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ToggleAMPNothing is comfier than a hot bowl of freshly prepared French onion soup. You can cook restaurant-like French onion soup with this favorite formula from the comfort of your kitchen. In addition, find our best ingredient advice and storage secrets.
French onion soup is a classic dish with a rich, zesty broth prepared from beef stock and caramelized onions. It is topped with melted cheese and a crispy slice of bread. This comforting soup originates from France and has been relished for centuries. It is frequently served as a starter or a square meal by itself.
The best cheese for this soup is Gruyère. It’s a Swiss cheese famous for its fruity and moderately candy flavor. It melts well, producing a cheesy and golden crust. Other outstanding picks include Emmental, Comté, or Provolone for a somewhat moderate taste.
Yellow onions are the best options because of their balanced sugar and rich flavor. Sweet onions like Vidalia or Walla Walla can also be used for a milder taste. Red onions can bring a distinct intensity, while white onions are likely highly mild.
To store the remaining French onion soup, let it cool before shifting it to a sealed container. It can be kept chilled for 3–4 days. To preserve purity and grain, keep the cheese and bread individually.
You can reheat the soup in the oven over medium heat until boiled, stirring occasionally. When reheating in the microwave, use a microwave-safe bowl and heat in 30-second increments. Heat fresh bread and re-melt the cheese below a broiler for best results before serving.
This onion soup freezes wonderfully without the cheese and bread topping. Let the soup cool, then store it in freezer-safe cases. It can be iced up for up to three months. Defrost night long in the refrigerator and reheat as guided.
Many home cooks recommend using a mix of onions to enhance the dish’s depth of flavor. Some also suggest adding a touch of white wine or sherry for extra richness. Enthusiastic cooks enjoy making this dish in advance as the flavors develop beautifully overnight.
Melt butter and olive oil in a large pot over medium heat. Add salt, sliced onions, and sugar. Cook and stir occasionally until the onions turn brown and caramelize about 40 minutes.
Deglaze the pan using white wine, scraping off any browned bits from the bottom. Allow the wine to simmer for approximately two minutes, then add black pepper, beef broth, and Worcestershire sauce. Let it boil, then cook for 20 minutes.
Preheat the oven broiler. Place the baguette slices on a baking sheet and toast until golden brown.
Serve the soup in oven-proof bowls. Top each with a toasted slice of baguette and Gruyère cheese.
Transfer the bowls to the oven and broil for 2-3 minutes or until the cheese is melted and bubbly.
Carefully remove from the oven, garnish with fresh thyme, and serve hot.
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