French Onion Soup Recipe
I love soup. No matter what the weather, I am an-all-year-round soup eater.
The rich broth, soaked bread, and melted cheese, all in one bowl, is why French onion soup is one of mine and Nursel’s favorites.
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 soup.
I make a little extra soup every time and keep it in the fridge for a few days. I 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 we do!
[lt_recipe name=”French Onion Soup Recipe” servings=”6″ print=”yes” ingredients=”• 4 large onions, finely sliced;• 2 tablespoon 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 fresh thyme (optional);• 6 thick slices French baguette, toasted;• 2 1/2 cups or more grated Gruyere or Swiss cheese;” ]In a large fry pan heat butter, olive oil and sauté onions on low heat for about an hour or more, stirring occasionally,until deep golden brown.;;Add salt and sugar and sauté a few minutes.;;Add flour and mix until combined.;;Transfer onions to a large pot.;;Slowly add beef broth stirring continuously to avoid lumps.;;Simmer for 30 minutes on low heat.;;Preheat oven to broil setting.;;Add balsamic vinegar, black pepper and thyme.;;Pour soup into oven safe bowls leaving some room for the bread.;;Place one baguette round in each bowl.;;Generously top with cheese and place in oven. Broil until cheese is melted, brown and bubbly.[/lt_recipe]
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.