Best 3 French Onion Soup With Baguette Crostini Recipes

Indulge in the classic comfort food of French onion soup, a timeless dish that exudes richness and warmth. Originating in France, this soup has gained worldwide recognition for its captivating flavors. Savor the sweet notes of caramelized onions, perfectly balanced with savory beef broth, and a hint of white wine. Served piping hot, each spoonful offers a delightful journey, from the crispy baguette crostini adorned with melted cheese to the depths of the flavorful broth. Whether you're seeking a hearty appetizer or a satisfying main course, this French onion soup, accompanied by the crispy and cheesy baguette crostini, promises an unforgettable culinary experience. Dive into the detailed recipes provided in this article to recreate this culinary masterpiece in your own kitchen, impressing your family and friends with your culinary prowess.

Here are our top 3 tried and tested recipes!

FRENCH ONION CROSTINI

French Onion Crostini image

Make and share this French Onion Crostini recipe from Food.com.

Provided by CookingONTheSide

Categories Onions

Time 2h10m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
6 yellow onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
salt, to taste
pepper, to taste
1/2 baguette, preferably semolina, cut crosswise into 24 slices
2 cups swiss cheese, shredded (or jarlsberg cheese)

Steps:

In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours.
Season to taste with salt and pepper.
Meanwhile, preheat the oven to 350 degrees.
Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
Season with salt and pepper.
Bake until crisp, 10-15 minutes.
Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
Remove the leaves from the remaining thyme sprig and chop.
Top each toast with the carmelized onions and chopped thyme.

Nutrition Facts : Calories 101.5, Fat 6.2, SaturatedFat 2.1, Cholesterol 8.3, Sodium 75.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.3, Protein 3.5

FRENCH ONION SOUP

French Onion Soup image

Provided by Ina Garten

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Steps:

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

FRENCH ONION SOUP

French Onion Soup image

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruyï¿½re croutons.

Provided by Tyler Florence

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Steps:

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Tips:

Use a heavy-bottomed pot or Dutch oven to make the soup. This will help to evenly distribute the heat and prevent the soup from burning.
Slice the onions thinly. This will help them to caramelize more quickly and evenly.
Cook the onions over medium-low heat. This will allow them to caramelize slowly and develop a deep flavor.
Don't overcrowd the pot with onions. If you do, they will not caramelize properly.
Add a splash of red wine or cognac to the soup for extra flavor.
Use a good quality beef broth. This will make a big difference in the flavor of the soup.
Season the soup to taste with salt and pepper.
Serve the soup with a baguette crostini or a slice of crusty bread.
Top the soup with grated Gruyère cheese before serving.

Conclusion:

French onion soup is a classic French dish that is perfect for a cold winter day. It is made with caramelized onions, beef broth, and Gruyère cheese. The soup is served with a baguette crostini or a slice of crusty bread. French onion soup is a delicious and hearty dish that is sure to please everyone at your table.