French Onion Soup

Made this for a volunteering event. The soup was great. I didn't have oven-safe bowls so had to broil the bread separately.

After caramelizing the onions on medium-high heat for 35 minutes, I reduced the heat to medium and cooked the onions for an additional 30 minutes, until they were a deep brown. After simmering the soup and adding ample salt and freshly ground pepper, the flavor was still off, so I added a tablespoon of liquid aminos. I used dried thyme, and it was a bit overpowering, so definitely use sprigs of fresh thyme. My French onion soup crocks hold only 16 ounces, so I was able to make 6 bowls of soup. I used a gruyere and Swiss blend of shredded cheese. You don't need to put the soup under a broiler to get an bubbly browned topping. Just put your bowls on a sheet pan and bake at 400 degrees until the cheese is a golden brown, about 12 minutes.

Double next time. These amounts only made 3 crocks of soup. I used Baby Swiss and Havarti cheese

Doubled the garlic. Gave the onions an extra 15 minutes to cook down. The soup turned out amazing! Served about 6 people. Would recommend making extra bread for dipping.

1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan. 2. Simmer the soup. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed. 3. Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside. 4. Broil the topping. Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve immediately while the soup is hot and bubbly.

It took 3 hours to caramelize the onions but delicious.

Easy recipe. Caramelized onions in cookpot ( takes 10-12 hours on low) the day before so everything came together quickly. Added more wine to the broth. Fresh thyme is key!!!

Initially I doubled the garlic, but when I tasted it near the end, I thought it needed more flavor than that. I ended up adding a whole handful of thyme, a splash of balsamic vinegar and a bit of sugar. I toasted the bread with olive and garlic powder, and Italian seasoning, and topped the soup with a layer of mozzarella, a slice of gouda, and then some parmesan on top,

You can break down the onions further by adding a small amount of baking soda (and brown sugar/salt, optionally) and letting them sit before starting caramelization. This will make them smooth and cook down any strips of onion.

I doubled the recipe and added a couple bouillon cubes as well as 2 tsp of Marmite yeast extract. I used a Shiraz Durif to deglaze as that's all I had. Ended up with a rich, full flavour. Perfect winter meal.

not super flavorful but still delicious

This was really easy to make, but it took me 4 hours to make. I was KOed by a root vegetable, as was my cat who was watching me. Humor aside this was really tasty and I will be making again.

Very good. I was prepared to cook my onions longer given the reviews but they only took the time that was stated. I did end up turning the burner down to a medium. The soup was tasty! Hubby loves it too. Paired it with BLTs. Yum!

onions took really long to caramellise but ended up being tasty. i was very drunk when i made it so must be easy 🫡😎 hits harder than sauerkraut at 4am

Very rich soup. Took longer to make than the recipes said.

Easy recipe but a bit time consuming, you can swap in and out ingredients like the type of stock etc. Will make again

It tastes sooooooo good but it did take a while to caramelise the onions

So good

Such a warm, yummy, comforting meal.

The cheese smelled a lot so now my housemates all call me smelly cheese boy

Go easy on the stock, came very salty for me

This is my husband’s favorite recipe ever. Not really my thing because it’s too sweet for my taste but I love to make it for him.

Made as a uni meal with my flatmate, so fun!

Kind of boring for the amount of time needed,5/10. But if someone else cooks it for you it's 7/10

🔥

Omitted garlic, used pinot noir wine, put 5-6 heaping spoonfuls of sugar while cooking onions to make it sweeter. Boiled 20-30 mins so onions got softer. Was delicious!!!!

Nom! Tastes great.

Worked with what I had dish wise, but this soup was so good!

I deglazed with red wine instead! Very tasty 👍

Takes a lot of time to make but it's worth it

It was super good but me and my roommate thought it was a little too sweet probably our own fault with the wine. We also didn’t have a whole lot of our cheese on some but that’s okay too. Overall 10/10.

I used Fontina cheese for the top. Delicious!!