Hey there! So, I’ve got this tale about a bowl of soup that can warm your soul on those chilly days. It’s called French Onion Soup; you’ve probably heard of it. I remember the first time I made it—I’d just gotten back from a trip to Paris and was feeling all sorts of inspired (and a bit jet-lagged, to be honest). I thought, “Hey, if they can make magic with onions and cheese, why can’t I?” Spoiler alert: it was a bit of a mess at first, but I cracked the code eventually, and now I can’t get enough of this stuff.
Why You’ll Love This
I make this soup whenever I need a cozy pick-me-up. It’s rich, it’s comforting, and my family goes absolutely nuts for it (honestly, even the picky eaters). I sometimes have a moment of panic when I think I’ve put too much onion in, but it always turns out just right in the end. Plus, who doesn’t love melted cheese?
Ingredients
- 6 large onions, sliced (I occasionally cheat with pre-sliced if I’m in a rush)
- 2 tablespoons of butter (or olive oil, if you prefer)
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar – my grandmother always said it was the secret ingredient
- 4 cups of beef stock (chicken works too, if that’s what you’ve got handy)
- 1/2 cup of white wine (I sometimes skip this if the bottle’s already empty!)
- Salt and pepper to taste
- French baguette, sliced (or any crusty bread you love)
- 2 cups shredded Gruyère cheese (though cheddar’s a decent substitute)
Directions
- First things first, get those onions in a pan with the butter over medium heat. Let them caramelize—this takes about 30 minutes, so be patient. This is my “sneak a taste” stage.
- Sprinkle in the sugar and flour, stirring until the onions look all golden and kind of sticky. Don’t worry if it looks odd; it comes together.
- Pour in the beef stock and wine, scraping up any bits stuck to the pan. Bring it all to a simmer. (If you’re anything like me, you’ll wonder if it’s enough liquid, but trust me, it is.)
- Let it simmer for another 30 minutes. This is when you can tidy the kitchen (or hide in another room with a book).
- Ladle the soup into bowls, top with bread and a generous heap of cheese. Pop them under the broiler until the cheese is bubbly and golden.
Notes
I once tried using red onions and, well, let’s just say it was a learning experience. Stick with yellow or white for best results.
Variations
I’ve tried using beer instead of wine once. It was… interesting. Not quite for me, but hey, if you love a hoppy twist, give it a whirl!
Equipment
A good heavy-bottomed pot is ideal, but if you don’t have one, a regular stockpot works in a pinch. You’ll just need to stir a bit more often.
Storage Information
You can refrigerate leftovers for up to three days, though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a simple green salad on the side. But who are we kidding, the soup’s the star!
Pro Tips
I once tried rushing the caramelization step, and regretted it because the onions just tasted raw. Slow and steady wins the race here.
FAQ
Can I make this vegetarian? Absolutely! Just swap the beef stock for vegetable stock.
Why does my soup taste too sweet? You probably added too much sugar or your onions were extra sweet this time. Cut it with a dash of vinegar.
Is there a way to make this gluten-free? Sure thing! Use a gluten-free flour or skip it altogether; it just helps thicken the soup a bit.