French Onion SoupPosted: 01/06/2012 Filed under: Appetizers, recipes, soup, Vegetables | Tags: appetizer, cooking, French onion soup, onion, recipes, side dish, soup 19 Comments
My husband and I have this weird obsession with French onion soup. We order it in every restaurant we go to that has it on the menu. Although it’s a fairly simple soup, you would be surprised how differently, different restaurants prepare it. He and I took a vote, and we decided the best we’ve had so far is at a place called Cafe Cigale in Oak Park (the Agoura/Thousand Oaks area, if you’re a local).
During the winter I like to make this soup at home, it’s really a no-fail recipe. This rich and hearty soup is perfect for dinner parties, or just cold, blustery nights when you need your insides warmed-up. (It was in fact 80 degrees here today, but I made it anyway!) You might want to use a variety of onions such as yellow, red and sweet for a little more complex flavor. Either way, I just love the melt-y, crust-y, bubbly cheese on top when you first take it out of the oven. It’s so good!
French Onion Soup
Adapted From Williams Sonoma
- 2 tablespoons unsalted butter
- 1 tablespoon of olive oil
- 1/4 teaspoon sugar
- 2 1/2 lbs. yellow onions, halved and thinly sliced
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 8 cups beef stock
- 1 bay leaf
- salt & pepper to taste
- 1 French baguette
- 3 cups shredded Gruyère cheese
- In a large pot, heat the butter and olive oil over medium heat. Add the onions and the sugar and cook, stirring occasionally for 30 minutes until the onions are tender and a deep golden brown.
- Sprinkle the flour over the onions until combined. Stir in the wine, then the stock and add the bay leaf. Bring to a boil, then reduce to a simmer for 30 minutes. Season with salt and pepper and discard the bay leaf.
- Meanwhile, preheat the broiler. You can use eight, 1 1/2-cup broilerproof soup crocks, (or I used smaller ramekins because I was making more servings and wanted a smaller appetizer portion). Cut the baguette into 1/2″ slices and place on a baking sheet. Place under broiler (12″ from heat) turning once so that they’re toasted on both sides.
- Ladle hot soup into the crocks (or ramekins). Place ramekins on a foil-lined baking sheet. Place 2 slices of toasted bread on top of soup, overlapping if necessary. Don’t let the bread sink down into soup. Sprinkle about 1/4 to 1/3 cup of the cheese on top. Place under broiler until the cheese is bubbling. Serve at once. This will make 8, 1 1/2 cup crocks or even more if you’re using smaller ramekins.
Soup…everyone loves soup…I have tried the Williams Sonoma recipe and I agree with you, it is easy and delicious. Your pictures make my mouth water.
I’m gonna have to try that! My Husband works in Agoura Hills, thanks for the tip!
You recipe and photos are mouthwatering! Look and sound sooo delicious!!! Nicely done!
Have a wonderful New Year!!!!!
Thanks Sandra! Happy New Year to you too! and thanks for stopping by.
My Hubby and I love onion soup! This recipe looks like a great one to try…thanks for sharing!
Looks so yummy! Love your pictures!
Great recipe…must try this one.
I’m always looking for new soup recipes, and this looks amazing! I can’t wait to try it.
My boyfriend absolutely adores French Onion Soup- thank you for the recipe!
I’ve wanted to make this for some time, especially with the winter days here… it’s such a comforting soup:) Thank you!
mmmm looks so good!
Lovely pictures! My Dad used to make us this when we were kids. I’ve always loved it. Never made it. Will have to one day.
Fantastic, that looks delicious. I’ve been meaning to blog my French onion soup for so long. It;s such a shame I have no time at all to cook this week – not in the light of day anyway 😦
Love French onion soup but never make it. This recipe looks great.
AhHa – my husband and I were discussing which soups should appear on our table this winter and French Onion was one of them. I’ll give it a whirl! I agree it is delicious and yours looks tempting for sure.
Hi Cheryl, I sure have enjoyed reading your blog. This one made me laugh because I too have an obsession with onion soup. I order it in every restaurant I go to that has it. It’s funny this recipe is from Williams and Sonoma because I just recently bought there onion soup starter. It was pretty good if you want to take the lazy way out. My husband does’nt share the same obsession:( Well thank you for all the recipes. Lori Hemmis
Great to hear from you Lori! Next time you’re in LA, let’s go out for some French onion soup. I know just the place!
You got a date:) I am looking at June. Till then Bon Appetit!!
Your version of onion soup looks lovely! So true that the onion soup differs from place to place! I first tasted it when my parents took me to Lyon when I was a little girl, and I still remember feeling like my eyes wanted to pop out of my head, it was so delicious and different. Have never attempted it at home – will have to try it one day.
I love French Onion soup! Yours look great!!