Wednesday, June 20, 2012

French Onion Soup

Blog's Category: International

Theoretically, I knew this recipe forever but come to make it just now. Soup has turned out great, even more - it is the best I've tested so far anywhere else - so I'll be making it again! The beauty of the recipe is that it does not require a ton of ingredients. Nevertheless flavors and taste is very strong and overwhelmingly homey.

- Any kind of onions can be used here - whatever kind you have in stack.
- Baguette is the best to serve onion soup with. But I used rye bread for croutons and liked it a lot.
- Gruyere is ideal for finishing it up. I had white cheddar and again, result was great anyway.

French Onion Soup
Serves 6

3 tbs olive oil (or butter, but I opted for olive oil)
6 large onions, halved and sliced 
2 bay leaves
1.5 c white wine (I used chardonnay)
3 cubes of chicken broth (or substitute 3 cups of water with 3 cups of chicken broth)
4 c water
sugar to taste (optional)
black pepper
4-6 tbs grated cheese
3 slices of bread

- In a large pot (it is better to use non-stick one), cook onions in an olive oil, stirring occasionally until onion caramelizes very well. It may take 30 minutes or even more. Also you will need to stir more often at the end to make sure onion won't burn.

- Meanwhile, cut bread into small .5" cubes (it will make your job of eating your soup easier!). Toast them to the light-golden stage and set aside.

- When onion is caramelized really well, add wine and bay leaves and cook it, stirring couple times, for about 3-5 minutes.

- Add water, chicken broth cubes (or chicken stock), salt, pepper and sugar (if needed). Add more water if you want it thinner. Let soup simmer for about 10 minutes. Take it off heat.

- Spoon soup into individual ramekins (or oven-proof bowls). Toss some croutons on a top. Sprinkle with cheese and pop under the broiler for a couple minutes until cheese melted.

- Serve, eat, enjoy and be proud of yourself!

- If your onions are not sweet enough, add a little bit of sugar when cooking your soup.


My pot was half-full with onions in a beginning..

..and then it fell to inch or two..
..and then it has become small-ish pile of gooey oniony mass in a bottom of the pot.
That's it - make sure your onion caramelized nicely - that's what gives your soup that amazing taste and flavor.

It is ready to eat but be careful - do not burn your tongue :)

So-o-o yummy!


  1. French Onion soup is one of my favorites - I just wish it didn't take so long to get those onions that perfect shade of brown...

    1. I agree on onions..they take forever to cook :) and little less to slice them!


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