REAL FRENCH ONION SOUP
When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the onions will need to be treated with your loving time. That's the secret to a good French onion soup, the long slow cooking of the onions which eventually reduce down to almost nothing so don't be alarmed at the amount used, although it is sure to induce a good cry. If you're going to make this, do it properly, you must have Gruyère cheese and crusty French bread. For this there are no substitutes. Follow the rules and you'll achieve pure alchemy
Provided by robd16
Categories Onions
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First, tackle the onions. Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying).
- Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides) stir well and cover with a lid (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down).
- After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes.
- The onions should be unctuously soft by now, bathing in their own liquid. If not give them another 10 minutes or so.
- Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated. Be careful the onions do not burn.
- At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown. Once this point is reached you can breath a sigh of relief!
- Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper.
- Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary
- Meanwhile toast 6 slices of French bread and set aside.
- When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling.
- Serve with extra crusty bread and allow yourself to be soothed and calmed.
- You will be rewarded for all your hard work I promise!
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Kiran Tripathee
[email protected]This soup is the best French onion soup I've ever had. Thank you for sharing the recipe!
Lebogang Tracy
[email protected]I can't wait to make this soup again. It's going to be a new favorite in our house.
Yaqoob Yaqoob
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
Rudy Umpherville
[email protected]I topped the soup with a fried egg. It was the perfect addition!
Black Boba Plays
[email protected]I used a combination of Gruyère and Parmesan cheese. It was the perfect combination of flavors.
Daniel Toomire
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. The soup still turned out great!
Muhamma Umar shabbir
[email protected]The soup was a bit too salty for my taste. I would use less salt next time.
dyslexic teddybear
[email protected]I would have liked the soup to be a bit thicker. I might add some flour or cornstarch next time.
Franklin Robinson
[email protected]This soup is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
DAWIE BRUINETTE
[email protected]I'm not a huge fan of onions, but I loved this soup! The onions were caramelized to perfection.
Ball In
[email protected]This soup is the perfect way to use up leftover bread. I love dipping the bread into the soup.
Anwar good So
[email protected]I love how this soup is so versatile. I can add different toppings, like croutons or bacon, to change up the flavor.
Scotty Bowles
[email protected]I've made this soup several times now, and it's always a hit with my family and friends.
Justin Williams
[email protected]This soup is so rich and flavorful. I love the caramelized onions.
Gohar Amin
[email protected]I was surprised at how easy it was to make this soup. It only took a few minutes to prep the onions.
Rj Rabby
[email protected]I used a variety of different onions in this soup, and it really added to the flavor.
Shawn Wingert
[email protected]This soup is the perfect comfort food for a cold winter day.
Muhammad Hashim Sh
[email protected]I've never made French onion soup before, but this recipe was so easy to follow. It turned out delicious!
Jhomki Aktar
[email protected]This soup was a hit! The flavors were rich and complex, and the Gruyère cheese melted perfectly over the top.