Are you a fan of French Onion Soup? It’s definitely what my daughter and I crave and order when out at restaurants. We’ve tried a few ways to recreate the flavors we seek in onion soup and think we may have a winner here to share with you!Jump to Recipe
A tried and tested Onion Soup recipe!
It did take lots of fine-tuning and fun in the kitchen that I’m thankful for! I love seeing my daughter get excited when preparing meals and I have to say she is further advanced than I ever was at her age in the kitchen. Her suggestions and ideas are spot-on! ❤️
Our French Onion Soup Secret Ingredient
A little Dijon mustard gives the broth a slight zing that is just enough without being overpowering. Can a little Dijon ever cause harm? Seriously, I really don't think so!
Also, the broth is so comforting, kind of like how the tannins in a cabernet sauvignon stick to the tongue in a good glass of red wine… right?
The cheese and French bread crouton add consistency to the soup, making it a substantial side dish or a light budget-friendly meal. It’s kind of funny how the soggy bread contributes nicely to the soup. Never thought I would say that!
It’s also the perfect recipe when you have an abundance of onions on hand!
Traditionally Gruyère cheese is used, but many restaurants in our area use Parmesan, Romano, Swiss, or Provolone. Use what you like and have easily accessible or on hand. In general, a hard cheese imported from Italy usually fits well in this classic soup recipe.
What do you look for in a French Onion Soup Recipe?
We are anxious to get some feedback! So don’t leave us hanging after you give this recipe a try! Tell us what you like and what can be improved upon, because everyone likes variations, and pooling thoughts together for this recipe can’t hurt. We are not scared of ideas, tips, and positive criticism is always welcomed!
How to cut onions without crying?
My lovely daughter puts a pair of shades on over her eyes and says it helps when slicing onions! Here are some other ideas if cutting onions makes you cry.
Pair with a salad such as Panzanella!
French Onion Soup
- Soup crocks
- 6 tablespoon Butter divided
- 3 Large Yellow or Red Onions sliced
- 1 teaspoon Sugar
- 1 Clove Garlic minced
- 2 tablespoon Flour
- 1 tablespoon Dijon Mustard
- 8 Cups Beef Broth (2) 32 Oz cartons
- 1 Cup White Wine such as Riesling
- 1 Small Loaf of French Bread
- 8 Oz Parmesan, Swiss, Parmesan, or Romano cheese sliced thin or grated A blend of these cheeses would be lovely too.
- Salt and Pepper to taste.
- In a large heavy-duty soup pan, heat 4 tablespoons of butter over medium heat. Once the butter has melted, add the sugar and stir.
- Sauté onions, garlic, salt, and pepper in the butter until caramelized, about 15 minutes. Then remove the onions from the pan and set aside in a bowl.
- Next, melt 2 tablespoons of butter in the pan. Then add 2 tablespoons of flour and blend to create a roux. Cook until golden brown while stirring out any lumps, then add Dijon Mustard and blend quickly.
- Return the onions back to the pan and add in the beef broth while stirring. Simmer for 20 minutes.
- Pour in the wine and season with salt and pepper, then simmer for 10-20 minutes. Also preheat the oven to 400°.
- Slice the French bread about an inch thick. Use a ladle to retrieve the broth and place it into individual soup crocks. Put french bread slices over the broth and top with cheese.
- Bake until the cheese melts and ready to serve.
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