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Because some days calls for and easy soup that is ready in 15 minutes, and this is that kind of soup. Quick, easy, light, your perfect company for busy rainy days.
If you are thinking of what soup to make, and onions are the only thing you have in your fridge, then you just got yourself a soup. French Onion Soup is loaded with sweet caramelized onions topped with crusty bread and melting cheese. For this soup, there’s no other superstar ingredient but onions and onions. Don’t worry, the onions will not bite your tongue because this soup uses white/yellow onions, the sweet mild type of onion. Don’t even be tempted to use the red onion, that onion has a very strong taste not suitable for this soup.
How I made this soup
The most important thing to remember in making French Onion Soup is using the right kind of onion, that’s the major thing. We’re using white or yellow onion, the mild one and I said that again. The thing to remember is to properly caramelize the onions and make sure it’s browned but not burnt. Caramelizing the onions is the most of what will take up the time in making this soup. I only used 3 medium size onions and it took me around 30 minutes in medium heat to get the onions nicely browned and soft. In this process, I had to stir the onions almost continuously to give it an even browning and to avoid it from burning. I added 1 tsp of sugar close to the end of browning to extract the flavor and to enhance the sweetness of the onions. I used only 2 cups of water and simmer it for about 30 in medium heat.l. I like my soup slightly thick but I also want more liquid and not all onions. You can adjust the amount of broth and adjust the time you simmer it depending on the consistency of the soup that you like. Also, add the salt gradually it’s easier to adjust it that way especially if you are using a high sodium broth. I always use low sodium broth in my soup as I prefer adjusting the salt seasoning to my preference.
Pop it in and let it melt
Once you’re done cooking the soup, comes the interesting step. I like it when its time to top the soup with crusty bread and tons of cheese. You can use slice of crusty bread, but I like mine cut into cubes. It makes it easier to eat as you get bread cubes in every spoonful instead of tearing the entire slice of bread, it could really get messy that way. But it’s your choice, try the cubed bread and you’ll know why I’m totally endorsing this style. I like using crusty bread like baguette, french bread or any artisan bread. The kind of bread that is more stable, rather than soft and fluffy. If you have a broiler, you can use your broiler to melt the cheese. I have broiler setting in my oven, but I prefer to bake it instead of broil it. When you use the broiler setting, make sure to pay attention as it could get burn easily, this is why I like baking it instead. Baked it until the cheese melted, about 15-20 minutes at 375F will do the job. After that, dig in an enjoy the fruit of your labor. Let’s get started!
- 2 tbsp butter
- 3 medium yellow onions, peeled and thinly sliced (about 400g)
- 2 cloves garlic, minced
- 1 tsp granulated sugar
- 1/2 tsp salt (Adjust as needed especially if you are using high sodium stock/broth)
- 1/8 tsp black pepper
- 2 tbsp
- 2 1/2 cups beef/vegetable stock
- 1 tsp worcestershire sauce/soy sauce (optional)
- 1 bay leaf
- 1 tsp dried thyme
- grated cheese (Gruyere, Asagio, Swiss, or Mozzarella)
- In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and saute until well browned and caramelized (but not burnt), about 30 minutes, stirring every few minutes.
- Add garlic and sugar then sauté for 1 minute. Stir in the flour and cook for an additional 1 minute.
- Add the stock, worcestershire sauce (optional), bay leaf, and thyme. Bring to a simmer then reduce heat to medium-low and simmer for at least 30 minutes. Season to taste with salt and pepper. Discard the bay leaf before transferring into a bowl. If you want a thicker consistency and reduced broth, simmer longer, around 45 minutes. If you want a thinner simmer for less time, about 20 minutes only or you can add more broth.
- Preheat oven to 375degrees F. While the soup is simmering, cut bread into small cubes.
- When ready to serve the soup, place your oven-safe bowls or crocks on a thick baking sheet. Ladle the soup into each of them, then top with diced bread and your desired amount of cheese.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove and serve immediately.
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Checkout my other soup recipes and keep yourself warm ♥
- Baked Butternut Squash Soup
- Baked Mushroom Soup
- Chicken Mami (Chicken Noodle Soup)
- Curried Butternut Squash Soup
- Creamy Mushroom Soup
- Creamy Tomato Basil Soup with Parmesan
- Egg Drop Corn Soup
- French Onion Soup
- Mexican Chili
- Minestrone Soup
- Roasted Tomato Basil Soup
- Sweet Potato and Corn Chowder
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Categories: Baking, Cooking, Recipe, Small Batch Recipes, Soup
This is a must-try, loved the way you served this soup and it looks so delicious!!
LikeLiked by 1 person
Thanks Kreso! Let me know how it goes when you make it.
LikeLiked by 1 person