French Onion Soup
- Joe S.
- Nov 23, 2021
- 5 min read
Updated: Apr 11, 2022
Learn how to make traditional and delicious soup that is perfect on its own or as a base for other dishes.
Prep time: about 10 minutes
Cooking time: about 40 to 50 minutes
Yields: about 10 cups
Gluten/Soy/Nuts free
French Onion Soup...what's not to like about it? It is delicious, comforting, full of flavor, and so easy to make! It is perfect by itself or as a base for other dishes. Not matter how you serve it, it will be a hit!
This is a must in your culinary repertoire. It will impress those at the dinner table and will gain you accolades from the most hardcore picky eaters in your family.
What is the flavor profile?
Savory with sweet notes, herbaceous, bold, and sharp.
What ingredients will I need?
Sweet onions, garlic, beef or bone broth, unsalted butter, gluten free flour, sea salt, black pepper, bay leaves, fresh thyme, red wine, Gruyere Cheese, and a gluten free baguette.
What kind of dry red wine can I use to make this?
You can use any of the following: Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo.
What else will I need to make this?
A large cast iron pot to soup pan, a knife, a cutting board, measuring cups and spoons, a wooden spoon, a ladle, a grater, small ramekins or oven bowls, and a baking tray.
Can I make substitutions?
Yes...you can use any mild flavored onions. Do not use red onions.
Also instead of Grùyere you can use Fontina, Swiss, Manchego or Gouda cheese.
Can I make this vegan or vegetarian?
You can substitute the butter for margarine, vegetable shortening or any vegan alternative for butter that you prefer.
You can also substitute the beef broth for vegetable broth.
Finally, you can use any vegan alternative for cheese that you like.
Some Useful Information
What is French Onion Soup?
French onion soup is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup may be served as a meal in itself or as a first course.
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions.
It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups.
Recipes for onion soup vary greatly. Though the liquid is usually meat stock, it may be simply water. Milk may be added. It may be thickened with eggs or flour. It may be gratinéed or not.
Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped with slices of (toasted) bread (a "croute" or "crouton").
For the gratinéed version, the croute is topped with cheese and broiled or baked. The soup is then immediately served in the bowl or ramekin in which it was broiled (grilled), baked, or—in family-style—immediately transferred to individual serving bowls via a ladle.
Source: Wikipedia
What is Grùyere Cheese?
Grùyere is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013.
Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe.
Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities.
Source: Wikipedia
INGREDIENTS
5 sweet onions, sliced
8 cups of gluten free Swanson Beef Broth or Bone Broth
1 cup of dry red wine (Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo)
4 cloves of garlic, chopped
3 tablespoons of gluten free flour
1/2 cup of unsalted butter
2 bay leaves
4 fresh thyme sprigs
Sea salt to taste
black pepper to taste
1/2 pound of Gruyere, grated
1 gluten free baguette, sliced
Method
In a large cast iron pot or soup pan, over medium heat, melt the butter. Add the onions, garlic, bay leaves, thyme, and 1 teaspoon of salt and pepper both. Cook for about 20 to 25 minutes or until the onions have caramelized. Add wine, bring to a boil and cook until all the wine has evaporated, leaving the onions dry. Discard thyme sprigs and bay leaves. Turn heat to low and the flour. Cook for another 8 minutes and add the beef broth or bone broth. Simmer for 10 to 12 minutes. Taste for seasonings and adjust the salt and pepper levels to your liking.
Set your oven broiler on high.
Ladle the soup into single serving ramekins or your desired oven containers. Top with a slice of the gluten free baguette and Gruyere. Place ramekins in a baking tray and under broiler for 3 to 5 minutes or until the cheese is bubbly and golden brown. Remove from oven and carefully serve. The ramekins will be hot so use precaution.
Enjoy!!!
Printable Recipe (PDF) Below:
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