Best 4 Classic French Onion Soup Recipes

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

CLASSIC FRENCH ONION SOUP

Steps:

• Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes.
• Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired.
• Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds.

CLASSIC FRENCH ONION SOUP

Steps:

• 1. Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Adding the foil seal;s in the juices of the onions...really makes a difference so don't leave this part out.Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.
• 2. Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Add wine if using.Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper. To serve, position a rack 6 inches from the broiler and heat the broiler to high. I actually use my toaster oven...works great if it is just the2 of us.Put 6 to 8 broiler proof soup bowls or crocks on a baking sheet. Put 2 or 3 bread slices in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

CLASSIC FRENCH ONION SOUP

Steps:

• Heat the 1/2 cup butter and 2 tablespoon olive oil in a large kettle or dutch oven, stir in onions. Cook covered over low heat stirring occasionally, until onions are transparent about 20 minutes. Uncover add salt and sugar. Increase heat and continue cooking for 20 minutes, until onions are a rich golden brown. Sprinkle flour over onions, then cook and stir a few minutes to cook flour. Add broth, garlic and bay leaf. Simmer partly covered for 40 minutes. Place stale bread on a jelly roll pan. Combine the remaining butter and oil and pour over bread. Sprinkle with 1/4 cup of the cheese. Place under broiler a few minutes until cheese is melted. Pour the hot soup into 8 individual oven proof casseroles, or into a large 10 cup oven proof casserole. Float the bread on top and sprinkle remaining cheese over bread