Ultimate Caramelized Onion Soup
Indulge in the rich and aromatic flavors of this Ultimate Caramelized Onion Soup, crafted using a unique oven-roasting method that transforms simple onions into a deeply flavored, golden masterpiece. Unlike traditional stovetop cooking that requires constant stirring, this method allows you to achieve perfectly caramelized onions with minimal effort. We recommend using yellow or red onions for a balanced sweetness without overwhelming the palate. The robust blend of chicken and beef broths, complemented by a splash of dry red wine and balsamic vinegar, adds an extraordinary depth of flavor that will have your guests begging for more. Serve this comforting classic with melty, bubbly cheese croutons for an unforgettable culinary experience that will brighten any occasion, whether it's a cozy Christmas Eve gathering or a festive brunch on Christmas morning. Prepare a day or two in advance for the best flavor, and it even freezes beautifully for future enjoyment. Treat your taste buds to the best French Onion Soup you'll ever make!
6
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsalted butter
3 tablespoons (cut into 3 pieces)
Yellow onions
6 large (halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds))
Salt
to taste
Water
2 cups (plus extra for deglazing)
Balsamic vinegar
1 tablespoon
Low sodium chicken broth
4 cups
Beef broth
2 cups
Dry red wine
1/4 cup
Fresh thyme
6 sprigs
Bay leaf
1
Fresh parsley leaves
2 sprigs (tied with twine or wrapped in cheese cloth for easy removal)
Ground black pepper
to taste
Baguette
1 (cut into 1/2-inch slices)
Swiss cheese
4 1/2 ounces (sliced 1/16-inch thick)
Grated Asiago cheese
1 1/2 ounces ((about 3/4 cup))
Instructions
1
1. Preheat your oven to 400°F (204°C) and position the oven rack to the lower-middle position. Generously spray the inside of a large (at least 7-quart) Dutch oven with nonstick cooking spray.
2
2. Place the butter in the pot, followed by the sliced onions and 1 teaspoon of salt. Cover the pot and place it in the oven for 1 hour, allowing the onions to soften and reduce in volume.
3
3. After an hour, carefully remove the pot from the oven and stir the onions, scraping down the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue roasting for an additional 1 1/2 to 1 3/4 hours, stirring and scraping the pot every 30 minutes, until the onions are very soft and golden brown.
4
4. Transfer the pot to the stovetop over medium-high heat. Using oven mitts, cook the onions, stirring frequently and scraping the bottom, until the liquid evaporates and the onions begin to brown, about 15 to 20 minutes. If they brown too quickly, reduce the heat to medium.
5
5. Continue cooking, stirring often until a dark crust forms on the bottom of the pot, approx. 6 to 8 minutes. Adjust the heat as necessary and scrape any fond that collects on your spoon back into the onions.
6
6. Add 1/4 cup of water to the pot, scraping the bottom to loosen the crust. Cook until the water evaporates and another dark crust forms, around 6 to 8 minutes. Repeat this deglazing process 2 to 3 more times until the onions are very dark brown and caramelized.
7
7. Stir in the dry red wine and balsamic vinegar, cooking until the wine evaporates, about 5 minutes, frequently stirring to incorporate.
8
8. Pour in the chicken broth, beef broth, 2 cups of water, along with the fresh thyme, bay leaf, and tied parsley. Scrape up any remaining bits of browned crust from the bottom and sides of the pot. Season with an additional 1/2 teaspoon salt.
9
9. Increase heat to high and bring the mixture to a simmer. Once it reaches a simmer, reduce the heat to low, cover, and let it simmer for 30 minutes. Afterward, remove and discard the herbs and season with salt and pepper to taste.
10
10. Meanwhile, prepare the croutons by arranging slices of baguette in a single layer on a baking sheet. Bake in the 400°F (204°C) oven until golden and crisp around the edges, approximately 10 minutes. Set aside.
11
11. When ready to serve, adjust the oven rack 4 to 6 inches from the broiler and heat the broiler.
12
12. Place heat-safe soup bowls or crocks on a rimmed baking sheet and fill each with about 1 1/2 cups of hot soup.
13
13. Top each bowl with two toasted baguette slices, taking care not to overlap them. Lay Swiss cheese slices over the bread and sprinkle each bowl with roughly 2 tablespoons of grated Asiago cheese.
