Delicious French Onion Soup Recipe
About this recipe
French onion soup is the ultimate comfort food, especially when it's made with deeply caramelized onions and topped with cheesy baguette slices. This recipe from Preppy Kitchen highlights the simplicity of the dish while delivering rich, savory flavors that can rival any restaurant version.
The key to this soup is the slow caramelization of the onions, which takes about an hour but is well worth the wait. The addition of dry white wine and brandy elevates the flavor profile, making it a cozy dish perfect for chilly days.
Ingredient notes
- 3 lbs of onions is about 4-6 large onions.
- Use Sauvignon Blanc or any dry white wine for deglazing.
Tips from Preppy Kitchen’s video
- Slice the onions between 1/4 and 1/8 of an inch thick for optimal caramelization.
- Stir the onions frequently while they caramelize to prevent burning; if they start to burn, add a tablespoon of water.
- For the best flavor, let the onions caramelize for at least an hour until they are a deep golden brown.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- What type of wine should I use?
- You can use a dry white wine like Sauvignon Blanc for this recipe.
- How long does it take to caramelize the onions?
- Caramelizing the onions takes about 1 hour.
- What should I do if my onions start to burn?
- If the onions start to burn, you can add a tablespoon of water while stirring.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the onions thinly, about 1/4 to 1/8 of an inch thick.
- 2
Mince the garlic cloves.
- 3
Melt the butter in a large pot over medium heat.
- 4
Add the sliced onions and half a teaspoon of salt to the pot, mixing well.
- 5
Cover the pot and cook for 5 to 6 minutes until the onions are slightly softened and releasing water.
- 6
Uncover the pot and continue cooking the onions on medium heat, stirring every few minutes for about 1 hour until they are deeply caramelized.
- 7
If the onions start to burn, add a tablespoon of water while stirring.
- 8
After about an hour, the onions should be a deep golden brown. Add the minced garlic and flour, stirring constantly for 1 minute.
- 9
Pour in the dry white wine to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
- 10
Warm the beef stock and add it to the pot along with the thyme, bay leaf, and black pepper. Mix well.
- 11
Bring the mixture to a simmer over medium heat and let it simmer for about 20 minutes, stirring occasionally.
- 12
Taste the soup and adjust the salt as needed. Add the Brandy and simmer for a few more minutes.
- 13
Preheat the oven to broil on high (about 500°F).
- 14
In oven-safe bowls, fill with the soup and top with slices of baguette and grated Gruyère cheese.
- 15
Place the bowls on a baking sheet and broil for about 2 minutes until the cheese is bubbly and golden.
Heads up — we had to guess a little:
- The quantity of onions is inferred based on the description of using 4-6 large onions, which typically weighs around 3 lbs.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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