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French Onion Soup

French Onion Soup

This French Onion Soup is a rich and savory broth loaded with caramelized onions, topped with a toasted baguette and melted cheese.
Recipe Developer-Estefania
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 kg Onions
  • 2 tablespoon Butter
  • 1 teaspoon Vegetable Oil
  • 1 tsp Salt
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Flour
  • 1 litter Vegetable Stock
  • 2 Bay Leaves
  • 1 Garlic Clove
  • 100 g Grated Cheese

Instructions

  • Peel and thinly slice the onions.
  • In a large pot, melt the butter and vegetable oil over medium heat and add the sliced onions.
  • Stirring occasionally, cook the onions over medium-low heat until they become golden brown and caramelized. This may take around 30-40 minutes.
  • Sprinkle flour over the caramelized onions and stir well to combine. Cook for an additional 2-3 minutes to eliminate the raw taste of the flour.
  • Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom. Allow the mixture to cook for another 2-3 minutes.
  • Slowly pour in the vegetable stock, stirring continuously to avoid lumps.
  • Add bay leaves for flavor.
  • Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to combine.
  • Taste the soup and season with salt as needed. Adjust according to your preference.
  • Grill or toast the bread slices until it's crisp and golden then rub grilled bread slices with garlic cloves for added flavor.
  • Remove the bay leaves from the soup and ladle the hot soup into oven-safe bowls.
  • Place a piece of the garlic-rubbed grilled bread on top of each bowl of soup.
  • Sprinkle a generous amount of grated cheese over the bread in each bowl.
  • Place the soup bowls under the broiler until the cheese is melted, bubbly, and golden brown.
  • Carefully remove the soup bowls from the oven. Let the soup cool for a minute before serving, as it will be very hot.
  • Serve your delicious homemade French Onion Soup hot with the rich flavors of caramelized onions and gooey melted cheese!

Notes

Pick the Right Onions: Yellow onions are classic, but mixing in sweet or red onions adds extra flavor. Fresh onions work best! 
Take Your Time: Patience is key for caramelizing onions. Cook them slowly to bring out their rich, sweet flavor. Stir occasionally, but let them brown undisturbed for the best results. 
Deglaze for Flavor: Apple cider vinegar lifts all the tasty bits from the pot, but white wine, sherry, or brandy work great too. Don’t skip this step! 
Season as You Go: Taste and adjust the seasoning, especially after adding the stock and before serving. 
Cheese Matters: Gruyère is perfect for its melty, nutty flavor. Mix with Comté or Emmental for extra richness, and grate it finely for even melting. 
Sturdy Bread is Key: Use toasted baguette or sourdough to keep the texture right without getting too soggy. 
Serve Hot: This soup is best enjoyed warm. Let it cool slightly, but serve quickly to keep it at its best. 
Make Ahead: Prep the soup base a day or two in advance and finish with bread and cheese when ready to serve. 
Store Leftovers: Keep leftovers in the fridge for up to 3 days in an airtight container. 

Nutrition

Calories: 542kcal | Carbohydrates: 51g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 1602mg | Potassium: 788mg | Fiber: 9g | Sugar: 21g | Vitamin A: 868IU | Vitamin C: 38mg | Calcium: 477mg | Iron: 1mg