Are you a French onion soup lover? I think it could be my favorite soup of all time and this version I created is the best I’ve ever had.
We start with a rich broth made from caramelized onions, beef broth, spices, wine, and red wine vinegar. A French baguette that I like to get from the bakery section at the grocery store. Stale is best so let it set out the day before cooking. The crust should be rock hard which holds up best being soaked in broth. Of course the star of the show is that melty golden cheese wrapped around the soup bowl. YUM! I love to use thick cut slices of Provolone from Tillamook AND shredded gruyere. It’s the perfect combination. A little fresh cracked pepper and a pinch of nutmeg really brings all the flavors together, then finished off with fresh minced chives. It is a dream in a melty bowl of love.
If you have a mandolin it is the quickest way to get the onion slices. If not, go slow and wash your hands well. I know that a lot of people are intimidated by making this soup but I am here to break it down and show you how easy it can be. Not to mention how incredible it tastes!
Let’s get started!
The BEST French Onion Soup!
Equipment
- 4 Heatproof bowls
Ingredients
- 5-6 medium yellow onions, peeled, and sliced thinly
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 tsp salt
- 1/2 tsp thyme dried or fresh
- 1/2 tsp garlic powder
- 1/4 tsp rosemary dried or fresh
- 2 tbsp. flour
- 1/2 cup dry white wine
- 4 cups beef broth
- 1 tbsp. red wine vinegar
- 1 day stale French baguette sliced into thick slices
- 4 thick slices of provolone cheese I love Tillamook's provolone
- 1 1/2 cups shredded Gruyere cheese
- Fresh cracked black pepper
- ground nutmeg
- chives, minced About 1/2 teaspoon for each serving.
Instructions
- In a Dutch oven or soup pot add the butter and oil over med/low heat.
- Now add the onions, thyme, rosemary, garlic, and salt.
- Stir well and cook for about 35-40 minutes until the onion are deeply caramelized.
- Now add the flour, stir and pour in the wine and broth. Scrape up any bits from the bottom of the pan.
- Now bring it to a simmer, cover and cook for 15 minutes.
- After 15 minutes is up pour in the vinegar and give it a good stir.
- You can taste and adjust any seasonings but go easy on the salt since we are adding lots cheese which is salty.
- Turn off the soup and set the oven to high broil.
- In heatproof bowls, divide the soup evenly. Add in 2-4 slices of the baguette.
- Now top with a slice of provolone cheese, and sprinkle some shredded gruyere on the provolone slice. Top each bowl with fresh cracked pepper and a pinch of nutmeg. DON'T SKIP THIS PART.
- Set the bowls on a baking sheet and broil until the cheese is golden and melty. It takes 2-5 minutes. Make sure to keep an eye on them because they will burn quickly!
- Place the bowls on a small heatproof plate and garnish with fresh chopped chives.
- Be careful of the hot bowls. Now dive in and try the best French onion soup ever!
- ENJOY!
