this family and friends have been enjoying French onion soup at restaurants for years, but none of them can match the flavor and ease of preparation of this recipe.
Nothing is more comfortable than a warm cup of recently prepared French onion soup. You can prepare restaurant-quality French onion soup in your own home with this highly recommended recipe. Receive our finest ingredient advice as well as preservation instructions.
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French onion soup: What Is It?
A traditional French meal made with caramelized onions and beef stock or broth is called soupe à l’oignon gratinée. Bread and cheese are added to the soup, which is then gratinéed to a thick, oozy perfection. Traditionally, it is served in a handle-equipped ceramic crock or ramekin.
Which Cheese Goes Well With French Onion Soup?
Gruyère cheese is typically used to top French onion soup, although other cheeses can also be used. To achieve maximum richness, most French onion soups are topped with three cheeses.
Provolone, Swiss, and Parmesan are needed for this dish. Mozzarella and fontina are two other well-liked options. Whatever cheeses you decide on, don’t cut corners! Rich and decadent is how French onion soup should taste.
Which Onions Work Best in French Onion Soup?
Yellow onions cut thinly are used to make French onion soup. Red or white onions may also be used to produce great soup; it simply depends on your taste preferences and what you have on hand.
French Onion Soup Storage
After the soup has cooled, transfer it to an airtight container, being careful not to include the croutons since fresh ones taste best. For up to three or four days, keep it refrigerated.
French Onion Soup Reheat Instructions
On the burner, reheat the French onion soup by bringing it to a boil. If you want to be really fancy, you can top it up with additional cheese and broiled bread, but if you want something quick and simple, you can just use store-bought croutons.
French Onion Soup Freezer Instructions
French onion soup is simple to freeze without the croutons: Simply pour the chilled soup into a freezer-safe, airtight jar and store in the freezer for up to three months. You may freeze it in serving-sized pieces to save yourself the trouble of having to defrost and refreeze the entire batch.
Just place the frozen French onion soup in the refrigerator and let it thaw over night. Hastily? If you immerse the sealed container in cool water, you can defrost it faster.
Recipes Community Advice and Accolades
“This was really simple and ideal for after work,” a member of the Allrecipes community said. “I used Gruyere and Leerdhammer cheeses and they were a great complement.”
CANADIANCHICK73 exclaims, “This soup was awesome.” “I had it on hand for my dinner gathering. It was a hit with everyone, who begged for the recipe. I toasted the bread and added two tablespoons of Worcestershire sauce. It was quite good.”
“It was a really good soup! My husband and I couldn’t get enough of the onions I used—yellow, white, and red—explains IRED0103. “I can’t wait to make it again.”
Ingredients
½ cup butter without salt
Two tsp olive oil
Four cups of onions, sliced
Five cups of beef stock
Two tsp of dry sherry
A single tsp of dried thyme
One dash of pepper and salt, to taste
Four pieces of French bread
Four pieces of provolone cheese
Two pieces of chopped Swiss cheese
Grated Parmesan cheese, ¼ cup
Guidelines
Compile every ingredients.
In an 8-quart stock pot set over medium heat, melt butter and olive oil together. When onions are soft and transparent, add them to butter and whisk them constantly. Avoid browning the onions.
Stir in sherry, thyme, and beef broth. Add pepper and salt for seasoning. Simmer for thirty minutes.
Meanwhile, heat up the broiler in the oven.
Pour soup into serving bowls that are safe to put in the oven, then top each with a slice of bread (you may break the bread into pieces if you’d like). Arrange a slice of provolone, half a slice of chopped Swiss, and a tablespoon of Parmesan cheese on each slice of bread.
Arrange the bowls on a baking sheet and bake under broil for two to three minutes, or until the cheese begins to bubble and brown slightly.
Enjoy while hot!
