Once you try this French Onion Soup recipe, you'll never try another. Caramelized, melt-in-your-mouth onions, crusty bread, and melted cheese make for a hearty and rich soup that’s worth the wait. You’ll want to let it simmer the full two hours for the ultimate blending of flavors. Perfect for a cold day, this classic soup is comfort food at its best. If you don’t have a Dutch oven, this also works as a crock pot soup recipe! This recipe is perfect for lunch or dinner.
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
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This was easy and worth the effort. I consider myself a bit of a French Onion Soup connoisseur and have eaten it in many, many different restaurants. While it was not quite as perfect as The Courtyard Cafe in Brecksville, OH (which is what I consider the best anywhere) it was darn close. The Courtyard actually tops their FOS with provolone instead of the traditional Gruyere or Swiss. I prefer it that way and so in this recipe I used provolone as well. We are totally loving the leftovers and I plan to make again!
For someone who must, for health reasons, follow the 'light cooking' concepts, this is a pretty good dish. Those who truly love traditional French Onion soup will want to add a clove of minced garlic, more thyme, a pinch of sage, a little Worcestershire or Soy sauce, more wine, a little sherry or cognac, and enrich the broth with some chicken stock. Most important for traditionalists - use a thick slice of sourdough or French bread, not cubes, and don't ever use reduced-fat cheese because it doesn't melt properly and it has no taste. I usually get some thick slices of Provolone at my deli for this dish because it melts perfectly and has just the right flavor for the rich soup beneath it.
Best french onion soup ever! This soup is rich and flavorful and amazing. I did use red wine instead of white because it's what I had on hand. And I added a splash of worcestershire to the onions just before adding the broth. It tasted amazing the day I made it but I followed some other reviewers' advice and let it sit in the fridge until the next night. Amazing! I'll be making this again and again!
This was pretty good. I made it a day ahead and used brandy in place of the wine. Cooking Light has another French Onion and Apple soup which I'd give the slight edge to. Of course nothing can compare to Julia Child's FOS.
This recipe was tasty although I did follow a lot of the other comments..I added 1/2cup of white wine instead of 1/4 cup. I added more thyme and halved the beef broth and added chicken broth. Deffo worth trying.