14
14. Broil the bowls until the cheese is well browned and bubbly, about 7 to 10 minutes. If using regular soup bowls, broil the melted cheese over the toasts separately before placing them on top of the soup.
15
15. Allow the bowls to cool for 5 minutes before serving. Enjoy this comforting masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the unique cooking method used for this Caramelized Onion Soup?
The recipe uses a unique oven-roasting method that allows onions to caramelize with minimal effort and stirring compared to traditional stovetop methods.
What oven temperature is required for roasting the onions?
The oven should be preheated to 400 degrees Fahrenheit (204 degrees Celsius).
What size pot is recommended for this recipe?
A large Dutch oven with a capacity of at least 7 quarts is recommended.
How should the oven rack be positioned?
The oven rack should be placed in the lower-middle position.
What types of onions are best for this soup?
Yellow or red onions are recommended for a balanced sweetness that isn't overwhelming.
How long do the onions roast while the pot is covered?
The onions should roast covered for 1 hour to soften and reduce in volume.
How long is the second roasting phase with the lid ajar?
The second roasting phase lasts between 1 1/2 to 1 3/4 hours.
How often should I stir the onions during the roasting process?
During the second roasting phase, you should stir and scrape the pot every 30 minutes.
Why do I need to move the pot to the stovetop after roasting?
The pot is moved to the stovetop to evaporate remaining liquid and develop a dark crust (fond) on the bottom for deeper flavor.
How do I deglaze the pot during the stovetop phase?
Add 1/4 cup of water to the pot and scrape the bottom to loosen the dark crust, then cook until the water evaporates.
How many times should the deglazing process be repeated?
The deglazing process should be repeated 2 to 3 times until the onions are very dark brown and caramelized.
What kind of wine is used in this recipe?
The recipe calls for 1/4 cup of dry red wine.
What types of broth are included in the base?
The soup uses a combination of 4 cups of low sodium chicken broth and 2 cups of beef broth.
Which fresh herbs are used for seasoning?
The soup is seasoned with fresh thyme sprigs, a bay leaf, and fresh parsley leaves.
How long does the soup simmer after the liquid is added?
Once the mixture reaches a simmer, reduce the heat to low and let it simmer covered for 30 minutes.
How do you prepare the baguette croutons?
Slice a baguette into 1/2-inch slices and bake at 400 degrees Fahrenheit for 10 minutes until golden and crisp.
What cheeses are used for the topping?
The topping uses a combination of Swiss cheese slices and grated Asiago cheese.
How do I melt the cheese on top of the soup?
Place the soup in heat-safe bowls, top with croutons and cheese, then broil 4 to 6 inches from the heat for 7 to 10 minutes.
Can this soup be made in advance?
Yes, it is recommended to prepare it a day or two in advance for the best flavor.
Is the Ultimate Caramelized Onion Soup freezer-friendly?
Yes, this soup freezes beautifully for future enjoyment.
How many servings does this recipe make?
This recipe makes approximately 6 servings.
What should I do if the onions brown too quickly on the stovetop?
If the onions brown too quickly, reduce the heat from medium-high to medium.
When should the fresh herbs be removed?
Discard the thyme, bay leaf, and parsley after the 30-minute simmering period is complete.
How much soup goes into each bowl before broiling?
Each bowl should be filled with about 1 1/2 cups of hot soup.
What is the purpose of adding balsamic vinegar?
Balsamic vinegar adds acidity and depth to complement the sweetness of the caramelized onions.
How long should the soup cool before serving?
Allow the bowls to cool for 5 minutes after removing them from the broiler.
Can I use regular soup bowls if they aren't broiler-safe?
Yes, simply broil the cheese over the toasts separately before placing them on top of the soup in regular bowls.
What total quantity of onions is needed?
You will need 6 large onions, which is approximately 4 pounds.
How thick should the Swiss cheese be sliced?
The Swiss cheese should be sliced approximately 1/16-inch thick.
How much butter is used to start the onions?
Three tablespoons of unsalted butter are used.