EASY French Onion Soup Earth + Delicious
EASY French Onion Soup Earth + Delicious
Caramelized French Onion Soup is sure to impress your dinner guests without breaking the bank! Dare I say, this is the best French onion soup.
To keep it light and fresh, pair French Onion Soup with a salad like our favorite Strawberry Harvest Salad or Broccoli Cauliflower Salad. For a heartier meal, try Crockpot ribs.
Easy French Onion Soup
Soup is a great meal or appetizer during the cold winter months. When it’s cold, I make soups like cream of chicken noodle soup, black bean soup, or classic French onion soup. French Onion Soup is super easy and super cheap to make. Only a handful of ingredients are involved – pretty much just onions, butter, beef broth, some seasonings, then baguette and cheese.
You can eat French onion soup on its own, or you can serve it as an appetizer. This is definitely an impressive course with baguette and melted cheese on top! The trick is to use an oven-safe bowl or cup for the soup. Pour soup into bowls, top with baguette and cheese, and bake in oven until cheese is all melted. It’s as delicious as it looks!
Serve with a plate under the bowl as they will be hot and eating this soup will be a little messy. Make sure you have a napkin nearby for the onion or cheese skewers dripping from your chin. enjoy!
How to Make French Onion Soup
Caramelized. Melt butter in a large pot over medium-low heat. Add onion, garlic, bay leaf, thyme, salt and pepper. Cook onion, stirring occasionally, until soft and caramelized (about 30-40 minutes). Remove bay leaves and thyme sprigs.
simmer. Sprinkle the onions with flour and cook for another 10 minutes to cook the flour. Add beef broth and simmer for 10 minutes.
bake. Place oven proof bowls on a large baking sheet and ladle soup into bowls. Top each with a slice of bread and cheese. Bake for 2-4 minutes or until cheese is melted. Serve.
Tips + Storage Information
Gruyere cheese A good choice for French onion soup because it has a milky flavor and melts easily on bread. If you don’t like this cheese, I recommend trying another soft cheese that melts well, such as Asagio, Swiss, Gouda, Mozzarella.
Vidalia Onions: These onions are big and sweet and perfect for French onion soup. Make sure you do this patiently when you caramelize the onions so that they are nice and evenly browned.
Substitute for beef broth: You can use vegetable or chicken stock, or beef stock cubes
bread: Some type of crusty bread is best. If you have some old bread on hand, you can use it. It will work well because the bread will soften as it absorbs the soup and cheese. You can bake the bread and cheese separately and serve on top of the soup bowl.
use a wider pan When cooking French onion soup, don’t crowd the onions.
let the soup simmer A long time for the flavor to develop.
store information
storage, Let the soup cool completely and place in an airtight container. It will keep in the refrigerator for up to 3 days.
freeze, take out the cheesy bread. Pour soup into freezer safe containers for up to 3 months. Thaw overnight in the refrigerator.
reheat, Preheat the oven and pour the soup into an oven-safe bowl. Heat in oven for 15 minutes, then top with toasted cheese bread.
For more soup recipes, check out:
Course Appetizers
gourmet french
Prep time 10 minutes
Cook Time 1 hour 5 minutes
Total time 1 hour 15 minutes
Serving Size 6
Calories 502 kcal
by Lil’ Luna
- 6 tablespoons butter
- 4 large sweet Vidalia onions, thinly sliced
- 2 cloves garlic
- 2 bay leaves
- 2 thyme sprigs
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 quarts beef broth (low sodium)
- 6 slices Gruyere cheese
- 6 slices baguette
- parsley, optional
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Melt butter in a large pot over medium-low heat. Add onion, garlic, bay leaf, thyme, salt and pepper. Cook onion, stirring occasionally, until soft and caramelized (about 30-40 minutes). Remove bay leaves and thyme sprigs.
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Sprinkle the onions with flour and cook for another 10 minutes to cook the flour.
-
Add beef broth and simmer for 10 minutes.
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Place oven proof bowls on a large baking sheet and ladle soup into bowls. Top each with a slice of bread and cheese. Bake for 2-4 minutes or until cheese is melted. Serve.
For more of her wonderful recipes, be sure to check out: Garnishes and Glazes.