Best 3 Best French Onion Soup Recipes

Indulge in the classic French Onion Soup, a culinary masterpiece that has captivated taste buds for centuries. This hearty and flavorful soup is a perfect blend of caramelized onions, rich beef broth, and melted cheese, topped with crispy croutons. Embark on a culinary journey with our curated collection of French Onion Soup recipes, each offering unique variations that cater to every palate. From the traditional recipe that stays true to its roots, to modern interpretations that incorporate innovative ingredients and techniques, our selection promises an unforgettable soup experience. Discover the art of caramelizing onions until they reach a deep golden brown, the secret behind the soup's distinctive sweetness. Master the art of creating a flavorful beef broth that forms the foundation of this classic dish. Explore the different types of cheeses used to create the perfect balance of flavors, from classic Gruyère to sharp cheddar or a blend of your favorites. Unleash your creativity with our variations that introduce exciting twists, such as the addition of white wine or cognac for enhanced depth of flavor, or the incorporation of mushrooms or leeks for a more complex texture. With our detailed instructions and expert tips, you'll be able to recreate this timeless dish in the comfort of your own kitchen. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that will leave your taste buds craving for more.

Here are our top 3 tried and tested recipes!

BEST EVER FRENCH ONION SOUP

Best Ever French Onion Soup image

Make and share this Best Ever French Onion Soup recipe from Food.com.

Provided by 2Bleu

Categories Clear Soup

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
4 large Spanish onions, quartered and cut into 1/4-inch slices
1/2 teaspoon salt
1/4 cup flour
9 cups beef broth
3/4 cup red wine
3 tablespoons brandy
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
4 slices French bread, 1/2-inch thick
4 -6 ounces gruyere cheese, shredded (or mozzarella)

Steps:

SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

BEST FRENCH ONION SOUP - COOKS ILLUSTRATED

Best French Onion Soup - Cooks Illustrated image

Categories Vegetable Winter Dinner Braise Fry

Number Of Ingredients 11

Ingredients

4 pounds Onions, halved and sliced through the root and into 1/4 inch-thick pieces
3 tablespoons Unsalted Butter, cut into 3 pieces
1 teaspoon Salt and Pepper, to taste
2 cups water, plus extra for deglazing
1/2 cup Dry Sherry
4 cups Low Sodium Chicken broth
2 cups Beef broth
6 sprigs Fresh Thyme sprigs, tied with kitchen twine
1 l Bay Leaf
1 loaf Baguette, small, cut into 1/2 inch slices
8 ounces Gruyere Cheese, shredded (2 cups)

Steps:

1. FOR THE SOUP: Adjust oven rack to lower-middle positions and heat oven to 400 degrees. Generously spray inside of Dutch oven with vegetable oil spray. Add onions, butter, and 1 teaspoon salt. Cooke, covered, for 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven (leave oven on) and place over medium-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and oniobns brown, 15-20 minutes (reduce heat to medium if onions brown too quickly). Continue to cook, stirring frequently, until bottom of pot is coated with cark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any browned bits that collect on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates, about 5 minutes.
3. Stir in 2 cups water, chicken broth, beef brot, thyme, bay leaf and 1/2 teaspoon salt, scraping up any finalbits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. 30 minutes. Remove and discard herbs and season with salt and pepper to taste.
4. FOR THE CHEESE CROUTONS: While soup simmers, arrange baguette slices in single layer on rimmed baking sheet and bake until bread is dry, crisp, and golden at edges, aout 10 minutes. Set aside.
5. TO SERVE: Adjust oven rack 7 to 8 inches from broiler element and heat broiler. Set 6 broiler-safe crocks on rimmed baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do ot overlap slices) and sprinkle evenly with Gruyere. Broil until chese is melted and bubbly around the edges, 3 to 5 minutes. Let cool 5 minutes before serving.

BEST FRENCH ONION SOUP - AMERICA'S TEST KITCHEN

BEST FRENCH ONION SOUP - AMERICA'S TEST KITCHEN image

Yield 6 servings

Number Of Ingredients 17

Ingredients

Soup
3tablespoons unsalted butter, cut into 3 pieces
6large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2cups water, plus extra for deglazing
1/2cup dry sherry
4cups low-sodium chicken broth (see note)
2cups beef broth (see note)
6sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1small baguette, cut into 1/2-inch slices
8ounces shredded Gruyère cheese (about 2 1/2 cups)
Instructions
For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

Steps:

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. Triple Deglaze Most recipes for French onion soup call for deglazing--loosening the flavorful dark brown crust, or fond, that forms on the bottom of the pot-only once, if at all. The secret to our recipe is to deglaze the pot at least three times. Halve onion pole to pole, cut off root end of onion, then peel. Place flat side of onion on work surface, then slice from pole to pole into 1/4-inch-thick slices.

Tips:

Use a variety of onions: Yellow onions provide a sweet and savory flavor, while white onions add a sharp, pungent note. Red onions lend a slightly fruity flavor and beautiful color.
Caramelize the onions slowly and patiently: This is the key step in creating a rich, flavorful soup. Cook the onions over medium-low heat, stirring frequently, until they are deep golden brown and very soft. This can take up to 45 minutes, but it's worth the wait.
Use a good quality beef broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is rich and flavorful, with a deep beefy taste.
Add a splash of white wine: White wine adds a touch of acidity and complexity to the soup. Use a dry white wine, such as a Sauvignon Blanc or Chardonnay.
Grate the Gruyère cheese: Grating the cheese ensures that it melts evenly and smoothly into the soup. Use a microplane grater for best results.
Serve the soup with a baguette: A warm, crusty baguette is the perfect accompaniment to French onion soup. Slice the baguette into thick slices and toast them in the oven until golden brown.

Conclusion:

French onion soup is a classic for a reason. It's rich, flavorful, and comforting, and it's perfect for a cold winter day. With a little patience and care, you can make this delicious soup at home. So next time you're looking for a hearty and satisfying meal, give French onion soup a try.