French Onion Soup. Tyler Florence's French Onion Soup recipe, topped with nutty Gruyere croutons and stuffed with caramelized onions, is the ultimate in cozy French bistro fare. Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor – without the meat. Could become a staple recipe in vegetarian or meat-loving households!
French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.
Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, french onion soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tyler Florence's French Onion Soup recipe, topped with nutty Gruyere croutons and stuffed with caramelized onions, is the ultimate in cozy French bistro fare. Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor – without the meat. Could become a staple recipe in vegetarian or meat-loving households!
French Onion Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. French Onion Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook french onion soup using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make French Onion Soup:
- Take 6 of large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem about 10 cups of sliced onions total.
- Get 4 Tbsp of Olive oil.
- Make ready 2 Tbsp of butter.
- Prepare 1 teaspoon of sugar.
- Get of Salt.
- Get 2 cloves of garlic, minced.
- Make ready 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock).
- Make ready 1/2 cup of dry vermouth or dry white wine.
- Make ready 2 of bay leaves.
- Make ready 2 teaspoons of dry thyme OR 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme).
- Prepare 1/2 teaspoon of freshly ground black pepper.
- Prepare 2 Tbsp of brandy (optional).
- Make ready of 8 inch-thick slices of French bread or baguette.
- Make ready 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.
Instructions to make French Onion Soup:
- In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and 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..
- Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go..
- 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. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using..
- While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven..
- Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned..
- To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can 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. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned..
Season the soup with pepper and Cognac, if using. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. Melt butter in a heavy Dutch oven over medium heat. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly.
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