Perfect French Onion Soup Recipes

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

PERFECT FRENCH ONION SOUP

Steps:

• Preheat the oven to 400F Generously grease the inside of a large Dutch oven with nonstick cooking spray. Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt. Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour. Remove the pot from the oven and place over medium-high heat. Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes. Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes). Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant. Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes). Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up. Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes. Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven. Remove and discard the herbs from the soup, then season with salt and pepper to taste. To serve, adjust oven to boiling. Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes). Let cool 5 minutes before serving.

PERFECT FRENCH ONION SOUP

Steps:

• Sautee yellow onions and butter until soft.
• Add Beef Broth and 3/4 bottle of the wine.
• Bring to boil adding remaining ingredients to taste (we love a lot of worcestershire!).
• Once at a boil, bring down to simmer and allow time for the wine's alcohol to cook off.
• We've found that the worcestershire sauce and wine combo really makes the soup delicious.
• Serve soup with some cheese already in the bowl and place a slice of bread and more cheese on top.
• Melt and serve.