No Beef Broth French Onion Soup
French Onion Soup
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My favorite homemade French onion soup recipe that's easy to make and full of the richest caramelized onion flavors.
Who's ready for a cozy bowl of bootleg French onion soup? ♡
Nosotros really just arrived dwelling belatedly last dark from spending a week in Provence with our parents. And among the nigh succulent week of meals together around the table in our little cottage — with fresh croissants and baguettes picked up from the local bakery, farmers market wild mushrooms and artichokes the size of your caput, approximately 1 million French cheeses, herby olives, fresh raspberry tart, plus the loveliest crisp local rosés — I also channeled my inner Julia Kid and simmered up a batch of my favorite French onion soup for dinner ane evening. And information technology was delightful.
I actually outset shared this recipe hither during my very first twelvemonth of blogging — at present ten years ago! — and have made information technology countless times since. And it's always, always a winner. Present, I tend to get in vegetarian (using veggie broth instead of traditional beefiness goop) so that both my hubby and I can enjoy it. And afterwards living in Barcelona for a few years, we've as well come to beloved the Spanish twist on this recipe as well, which includes not bad an egg into each soup basin and then broiling it (with or without cheesy toast) until the egg is perfectly poached on elevation of the soup.
Nonetheless its fabricated, French onion soup is a archetype and will forever remain one of my all-time favorite condolement foods. Then if you're looking for a well-tested recipe to add together to your repertoire, I can vouch that this 1'south a keeper!
Easy French Onion Soup Recipe | 1-Minute Video
French Onion Soup Ingredients:
The good news is that classic French onion soup only requires a few uncomplicated ingredients. Y'all will need:
- Onions: You tin apply white, xanthous or red onions for French onion soup. Just to make information technology the classic manner, you will need 5-6 large yellow onions, peeled and thinly sliced.
- Butter:The tastiest (French) way to caramelize those onions. Although feel gratis to utilize vegan butter (or but olive oil) if you are avoiding dairy.
- Flour: To help thicken the soup. I typically utilize all-purpose, only y'all're welcome to use a gluten-costless flour blend. Or just omit the flour if yous don't mind having a thinner soup goop.
- White vino: To aid deglaze the pan. If the onions start to burn down a bit on the bottom of the pan while they are caramelizing, experience complimentary to add in an extra few splashes of wine along the way to help lift upwards those browned bits.
- Beef stock: The classic base for French onion soup, although we often sub in veggie stock in our house to make this soup vegetarian.
- Worcestershire, garlic, bay foliage, fresh thyme, salt and pepper: For seasoning. Experience gratuitous to tinker around with the amounts of each. And if you don't have fresh thyme on hand, you're welcome to sub in stale thyme (or some herbs de Provence).
- Bread and cheese:For the cheesy toasts on acme. Feel costless to use whatever kind of bread (I recommend a crusty baguette) and shredded or sliced cheese (Gruyere, Asagio, Swiss, Gouda, Mozzarella, etc) that yous prefer.
Full ingredients/instructions listed in the recipe below.
How To Caramelize Onions:
The kickoff step to making traditional French onion soup is to transform that big pile of raw onions into the decadent, sweet, and irresistibly caramelized onions that volition form the rich base of this recipe. Caramelization is actually a actually simple process, but information technology does take some time. So plough some music on, maybe pour yourself an extra glass of that white wine we will be using, and become ready to spend some quality time by the stove every bit nosotros work some onion magic.
To make the caramelized onions, only melt the butter in a large stockpot over medium heat. Add your onions, and toss so that they are coated in the butter. Let them melt for about 5 minutes, until they get-go to plow a bit gilded on the bottom, and and then give them a stir. Repeat for some other 5 more than minutes, then give them another expert stir. Then continue this rhythm — stirring the onions every 3-v minutes or and so initially, then every 1-ii minutes most the end — until the onions take caramelized into a rich chestnut brown color. (Anytime the onions look similar they are starting to burn on the bottom of the pan, just add in a splash of wine or water and utilize a wooden spoon to scrape upwards those browned bits on the bottom of the pan.) Then stir in a half cup of vino to fully deglaze the bottom of the pan once the onions are ready to go.
