Description
Learn how to make a comforting bowl of Classic French Onion Soup with this easy recipe. Perfect for cozy nights in, this traditional dish is a must-try!
Ingredients
- 4 tablespoons unsalted butter (60g)
- 1 tablespoon vegetable oil (15ml)
- 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced (1360g)
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 3/4 teaspoon (4 ml) granulated sugar
- 1 cup white grape juice (240ml)
- 2 tablespoons all-purpose flour (15g)
- 6 cups beef broth (1440ml)
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon (3 ml) dried thyme
- 2 bay leaves
- 1 small baguette, cut into 1/2-in (1.25cm) slices
- 1 tablespoon apple cider vinegar (15ml)
- 8 ounces (227 g) vegetarian cheese, grated (about 2 heaping cups; look for one made without rennet)
- 1/2 cup (120 ml) grated Parmesan-style cheese
Instructions
- In a large Dutch oven or soup pot, heat the butter on medium. Pour in the oil and add the onions, salt, pepper, and sugar. Let them cook uncovered, stirring occasionally with a wooden spoon until the onions become deeply golden and caramelized, approximately 45 to 55 minutes. Initially, stirring is only needed occasionally. As browning progresses, stir more frequently, scraping the browned bits from the bottom of the pot. If they brown too swiftly, lower the heat or add a little water to loosen the bits and keep cooking.
- Pour in the grape juice and increase the heat to high. Stir with a wooden spoon, scraping up any bits stuck to the pot, until the liquid nearly evaporates and the onions have a jam-like consistency, about 8 to 10 minutes.
- Sprinkle in the flour and stir continuously for a minute.
- Introduce the broth, Worcestershire sauce, thyme, and bay leaves into the pot. Bring it to a boil, then lower to a simmer, covering and cooking for about 30 minutes.
- As the soup is on the stove, preheat your oven to 400°F and position a rack in the center. Lay the baguette slices in a single layer on a baking sheet and bake until they are dry, crisp, and golden at the edges, roughly 10 minutes. Set aside.
- Once the soup is done, take out the bay leaves and mix in the apple cider vinegar. Taste and adjust the seasoning if needed. For a richer taste, add a few dashes of Worcestershire sauce. If more sweetness is desired, incorporate ¼ teaspoon of sugar.
- Move an oven rack so it is 6 inches from the broiler and turn the broiler on. Place oven-safe dishes on a baking sheet. Pour the hot soup into them, lay 1 or 2 baguette slices on top without overlapping, and sprinkle with the grated vegetarian cheese and Parmesan-style cheese. Broil until the cheese is bubbly and golden around the edges, about 3 to 5 minutes. Allow the dishes to cool slightly before serving.
- **Advance Preparation:** The soup can be prepared and stored in the refrigerator for up to 3 days (sans toasts or cheese) or frozen for up to 3 months. Toasts can be made in advance (without cheese) and kept in an airtight container at room temperature for up to 3 days.
- **Tip:** If you lack oven-safe soup dishes, place the toast slices on a baking sheet, cover each with cheese, and broil for about 2 minutes until the cheese is melted. Serve the hot soup in regular bowls and top each portion with the cheesy toasts.
Notes
- For enhanced flavor, mix yellow, red, and Vidalia onions.
- Experiment with various cheeses for a unique take on this traditional dish.
- Save time by caramelizing onions ahead and refrigerating before making the soup.
