Is it really winter if you don’t have French Onion Soup? The answer is no. One of the best parts of winter is cozying up with a big bowl of soup and watching movies under a fuzzy blanket. Sure you can grab a can of soup from the store but nothing beats homemade soup.
French Onion Soup was always daunting to me; the bubbly browning cheese and the perfect sweet but savory flavor. But when I began making this recipe a while back, I realized how easy it is to make. The toughest part is to keep yourself from crying while cutting the onions up.
Alternatives and Substitutions
We like to use smoked gruyere cheese on top but you can swap that out with whatever type of cheese you like to pair with this soup. Many people use white or vidalia onions for this recipe but I think it alters the flavor too much. The red onion with the port wine provides just the right amount of savory and sweet. Also, the trick is to sauté the onions and let them sweat. After they’ve sweated enough and are starting to be translucent thats when you add the port wine and cooked it down.
What you need
You can make this French Onion Soup in any type of sauce pan and oven safe bowls but we highly recommend to use a nice dutch oven to make the soup. It really brings the flavor of the onions our while they cook and sweat. We love both this dutch oven and this one too!
Truth be told, one of the main reasons we made this soup was because one of our subscribers requested a recipe for french onion soup. The way I can tell this recipe is delicious is after I made it Phillip came home from work not very hungry. He proceeded to polish off an entire bowl and start to eat some of mine.
Normally that’s my way of telling if a recipe of ours is good or not. If you’re in the mood for soup but not french onion soup, you might like our Marcella Hazan bisque recipe.
We hope you enjoy the french onion soup recipe as much as Phillip did and as always, from our kitchen to yours, cheers!
Traditional French Onion Soup
- 3 red onions sliced
- 2 tbsp olive oil
- 3 tbsp butter
- 3 tbsp Port wine
- 2 cloves garlic smashed
- ½ cup worcestershire sauce
- 5 cups beef broth
- 4 sprigs thyme
- pinch salt
- pinch pepper
- 8 slices gruyere cheese
- baguette sliced
- Preheat oven to 400°
- In stock pot or dutch oven add olive oil and butter over medium heat
- Once oil is hot add sliced red onion and garlic to the pot. Reduce heat to medium
- After a 1-2 minutes add salt and pepper. Let onion sweat for about 10 minutes.
- Add port wine and let wine cook off for 3-5 minutes
- Add worcestershire sauce and mix well. Cook another 5 minutes
- Add beef broth and thyme and let simmer for about 10 minutes
- Remove thyme and garlic from soup mixture
- Ladle in soup mixture to oven safe bowls. Make sure to leave about an inch of space from the top of the bowl and the soup will boil in the oven and you need the room so it does not spill over
- Place a piece of gruyere to soup to settle on top of soup bowl lip, place baguette slice and then cover with additional slice of gruyere to soup bowl
- Bake in over 15 minutes of until cheese is browning and bubbling
- Remove from oven and let cool 5 minutes before serving