Ultimate Gourmet French Onion Soup
Indulge in the rich and savory flavors of the Ultimate Gourmet French Onion Soup, featuring caramelized onions simmered in a bespoke beef broth, enhanced with robust red wine and a splash of brandy. Topped with perfectly toasted French bread and a generous layer of melted Gruyere cheese, this classic French dish is sure to impress at your dinner table. Ideal for warm gatherings or as a comforting solo treat, this soup is not only delicious but also a feast for the eyes, garnished with fresh parsley for a touch of elegance. Share this delightful recipe with friends and family and savor the moments together.
4
Servings
450
Calories
15
Ingredients
Ingredients
Butter
2 tablespoons (Melt in Dutch oven)
Spanish onions
4 large (Quartered and cut into 1/4-inch slices)
Salt
1/2 teaspoon
Flour
1/4 cup
Beef broth
9 cups
Red wine
3/4 cup
Brandy
3 tablespoons
Bay leaf
1 (Add during simmering)
Dried thyme
1/2 teaspoon
Black pepper
1/2 teaspoon
Olive oil
1 tablespoon (For brushing)
Garlic powder
1/2 teaspoon
French bread
4 slices (Cut into 1/2-inch thickness)
Gruyere cheese
4-6 ounces (Shredded (or use mozzarella as a substitute))
Fresh parsley
For garnish (Chopped)
Instructions
1
In a Dutch oven, melt the butter over medium heat. Add the sliced Spanish onions and sprinkle with salt. Cover and cook, stirring occasionally, until the onions are softened, about 15 minutes.
2
Uncover the pot and continue to cook the onions until they are deeply caramelized, stirring often, which should take about 30 additional minutes.
3
Once the onions are caramelized, sprinkle the flour over them, stirring to combine. Cook for another 2 minutes to eliminate the raw flour taste.
4
Gradually stir in the beef broth, red wine, brandy, bay leaf, dried thyme, and black pepper. Bring the mixture to a gentle simmer, partially covered, for 30 minutes. Remove the bay leaf and allow the soup to cool before refrigerating it overnight for enhanced flavor.
5
For the croutons, preheat your oven to 375°F (190°C). Mix the olive oil with garlic powder and brush both sides of the French bread slices with this mixture. Place the slices on a baking sheet and bake for 12 minutes, flipping once, until they are slightly toasted. Set aside.
6
To serve, preheat the broiler. Reheat the soup on the stovetop until it is simmering. Ladle the hot soup into four broiler-safe bowls, placing a toasted slice of French bread on top of each serving. Generously cover with shredded Gruyere cheese.
7
Arrange the bowls on a baking sheet and broil them about 4 inches from the heat source for about 2 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh chopped parsley before serving.
8
For a pastry puff variation, preheat the oven to 400°F (200°C). Roll out a sheet of puff pastry, sprinkling half the Gruyere cheese over it. Fold into thirds, roll it out again, and cut out four lids. Divide the soup among ovenproof bowls, sprinkle the remaining cheese on top, cover with the puff pastry lids sealed with an egg wash. Bake for 15 minutes or until the pastry is golden and puffed.
Nutrition Information
19.25g
Fat
43.75g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Gourmet French Onion Soup?
It is a rich and savory soup featuring caramelized Spanish onions simmered in beef broth, red wine, and brandy, topped with toasted French bread and melted Gruyere cheese.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
What type of onions are used in this recipe?
The recipe calls for 4 large Spanish onions, quartered and cut into 1/4-inch slices.
How long does it take to caramelize the onions?
The onions are first softened for 15 minutes while covered, then cooked uncovered for an additional 30 minutes until deeply caramelized.
Why is flour added to the caramelized onions?
Flour is added to help thicken the soup and should be cooked for 2 minutes to eliminate any raw flour taste.
What are the primary liquid components of the broth?
The broth consists of 9 cups of beef broth, 3/4 cup of red wine, and 3 tablespoons of brandy.
What spices and herbs are used for seasoning?
The soup is seasoned with one bay leaf, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of black pepper.
Should the soup be refrigerated before serving?
The instructions suggest allowing the soup to cool and refrigerating it overnight to enhance the overall flavor before reheating and serving.
How are the French bread croutons prepared?
Slices of French bread are brushed with a mixture of olive oil and garlic powder, then baked at 375°F for 12 minutes.
What type of cheese is used for the topping?
The recipe uses 4-6 ounces of shredded Gruyere cheese, though mozzarella can be used as a substitute.
How do you achieve the melted cheese crust on top?
Ladle hot soup into broiler-safe bowls, top with bread and cheese, and broil about 4 inches from the heat for 2 minutes.
What is the puff pastry variation for this soup?
Instead of toasted bread, you can seal the soup bowls with puff pastry lids and bake at 400°F for 15 minutes until golden and puffed.
What is the calorie count per serving?
Each serving of this gourmet soup contains approximately 450 calories.
How much protein is in one serving?
There are 18 grams of protein per serving.
What is the fat content for this recipe?
One serving contains 19.25 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 43.75 grams of carbohydrates.
What garnish is recommended?
The soup is garnished with fresh chopped parsley for a touch of elegance.
How long does the soup need to simmer?
The soup should simmer gently, partially covered, for about 30 minutes.
What temperature is used to bake the croutons?
The oven should be preheated to 375°F (190°C) for toasting the French bread.
What equipment is best for cooking the onions?
A Dutch oven is recommended for melting the butter and caramelizing the onions over medium heat.
How much butter is needed for the recipe?
The recipe requires 2 tablespoons of butter.
Is the beef broth added all at once?
The instructions state to gradually stir in the beef broth, red wine, and brandy after the flour has cooked.
How thick should the French bread slices be?
The bread should be cut into slices approximately 1/2-inch thick.
What is the purpose of the egg wash in the pastry variation?
The egg wash is used to seal the puff pastry lids to the edges of the ovenproof bowls.
Do I need to remove the bay leaf?
Yes, the bay leaf should be removed after the 30-minute simmer and before cooling or serving.
Can I use mozzarella if I don't have Gruyere?
Yes, mozzarella is listed as a suitable substitute for Gruyere cheese.
How much garlic powder is used for the croutons?
1/2 teaspoon of garlic powder is mixed with 1 tablespoon of olive oil for brushing the bread.
How many onions are required?
The recipe calls for 4 large Spanish onions.
Is salt added at the beginning or end?
Salt is sprinkled over the sliced onions at the beginning of the cooking process in the Dutch oven.
What temperature is used for the puff pastry variation?
The oven should be set to 400°F (200°C) when using the puff pastry method.