French Onion Soup #SundaySupper

French Onion Soup

Soups on! I don’t need to tell you how much I love soup.  I’ve done that plenty of times before, but I can’t tell you how much I love French Onion Soup! 

This may come as a shock, but as a kid I was a picky eater.  There was always one guaranteed item on a restaurant menu that would make me happy – yup you guessed it, French Onion Soup! I loved picking the crispy, partially burnt cheese off the side of the crock, and would slurp up the broth and the onions and leave most of the cheese for the end.  

French Onion Soup When I was twelve my parents took me to Switzerland to visit family and of course this soup got me through that trip! I did manage to put on a brave face and eat squab at a special meal my parents and uncle had arranged for us.  Hey, one might say my foodie tendencies started on that trip without me realizing it. 

To this day, I’m still picky but in a different way.  My pickiness has to do with preparation more than the actual choice of food placed in front of me.  I still love my French onion soup, but I’m always disappointed when it ends up being a gigantic salt bomb.  I know your nodding your head along, you’ve experienced this too, correct?

French Onion Soup I took a different approach making this soup, I let the onions slowly cook for a very long time.  They are so incredibly sweet and tender and the salt from the gruyere on top provides the perfect balance.  While I could have raised the heat a little more to get a deeper, more brown color, I didn’t want to risk charring any of the onions and imparting a bitter taste.  If you like a deeper, more caramelized flavor, go ahead and raise the heat while you cook. 

French Onion Soup #SundaySupper
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Ingredients

  • 4 tablespoons unsalted butter
  • 6 medium yellow onions, thinly sliced
  • 1/2 teaspoon granulated white sugar
  • 1/2 cup dry white wine
  • 2 quarts (8 cups) low-sodium beef stock
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon cognac or brandy (optional)
  • To finish: 1 baguette sliced into 1 1/2 inch pieces, toasted and shredded gruyere cheese

Instructions

  1. In a dutch oven or stock pot over medium heat and melt the butter.
  2. Add your onions and cook until they are soft and translucent, stirring frequently about 10-15 minutes.
  3. Lower the heat to medium-low and cover. Let cook for 45 minutes, occasionally stirring the onions.
  4. After the 45 minutes, return the heat back to medium and cook the onions for another 15 minutes until they turn a light golden brown.
  5. Add the wine, beef stock, salt, pepper and dried thyme and simmer for 20-25 minutes.
  6. Taste and adjust seasoning as necessary. Right before serving stir in the tablespoon of cognac or brandy if using.
  7. Using broiler safe bowls, ladle the soup about 3/4 of the way and place 1-2 pieces of toasted baguette and cover the top with shredded gruyere.
  8. Broil for 1-2 minutes, until completely melted and it begins to just brown.
  9. Remove and let sit for a few minutes before serving.
Recipe Type: Soup
http://girlinthelittleredkitchen.com/2013/02/french-onion-soup-sundaysupper/

French Onion Soup

Since we have a few more weeks of winter remaining you’ll need more soup recipes to keep you going!

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46 thoughts on “French Onion Soup #SundaySupper

  1. Pingback: French Onion Soup #SundaySupper - The Girl in the Little Red Kitchen | Sunday Supper | Scoop.it

  2. The Ninja Baker

    I very much appreciate your thoughtful approach to cooking and French Onion Soup. (Your description of the cheese crust on the bowl makes me hungry!) Love all of the thoughtful ingredients you’ve listed. Your soup can only spell success!

    P.s. How great that you got to visit Switzerland, Susan. I too have happy memories of snowball fighting with my sister in July in Zurich =) And can relate to preferring French Onion over squab and other “interesting” dishes.

    Reply
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  15. The Wimpy Vegetarian

    I agree that the secret is to have the onions cook for a long, long time. It really is the most amazing vegetable. And I think that was very brave of you to try squab when you were 12. Good for you! Love your soup!

    Reply
  16. Lane @ Supper for a Steal

    Who doesn’t like french onion soup?! Gosh I could eat a whole recipe of it. I only have one oven safe bowl though so I never make it. I have been scouring thrift stores for some small crocks, but I can’t find any. Might have to just shell out the dough for some new ones.

    Reply
  17. Paula @ Vintage Kitchen

    I didn´t like tomato sauce or parmesan cheese when I was growing up. How great that you like this soup since you were young. I agree about the salt, but it looks fantastic Susan! Thyme and cognac are the way to go.

    Reply
  18. Kristina

    This is my little brother’s favorite kind of soup! He’s coming home next weekend for Spring Break and would die if I made this for him 🙂 I’m sure he’s craving anything not pizza or french fries haha

    Reply
  19. Renee

    I can very much relate to being picky as a kid. French Onion Soup was about the only way I would eat onions. Something about it makes it appealing to just about anyone.
    I agree with you on the slow cooking of the onions. I think it would very much contribute to the right flavor for this soup. Thanks so much for sharing your recipe as I have been looking forward to it since you posted it in the group.

    Reply
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