FRENCH ONION SOUP
French onion soup is a comfort dish, very rich and caramelised. Deep, caramelised onions would simmer in beef broth accompanied by a slice of toasted baguette and melted Gruyère cheese. Sweet from the onions’ inherent goodness, this blends perfectly with the savoury broth. Floating on top are bread cubes covered with cheese; it turns the soup into a satisfyingly filling meal. French onion soup is something as easy as it is classy, whether served as an appetiser or even a light meal. It tastes heavenly. Comfort food encompasses dishes such as French onion soup, where the broth is rich and warm, caramelised onions are soft, and the melted bread and cheese topping is stringy.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Appetisers
SERVING SIZE
1
CUISINE
French
PREPARATION / TECHNIQUES
Sauté, Simmer, Broil
OCCASION / HOLIDAY
Fall, Winter, Christmas Eve, Valentine’s Day, Bastille Day, Dinner Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ onion, thinly sliced
- ½ tbsp olive oil
- ½ cup beef broth
- ½ cup water
- 1 slice baguette, toasted
- 1 tbsp grated Gruyère cheese
- Salt and pepper to taste
Full Nutritional Information (Per Serving)
- Calories: 200
- Protein: 6g
- Fat: 10g
- Carbohydrates: 20g
- Fibre: 2g
- Sodium: 400mg
PREPARATION of french onion soup
- Caramelise the onions: In a medium saucepan, heat the olive oil over medium flame. Add the finely sliced onions and a pinch of salt. Cook until the onions are golden brown with occasional stirring for 10-15 minutes. To avoid burning, lower the heat.
- Add the broth and water: After your onions are caramelised, add them to your beef broth and water, stirring well. Let the soup simmer for about 10 minutes in order for the flavour to infuse.
- Toast the baguette: When the soup is almost ready, toast the slice of baguette until crispy. You can lightly butter it before toasting if you prefer.
- Add cheese and broil: Pour the soup into an oven-safe bowl. Place toasted baguette on top, then sprinkle grated Gruyère cheese over the bread. Place the bowl under the broiler for 1-2 minutes or until the cheese is bubbly and golden.
- Serve: Take out the bowl from the oven carefully, serve the French onion soup hot with freshly cracked black pepper sprinkled over if desired.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Let the onions caramelise slowly to get a deep, rich flavour. This step does take some time but will really add to the soup’s flavour.
- For extra crunch, rub the toasted baguette with a clove of garlic before adding the cheese.
- Gruyère cheese is best used for its reliability and nutty flavour; you can also replace it with Swiss or Comté cheese.
VARIATIONS
- To make a vegetarian version of this soup, you can use vegetable broth and replace the Gruyère with a plant-based cheese alternative to make a vegan version.
- Add some dry white wine or sherry after caramelising the onions for an added depth of flavour.
- Add ¼ cup of heavy cream for a richer and creamier soup.
PREPPING AND STORAGE
- Fridge: Store the leftover soup in a container and refrigerate for up to 3 days. Just reheat it, toast some fresh bread, and you’re good to go.
- Freezing: Freeze for up to 3 months, frozen bread-free and cheese-free. Thaw it overnight in the fridge before reheating it with fresh-toasted baguette and cheese on top.