Best French Onion Soup
French Onion Soup, a classic favorite, receives a delightful upgrade with this homemade recipe. Crafted through meticulous experimentation, this version promises an unparalleled taste experience. Thanks to a clever onion caramelization technique, the cooking time is significantly reduced while intensifying the soup’s sweetness and flavor profile. Moreover, its make-ahead capability ensures a stress-free dining experience, allowing you to impress guests effortlessly. Let’s dive into the details of crafting this culinary masterpiece:
Ingredients for French Onion Soup:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Unsalted butter | 2 tablespoons |
| Yellow onions | 3 pounds (approximately 6 large onions) |
| Granulated sugar | 1/2 teaspoon |
| Garlic cloves (minced) | 2 cloves |
| Dry sherry (or dry vermouth) | 1/2 cup |
| Beef stock or broth | 8 cups |
| Bay leaf | 1 |
| Fresh thyme (or dried thyme) | 3 sprigs (or 1/4 teaspoon) |
| Salt | 1 1/2 teaspoons (divided) |
| Black pepper | 1/2 teaspoon (or to taste) |
| Baguette slices | 12 slices |
| Gruyère cheese (grated) | 8 ounces (1 1/2 cups, divided) |
Directions for Making French Onion Soup:
- Caramelizing the Onions:
- In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
- Add the thinly sliced onions to the pot and cook them uncovered, stirring frequently, for approximately 10 minutes.
- Sprinkle 1/2 teaspoon of sugar over the onions to expedite the caramelization process. Continue cooking the onions uncovered, stirring regularly, for an additional 30 to 40 minutes until they are caramelized and golden brown. Stir more frequently towards the end to prevent burning.
- Adding Flavorful Ingredients:
- Once the onions are caramelized, add the minced garlic to the pot and sauté for another minute.
- Pour in 1/2 cup of sherry to deglaze the pot, scraping the bottom to incorporate the flavorful bits. Cook until the sherry has reduced, approximately 3 minutes over medium heat.
- Stir in 8 cups of beef broth, along with the bay leaf, thyme sprigs, and 1 teaspoon of salt. Partially cover the pot and let the soup simmer for 30 minutes to allow the flavors to meld. Adjust the seasoning with an additional 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or according to your taste preferences.
- Preparing the Cheese Toasts:
- While the soup simmers, preheat the oven to 200°C (392°F). Brush both sides of the baguette slices with olive oil, place them on a baking sheet, and bake for 6-8 minutes until they turn golden brown.
- For the crouton topping, sprinkle half of the grated Gruyère cheese over the toasted baguette slices. Grill the slices for 2-3 minutes until the cheese melts and develops a light golden brown crust.
- Serving the French Onion Soup:
- Ladle the hot soup into individual bowls and garnish each serving with the remaining grated Gruyère cheese.
- Serve the soup alongside the warm cheese toasts for a delightful dining experience.
Indulge in the rich flavors and comforting warmth of this homemade French Onion Soup, perfect for any occasion. Bon appétit!
Comments
Post a Comment