Description
Indulge in the ultimate comfort food with our French Onion Soup recipe topped with perfectly melted cheese. Learn how to make this classic dish today!
Ingredients
- – 2 large yellow onions, quartered and thinly sliced (300g)
- – 2 red onions, quartered and thinly sliced (300g)
- – 4 leeks, root ends and dark-green tops lopped off, leeks sliced 1/4-inch thin, and washed (400g)
- – 1 tablespoon (15g) unsalted butter
- – 1 tablespoon (15 ml) olive oil
- – 2 tablespoons (15g) unbleached all-purpose flour
- – 8 cups (1.9 L) vegetable or chicken stock
- – 1 tablespoon (15 ml) Worcestershire sauce, [Editor’s Note: or a splash of fortified juice]
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 1 day-old baguette
- – 1/2 cup grated Parmigiano-Reggiano cheese (50g)
- – 1/2 cup grated Gruyère cheese (or substitute Comté, Emmentaler, mozzarella, young Manchego, or another melting cheese), plus more as needed (50g)
Instructions
- In a large pot on medium-high heat, cook the yellow onions, red onions, and leeks with the butter and olive oil, stirring occasionally to prevent sticking and burning, until they start to soften and reduce in volume, around 5 to 10 minutes.
- Lower the heat to medium or medium-low, and continue cooking the onions for roughly an hour until they turn a caramel color and become almost mushy. Make sure they don’t burn by adjusting the heat or adding a splash of water if needed.
- Dust the caramelized onions with flour, stirring continuously to avoid lumps, and cook for an additional 5 minutes to remove the raw flour taste.
- Add the stock to the onions, raise the heat to bring it to a boil, then lower to a simmer for 30 minutes. Mix in the Worcestershire sauce, salt, and pepper, and adjust the flavors as needed.
- Set your oven to 350°F (175°C). Cut the baguette into thick slices, coat both sides with olive oil, arrange them on a baking sheet, and bake until the bread becomes dry and the edges turn golden. Prepare the broiler.
- Before serving, mix in the Parmigiano-Reggiano, ensuring to add it at the end to prevent it from sinking and burning. Serve the hot soup in heatproof bowls, placing a baked bread slice in each. Sprinkle Gruyère over the bread slices and broil until the cheese is bubbly and golden.
Notes
- Consider caramelizing the onions ahead of time and refrigerating them until needed.
- Experiment with various types of melting cheese for a unique soup flavor.
- For a vegetarian twist, use vegetable stock in place of chicken stock.