How To Brand French Onion Soup:
Once your onions are caramelized and ready to go, simply:
- Add the remaining ingredients.Stir the stock, Worcestershire, bay leafage and thyme together in a large stockpot, then permit the soup keep to cook until information technology reaches a simmer. Reduce heat and simmer for at least 10 minutes. And then remove the thyme sprigs and bay leafage, give the soup a taste, and season equally needed with Due south&P.
- Toast the staff of life. While the soup is simmering, go ahead and prep your toppings as well. If yous're going the traditional route with a piece of staff of life, toast it in the oven or in a toaster until it is overnice and golden.
- Bake. Place your oven-safe bowls on a thick baking sheet. And then once the soup is set up to become, ladle the soup into each bowl, superlative with the toasted bread and your desired amount of cheese. Place the baking sheet on an oven rack about six inches from the estrus and broil for two-iv minutes until the cheese is melted and bubbly, keeping a close eye on the cheese so that it doesn't burn down.
- And…serve! While the cheese is freshly-melted and the soup is hot and bubbly. Yum.
Possible Variaions:
There are all sorts of tweaks, shortcuts and additions that you are welcome to utilize to customize your own French onion soup recipe. For example, feel free to:
- Skip the broiling step. If you don't happen to have oven-safe bowls for this recipe, or if you would just prefer to skip the broiling part of the recipe all together, feel free to just top your soup with the hot slices of toast and and so sprinkle the cheese on top. (Or you can bake up cheesy toasts in the oven, and then add them to your soup.)
- Use croutons. In lieu of toasting slices of staff of life, you could also salvage fourth dimension by using store-bought or bootleg croutons.
- Use stale herbs. If yous don't have fresh thyme on manus, experience free to substitute a teaspoon of dried thyme instead. Or I also sometimes like to use herbs de Provence instead for extra flavor.
- Make it vegetarian.Use veggie stock (plus vegan Worcestershire, if you would like).
- Make it vegan.Use vegan butter (or olive oil), veggie stock, vegan Worcestershire and vegan cheese.
- Make it gluten-free.Utilise gluten-free flour (or just omit the flour entirely) and gluten-free bread.
What To Serve With French Onion Soup:
Looking for some good side dishes to serve with this recipe? Hither are a few of my faves:
- Everyday Salad
- Roasted Artichokes or Roasted Brussels Sprouts
- Drupe Fruit Salad or Winter Fruit Salad
Enjoy, everyone!
Description
My all-time favorite French Onion Soup recipe — surprisingly like shooting fish in a barrel to brand, and full of the best flavor.
- iv pounds yellowish onions, peeled and thinly sliced(approximately 5–6 big onions)
- iii tablespoons butter
- four cloves garlic, minced
- 3 tablespoons flour
- one/two cup dry white wine
- 6 cups of beef stock(or veggie stock)
- 1 teaspoon Worcestershire sauce
- one bay leaf
- 3 sprigs fresh thyme(or ane teaspoon dried thyme)
- fine body of water salt and freshly-cracked black pepper, to taste
- baguette
- grated or sliced cheese(such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
- Caramelize the onions.In a big heavy-bottomed stockpot, melt the butter over medium-loftier heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every three-v minutes, then about one time a infinitesimal near the end of caramelization to prevent burning*. Add together garlic and sauté for 2 minutes. Stir in the flour and melt for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up whatsoever browned $.25 on the lesser of the pan.
- Simmer the soup.Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least ten minutes. Discard the bay leaf and sprigs of thyme. Gustation the soup and season with salt and pepper every bit needed.
- Toast the bread.Preheat oven to 400°F. While the soup is simmering, slice the baguette into ane-inch thick pieces and adapt them in single layer on baking canvas. Bake for 6-8 minutes, until the bread is toasted and gold around the edges. Remove and set up aside.
- Broil the topping.Switch the oven to the broiler. Once the soup is ready to serve, place your oven-condom bowls on a thick baking canvass. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used well-nigh ane/4 loving cup shredded cheese for each). Place on an oven rack about six inches from the heat and bake for ii-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not fire.) Remove from the oven and serve immediately while the soup is hot and bubbly.
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