Classic Comfort French Onion Soup
Indulge in the rich and flavorful experience of Classic Comfort French Onion Soup. This easy recipe takes you through a delightful journey of caramelized onions sautéed to perfection, combined with hearty beef broth and a hint of garlic, bringing warmth and satisfaction to your dinner table. Topped with crispy French bread and a golden layer of gooey Swiss cheese, this soup rivals any restaurant offering. Perfect for busy weeknights or cozy weekends, your family will be clamoring for seconds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
beef broth
2 (14 ounce cans)
beef consomme
1 (10.5 ounce can)
onions
2 (large, sliced 1/4-inch thick)
butter
2 (tablespoons)
garlic
2 (cloves, pressed)
Worcestershire sauce
1 (dash)
Swiss cheese
1 (cup, shredded)
French bread
4 (slices, toasted)
Instructions
1
In a large saucepan, melt the butter over medium heat.
2
Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 20-25 minutes.
3
Stir in the pressed garlic and continue to sauté for another 1-2 minutes, taking care not to let the garlic burn.
4
Pour in the beef broth, beef consomme, and Worcestershire sauce; stir well to combine.
5
Increase the heat and bring the mixture to a gentle boil, allowing it to simmer for 5-10 minutes to develop flavors.
6
Preheat your broiler on high while preparing the bowls.
7
In ovenproof bowls (large coffee mugs work well), place 1/8 cup of shredded Swiss cheese at the bottom of each bowl.
8
Ladle the hot soup into each bowl, filling them up just below the rim.
9
Top each bowl with a slice of toasted French bread, followed by another 1/8 cup of Swiss cheese.
10
Carefully place the bowls under the broiler and watch closely until the cheese is melted and bubbly, typically around 2-5 minutes.
11
Remove from the oven and serve immediately, cautioning diners that the bowls will be hot!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Comfort French Onion Soup?
It is a savory dish featuring caramelized onions simmered in a rich beef broth, topped with toasted French bread and melted Swiss cheese.
How many servings does this recipe make?
Based on the ingredient list of four slices of French bread and four 1/8 cup portions of cheese for the top and bottom, this recipe makes approximately four servings.
How long does it take to caramelize the onions?
The onions should be cooked over medium heat for about 20-25 minutes until they are soft and caramelized.
What type of onions are best for this soup?
The recipe calls for large onions sliced 1/4-inch thick. Yellow or sweet onions are typically used for their high sugar content which aids caramelization.
Can I substitute beef consomme?
If you do not have beef consomme, you can use additional beef broth, though the flavor may be less concentrated.
Why is garlic added after the onions are cooked?
Garlic is added later and sauteed for only 1-2 minutes to prevent it from burning, which would create a bitter taste.
What is the purpose of Worcestershire sauce in this recipe?
Worcestershire sauce adds a savory depth and umami flavor to the beef-based broth.
Can I use a different type of cheese?
While Swiss cheese is traditional for its melting properties, you could also use Gruyere, Provolone, or Mozzarella.
Do I need to toast the French bread first?
Yes, toasting the bread helps it hold its structure so it doesn't become too soggy when placed on top of the hot soup.
Is this recipe considered a one-pot meal?
Yes, the soup is primarily prepared in one large saucepan before being transferred to ovenproof bowls for the final broiling step.
What if I don't have ovenproof bowls?
You can use large ceramic coffee mugs or any stoneware labeled as oven-safe. If you have none, melt the cheese on the bread separately and place it on top.
Why is cheese placed at the bottom of the bowl?
Placing cheese at the bottom provides a gooey surprise and ensures every spoonful has a bit of melted cheese.
How long should the soup simmer?
After adding the broths, the mixture should simmer for 5-10 minutes to allow the flavors to meld together.
What broiler setting should I use?
The recipe recommends preheating your broiler on high to quickly melt and brown the cheese.
How long does the soup stay under the broiler?
It typically takes 2-5 minutes, but you should watch closely to ensure the cheese becomes bubbly and golden without burning.
Can I make this soup vegetarian?
To make it vegetarian, substitute the beef broth and consomme with a hearty vegetable broth and use a vegetarian-friendly Worcestershire sauce.
Is this recipe gluten-free?
To make it gluten-free, you must use gluten-free French bread and ensure your beef broth and Worcestershire sauce are certified gluten-free.
How should I store leftovers?
Store the soup liquid and onions in an airtight container in the refrigerator for up to 3-4 days. Store bread and cheese separately.
Can I freeze French Onion Soup?
The soup base can be frozen for up to 3 months. For best results, add the bread and cheese fresh when reheating.
How do I reheat the soup?
Reheat the soup on the stovetop or in the microwave until hot, then follow the original steps for adding bread and cheese under the broiler.
What makes this a 'comfort food' recipe?
The combination of warm, savory broth, soft caramelized onions, and melted cheese creates a rich and satisfying meal.
Can I add wine to this recipe?
While not in this specific recipe, many versions add a splash of dry white or red wine to deglaze the pan after caramelizing the onions.
Is butter necessary for caramelizing onions?
Butter provides a rich flavor, but you can use olive oil or a combination of both if preferred.
How thick should I slice the onions?
The recipe suggests slicing the onions 1/4-inch thick to ensure they have enough body to withstand the long cooking process.
Can I use pre-minced garlic?
Yes, though fresh pressed garlic cloves usually offer a more intense flavor for the soup.
Is this a quick meal?
While caramelizing onions takes some time, the actual active prep and cooking are straightforward, making it an 'easy recipe' tag.
What is the best way to slice the onions?
Slice them into uniform rounds or half-moons to ensure even cooking and caramelization.
Why does the recipe use both beef broth and beef consomme?
Using both provides a complex layering of flavors, with the consomme adding a deeper, silkier texture to the broth.
Can I use dried onions instead of fresh?
No, fresh onions are essential for this recipe as the caramelization process provides the primary flavor and bulk of the soup.
How do I serve this to guests safely?
Warn your guests that the bowls will be extremely hot from the broiler and should be handled with care or placed on a liner plate.