French Onion Soup is simply delicious and flavorful, which severed hot with melted cheese and baguette on the top. It is the best homemade soup recipe to try at home, and it tastes as perfect as the one served in the restaurant.
Fall is towards the end, and the temperature has dropped rapidly in the past week in LA. There is nothing better than holding a warm and delicious soup on the couch and enjoying it during the chilly days. French onion soup is the one; it’s cozy, warm, and comfortable to enjoy. This rich onion soup is made with caramelized onions, beef stock and hits the flavor with dry white wine and Balsamic vinegar. Enjoy the soup with overloaded melted cheese, and slices of crunchy baguette are the best.
This easy, cozy homemade French onion soup only requires a few simple ingredients to make but tastes incredibly delicious. Believe me; if you have tried this onion soup recipe, you will never order it from the restaurant again.
What are the ingredients for French onion soup?
- Unsalted Butter
- Olive Oil
- Yellow Onion
- Beef Stock
- Dry White Wine
- Ground Black Pepper
- Balsamic Vinegar
- Shredded Mixing Cheese
How to make the French onion soup?
First, heat the cast iron dutch oven with butter and olive oil. Add the onion slices into the dutch oven and cook them for 20 minutes. Constantly stir the onion slices until caramelized and golden brown while cooking.
Once the onions are caramelized, slowly add beef stock and dry white wine to the pan. Stir and cook the soup to a boil. Then, lower the heat to medium and simmer for 10 minutes.
Add salt, ground black pepper, and balsamic vinegar to the soup, stir well. Turn off the heat. Set aside.
Preheat the oven to 400°F (200°C).
Ladle the soup into each casserole, and cover it with two slices of baguette. Gently sprinkle the top with some shredded mixing cheese.
Place the casseroles onto a baking tray, and transfer them to the oven. Broil for 5 minutes or less until the cheese melts.
Serve the soup immediately with some chopped parsley on top.
Tips For Cooking
- Choose a good quality beef stock to make the onion soup. A delicious and flavorful onion soup is made based on a tasty beef stock, so it is important to pick the good one. You can cook the beef stock beforhead, or get the store-bought one.
- Cooking the French onion soup is all about patient. Constantly stir the onion slices when cooking it to avoid burning on the bottom. It takes a little bit time than you thought to cook the onion slices until caramelized. However, it’s all worth the time. You will be super happy and satisfied by the final result.
What kind of onion should I use for making French onion soup?
The classic French onion soup recipe commonly uses yellow onions to cook the soup. However, choosing a different onion, such as white or red onion, can also make a delicious onion soup without a doubt.
Can I skip dry white wine and Balsamic vinegar in the French onion soup?
Yes, you can skip the dry white wine or Balsamic Vinegar when you make the French onion soup if you can’t consume alcohol. However, the soup will taste completely different without the dry white wine and Balsamic vinegar.
More delicious recipes you may enjoy for the holiday season.
- 1 1/2 tablespoons Unsalted Butter
- 1 1/2 tablespoons Olive Oil
- 3 Yellow Onion, peeled, and thinly sliced
- 2 1/4 cups Beef Stock
- 1 tablespoon Dry White Wine
- 1/2 teaspoon Salt, more or less to taste
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Balsamic Vinegar
- 1/2 Baguette, cut into 1/2 inch slices
- 1 cup Shredded Mixing Cheese
- Heat the cast iron dutch oven (or skillet) on medium-high heat. Melt the butter and olive oil in the dutch oven, and add sliced onion onto it.
- Constantly stir and cook the onion for 20 minutes, let the onion caramelize until golden brown.
- Once the onions are caramelized, slowly add beef stock and dry white wine to the pan. Stir and cook the soup to a boil. Then, lower the heat to medium and simmer for 10 minutes.
- Add salt, ground black pepper, and balsamic vinegar to the soup, stir well. Turn off the heat. Set aside.
- Preheat the oven to 400°F (200°C).
- Ladle the soup into each casserole, and cover it with two slices of baguette. Gently sprinkle the top with some shredded mixing cheese.
- Place the casseroles onto a baking tray, and transfer them to the oven. Broil for 5 minutes or less until the cheese melts.
- Serve the soup immediately with some chopped parsley on top.
Amount Per Serving: Calories: 334Total Fat: 12.6gSaturated Fat: 4.8gCholesterol: 15mgSodium: 1229mgCarbohydrates: 44.3gFiber: 3.3gSugar: 5.2gProtein: 12g