Odds are, if I see French Onion Soup on a menu, I am ordering it! Sometimes it’s good, and sometimes, not so good! But, you always remember the good. That big bowl of French Onion Soup with super rich broth, cheese that runs down the side and is perfectly brown and crispy and that toasted bread soaking in a pool of goodness.
This recipe I created is definitely one of the good ones. Actually, it just may be one of the best I ever tried. Although, it may be quite time consuming, it is so worth the process! If you haven’t yet, you really need to invest in an enameled cast iron pot. Click here to purchase. This recipe will make about 5 to 6 servings! Check out my video on TikTok!
HOW TO CARAMELIZE THE ONIONS
Cut the ends off of the yellow onions. Peel. Cut in half then slice into half moon shapes. Melt the butter in a heavy bottom pot on medium heat.
Add the onions, garlic, bay leaves, thyme and salt and pepper to the pot.
Maintain the heat at a medium, to medium-low. Begin sweating the onions. This took almost an hour for me. Slow is the key to develop the caramelization. Keep at this temperature to ensure the onions do not burn. Stir often. You are looking for a deep dark color. See pic below. This is the transformation of the onions over the hour!
As the onions are doing their thing, grab your loaf of French bread and slice into about 1″ to 1 1/2″ rounds. Turn on the broiler. Lay the bread slices on a sheet pan, or in a flat cast iron pan (I love this pan…click here to grab one). Drizzle with olive oil. Allow the bread to toast under the broiler until they turn a golden brown on both sides (I only drizzled one side of the bread. There was enough oil on the bottom of the pan to coat the other.
FRENCH ONION BROTH
When the onions are perfectly caramelized, add in the white wine and marsala wine. Scrape off any browned bits at the bottom of the pan. Cook off the wine. This should take another five to ten minutes. Remove and discard the bay leaves.
Coat the onions with the flour. Turn the heat to a medium-low. Stir and allow the raw flour taste to cook off. About five minutes or so should be adequate. Be sure to stir often. Do NOT allow the flour to burn!
Add in the beef stock and Worcestershire sauce. Bring to a simmer. Taste for additional salt. Simmer for about ten to fifteen minutes. About halfway through the simmering process, I tasted and it had a really great flavor, but I wanted to elevate it just a touch. So, I added about a packet of Lipton’s Beefy Onion soup. I only added the powder. I just dumped the packet through a sifter so that it would catch the dried onion bits, which I discarded.
TO FINISH AND SERVE THE FRENCH ONION SOUP
Once the broth is finished. pour into ramekins or deep bowls. Make sure the bowls are oven-safe. These are close to the ones I used. Click here! Fill to just about three-quarters of the way to the top. Add in the toasted French bread. Cover the entire surface with a few layers of the Gruyere Cheese. Place under broiler until the cheese melts and turns a golden brown!
Garnish the French Onion Soup with a few fresh thyme leaves and ENJOY!
I made this for a second time and it took the onions almost two hours to caramelize. Low and slow is the key to developing flavor. Love soup as much as I do? Check out some of my other recipes for soups and chowders by clicking here!
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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