HomeDIY CraftFrench Onion Soup - A Beautiful Mess

French Onion Soup – A Beautiful Mess


French onion soup is an absolute classic. Although it is very simple, it also manages to be very rich and delicious. This French onion soup recipe is easy to make and will leave you feeling great.

I believe French onion soup originated in France, and although it is generally accepted as its origin, there are some sources that suggest it was actually much older in the Roman Empire. This recipe calls for five onions, and as I chop that many onions, I can’t help but think of Julia Child (played by Meryl Streep) chopping onions in her French cooking class in the movie, Julie and Julia. So, this is the French Federation for me. I am very cultured.

Related: If you like vegetable soup, you should try cream of mushroom soup, I prefer split pea soup or butternut squash soup.

ingredients

  • Onions – yellow and white
  • garlic
  • ghee
  • White wine – something dry like Chardonnay
  • Flour for all uses
  • zaatar
  • Bay leaves
  • Beef broth
  • Salt and Pepper

To top this soup, you’ll also need a baguette, olive oil, and cheese such as Gruyère or white cheddar.

directione

Finely chop the onion. In a large pot, melt butter with olive oil over medium heat. Season with a little salt and pepper. Add the onions and stir occasionally until well caramelized. This will take about 45 minutes to an hour, as there is no way to speed up the process of caramelizing the onions. It’s worth the time, and that’s a big part of what gives this soup its flavor.

When the onions are almost firm, sprinkle in the flour and toss to coat. Then pour in the wine and broth. Add thyme and bay leaves. Cover and leave on low heat for another 20 minutes.

Preparing toasted baguette bread with cheese. Cut the bread into thin slices, and brush each side with a little olive oil. Place them on a baking sheet. Cover each with a thin layer of grated cheese. Bake at 400°F for 8-10 minutes. The edges should look toasted and the cheese should melt and begin to bubble.

Remove the bay leaves and thyme from the soup. Taste and season with more salt and pepper as needed. When serving the soup, add French toast to the top.

Tips for making

  • You can store French onion soup in an airtight container in the refrigerator for at least 5 days. Reheat on the stove or in the microwave. Make the cheesy toasted baguettes while you plan to serve the soup.
  • I like to use three yellow onions and two white (sweet) onions in this recipe, but you can use other types of onions if that’s what you have. I just recommend using a few different types to deepen the flavor of this soup and make it more interesting.
  • Leaving the broth consistency with the caramelized onions is part of this traditional recipe, but if you don’t like the texture you can puree the soup in a blender or using an immersion blender before serving and cover with toast.

Soup and salad anyone?

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fruit 4

to equip 10 minutes

He cooks 1 hour 5 minutes

the total 1 hour 15 minutes

directions

  • Finely chop the onion. In a large pot, melt butter with olive oil over medium heat. Season with a little salt and pepper.

  • Add the onions and stir occasionally until well caramelized. This will take about 45 minutes to an hour, as there is no way to speed up the process of caramelizing the onions. It’s worth the time, and that’s a big part of what gives this soup its flavor.

  • When the onions are almost firm, sprinkle in the flour and toss to coat.

  • Then pour in the wine and broth. Add thyme and bay leaves.

  • Cover and leave on low heat for another 20 minutes.

  • Preparing toasted baguette bread with cheese. Cut the bread into thin slices, and brush each side with a little olive oil. Place them on a baking sheet. Cover each with a thin layer of grated cheese. Bake at 400°F for 8-10 minutes. The edges should look toasted and the cheese should melt and begin to bubble.

  • Remove the bay leaves and thyme from the soup. Taste and season with more salt and pepper as needed.

  • When serving the soup, add French toast to the top.

Notes

I love Chardonnay, but any dry (not sweet) white wine will do.
You can store French onion soup in an airtight container in the refrigerator for at least 5 days. Reheat on the stove or in the microwave. Make the cheesy toasted baguettes while you plan to serve the soup.
I like to use three yellow onions and two white (sweet) onions in this recipe, but you can use other types of onions if that’s what you have. I just recommend using a few different types to deepen the flavor of this soup and make it more interesting.
Leaving the broth consistency with the caramelized onions is part of this traditional recipe, but if you don’t like the texture you can puree the soup in a blender or using an immersion blender before serving and cover with toast.

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Nutritional facts

French onion soup

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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