Recipe: French Onion Soup

A timeless winter warmer, French Onion Soup is the perfect comfort dish to enjoy with friends or family on a chilly evening. Known for its rich, savory broth and golden, caramelized onions, this soup only gets better when made a day ahead, allowing the flavors to deepen. Serve it with toasted French bread topped with melted Emmental cheese for a classic, satisfying meal.

Servings: 2–3
Preparation Time: 15–20 minutes
Cooking Time: About 1 hour

Ingredients

• 2 large Spanish onions (about 1 lb), halved and thinly sliced
• 2 x 11 oz cans condensed beef consommé (or enough to make 5 cups with added water)
• 3 oz (¾ stick) butter
• Salt and freshly ground white pepper, to taste
• 4 teaspoons all-purpose flour
• ½ cup dry white wine or white Lillet for a sweeter touch
• 1 bouquet garni (a bundle of herbs for flavor)
• 6–9 slices of French baguette
• 2–3 oz Emmental cheese, thinly sliced
• 2–3 tablespoons port or Madeira (optional)

Instructions

1. Prepare the Onions and Consommé

   • Halve the onions lengthwise and slice them finely. In a pot, dilute the beef consommé with water until you have 5 cups and bring it to a gentle boil. Keep it hot while you prepare the onions.

2. Caramelize the Onions

   • In a large saucepan, melt the butter over low heat. Add the sliced onions, season with a pinch of salt, and cook gently for about 5 minutes. Cover the pot, increase the heat to medium, and continue cooking for 12–15 minutes until the onions turn a light golden brown, stirring frequently to avoid burning. This browning process is essential for a deep, rich flavor.

3. Build the Soup Base

   • Sprinkle the flour over the onions and stir for 1–2 minutes. Pour in the white wine, cooking for another minute while scraping up any browned bits from the bottom of the pan. Add the hot consommé and the bouquet garni, stirring well. Bring to a gentle boil, cover, and simmer for 30 minutes.

4. Prepare the Topping

   • While the soup simmers, preheat your broiler. Lightly toast the slices of French baguette on both sides. Leave the broiler on. Thinly slice the cheese and set aside.

5. Finish the Soup

   • After 30 minutes, remove the bouquet garni from the soup. If using, stir in the port or Madeira and season to taste with salt and pepper.

6. Serve

   • Ladle the soup into individual flameproof bowls. Place 3 slices of toasted baguette on top of each serving, layer with cheese slices, and broil until the cheese melts and bubbles.

Chef’s Tips

• Caramelizing the Onions: Don’t rush this step! Allowing the onions to brown slowly is crucial for achieving a rich, full-bodied flavor.

• Wine Alternatives: If you don’t have port or Madeira on hand, a splash of brandy adds a nice touch, or you can simply omit it for a cleaner taste.

• Make-Ahead Option: To deepen the flavors, prepare the soup up to the end of step 3. Remove the bouquet garni, cool, cover, and refrigerate. When ready to serve, reheat until simmering, then continue with steps 4–6.

This classic French Onion Soup brings warmth and comfort to any winter gathering. With its layers of caramelized onions, savory broth, and gooey, broiled cheese, it’s a dish that’s sure to impress and satisfy. Serve it with a glass of wine and enjoy a cozy, flavorful evening.