The Best French Onion Soup Recipes

BEST EVER FRENCH ONION SOUP

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.

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.

FRENCH ONION SOUP

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.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

RESTAURANT-STYLE FRENCH ONION SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
• Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
• Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
• Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
• Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
• Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

FRENCH ONION SOUP I

Steps:

• Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
• Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
• Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
• Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

THE BEST FRENCH ONION SOUP!!

Steps:

• Saute onions in butter in a dutch oven. If not enough butter add more, 2 TB at a time until enough. Cook over med-high heat until onions begin to brown and caramelize. Add brown sugar, add stock and mix well. Bring to boil, reduce heat and simmer 25 minute season with salt and pepper. Add sherry and Worcestershire. If not enough liquid add some water using the beef stock can.
• Make bread croutons. Heat oven to 350°F Cut bread to fit soup cups and place bread on cookie sheet. Drizzle with butter-garlic mixture and bake till crispy, about 7-10 minute.
• Put soup into soup cups (ovenproof bowls) and put bread slice on top of each. Top each with slice of cheese. Then top each slice with heaping tsp of shredded jack cheese. Set soup cups in oven on cookie sheet and broil for 1-3 min or till cheese melts.