French 0nion soup is such a classic. There are so many variations of it online and in cookbooks, it’s hard to choose just the right combination of ingredients to make the “perfect” bowl of soup. I also have another version in this blog ONION SOUP. Even if you don’t want to check out the previous recipe, do click on the link as there is some useful information about onions in that post that you might find interesting.
I’ve now developed a better recipe that tastes fabulous right out of the pot and only intensifies in flavor as it matures. I’m bursting to share it with you and hope you enjoy it as much as we do. And after all, it is soup season.
- Using sweet Walla Walla onions does make a more flavorful soup in my humble opinion, but an average yellow onion can also be used in this soup – or even a combination of both.
- This new version does not have any added sugar or Worcestershire sauce as my previous recipe does.
- I lowered the amount of butter used in the first recipe by half and added a drizzle of olive oil instead.
- I cut the amount of thyme in half (from 2 sprigs to 1). Sometimes thyme can overshadow other flavors and I wanted to true onion essence to come through.
There may be a few more minor changes but the above noted are the most significant.
A great bread to use with this soup is Easy Peasy French Bread. This recipe is not mine, so if you click on the link you will be taken to the website for My Mundane & Miraculous. It really is very easy to make. I cooked it in my dutch oven which made a round ball version.
And here’s the soup!
Soup cooking into deliciousness. This photo may not show it, but this soup is amazing in flavor! I cut the onions in bite-sized pieces rather than long slices – it’s just easier to eat in my opinion.
Spread bread with butter and toast in a skillet. Set aside for assembling soup bowls before serving.
Add bread slices to the soup bowl.
Cover with cheese.
Melted cheese on top of the soup bowl adds mouth-watering goodness and flavor.
- 1/4 cup butter
- Generous drizzle of olive oil
- 4 cups onions, sliced or diced
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 fresh thyme sprig
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 slices french bread
- 1/2 pound grated Gruyere (Optional: swiss or mozzarella)
- Melt butter with olive oil in a large dutch oven pot over medium heat. Add the onions and cook until soft and caramelized (about 1/2 hour).
- Add bay leaves, thyme, salt and pepper, garlic and onion powder, and wine, bring to a boil, reduce the heat and simmer until the wine has mostly evaporated. Onions will still be juicy.
- Discard the bay leaves and thyme sprig. Dust the onions with the flour and stir, turning the heat down to medium low so the flour doesn't burn.
- Cook for 10 minutes to eliminate the raw flour taste.
- Add the beef broth at this point and bring the soup back to a simmer, and cook for another 15 minutes. Season, to taste, with salt and pepper.
- While soup is cooking butter bread slices and fry in a skillet until browned.
- When you're ready to serve, preheat the broiler. Ladle soup into bowls and arrange the bread slices on top of the soup. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Adding garlic and onion powder season the soup nicely while flavors are developing during cooking. These powders are optional, but do add to the soup a complex taste.