Making truly authentic French Onion Soup is easier than you think! This wonderful, simple and flavorful soup is the perfect warm dish for winter!
If you've been following my posts the last few weeks you may have read about my recent European vacation that has inspired me to share so many of my favorites foods from Italy (check out this Penne Arrabbiata) and Paris. I have been wanting to share the perfect French Onion Soup recipe with you guys for a long time, and today is finally the day! French Onion Soup is irresistible, especially on a nice cold day, with a Croque Monsieur sandwich and fresh green salad on the side!
This French Onion Soup recipe comes from a family friend of ours named Peggy. She is not only a phenomenal cook, she also lived in France and has the perfect French Onion Soup recipe that she has graciously allowed me to share with you all!
This soup is really very simple. The keys to perfecting it are caramelizing the onions, which takes a little time and patience, and using high quality ingredients! A good, fresh block of gruyere and parmesan cheese, and a nice baguette are essential! It's the perfect soup for a cool night, or even for serving at brunch or a dinner party. The soup base could be made in advance and stored in the fridge. Then, when you're ready to serve, gently reheat it on the stove, and then add the breads, cheeses and toast it.
French Onion Soup
Ingredients
- 1 1/2 lbs thinly sliced onions, about 3 large onions
- 3 Tbs. butter
- 1/4 tsp sugar
- 1/4 tsp. salt
- 2 Tbs. flour
- 6 cups beef stock
- 1/2 cup white wine
- 1/2 tsp dried thyme
- 1 piece of celery (just a small chunk, not the whole rib)
- 2 bay leaves
- 8 slices french baguette bread
- 4 tablespoons butter, melted
- 2 cloves garlic, halved
- 1 cup fresh grated Gruyere cheese
- 1/3 cup fresh grated parmesan cheese
Instructions
- Add butter and onions to a large pot over medium heat. Season with a little salt and pepper and cook until softened. Add sugar and continue to gently stir until onions become golden brown and caramelized, about 25 minutes. Careful to not let them burn! Add the flour and cook for 3 more minutes. Add beef stock, wine, thyme, celery and bay leaves. Cook partially covered for 30 minutes.
- Preheat oven to 350 degrees F. Arrange bread on a baking sheet and brush with melted butter on both sides. Bake for 15 minutes, flipping to the other side half way through. Remove from oven and rub a cut clove of garlic onto each piece of bread.
- Turn oven to BROIL.
- Remove bay leaves and the piece of celery from the soup and ladle soup into 4 oven proof bowls. Place the toasted bread on top of each bowl. Depending on the size of your bowls you may need two slices of bread. Sprinkle the tops generously with both types of cheese. Broil until the cheese is browned and bubbling. Bon Appetite!
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