onion soup recipe

This easy yet classic french onion soup recipe is the perfect comfort food for those colder months. Here's how to make french onion soup with cheese, white wine, and chicken stock.

Easy French Onion Soup

butter

white onions, thinly sliced into half moons

tbsp. all-purpose flour

Kosher salt

black pepper

c. white wine

c. low-sodium chicken stock

c. low-sodium beef stock

thyme,

baguette

c. grated Gruyère

Be honest, do you hate caramelizing onions?

I made this for tonight! I already had a bowl with the bread and it was DELICIOUS.

https://streaming.hearstdigitalstudios.com/5144dc35-fe5a-4feb-a800-f2f8fd37dd50/video_rover_16x9_1080p_hd_1538686708_32815.mp4

This Classic French Onion Soup Is The Perfect Comfort Food

An easy recipe substitute for one envelope of dry onion soup mix, using simple ingredients from your pantry!

Homemade Dry Onion Soup Mix

onion flakes

beef

onion powder

parsley flakes

celery seed

paprika

Mix all ingredients together. Store in an airtight container. Use in recipes that call for one envelope of dry onion soup mix.

To make as a dip, mix recipe with one pint of sour cream.

This classic French Onion Soup has simple ingredients but rich flavor. Be sure to use yellow onions and dry sherry wine to ensure the perfect balance of sweet and savory.

French Onion Soup Recipe

Tbsp olive oil (plus more to brush toasts)

unsalted butter

lbs 6 large yellow onions, halved, peeled and thinly sliced with the grain

sugar

garlic

dry sherry wine

beef stock

bay leaf

thyme

salt (or

tsp black pepper (or

oz gruyere cheese (1 1/2 cups shredded, divided)

Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).

In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.

Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.

Once onions are caramelized, add minced garlic and sauté another minute.

Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).

Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.

How to Make French Onion Soup:

While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices.  Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.

Once soup is ready to serve, top breads with half of the cheese and broil for 2-3 minutes until cheese melts and turns golden in spots.

Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.

How to Make Crouton Topping:

https://www.youtube.com/watch?v=8Di0JOmSoN8

Our perfected homemade French Onion Soup has the perfect balance of sweet and savory. Watch the video tutorial and see how easy it is to re-create this restaurant-quality onion soup recipe. 
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🖨 PRINT RECIPE HERE: https://natashaskitchen.com/french-onion-soup/

FRENCH ONION SOUP INGREDIENTS:
►2 Tbsp olive oil plus more to brush toasts
►2 Tbsp unsalted butter
►3 lbs 6 large yellow onions
►1/2 tsp granulated sugar
►2 garlic cloves minced
►1/2 cup dry sherry wine ur use dry vermouth or dry white wine
►8 cups beef stock or broth
►1 bay leaf
►3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme)
►1 1/2 tsp salt or to taste, divided
►1/2 tsp black pepper or to taste
►12 slices baguette
►8 oz gruyere cheese 1 1/2 cups shredded, divided

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 How to chop onions
1:55 How to saute onions
3:35 Adding beef broth
4:04 French onion soup crouton topping
4:57 Gruyere cheese for the soup
5:47 Taste test
6:32 Adding cheese to the soup
7:45 Melting the cheese on the bread

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FRENCH ONION SOUP | How To Make Onion Soup

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

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The most viewed onion soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine