I’m struggling with how to start this post. I just want to repeat “I love french onion soup” over and over, but you still probably won’t understand how much I love it. If I’m at a restaurant that serves french onion soup, I’ll either order it or be depressed until I can go back and order it.
The first time I tried french onion soup, I was at a steakhouse. Being pretty much vegetarian, I was having trouble deciding what to get. Steakhouse menus are not a vegetarian’s friend, but my dad loves them so I end up going more than you’d expect. I decided to try the french onion soup when my dad suggested it, and it was amazing. Sweet caramelized onions in a thick soup with melted cheese…what’s not to love? Dads are full of good advice, especially mine.
I tried to make french onion soup once before and it was terrible. I broke every rule in the book (wrong onions, not thick enough, crappy bread) and it was not good. I threw it away. I was crushed. What if I couldn’t make this amazing perfect soup? I decided to put on my big girl panties and give it another go. I didn’t look up any recipes and just winged it with what I had on hand, so I wasn’t expecting much (especially after discovering I had no wine). Well, I did something right, because this french onion soup is perfect. It’s the right thickness, the right flavor, the right everything. Follow this recipe and you will be in french onion soup heaven.
French onion soup with sweet caramelized onions in a thick broth topped with crusty bread and melted cheese.
- 2 Tbsp olive oil + 2 additional Tbsp
- 4 yellow onions
- 2 Tbsp flour
- 4 cups beef stock (or vegetable stock for a vegetarian version)
- 1 bay leaf
- 1 Tbsp thyme
- 2 tsp honey
- 1 Tbsp balsamic vinegar
- 4 slices baguette
- 4 slices swiss cheese
- 1 oz gruyere cheese, shredded
- salt and pepper to taste
- Heat 2 Tbsp olive oil to medium heat in a large pot.
- Add the onions. Stir occassionally until they begin to brown.
- Turn down heat to low and be patient. Only stir the onions every 10-15 minutes.
- Once they turn dark brown and are goopy looking, they are caramelized.
- Add the beef stock, bay leaf, thyme, honey, and balsalmic vinegar.
- Allow to simmer for 10 minutes. Add salt and pepper to taste.
- Remove from heat and cool to room temperature before putting in the fridge (let the flavors mellow, you can proceed to the next step immediately if you want, but I like to let this soup wait)
- Preheat oven on broil.
- In a separate pot, heat the additional 2 Tbsp of olive oil.
- Add in the flour to create a roux. Allow to cook for 2 minutes or until it smells delicious.
- Add in the soup from earlier/yesterday and stir to combine. Heat through.
- Meanwhile, begin to toast the slices of bread.
- Ladle the soup into individual bowls once heated through.
- Top the soup with the bread and top with the slices of swiss and a sprinkling of the gruyere cheese.
- Place the soup bowls in the oven under the broiler until the cheese is bubbley and melty.
- Serve piping hot (but warn people about the hot bowls. No need for anyone to get burned).
If making this for diabetics, use less cheese.