How do I make a classic French onion soup with a rich, dark broth and perfectly caramelized onions?

Question

How do I make a classic French onion soup? Learn how to get a rich, dark broth and perfectly caramelized, sweet onions.

Answer 1

To make classic French onion soup, caramelize onions slowly until deeply browned, use a rich beef broth, deglaze the pot with wine, and top with a crusty bread and melted Gruyère cheese.

Detailed Explanation:

Making French onion soup is a labor of love, but the result is well worth the effort. Here's a step-by-step guide:

1. Slice the Onions: Thinly slice about 3 pounds of yellow onions. Uniform slices ensure even caramelization.

2. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter over medium-low heat. Add the sliced onions, 1 teaspoon of salt, and 1/2 teaspoon of sugar. The sugar helps with the caramelization process. Cook the onions, stirring occasionally, for about 45-60 minutes, or until they are a deep, rich brown color. This slow cooking is crucial for developing the soup's signature flavor. Don't rush this step!

3. Deglaze the Pot: Once the onions are caramelized, add 1/2 cup of dry red wine (like Burgundy or Cabernet Sauvignon) to the pot. Scrape up any browned bits from the bottom of the pot. This adds depth and complexity to the broth.

4. Add the Broth: Pour in 8 cups of good-quality beef broth (or a combination of beef and chicken broth). Add a few sprigs of fresh thyme and a bay leaf for extra flavor. Bring the soup to a simmer and cook for another 20-30 minutes to allow the flavors to meld.

5. Season to Taste: Remove the thyme sprigs and bay leaf. Season the soup with salt and pepper to taste. A splash of balsamic vinegar can also brighten the flavor.

6. Prepare the Croutons: Slice a baguette into 1-inch thick rounds. Brush with olive oil and toast in the oven until golden brown.

7. Assemble and Broil: Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted and bubbly.

8. Serve Immediately: Be careful, the bowls will be hot! Serve the French onion soup immediately and enjoy.

Pro Tip:

Don't overcrowd the pot when caramelizing the onions. If the pot is too full, the onions will steam instead of caramelizing. Cook in batches if necessary to ensure even browning.