Sadia Hussain

French Onion Soup Recipe

Caramelized onions, soaked bread and gooey cheese really makes this soup eat like a meal.

This soup is easy to make with a few simple ingredients. It is a test of patience though, to caramelize the onions but there's no shortcut here. It's really what makes the rich broth.


You can make a big batch of this and keep it in the fridge for a couple days. Add the bread and cheese right before serving.


Please try making this delicious soup on a day when you have some time to caramelize the onions. I'm sure you will love it as much as I do!

French Onion Soup Recipe

Sadia Hussain

SERVES

5

TOTAL TIME

1 Hour 30 Minutes

INGREDIENTS

  • 4 large onions, finely sliced

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon sugar

  • 2 tablespoons flour

  • 7 cups beef broth

  • 1 tablespoon dark balsamic vinegar

  • Black pepper to taste

  • Few sprigs of fresh thyme (optional)

  • 5 thick slices French baguette, toasted

  • 2 1/2 cups or more grated Gruyere or Swiss cheese

METHOD

  1. In a large frypan heat butter and olive oil and sauté onions on low heat for about an hour. Stir occasionally, until deep golden brown.

  2. Add salt and sugar and sauté a few minutes.

  3. Add flour and mix until combined.

  4. Transfer onions to a large pot.

  5. Slowly add beef broth stirring continuously to avoid lumps.

  6. Simmer for 20 minutes, covered on low heat.

  7. Preheat oven to broil setting.

  8. Add balsamic vinegar, black pepper and thyme.

  9. Pour soup into oven safe bowls leaving room for the bread.

  10. Place one baguette slice in each bowl.

  11. Generously top with cheese and place in oven. Broil until cheese is melted, brown and bubbly.

Tips and Bits

You can use Mozzarella, Fontina, Emmental cheese or a mix of cheeses.


I use ready made broth but you can make your own broth or use bouillon cubes.


You can freeze this without the bread and cheese in freezer bags or airtight containers.


Be very careful taking these out of the oven, the soup bowls will be extremely hot.


Be even more careful taking your first bite as the soup can splatter and melted cheese can give you burns.

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