French Onion Soup

French onion soup is delicious comfort food. Sweet caramelized onions floating in rich beef broth are topped with croutons and fresh grated cheese. Individual servings are placed under the broiler until the cheese is golden brown. The soup is often served as an appetizer or one-pot meal. The soup flavors definitely benefit from being prepared several days in advance. Great French onion soup starts with high quality beef stock. The best beef stock is homemade. Caramelizing onions is a deliberately slow process, taking in excess of a half hour on the stovetop. The result is onion slices that are golden in color, mellow and sweet tasting thanks to the natural sugars releasing and browning.

While the thought of making French onion soup at home may seem daunting, with the right ingredients, instruction, and practice the task can be simplified and enjoyed. Homemade beef stock is desirable, but a high quality store bought stock is suitable. A number of onion varieties are found in different recipes including sweet onions, as well as stronger flavored red, white and yellow onions.

FrenchOnionSoup.net presents dozens of great tasting recipes from the traditional to new modern twists on this classic soup dish. Learn how to make delicious homemade beef stock, and the tricks to perfect slow cooked, caramelized onions. Every recipe provides tips and specialized instruction to insure successful soup making. You are sure to find the right soup recipe.

Featured Recipe

French Onion Soup with Gruyere Croutons

Ingredients -

3 tablespoons Salted Butter
4 Spanish onions, thinly sliced
2 teaspoons All-Purpose Flour
4 cups Beef Stock
1/2 cup White Wine
1 Bay Leaf
1/4 teaspoon Brandy
4 slices French Bread, thick cut, toasted
1-1/2 cup Gruyere Cheese
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Melt the butter and sauté the onions in a large saucepan over medium heat.

2. Stir frequently and cook for 35-40 minutes, until golden brown.

3. Add the flour, and cook while stirring for 1-2 minutes.

4. Pour in the white wine, broth and the bay leaf.

5. Scrape up any bits stuck to the bottom of the pan.

6. Bring the mixture to a boil, reduce heat and simmer covered for 15 minutes.

7. Remove the bay leaf.

8. Stir in the brandy and season to taste with salt and pepper.

9. Preheat the oven broiler.

10. Ladle one cup of soup oven safe bowls.

11. Top each bowl with a slice of toasted bread and Gruyere cheese.

12. Place the bowls onto a baking sheet about 4-5 inches from the heat source and broil until cheese melts and is bubbly.

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