My absolute favorite soup is French Onion Soup, so when I cook it, I want the real deal. No cutting corners on this one. It’s a very flavorful soup that takes a few hours to prepare but believe me, it’s totally worth it.
It’s cooked low and slow…the ONLY way to cook French Onion Soup! Start by slicing the onions very thin. You’ll want to use a sweet onion such as the Vidalia onion. A food processor makes this part fast and easy (and you won’t have so many tears either). Melt the butter in a large dutch oven or heavy pot, add the onions and cook uncovered over low heat for an hour. You’ll need to stir them a few times to prevent sticking.
After the hour is up, crank up the heat to med-low and cook for an additional 30 minutes. Stir the onions frequently so that they do not burn. At this point you would expect dark caramelized onions, right? If the onions do not look brown enough at this point don’t worry, after an hour and a half of cooking they are perfect, brown or not.
Add the rest of the seasonings and cook 5 minutes on low heat. In a small bowl, whisk the flour with a cup of beef broth and then add it, the remaining broth and white wine to the pot. Stir until everything is mixed well. Bring to a low boil and then simmer on low heat with the lid tilted for an hour, stirring occasionally.
If you are serving right away, pour the soup into oven safe bowls, top with a slice or two of french bread and then a couple of slices of Swiss cheese.
Place the bowls on a baking sheet and then pop them under the broiler for a few minutes. Keep and eye on them because it doesn’t take long. You are looking for the cheese to melt and start to brown.
This soup is best made the day before you want to serve it. This allows the flavors to develop into the most wonderful bowl of soup you’ve ever had. Just put the pot of soup into the refrigerator until you are ready to serve and then heat it up on the stove top before pouring into separate bowls.
Making this soup the day before a party works out perfectly for me. I’m usually cleaning the house in preparation so it’s easy to just go stir the pot every thirty minutes or so.
This French Onion Soup is rich and thick…Talk about a show stopper. Make this for a party and your guest will be more than impressed!
I hope you enjoy!Print
I like to make my soup a darker color by adding a few teaspoons of kitchen bouquet. It is not necessary, I just prefer a darker color.
- 7-8 medium or 4-5 large Vidalia onions, sliced thinly
- 4 T unsalted butter
- 2 T paprika
- 1 bay leaf
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp fresh thyme
- 8 cups beef stock (you can use beef broth)
- 1 cup white wine
- 2 tsp kitchen bouquet (optional)
- 3/4 cup flour
- 12 slices aged swiss
- 1 loaf of french bread (I usually buy another for dipping)
- 1 tsp fresh thyme for garnishing (optional)
- Place the onions and butter in a large nonstick pot and cook uncovered over low heat for one hour. Stir occasionally.
- Turn the heat up to med-low and cook the onions for and additional 30 minutes. Stir frequently to prevent sticking.
- Add the paprika, bay leaf, salt, pepper and thyme to the onions, stir and cook for an additional 5 minutes.
- In a small bowl, whisk together one cup of beef stock with the flour.
- Add the remaining beef broth, the flour mixture and the white wine to the pot and stir until fully incorporated. (Add the kitchen bouquet if you are using it.)
- Place cover at a tilt, bring to a low boil and continue to simmer on low heat for one hour. Stir occasionally.
- If you are serving right away, preheat your oven to the broil setting.
- When you are ready to serve, pour the soup into oven safe bowls, top with a slice or two of french bread and then a couple of slices of Swiss cheese
- Place the bowls on a heavy baking sheet and broil for about 3-5 minutes depending on how hot your broiler is. Keep an eye on the soup because the cheese will melt and brown very fast.
- Remove from oven and use oven mitts to transfer the bowl to heat safe surface. The bowl will be very hot! Please be careful not to burn yourself.
- Top with fresh thyme and serve immediately.