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    Classic Caramelized French Onion Soup

    clock-icon240 minutes
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    Author
    Pixicook editorial team

    A rich and comforting soup featuring caramelized onions, a savory broth, and topped with toasted baguette and melted Gruyère cheese.

    Ingredients for Classic Caramelized French Onion Soup

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Unsalted Butter, divided into pieces

    tablespoons

    Substitute chevron-down

    Yellow Onions, halved and thinly sliced

    0 lb

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Water, divided

    cups

    Substitute chevron-down

    Dry Sherry

    cups

    Substitute chevron-down

    Low-Sodium Chicken Broth

    cups

    Substitute chevron-down

    Beef Broth

    cups

    Substitute chevron-down

    Fresh Thyme Sprigs, tied together

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Ground Black Pepper

    to taste

    Substitute chevron-down

    Baguette, sliced into 1/2-inch pieces

    each

    Substitute chevron-down

    Gruyère Cheese, shredded

    0 oz

    Substitute chevron-down

    How to Make Classic Caramelized French Onion Soup

    1. Caramelizing Onions

    Preheat oven to 400°F. Coat a large, heavy-bottomed Dutch oven with nonstick spray. Place butter, onions, and 1 tsp salt in the pot. Cover and bake for 1 hour until onions are moist and slightly reduced. Remove from oven, stir well, and return to oven with lid slightly ajar. Bake for another 1 1/2 to 1 3/4 hours, stirring after 1 hour, until onions are soft and golden.

    2. Developing Flavor

    Over medium-high heat, cook the onions, stirring, until liquid evaporates and they brown (15-20 mins). Lower heat if they brown too fast. As a crust forms, stir in 1/4 cup water to deglaze, repeating until onions are dark brown. Mix in sherry and stir until it evaporates.

    3. Simmer Soup

    Add chicken and beef broths, 2 cups water, thyme, bay leaf, and 1/2 tsp salt. Scrape up any browned bits. Bring to a simmer, then lower heat and cover for 30 mins. Remove herbs and season with salt and pepper.

    4. Prepare Croutons

    While soup simmers, bake baguette slices at 400°F until dry and golden around edges (about 10 mins).

    5. Broil with Cheese

    Set an oven rack 6 inches from the broiler and turn it on. In broiler-safe crocks on a baking sheet, ladle soup and top with baguette slices and Gruyère cheese. Broil until cheese melts and edges bubble (3-5 mins). Cool for 5 mins before serving.

    Variations

    Italian Onion Soup

    Include garlic, chicken stock, tomato paste, oregano, basil, mozzarella or Parmesan, and ciabatta bread.

    Mushroom Onion Soup

    Add caramelized mushrooms and use mushroom or a blend of beef and mushroom stock.

    Vegetarian French Onion Soup

    Use robust vegetable stock and vegetarian-friendly cheese.

    Beer Onion Soup

    Use dark beer mixed with stock, pair with rye bread and sharp cheddar topping.

    Cheese Variations

    Try Comté, Emmental, Swiss, smoked Gouda, or blue cheese for a bolder taste.


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