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French Onion Soup Recipe
This soup is always so comforting and it is pretty economical to make. You need to make sure you have a good beef stock for the base and you also need to let your onions caramelize well in order to be completely successful. Allow yourself the proper time for this so your soup is excellent! Here is what you are going to need:
Serves six
6 large white onions – thinly sliced
1/4 cup unsalted butter
1 TBS sugar
2 garlic cloves – minced
8 cups beef stock
1/2 cup red wine
1 TBS fresh thyme leaves or 1 tsp. dried
2 bay leaves
4 toasted pieces of baguette
1 cup shredded Gruyere cheese
Salt & Pepper
Melt the butter in a large pot. Add the onion and start caramelizing – stirring occasionally. Cook for 15 minutes and add the sugar. Mix well and continue cooking until onions are deep amber but not burned – about 40 minutes.
Add the garlic and cook for about 2 minutes until fragrant. Add the stock, wine, thyme and bay leaves. Season to with salt and pepper – to taste.
Bring soup to a simmer and cook for about 20 minutes. Ladle soup into oven proof bowls. Top with baguette and shredded cheese. Place the soup under the broiler and melt and brown the cheese. Serve and enjoy!
CALORIES 373.06; FAT 17.65 grs (sat 10.18; mono 4.75; poly 1.03); PROTEIN 15.86 grs ; FIBER 3.22 grs; CARBS 37.94 grs; CHOLESTEROL 46.14 mg; IRON 1.98 mg; SODIUM 274.70 mg; CALCIUM 277.37 mg
Robert Hudson
December 1, 2012 at 9:47 pm
I like your recipe.
What we have done in the past is sweat the onions, butter and garlic then put them in crock pot with 1:2 beef stock/consumme (with bay leaf) for 8 hours on low.
Is there any detriment to doing it this way instead of fully carmalizing the onions then adding the liquid as you do?
Is the stock /consumme ratio good? I noticed you did not use consumme and it surprised me,
theFrugalChef
December 4, 2012 at 2:51 am
Hi Robert!
I like caramelizing the onion because I find that it gives my soup a deeper, more complex flavor. I am not sure what consumme is. . . is it beef bouillon? If so, I never use bouillon because it usually contains MSG. At any rate, thank you very much for stopping by!
Mary Ann
Emerald
January 15, 2013 at 12:10 pm
Hi!I would really love to make this,but I am a vegetarian.Is there another option k
I can do besides the beef stock?
theFrugalChef
January 15, 2013 at 7:52 pm
Hi Emerald!
The truth is that rich, deep beef stock make this soup. I have never tried it with vegetable stock but I guess it is worth a try! Why don’t you try it and let us know? That would be great! Thank you very much for stopping by!
Mary Ann