French Onion Soup Recipe

Onions: The base of the soup, providing a sweet and savory flavor when caramelized.

Butter: Used to caramelize the onions, adding richness to the soup.

Sugar: Helps in the caramelization process, enhancing the sweetness of the onions.

Dry white wine: Adds depth and complexity to the soup's flavor.

Beef broth: The main liquid component, providing a hearty and robust base.

Dried thyme: Adds a subtle earthy flavor to the soup.

Bay leaf: Infuses the soup with a mild herbal note.

French bread: Sliced and toasted, it serves as the base for the melted cheese topping.

Gruyère cheese: A Swiss cheese that melts beautifully, adding a creamy and nutty flavor to the soup.

When caramelizing onions, patience is key. Cook them slowly over medium heat, stirring occasionally to ensure even browning. This process can take up to 25 minutes, but the deep, rich flavor it imparts is worth the wait. If the onions start to stick, you can add a splash of beef broth to deglaze the pot and prevent burning.

• 4 large thinly sliced onions - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different depth to the soup.

• 4 tablespoons butter - Substitute with olive oil: Olive oil is a healthier fat and can provide a slightly different but still rich flavor.

• 1 teaspoon sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the soup.

• 1 cup dry white wine - Substitute with apple cider vinegar diluted with water: This provides acidity and a bit of sweetness similar to white wine.

• 8 cups beef broth - Substitute with vegetable broth: Vegetable broth makes the soup vegetarian-friendly while still providing a rich flavor.

• 1 teaspoon dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor and can be used in a slightly larger quantity.

• 1 bay leaf - Substitute with oregano: Oregano provides a different but complementary herbal note to the soup.

• 1 loaf sliced and toasted french bread - Substitute with sourdough bread: Sourdough has a tangy flavor and a chewy texture that works well in the soup.

• 2 cups grated gruyère cheese - Substitute with Swiss cheese: Swiss cheese melts well and has a similar nutty flavor to gruyère.

• Allow the French onion soup to cool to room temperature before storing.
• Transfer the soup into airtight containers, leaving some space at the top to allow for expansion if freezing.
• If you plan to consume the soup within a few days, store it in the refrigerator for up to 4 days.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen.
• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• If the soup appears too thick after reheating, add a bit of beef broth or water to achieve the desired consistency.
• For the best texture, store the toasted French bread and gruyère cheese separately. Toast the bread and grate the cheese fresh when ready to serve.
• To serve, ladle the reheated soup into oven-safe bowls, top with the toasted bread slices, and sprinkle generously with grated gruyère cheese.
• Place the bowls under the broiler for a few minutes until the cheese is melted and bubbly. Serve hot and enjoy!

• Stovetop Method:

  1. Pour the leftover French onion soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Once the soup is hot, ladle it into oven-safe bowls.
  4. Top with a slice of toasted French bread and grated gruyère cheese.
  5. Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes.

• Microwave Method:

  1. Transfer the French onion soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Once hot, transfer the soup to an oven-safe bowl.
  5. Top with toasted French bread and grated gruyère cheese.
  6. Place the bowl under the broiler until the cheese is melted and bubbly, about 3-5 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover French onion soup into an oven-safe dish.
  3. Cover the dish with foil and heat in the oven for about 20-25 minutes, or until hot.
  4. Remove the foil, top with toasted French bread and grated gruyère cheese.
  5. Increase the oven temperature to 400°F (200°C) and bake until the cheese is melted and bubbly, about 10 minutes.

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

• Wooden spoon: Ideal for stirring the onions as they caramelize and for mixing in the sugar and wine.

• Measuring spoons: Necessary for accurately measuring the butter, sugar, thyme, and other seasonings.

• Measuring cup: Used to measure the dry white wine and beef broth.

• Chef's knife: Essential for thinly slicing the onions.

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

• Oven-safe bowls: Required for placing the toasted French bread and ladling the soup over it before baking.

• Ladle: Used to serve the soup into the oven-safe bowls.

• Grater: Necessary for grating the Gruyère cheese.

• Oven: Preheated to 400°F (200°C) for melting the cheese on top of the soup.

• Baking sheet: Useful for toasting the French bread slices before adding them to the soup.

Pre-caramelize onions: Caramelize a large batch of onions in advance and freeze portions for future use.

Use store-bought broth: Opt for high-quality beef broth from the store to save time on making it from scratch.

Pre-toast bread: Toast the french bread slices ahead of time and store them in an airtight container.

Grate cheese in bulk: Grate a large amount of gruyère cheese and keep it in the fridge for quick access.

Simmer in a slow cooker: Use a slow cooker to simmer the soup while you attend to other tasks.