It’s important to understand that french onion soup is not a complicated dish. It’s actually very simple to make. Most versions don’t include any cream or cheese and instead use a combination of broth and beef stock, which can range from a light version to a rich, meaty version. This recipe uses both; it’s a delicate balance of flavors that is both comforting and savory.

French onion soup is something you never forget. It tastes so rich, yet light at the same time. It is sweet and savory with a hint of spiciness and onion. The following recipe, though, is not the classic French onion soup recipe you will find in every French restaurant. This recipe is more of a rustic French onion soup.

You can’t make a French Onion soup in your home when you have no idea how to prepare an onion soup properly. Do you know how to make a French onion soup?

 

I was one of those geeks who got hooked on cooking quickly and began purchasing cookbooks to learn all I could about it. I soon discovered that I like American and traditional French food. I don’t have the knowledge or time to make great French cuisine (though I did spend hours learning how to tourné vegetables, which is useless in my day-to-day existence), but I was drawn to Anthony Bourdain’s Les Halles cookbook because it offered approachable traditional French cuisine. One of my favorites was a recipe for French Onion Soup, which I’m delighted to have recreated here.

Dark caramelized onions in a savory broth are topped with a cheese-encrusted french bread crostini and fresh herbs in this traditional soup.

Do you like this dish? My Creamy Cheesy Ham and Potato Soup, Roasted Red Pepper and Tomato Soup, and Beef and Barley Soup recipes are all delicious.

Classic Bistro French Onion Soup in a white bowl.

The loss of Anthony Bourdain shocked me, which surprised me since I’d never felt anything like that before when a celebrity died. But I was a fan of Bourdain, and he is one of my culinary idols.

I first had escargot and pigeon at Les halles in New York, I saw him give a lecture with Jaques Pépin, I’ve read all of his books and seen all of his programs, and I got an autographed copy of his most current cookbook Appetites for my birthday last year.

Because this is the kind of cuisine that reminds me of Bourdain, I was overjoyed to remember about my Bourdain encounters while preparing this recipe.

Classic Bistro French Onion Soup with cheesy crostini.

Is it simple to prepare French Onion Soup?

Yes, this is definitely true. This is a more upscale soup that is surprisingly simple to prepare. Without any tricks, a novice chef might prepare this and end up with a great dinner to wow their friends.

The longest step is caramelizing the onions, which isn’t difficult but does take some time. If you don’t want to use wine, just leave it out of the recipe and add additional broth to get the desired consistency.

Onion Caramelization Techniques

Making caramelized onions calls for low and slow cooking. This process will change white crispy raw onions into sweet, brown, soft onions that are full of flavor. Place onions in a large dutch oven over medium-low heat. Add butter and season with salt and pepper. Let cook for 40 minutes, stirring occasionally, until the onions are deep brown in color. Stir in stock to deglaze the pan and create a saucy texture.

Classic Bistro French Onion Soup with a blue striped napkin.

Required Ingredients

  • 4 Onions Sliced
  • 12 CUP SALT-FREE BUTTER
  • Salt
  • Pepper
  • a few of bay leaves
  • 2 Chopped Garlic Cloves
  • 2 fresh thyme sprigs
  • 1 cup white wine (dry)
  • 3 Tbsp Flour
  • 2 quarts beef stock
  • 1 Baguette Sliced
  • 12 CUP OF OLIVE OIL
  • ½ Pd Gruyere Grated

Needed Equipment

  • a Dutch oven or something similar
  • Board for cutting
  • Knife of a Chef
  • Spoon Made of Wood
  • Baking Tray
  • Brush with Silicone

Storage Suggestions

Refrigerate the soup for up to 4 days in an airtight container. To reheat, warm in the microwave or on the stovetop until well heated.

Freeze soup in an airtight container for up to 2 months in the freezer. To reheat, thaw in the microwave and then heat until well heated.

Onions should be stored in a dry, dark, and well-ventilated area. Peeled onions may be kept in the refrigerator for 7-10 days, while sliced onions can be kept for up to 7 days.

 

French Onion Soup

Onion Soup in a Bistro Style

 

Michelle Boulé is a French actress.

 

The simple French Onion Soup is a modernized version of a traditional bistro French Onion Soup. From the comfort of your own kitchen, immerse yourself in classic French cuisine.

 

4.58 out of 7 possible points

 

Recipes to Pin

 

 

 

Time to Prepare: 10 minutes

Time to cook: 50 minutes

1 hour total time

 

 

 

Appetizer Course

American cuisine

 

 

6 servings

calorie count: 493 kcal

Equipment

 

 

Knife of a Chef

 

Board for cutting

 

Spoon Made of Wood

 

Whisk

Ingredients

 

 

StandardMetric in the United States

 

1x2x3x

  • 4 sliced onions
  • 12 CUP SALT-FREE BUTTER
  • Salt
  • Pepper
  • a few of bay leaves
  • 2 Chopped Garlic Cloves
  • 2 fresh thyme sprigs
  • 1 cup white wine (dry)
  • 3 tablespoons flour
  • Beef Stock, 2 Qt
  • 1 sliced baguette
  • 12 CUP OLIVE OLIVE OIL
  • 12 pound Gruyere cheese, grated

 

Instructions

 

 

  • Thinly slice the onions. In a large dutch oven or pot, combine the onions, butter, and put to a medium-high heat on the stovetop. Season with salt and pepper, as well as garlic, thyme, and bay leaves. Cook for 25 minutes, or until onions are golden and caramelized. Stir the mixture regularly.

  • Add some red wine to the mix. Bring to a boil, then lower to a low heat and continue to cook for 10 minutes, or until the liquid has reduced by half. 

  • Stir in the flour and cook for 1-2 minutes, until it is no longer raw.

  • Stir in the beef stock until the soup has thickened. Cover and cook until the baguette is ready.

  • Preheat the oven to 400°F (200 degrees Celsius). Brush the bread slices with olive oil. Bake for 5 minutes after placing on a baking sheet.

  • Remove the baguette and spread gruyere on each piece. Return to the oven and continue to bake until the cheese has melted.

  • Place the soup in a bowl and top with baguette pieces. Then have fun!

Nutrition

 

calorie count: 493 kcal 34 g carbohydrate 11 g protein 35 g fat 12g Saturated Fat 40 milligrams of cholesterol 885mg sodium 736 mg potassium 2 g fiber 5 g sugar 475 IU Vitamin A 5.8 milligrams of vitamin C 81 milligrams of calcium 2.5mg iron

 

 

 

Soup with French Onions (French Onion Soup

 

 

This classic French Onion Soup recipe is made with a rich beef broth, onions, fresh garlic, and bay leaf. The generous seasoning allows for a lot of customization in how you want to prepare the soup. You can add a full teaspoon of fresh ground black pepper, half a teaspoon of white truffle oil, or even a few scoops of one of the many French Onion Soup mix packets available these days.. Read more about bistro french onion soup panera nutrition and let us know what you think.

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