Eric and I don’t have a digital bathroom scale, it’s just the old-fashioned dial kind. I accepted a long time ago that it is not really accurate enough to tell you your weight, but it is useful in tracking your fluctuation day to day. (Or week to week, or month to month…I kind of like having an estimate weight. It makes me less curious. It’s also nice to get on the scale, see the number, and legitimately think, “Well, it’s probably wrong.”) Eric’s parents were in town a few weeks ago and Eric’s dad informed him that our scale is 15 pounds too heavy. Eric was very concerned and wanted to buy a new digital scale immediately. I reminded him that I am 8 months pregnant and see a doctor once a week. The scale is not 15 pounds heavy. He brushed that aside and said, Karen, I have the potential to lose 15 pounds here, just buy the scale! I think the moral of the story here is that Eric’s dad needs to cut back on the Cheez-its when he goes on a road trip. I used to think that I didn’t like onions. I mean when I was a kid. I also didn’t like mustard or blue cheese, so obviously I was way lame. Because of this onion aversion, I never ordered French Onion Soup in a restaurant because, hello, I thought it would be disgusting. I have since repented. Onions are a gift from the culinary gods, and French Onion Soup is not far behind. This is a basic recipe. Sometimes you just don’t need to mess with the classics. Make this the next time you have a rainy afternoon at home. You can babysit your caramelizing onions while you enjoy some cocoa and a good book.
title: “French Onion Soup” ShowToc: true date: “2024-10-28” author: “John Cooper”
Cooking With Sherry
Sherry is a fortified wine made with white grapes. It deglazes the pan and adds flavor to the soup base. If you can’t find cooking sherry, you can use a regular white wine. If you prefer to make this homemade french onion soup recipe without alcohol, I recommend using 1/2 cup of beef broth to deglaze the pan and then adding the rest of the beef broth. My recipe for French Onion Soup will rival any restaurants, and it is so easy to make at home. We are using easy to find ingredients and a simple cooking method to make this a soup that you can come back to over and over.
Yellow Onions: You will need about five yellow onions, peeled and thinly sliced. Yellow onions are the best onions for French onion soup, because of their deliciously sweet hint to them. White onions would also work in this recipe, they will just provide a slightly different taste.Butter: Adds rich flavor and is necessary to caramelize the onions. If you are avoiding dairy, you can use vegan butter or olive oil. Sherry: A fortified wine made with white grapes that deglazes the pan and adds flavor profile that makes this soup a classic.Beef broth: The base of our soup. Thyme: I like to use dried herbs in soups because they are easy to keep on hand and infuse into the soup while it is simmering. If you want to use fresh thyme, I recommend using six sprigs tied together with kitchen twine.Bay leaf: Adds another flavor profile.Cheese and bread: For the toasts that top the bowls of soup. Read more on the best cheese for french onion soup below.
Melt the butter. Use a large dutch oven, the soup will come together in this pot.Cook the onions. Add the onions, salt, and black pepper. Cook until the onions are caramelized while stirring often. See more on this below.Add the sherry. Deglaze the pan and scrape down any brown bits. Then add the beef broth, thyme, and the bay leaf.Let the soup simmer. Bring the soup to a boil and then simmer, uncovered. While it is simmering, make your toasts. See more on this below.Taste the soup. Add salt and pepper as needed.
If you don’t have bowls that are broiler safe and the ones below aren’t in your budget, no worries! You can still enjoy this delicious soup. Add a little shredded gruyere at the end, and serve with bread.
Cut your baguette into 1/2 inch pieces. A french baguette works well. Place the baguette pieces on a rimmed baking sheet. Bake for 10 minutes, flipping once halfway through.Top the soup. Once the soup is done, add it to broiler-safe bowls. Top with pieces of toast and shredded cheese. Bake. Place under the broiler on a rimmed baking sheet, and broil until the cheese is melted.
Take your time. Caramelizing the amount of onions for this recipe will take 30-40 minutes. Be sure to stir often to prevent the onions from burning.You will know the onions are caramelized when they are a rich brown color.If it looks like they are starting to burn on the bottom, give them a good stir and add a splash of sherry.
Tips and Tricks
Skip the broiling step. If you don’t have broiler-safe bowls, you can make the toasts in the oven, place them on the soup, sprinkle with cheese, and serve. Use croutons instead of toast. These Homemade Croutons can be made ahead of time to top your bowls of soup.Make a vegetarian soup. Replace the beef broth with vegetable broth for a vegetarian french onion soup.
Preparing Ahead
If you want to save some time in making this delicious soup recipe, you can start the soup the day before. Since slicing the onions is such a big part of this dish. I would recommend slicing them the night before. Store them in an airtight container in the refrigerator and then you will be ready to start the soup when it is time. For any recipe that calls for shredded cheese, I always recommend shredding it from a block. Pre-shredded cheese is covered in preservatives to prevent it from clumping. Shredding cheese yourself will melt and taste so much better than the pre-shredded stuff. It is worth taking a few minutes while your soup is simmering to shred it yourself.
Freezing
This soup recipe freezes well. Allow the soup to cool completely and place it in a freezer-safe container or bag, leaving room at the top of it to expand. Store in the freezer for up the three months. Allow to thaw and reheat over low heat stirring often. Serve with toast and cheese. Reheat the soup in the microwave or in a saucepan over low heat until heated through, stirring often. Then broil the bowls of soup with a piece of toast and shredded cheese in the oven. Always use your best discretion with leftovers.
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