaze the pot with white wine or a cup of the beef stock.
  3. 3. Add the brown beef stock and the bay leaves and boil for 20 minutes. If you do not have brown beef stock use beef base or beef bouillon cubes or powder diluted with water.
  4. 4. To serve: Toast the baguette slices in the oven until crispy. Pour the soup in ovenproof soup crocks and float a baguette slice on top of each soup. Place some sliced Gruyere cheese on top of the bread and broil until the cheese is melted.
  5. 5. Note: Although gruyere cheese is originally used for French onion soup, many cooks use swiss cheese.
 
 
  • Did you know?

    Onion soups have been popular at least as far back as Roman times. Throughout history they have been seen as food for poor people since onions were plentiful and easy to grow. The modern version of French onion soup originated in 18th century France.