This is our most requested soup recipe of all time, and for good reason.
Is there anything more comforting on a chilly day than a hot bowl of French onion soup?
Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots ofcaramelized onion.
Simply Recipes / Elise Bauer
The first is the stock.
Your soup will only be as good as the stock you are using.
If you use boxed stock, taste it first!
Simply Recipes / Elise Bauer
If you don’t like the taste, don’t use it.
The Secret Ingredient Is Time
The second most important element is to properlycaramelize the onions.
Caramelizing the amount of onions needed in this recipe will take at least 40 minutes.
Simply Recipes / Cambrea Bakes
Caramelizing is a chemical process that shows up when the sugars in the onions reach a certain temperature.
This only happens after a long cooking time (the addition of a little extra sugar will help).
However, if you don’t have them, try these alternatives.
Simply Recipes / Elise Bauer
To reheat, bring to a boil on the stovetop.
The croutons are best when made fresh.
How To Freeze French Onion Soup
This soupwithout the croutonsfreezes well.
Simply Recipes / Elise Bauer
Freeze the cooled soup up to 3 months.
Defrost in the refrigerator and reheat by boiling on the stovetop.
Make the croutons fresh.
Simply Recipes / Elise Bauer
More Warm and Cozy Soup Recipes to Try!
There should be about 10 cups of sliced onions in total.
Add the onions and toss to coat with the olive oil.
Simply Recipes / Elise Bauer
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high.
The amount of time will vary depending on your pot, stove, and onions.
Simply Recipes / Elise Bauer
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt.
Continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
Simply Recipes / Elise Bauer
Add the stock, bay leaves, and thyme.
Bring to a simmer, cover the pot and lower the heat to maintain a low simmer.
Cook for about 30 minutes.
Simply Recipes / Elise Bauer
Season to taste with more salt and add freshly ground black pepper.
Discard the bay leaves.
Add brandy if using.
Put in the oven and toast until lightly browned, about 5 to 7 minutes.
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan.
Alternatively, you could use individual oven-proof bowls or one large casserole dish.
Ladle the soup into the bowls or casserole dish.
Cover with the toast and sprinkle with cheese.
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