This French onion soup recipe has become a Christmas favorite in our family- with the most modest of ingredients, it could not be easier to make and the results are always met with raves from guests.
My recipe has been adapted over the years from a Julia Child classic to my preferences and the ingredients I keep on-hand.
FRENCH ONION SOUP
INGREDIENTS
Serves 4-6
1 tablespoon olive oil
2 Tablespoons butter
4 ginormous yellow onions, thinly sliced (I prefer Vidalia when available)
1/2 teaspoon sugar
1 teaspoon salt
3 Tablespoons flour
6 cups beef stock, hot (if push comes to shove, water will work, homemade stock is best, but that’s not happening here)
¾ cup white wine (not cooking wine, drinking wine)
¼ cup sherry
1/2 teaspoon ground sage
1 bay leaf
salt and pepper
Jarlsberg cheese, grated (any Swiss cheese is fine)
French bread, cut into thick slices
olive oil, for drizzling
LET’S MAKE IT!
Over medium heat, add olive oil and butter to a heavy bottom pot or Dutch oven. Add onions. Cook onions until translucent (20-30 minutes).
When onions are translucent, turn heat up to medium high to caramelize the onions slightly, being careful not to burn them. Reduce heat to medium/medium low and add sugar plus 1 teaspoon of salt.
Cook onions down for another 20 minutes or so until they are reduced by approximately half their volume.
Sprinkle 3 Tbs flour over onions & mix thoroughly. Cook for several minutes.
Add one cup of warm stock to stock pot at a time, stirring constantly until all the stock plus wine have been incorporated into the onions.
Add sage, bay leaf, salt and pepper to taste. Allow soup to cook on low for
at least 30 minutes.
CROUTONS
Preheat oven to 350°F. Place bread slices in a single layer on a cookie sheet & drizzle both sides with olive oil, salt and pepper.
Bake until light brown (approx 15-20 minutes).
Remove bay leaf from soup & ladle into oven-proof, individual serving bowls.
Sprinkle some shredded cheese on top of soup, place a crouton or two on top of cheese and cover crouton completely with cheese.
Place bowls under the broiler until cheese browns perfectly. Remove, serve & enjoy!
Kathy Shea Mormino
Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on
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This French onion soup recipe has become a Christmas favorite in our family- with the most modest of ingredients, it could not be easier to make and the results are always met with raves from guests.
My recipe has been adapted over the years from a Julia Child classic to my preferences and the ingredients I keep on-hand.
FRENCH ONION SOUP
INGREDIENTS
Serves 4-6
1 tablespoon olive oil
2 Tablespoons butter
4 ginormous yellow onions, thinly sliced (I prefer Vidalia when available)
1/2 teaspoon sugar
1 teaspoon salt
3 Tablespoons flour
6 cups beef stock, hot (if push comes to shove, water will work, homemade stock is best, but that’s not happening here)
¾ cup white wine (not cooking wine, drinking wine)
¼ cup sherry
1/2 teaspoon ground sage
1 bay leaf
salt and pepper
Jarlsberg cheese, grated (any Swiss cheese is fine)
French bread, cut into thick slices
olive oil, for drizzling
LET’S MAKE IT!
Over medium heat, add olive oil and butter to a heavy bottom pot or Dutch oven. Add onions. Cook onions until translucent (20-30 minutes).
When onions are translucent, turn heat up to medium high to caramelize the onions slightly, being careful not to burn them. Reduce heat to medium/medium low and add sugar plus 1 teaspoon of salt.
Cook onions down for another 20 minutes or so until they are reduced by approximately half their volume.
Sprinkle 3 Tbs flour over onions & mix thoroughly. Cook for several minutes.
Add one cup of warm stock to stock pot at a time, stirring constantly until all the stock plus wine have been incorporated into the onions.
Add sage, bay leaf, salt and pepper to taste. Allow soup to cook on low for
at least 30 minutes.
CROUTONS
Preheat oven to 350°F. Place bread slices in a single layer on a cookie sheet & drizzle both sides with olive oil, salt and pepper.
Bake until light brown (approx 15-20 minutes).
Remove bay leaf from soup & ladle into oven-proof, individual serving bowls.
Sprinkle some shredded cheese on top of soup, place a crouton or two on top of cheese and cover crouton completely with cheese.
Place bowls under the broiler until cheese browns perfectly. Remove, serve & enjoy!
Kathy, I love French Onion Soup. I never knew that it was this easy to make! I'm going to try your recipe.
I use whatever I have on hand for drinking, Sharon. This particular batch was made with a Chardonnay and it was delicious.
What kind of white wine works best? Thanks for sharing this.
looks delicious, I don't eat red meat so I use chicken stock. On the Guinness note, I use Guinness in my pizza dough instead of water, oh yum.
Oooooooh, YUM! Count me IN!