French onion soup classic (Ready-to-Print Version)
Rich caramelized onions with savory broth and melted cheese create a comforting classic flavor.
# What You’ll Need:
→ Fats
01 -
2 tablespoons olive oil
02 -
3 tablespoons unsalted butter
→ Vegetables
03 -
1.5 pounds yellow onions, peeled, halved and thinly sliced
→ Seasonings and Spices
04 -
0.5 teaspoon granulated sugar
05 -
1 teaspoon salt
→ Thickening Agent
06 -
3 tablespoons all-purpose flour
→ Liquids
07 -
6 cups low-sodium beef broth
08 -
1 cup dry red wine (Pinot Noir, Côtes du Rhône, or Merlot)
09 -
3 tablespoons cognac
→ Herbs
10 -
2 bay leaves
11 -
3 sprigs fresh thyme
→ Bread and Cheese
12 -
8 slices French baguette
13 -
2 cups shredded Gruyère cheese
14 -
0.5 cup grated Parmesan cheese
# Step-by-Step Guide:
01 -
Heat olive oil and 2 tablespoons butter in a large heavy pot over medium heat until butter melts. Add onions, stir to coat, cover and cook for 20 minutes, stirring every few minutes until transparent.
02 -
Remove lid, add sugar and salt. Continue cooking uncovered for 40 minutes, stirring occasionally, until onions are deep golden and sweet.
03 -
Stir in all-purpose flour and remaining 1 tablespoon butter. Cook for 2 to 3 minutes to eliminate raw flour taste.
04 -
Pour in 1 cup beef broth and stir vigorously to scrape up browned bits from the bottom. Cook for 1 minute allowing liquid to evaporate slightly.
05 -
Add remaining beef broth, red wine, bay leaves, and thyme sprigs to the pot.
06 -
Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Remove bay leaves and thyme sprigs.
07 -
Adjust salt and pepper to taste. Stir in cognac.
08 -
Lightly brush baguette slices with olive oil and toast under broiler 30 seconds to 1 minute per side until golden.
09 -
Top soup with 1 cup Gruyère cheese, place toasted bread slices over cheese, then layer remaining Gruyère and Parmesan cheese. Bake in preheated oven at 350°F (177°C) for 20-25 minutes until cheese is melted and golden.
# Handy Tips:
01 -
Use yellow onions for their sweetness and bright flavor. If unavailable, shallots offer a good balance of flavor.
02 -
Opt for low-sodium beef broth to control seasoning. Choose dry red wines like Pinot Noir or Merlot for depth.
03 -
Gruyère cheese is preferred for its melting quality and flavor. Cognac may be substituted with brandy or omitted.
04 -
Store leftovers in airtight containers refrigerated for up to 4 days or frozen for up to 3 months.