There’s just something magical about a good bowl of French onion soup. Funny enough, I’m the only one in my family who likes it but I like to think I’m also the only one who can truly appreciate its deliciousness!
This soup is made with the simplest ingredients. Just onions, butter, broth and herbs but the transformation that happens is nothing short of incredible. It’s cozy, comforting, and packed with rich, deep flavor.
The secret? Patience. Caramelizing the onions takes about 1 ½ to 2 hours, and you really don’t want to rush this part. If the onions brown too quickly, the soup can turn bitter, and that would be such a shame. Low and slow is the key to achieving that perfect deep amber sweetness. Trust me, it’s worth every minute!
French Onion Soup
A simple, humble and yet truly incredible soup!
Ingredients
- 5 yellow onions sliced
- 3 tbs butter salted
- 1 tbs flour
- 4 cups water
- 3 tsp better than bouillon beef base
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp worcestershire sauce
- 1 tbs red wine vinegar
- shredded gruyere cheese for serving
- croutons for serving
Instructions
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Heat a large pot over medium heat and melt the butter.
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Add the sliced onions and stir. Let them caramelize slowly for 1 ½ to 2 hours, stirring every 10 minutes.
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During the last 30 minutes, stir every 5 minutes. Lower the heat if they start to brown too fast. The onions should be a deep amber color when ready.
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Stir in the flour and cook for 1 minute.
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Slowly add 3 cups of water and stir.
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Dissolve the beef base in 1 cup of hot water, then pour it into the pot.
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Add thyme, bay leaf, Worcestershire sauce, and red wine vinegar.
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Bring to a simmer, reduce heat to medium-low, cover, and cook for 20 minutes.
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Remove the bay leaf. Serve hot with shredded Gruyère cheese and croutons on top.