Easy French Onion Soup

01 February 2020 Bookmark • 0

French Onion Soup is such a classic then easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef stock , thyme, and just slightly of sugar. It’s topped with a crispy crouton, a lot of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!

I still remember the primary time I had French Onion Soup. it had been at a flowery steak restaurant once I was about seven years old, and once I saw subsequent table’s bubbling hot, cheesy soup being delivered to their table, it had been love initially sight.

Easy French Onion Soup

This cheesy, brothy, onion-forward soup could seem hard to form , but it’s one among the simplest soups to form on the earth , and it only has about seven ingredients. Win! the sole thing you would like may be a bit of patience both to let the onions caramelize and to stay yourself from inhaling the broth before the cheese goes on to be melted into a gooey oblivion.

Can I make French Onion Soup in advance?

Yes! actually , please do! Make the soup, sans the bread and cheese from start to end . Cool completely and store in an airtight container within the fridge or the the pot with a lid. Shred the cheese and store separately. When you’re able to reheat, place the pot back on the stove and convey to a boil. Prepare the soup as directed.

Do I even have to use Gruyere cheese?

So i might say yes. However, if you can’t find gruyere cheese, you'll probably escape with using emmental or an honest Swiss cheese . And confirm it’s not pre-shredded. The way you get that gooey interior and crispy exterior is with freshly shredded cheese.

INGREDIENTS:

1 1/2 tbsp unsalted butter
6 cups sliced onions
2 large garlic cloves, minced
3/4 tsp kosher salt, divided
1 tsp sugar
2 tbsp all-purpose flour
32 oz beef broth
5 sprigs thyme
4 slices baguette cut into 1-inch pieces
8 oz shredded grueyre cheese

INSTRUCTIONS:

Preheat oven to 350 degrees.
Heat a large heavy-bottomed pot to a medium heat. Add the butter. Once the butter melts, add the onions, garlic cloves, salt, and sugar. Stir to coat. Cook the onions for about 5 minutes until they start to soften. Once they soften a bit, turn the heat down to medium-low and cook another 10 minutes. When they start to get super soft, turn the heat down again to low. Continue to cook the onions, while stirring every few minutes until the onions are golden brown and caramelized. It should take another 15 minutes or so.
Stir the flour into the onions. Cook for 1 minute. Slowly stir in the broth and add the thyme. Bring the mixture up to a boil and let it simmer. Simmer until slightly thicker, about 4-5 minutes.
While the onions cook. Add bread pieces to a sheet pan. Bake in the oven until toasted, about 5 minutes.
Pour the soup into four oven-proof French Onion Soup bowls, Once the soup and croutons are ready to go, put one crouton on top of the soup. Cover with cheese. Place the soups on a large sheet pan and broil until the cheese has melted and started to turn brown and crispy, about 2-3 minutes. Serve immediately.