Imagine a soup so rich, so deeply flavored, that it transports you straight to a cozy Parisian bistro with just one spoonful. Carol's French Onion Soup is not just a recipe; it's a culinary journey that transforms humble ingredients into a masterpiece of caramelized onions, robust beef broth, and melted Swiss cheese that will have your dinner guests begging for seconds. Get ready to unlock the secrets of the most soul-warming soup you'll ever experience!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup white wine
- 1 teaspoon thyme
- Salt and pepper to taste
- 4 slices of baguette
- 1 cup shredded Swiss cheese
Instructions
- Begin by preparing your ingredients. Slice the 4 large onions into thin, even slices to ensure they cook uniformly.
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. The combination of butter and olive oil will add flavor and help prevent the butter from burning.
- Once the butter has melted, add the sliced onions to the pot. Stir the onions to coat them in the butter and oil mixture. Cook the onions over medium heat, stirring occasionally, for about 30-40 minutes. You want the onions to become soft, golden brown, and caramelized. Be patient; this step is crucial for developing the rich flavor of the soup.
- As the onions cook, keep an eye on them to prevent burning. If they start to brown too quickly, reduce the heat slightly. You can also add a pinch of salt to help draw out the moisture from the onions.
- After the onions have caramelized, add 1 teaspoon of thyme, and season with salt and pepper to taste. Stir to combine the seasonings with the onions.
- Pour in 1 cup of white wine, scraping the bottom of the pot to deglaze it and release any flavorful bits stuck to the bottom. Allow the wine to simmer for about 5 minutes, letting it reduce slightly.
- Next, add 4 cups of beef broth to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for an additional 20 minutes. This allows the flavors to meld together.
- While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the 4 slices of baguette on a baking sheet and toast them in the oven for about 10 minutes, or until they are golden and crispy.
- After the soup has simmered, taste and adjust the seasoning if necessary. If you prefer a stronger flavor, you can simmer it for a bit longer.
- To serve, ladle the hot soup into bowls. Place a slice of the toasted baguette on top of each bowl of soup, and generously sprinkle 1 cup of shredded Swiss cheese over the baguette.
- Finally, place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on them to prevent burning.
- Once the cheese is melted and golden, carefully remove the bowls from the oven. Allow them to cool slightly before serving. Enjoy your delicious homemade Carol's French Onion Soup!
Tips
- Patience is Key: The secret to incredible French onion soup is slow-caramelizing the onions. Don't rush this process - low and slow develops those deep, sweet flavors.
- Choose the Right Onions: Use yellow onions for the best caramelization and sweetest flavor. Slice them uniformly for even cooking.
- Deglaze Like a Pro: When adding wine, scrape those delicious brown bits from the bottom of the pot - that's where the flavor magic happens!
- Cheese Selection Matters: While the recipe calls for Swiss cheese, you can experiment with Gruyère for an even more authentic French taste.
- Bread Matters: Use a day-old baguette for the best texture. Fresh bread can become too soggy, while slightly stale bread holds up perfectly.
- Broiler Watch: When melting the cheese, watch carefully! The difference between perfectly golden and burnt is just seconds.
Nutrition Facts
Calories: 232kcal
Carbohydrates: 23g
Protein: 12g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 38mg
