Classic French Onion Soup Recipe
I love french onion soup! However, trying to find a great french onion soup recipe is a little bit on the hard side. Many recipes start off the same, but then wind up being a little bit different then what I was expecting to find. In fact, I can tell you that I’ve probably tried and tested approximately 15 different recipes before I finally found one that I really liked. Of course, I made a few minor adjustments to the french onion soup recipe to make it my own! The biggest challenge I came across was how long to cook the onions for. If you overcook the onions, they disintegrate. If you undercook the onions, they are chewy. Onions and I have a love hate relationship. I love cooking with them, but I can’t stand eating them if they’re not cooked properly. With that being said, I can probably eat this soup by the gallons!
What are some of your favorite soups to make? I would love to know, as I’m up for the challenge to making them!
I hope you enjoy my recipe!
French Onion Soup Recipe
- 4 Large yellow onions (sliced)
- 3 Cups organic beef broth
- 1 Beef bouillon cube
- 1/2 Cup red wine (shiraz or cabernet works best)
- 1/4 Cup salted butter
- 1 Teaspoon of sugar
- Sea salt & cracked pepper to taste
- Sourdough bread (sliced or you can buy whole and slice yourself)
- Shredded Gruyer cheese
- In medium sized pot over a low-medium flame, add butter. Once butter is melted, add the sliced onions. Cover with a lid, and allow onions to cook for approximately 15 minutes. After 15 minutes, add your teaspoon of sugar and cook for an additional 30 minutes. Stir onions occasionally. When done, your onions will be completely soft, translucent, and even have a slight browning effect to it. This is what you want!
- Add beef broth, bouillon cube, red wine, and sea salt & pepper.
- Allow to come to boil and cook for approximately 15 minutes without the lid on top.
- Preheat oven (or toaster oven) to 425.
- Cut sourdough bread into halves to make sure it fits into your personal soup tureens. Placed sourdough bread on a cookie sheet an add shredded cheese on top. Cook until cheese has melted. Approximately 5 minutes.
- With a soup ladle, fill your soup tureens and place cheesy bread on top. Add more shredded Gruyer cheese on top and place back in oven for an additional 5 minutes, or until cheese is fully melted and even slightly brown.
- Allow your soup to cool for approximately 5 to 10 minutes before serving, as it will be piping hot!
by David Murphy
Here are some other great recipes to try!