Description
A classic French onion soup recipe that features caramelized onions, beef broth, and melted cheese.
Ingredients
Scale
- 3 tablespoons butter
- 2 medium onions (sliced)
- 1 teaspoon sugar
- 2 tablespoons brandy
- 1 tablespoon flour
- 2 ½ cups beef broth
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- salt and pepper (to taste)
- sliced French bread (for serving)
- 2 slices Gruyere cheese (or Swiss cheese is fine)
Instructions
- In a medium enamel-coated cast iron soup pot, add the butter and turn the heat to medium-low.
- Once the butter melts, add the sliced onions. Stir the onions to coat them in the butter. Sprinkle in the sugar. Cook the onions over medium-low heat until they are golden brown. This will take 25-30 minutes. Stir every 10 minutes, and lower the heat if necessary. The onion should slowly caramelize, not burn.
- Once the onions are golden brown, add the brandy to deglaze the pan. Stir the onions and scrape up the bits from the bottom of the pan with a wooden spoon.
- Next, stir in the flour and cook for 1 minute.
- Add the beef broth, soy and Worcestershire. Bring the soup to a simmer, and taste the broth. Add salt and pepper to taste. Let the soup cook for 10 minutes.
- Before serving, toast the French bread slices. Ladle the soup into two bowls and top with the bread slices. Lay two cheese slices on top of the bread on each bowl, and let melt under the oven broiler or in the microwave. A chef’s torch would work, too.
Notes
- For an extra depth of flavor, consider adding herbs such as thyme or bay leaves during the simmering stage.
- Make sure to slice the onions evenly for consistent cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl