Classic French Onion Soup with a Twist
This Classic French Onion Soup is a cherished recipe that transforms simple ingredients into a gourmet dish, perfect for a cozy evening or a rainy weekend. My cousin Susan and I love personalizing recipes, and this one is no exception! With its rich, caramelized onions and a depth of flavor from a medley of stocks, this soup promises to warm you from the inside out. The beauty of this recipe lies in its versatility; you can swap out the cheese, explore different onion varieties, or even add your favorite spices. Why not try a splash of cognac or incorporate a handful of fresh herbs? This soup is comforting and easy to prepare—ideal for busy weeknights when you crave something extraordinary without the fuss. I can’t wait to hear your variations and personal touches!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Yellow onions
2 1/2 lbs (halved and sliced 1/4-inch thick)
Unsalted butter
1/4 lb (melted)
Bay leaf
1 (whole)
Medium-dry sherry
1/2 cup (none)
Brandy or cognac
1/2 cup (none)
Good dry white wine
1 1/2 cups (none)
Beef stock
4 cups (none)
Veal stock (optional)
4 cups (none)
Kosher salt
1 tablespoon (none)
Fresh ground white pepper
1/2 teaspoon (none)
Freshly grated parmesan cheese (or cheese of your choice)
to taste (for serving)
Instructions
1
Begin by melting the unsalted butter in a large stockpot over medium-high heat.
2
Add the sliced yellow onions along with the bay leaf. Sauté the onions for about 20 minutes, stirring occasionally, until they develop a deep, golden brown color.
3
Once caramelized, deglaze the pot by pouring in the medium-dry sherry and brandy (or cognac), scraping any flavorful bits from the bottom of the pot. Allow it to simmer uncovered for 5 minutes.
4
Next, add the dry white wine and let it simmer uncovered for an additional 15 minutes, allowing the alcohol to evaporate and the flavors to meld.
5
Stir in the beef stock and, if using, the veal stock. Make sure to double the amount of beef stock if you did not include veal. Season with kosher salt and fresh ground white pepper.
6
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, stirring occasionally.
7
Afterward, remove the bay leaf and taste the soup to adjust the seasoning with more salt or pepper if needed.
8
Serve the soup hot, topped generously with freshly grated Parmesan or your choice of cheese, allowing it to melt slightly on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this French Onion Soup?
The main ingredient is 2.5 pounds of yellow onions, halved and sliced 1/4-inch thick.
How long should I sauté the onions?
You should sauté the onions for about 20 minutes until they develop a deep, golden brown color.
What type of butter is recommended?
The recipe calls for 1/4 lb of unsalted butter.
What liquids are used to deglaze the pot?
The pot is deglazed using 1/2 cup of medium-dry sherry and 1/2 cup of brandy or cognac.
How long do I simmer the soup after adding the sherry and brandy?
Allow the mixture to simmer uncovered for 5 minutes after deglazing.
What type of wine is best for this recipe?
A good dry white wine is recommended, specifically 1.5 cups.
Why is the white wine simmered for 15 minutes?
It is simmered to allow the alcohol to evaporate and the flavors to meld together.
What stocks are used in the soup?
The recipe uses 4 cups of beef stock and 4 cups of optional veal stock.
What if I do not have veal stock?
If you do not use veal stock, you should double the amount of beef stock to 8 cups total.
What seasonings are added to the stock?
The soup is seasoned with 1 tablespoon of kosher salt and 1/2 teaspoon of fresh ground white pepper.
How long is the final simmer after adding the stock?
The soup should be brought to a boil and then simmered uncovered for 20 minutes.
Should I keep the bay leaf in the soup when serving?
No, you should remove the bay leaf before serving.
What kind of cheese should be used for the topping?
Freshly grated Parmesan is suggested, but you can use any cheese of your choice.
Is this recipe suitable for a busy weeknight?
Yes, it is described as an easy-to-prepare meal ideal for busy weeknights when you want something extraordinary.
What is the 'twist' in this Classic French Onion Soup?
The twist involves a medley of stocks, specific spirits like sherry and brandy, and the versatility to add your own herbs or spices.
How thick should the onions be sliced?
Onions should be sliced approximately 1/4-inch thick.
Can I substitute the yellow onions?
Yes, the recipe description notes that you can explore different onion varieties.
What heat level is used to melt the butter?
The butter should be melted over medium-high heat.
Do I need to stir the onions while they caramelize?
Yes, you should stir them occasionally during the 20-minute sautéing process.
Is the soup simmered covered or uncovered?
The soup is simmered uncovered at every stage of the cooking process.
Can I use cognac instead of brandy?
Yes, the recipe allows for either brandy or cognac.
What should I do if the soup needs more flavor after simmering?
You should taste the soup and adjust the seasoning with more salt or pepper as needed.
How is the cheese added to the soup?
The cheese is grated and added generously to the top of the hot soup so it melts slightly.
Can I add fresh herbs to this recipe?
Yes, the recipe suggests adding a handful of fresh herbs to personalize the flavor.
What makes this soup a gourmet dish?
The depth of flavor from caramelized onions, combined with the blend of sherry, brandy, and multiple stocks, creates a gourmet profile.
How many ingredients are in this recipe?
There are 11 ingredients in total.
What are some tags associated with this recipe?
Tags include comfort food, soup recipe, caramelized onions, and easy recipe.
Who is the cousin mentioned in the recipe description?
The author mentions their cousin Susan, who also loves personalizing recipes.
What type of salt is recommended?
The recipe specifically calls for kosher salt.
Is the white pepper ground fresh?
Yes, the recipe specifies fresh ground white pepper for the best flavor.