Classic French Onion Delight
This Classic French Onion Delight is a heartfelt tribute to cherished family memories shared over bowls of warm, savory soup. Inspired by the delicious French onion soup served at Ruby Tuesday and an upscale French restaurant in Chicago, this recipe marries the rich sweetness of caramelized red onions with a robust beef broth. Topped with crusty French baguette and melted smoked provolone cheese, every spoonful evokes a sense of comfort and nostalgia. Perfect for gatherings, this delightful dish promises to warm your heart and satisfy your taste buds. Gather around the table and enjoy this comforting classic!
16
Servings
N/A
Calories
14
Ingredients
Ingredients
Red Onions
5 lbs (thinly sliced)
Butter
1/2 cup (1 stick)
Black Pepper
1 1/2 teaspoons (freshly ground)
White Sugar
2 teaspoons
All-Purpose Flour
3/4 cup
Wine
1 cup (red or white, drink-worthy)
Beef Broth
3 (49 ounce) cans (Swanson's preferred)
Salt
2 teaspoons
Rosemary
1/4 teaspoon
Thyme
1/4 teaspoon
Marjoram
1/4 teaspoon
Bay Leaves
3
French Baguettes
2 (sliced into 1 inch thick pieces)
Provolone Cheese
16 slices (sliced and smoked)
Instructions
1
In a large stockpot (6 quarts or larger), melt the butter over medium-low heat. Once melted, stir in the white sugar, black pepper, salt, rosemary, thyme, marjoram, and bay leaves.
2
Carefully add the sliced red onions to the pot. Sauté the onions, stirring often, until they are deeply caramelized and golden brown, about 30 minutes to 1 hour. This slow cooking is key to developing the sweet flavor.
3
Once the onions are caramelized, sprinkle the flour over the mixture and stir until it is well blended with the onions and the remaining pan juices.
4
Pour in the wine and stir well, scraping up any flavorful bits stuck to the bottom of the pot. Then, add the beef broth and increase the heat to bring the mixture to a boil.
5
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 2 hours, allowing the flavors to meld beautifully.
6
While the soup simmers, preheat your oven to 325°F (165°C). Slice the French baguettes into 1-inch thick pieces and arrange them on a baking sheet. Toast the bread in the oven for about 10 minutes or until golden brown.
7
When ready to serve, ladle the piping hot soup into oven-safe bowls or crocks. Top each bowl with a slice of the toasted baguette, followed by a slice of smoked provolone cheese positioned in the center.
8
Carefully transfer all the bowls onto a baking sheet for ease of handling. Bake in the preheated oven at 425°F (220°C) for 10 minutes, or until the cheese is melted and bubbling with a golden brown finish.
9
Remove the bowls from the oven and let cool slightly before serving. Enjoy every comforting, cheesy spoonful!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Onion Delight?
Classic French Onion Delight is a savory soup made with deeply caramelized red onions, a robust beef broth, and topped with toasted French baguette and melted smoked provolone cheese.
How many servings does this recipe provide?
This recipe is designed to yield approximately 16 servings, making it ideal for large gatherings.
What type of onions should be used for this recipe?
The recipe specifically calls for 5 pounds of red onions, which should be thinly sliced for the best results.
How long does it take to caramelize the onions?
Caramelizing the onions over medium-low heat usually takes between 30 minutes to 1 hour to reach a deep golden brown color.
What size stockpot is recommended?
A large stockpot with a capacity of 6 quarts or larger is recommended to accommodate the onions and broth.
Is there a specific brand of beef broth suggested?
While any beef broth works, the recipe creator prefers using Swanson's brand beef broth.
What kind of cheese is used for the topping?
The recipe uses 16 slices of smoked provolone cheese to top the soup.
Can I use white wine or red wine?
Yes, you can use either red or white wine, provided it is of a 'drink-worthy' quality.
How long should the soup simmer?
After adding the broth, the soup should simmer gently on low heat for approximately 2 hours to allow the flavors to meld.
What herbs are included in this French Onion soup?
The herb blend includes rosemary, thyme, marjoram, and bay leaves.
At what temperature should the bread be toasted?
The French baguette slices should be toasted in the oven at 325°F (165°C) for about 10 minutes.
How thick should I slice the French baguette?
The baguette should be sliced into 1-inch thick pieces to provide a sturdy base for the cheese.
What is the final baking temperature for melting the cheese?
The final bake to melt the cheese occurs at 425°F (220°C).
How long do the soup crocks stay in the oven for the final step?
The bowls should be baked for 10 minutes or until the cheese is bubbling and golden brown.
Why is flour added to the onions?
Flour is sprinkled over the caramelized onions to help thicken the soup's base.
Is sugar used in this recipe?
Yes, 2 teaspoons of white sugar are added to assist with the flavor profile and onion caramelization.
How many bay leaves are needed?
The recipe calls for 3 bay leaves.
What is the purpose of the wine in the recipe?
The wine is used to deglaze the pot, scraping up flavorful bits stuck to the bottom after caramelizing the onions.
Is this soup vegetarian?
No, this recipe uses beef broth and is not vegetarian.
Can I prepare the soup in advance?
Yes, you can simmer the soup base in advance and perform the final toasting and cheese melting steps just before serving.
How much butter is used to sauté the onions?
The recipe uses 1/2 cup (or 1 stick) of butter.
Does this recipe use black pepper?
Yes, it includes 1 1/2 teaspoons of freshly ground black pepper.
What is the total amount of beef broth used?
The recipe uses three 49-ounce cans of beef broth.
What category does this recipe fall into?
This recipe is categorized under Soups.
How do I ensure the cheese doesn't spill in the oven?
Placing all the oven-safe bowls onto a baking sheet before putting them in the oven makes handling easier and catches any drips.
Should the soup be boiling when served?
The soup should be piping hot when ladled into bowls before adding the bread and cheese for the final bake.
Is the provolone cheese smoked?
Yes, the recipe specifically suggests smoked provolone for a unique flavor profile.
Can I use dried herbs?
The recipe lists rosemary, thyme, and marjoram in small measurements (1/4 teaspoon each), typically implying dried herbs.
How many baguettes are needed?
You will need 2 French baguettes to provide enough slices for 16 servings.
What inspired this recipe?
This recipe was inspired by family memories and specific versions of French onion soup from Ruby Tuesday and an upscale Chicago restaurant.