French Onion Soup Recipe

Cold weather makes me crave soup, soup, and more soup! Here’s a French Onion Soup Recipe, which I love because you can freeze some for later and use it in your next batch for an even richer soup.

Also, since I am a make-ahead junkie, I love that you can cook this up to two days beforehand, and refrigerate it until you are ready to broil it in the oven topped with sliced baguettes and delicious cheeses.

The basic steps are pretty easy too: saute some onions, make the broth, then portion into cute little soup crocks, and broil to melt the cheese for a minute until it’s bubbly and starts to brown.

French Onion Soup Recipe - YUM

WHAT YOU NEED:

For the soup:

  • 1 1/2 Tbs. unsalted butter
  • 2 yellow onions, sliced thinly
  • Kosher salt, to taste
  • 1 c. red wine
  • 6 c. beef stock
  • Cayenne pepper, to taste
  • 1/2 tsp. black pepper

For the topping:

  • 1/2 French baguette, sliced into 1/4-inch slices
  • 4 slices Provolone cheese
  • 1/2 c. freshly grated Parmigiano-Reggiano cheese

WHAT YOU DO:

STEP 1: CARAMELIZE THE ONIONS
– Melt butter in large pot over med-heat
– Add onions with a pinch of salt, and stir to coat with melted butter
– Sprinkle cayenne pepper and black pepper on top and stir every few minutes, for approximately 20 minutes, until the onions become soft and brown

STEP 2: DEGLAZE THE PAN
– Bring mixture to a boil over high heat
– Add wine
– Cook, stirring to release browned pieces
– Reduce heat to medium and simmer for approximately 5 minutes, until the wine has reduced slightly

STEP 3: ADD THE STOCK
– Pour beef stock into onions and stir
– Bring to a boil over high heat then reduce to low
– Let simmer for at least 1 hour (longer simmering will lead to more flavor)
– If liquid reduces too much add more stock or water until it has a soup-like consistency again

STEP 4: ASSEMBLE
– Just prior to serving, place oven rack near the top and set broiler to high
– Ladle soup into 4 soup cups (save any leftover for next time – you can freeze the unused soup and add it to your next batch to make it more flavorful)
Place a baguette slice on top of each, covering with soup
– Lay a slice of provolone on top of the bread, then sprinkle with Parmigiano-Reggiano
– Place cups on a baking sheet and set under the broiler for 1-2 minutes, or until cheese becomes bubbly and brown (be careful so it doesn’t burn) and serve

Total Time: 1 hour, 45 minutes

Makes: 4 Servings

Make-Ahead Option: Complete STEPS 1-3. Refrigerate for up to two days until ready to complete STEP 4.

French Onion Soup Recipe

Season With Sage Cookbook - French Onion Soup Recipe - Page 89

recipe adapted from Season With Sage (2011)

 

 

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