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How To Make French Onion Soup

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How To Make French Onion Soup
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French Onion Soup Recipe. A savoury and hearty old favourite, this recipe for Onion Soup is a filling choice for a mid-winter's snack. Taste our French Onion Soup recipe. Enlarge French Onion Soup Recipe. A savoury and hearty old favourite, this recipe for Onion Soup is a filling choice for a mid-winter's snack. Taste our French Onion Soup recipe.
Serves:
2
Preparation Time:
20 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 10 minutes

Step 1: You will need

  • 100 g butter
  • 8 onions sliced
  • 1 tbsp thyme picked
  • 120 ml sherry wine
  • 1 ltr brown chicken or veal stock
  • salt and pepper
  • 16 approx slices of baguette
  • 2 tbsp olive oil
  • 1 clove garlic
  • 100 g grated Swiss cheese, Cheddar or Gruyere
  • 1 sauce pan
  • 1 wooden spoon
  • 1 tray
  • 1 brush
  • 1 ladle

Step 2: Brown the onions

Start by placing pan on a high heat. Add the butter and let it melt. Just before it starts to brown, add about one third of the onions and stir slightly, just to let them settle. Let them sweat for about 5 minutes.

When they start to brown, add another batch of onions. Repeat until all the onions are brown and well-caramelised, approximately after 20 minutes. The onions can be caramelised in small or large batches depending on the size of the pot.

Caramelisation is a process by which the sugar content of a food is cooked or oxidized until it results in a brown colour with a nutty flavour.

It is a very common cooking method used in not only the making of sweet but also brings a distinct flavour to dishes like this French Onion Soup.

Step 3: Add the rest of the ingredients

When the onions are nicely caramelized, add the sherry, the thyme, and the chicken stock and season with salt and pepper. Scrape the bottom of the pan to integrate the residues from the caramelised onions that are stuck to the pan.

Now stir the mixture, bring it to a simmer, and let it cook for about 20 minutes.

Step 4: Preheat the oven

You can now set the oven to its grill setting.

Step 5: Prepare the croutons

Place slices of the bread on a tray and taking the garlic, rub each slice individually. Turn the pieces and repeat for the other side. Next, brush olive oil on each piece, season slightly with salt and pepper, turn them, and season as before.

Place in oven for a minute until brown. Turn them to the other side and grill for another minute.

Step 6: Remove the surface

Next, skim the foam that has gathered on the surface of the soup and remove the french onion soup from the heat.

Step 7: Assemble the soup

Carefully spoon the soup into oven-resistant soup bowls. Now place a few of your freshly-made croutons on top and cover them with heaping amounts of grated cheese. Place in the oven for a minute, just until the cheese is melted.

You can never have too much melted cheese on top of Onion soup. Don't hold back!

Step 8: Serve

Garnish the piping hot french onion soup with a few sprigs of thyme and it is ready to enjoy! It is just the perfect thing for a cold winter day.
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Tips & Comments
  1. richana12001

    Most tasty french onion soup I have ever made.

  2. carlene123

    I am loveing my new stile.... today I cooked the pumpkin soup and it was lovely..... thanks to videojug.... I could not off done it with out the help off you...... many thanks.... can't wait to make the cream of mushroom soup...... is it wonderful

  3. longtalltex

    Its always nice to see someone put the effort into showing home cooks how something is done. Although, true FOS is made with the richest beef stock you can get and thyme is absolutely meant to be in there, no other herb is necessary, lots of thyme (about 6 large sprigs), black pepper (12 peppercorns) and bay leaf (2). Some comments about the method: The onions should be caramelized over a very low heat, and all onions can e cooked at the same time, though you need to stir every 15 minutes and could be caramelized for up to 5 hours, one hours is usually adequate but 20 minutes on high is not affording any of that beautiful slow caramelized onion goodnes (try it when you have time, the difference is night and day).

  4. lilbabyniki

    I love the way it says a few slices of baguette and in brackets 16-thats not a few!!

  5. m_alkins

    my boyfriend from france loved this style of onion soup! it was sooo tasty. i also add a teaspoon of worchestershire sauce to the broth. Also, traditional croutons are made from day -old baguette and keep firmer in the soup longer, so if you happen to have some use them for preparing the croutons.

  6. Anonymous

    I used half of all the ingredients listed except for the chicken stock (used 1 ltr) and NO salt,it was salty enough and thought it tasted delicious. Many thanks.

  7. Anonymous

    Excellent variation on a very variable recipe. Some comments: (1) Salt should be added to taste much later, after the soup has reduced. Otherwise, you'll end up with a soup too salty since the salt will get concentrated. (2) That simmer looks more like a boil. (3) Perhaps if you kept it at a true simmer, you wouldn't have to skim so much. (4) To the other posters, French Onion Soup is in no way intended to be vegetarian. If you must make a veg variation, call it something else, like Vegetarian Onion Soup. I understand some Vegans might get upset with the use of cheese and butter, so you can modify to make your own variation but please give it a new name!!!

  8. Anonymous

    Hmm, I should say this soup hits my favorite list.

  9. Anonymous

    have not found any better but a touch of oregano tastes better than thyme and chicken stock works the best

  10. Anonymous

    for the vegetarian recipe option try to cook add water and cheese after caramelisation of onions. this makes the soup thick and creamy. make sure the cheese is not salted or the soup will turn out to be a salty surprise ;)