Making French Onion Soup at home is easier than you think. With a little help of a mandolin, you’ll have your onions sliced in no time and on their way to caramelized golden goodness. French Onion Soup is rich, warm and perfect to enjoy all fall and winter long.
Labor Day has come and gone and with it go the dog days of summer. Ready or not, Fall is here. I have to admit, I’m not thrilled. I’m a spring and summer kinda girl. I don’t like cold weather and I know it’s just around the corner once Fall comes a knockin’.
If I could stay in shorts and flip flops all year I would. Other than packing up and moving to a tropical location there’s really not much I can do about that. I do like warm, comforting fall/winter foods so there is a sliver of a silver lining for me. Like this French Onion Soup.
Soup. It screams fall. Along with tall boots that I adore. Okay two things I like about Fall. French Onion Soup is incredibly easy to make and so big on flavor. I will tell you that a MANDOLINE will make this recipe a cinch. Please for the love and safety of your fingers use the guard that comes with the mandoline. Just do it, and carefully. Okay safety patrol vest is off.
What is the best pot to use?
Once you’ve brilliantly and carefully sliced your onions, you’ll plop them into a FRENCH OVEN (it is French Onion Soup after all so it seems fitting) bubbling with butter and a sprinkling of sugar. Low and slow and golden is what we’re going for. This is going to take a bit. You’ll want to stir them as little as possible. Hard work I know, but I have faith in y’all.
When they’re golden and your kitchen is smelling amazing you’re ready to add the liquids. Typically French Onion Soup is made using Sherry or even Red Wine. I didn’t have any on hand so I used Marsala and absolutely loved the depth and slight sweetness it gave.
While your soup is on it’s finally simmer you’ll toast the baguette slices. TIP: Cut your baguette slices as wide as whatever vessel you’ll be using. I used this cute LE CREUSET MINI COCOTTES.
Once your bread has toasted it’s time to assemble. You’re almost there. Hold onto that soup spoon. Evenly divide the soup between your (oven proof) serving vessels, top with a baguette and then a generous heaping of grated cheese. Typically made with Gruyere, I used BelGioioso ITALICO instead.
Soft and earthy and melted beautifully. Back under the broiler until it’s bubbling – don’t walk away now, keep your eyes on the prize (you don’t want to end up with burnt cheese).
- 4 tablespoons unsalted butter
- 2 pounds yellow onions - sliced thin
- 1 teaspoon granulated sugar
- 1 tablespoon all purpose flour
- 1/2 cup Marsala
- 5 cups beef stock
- kosher salt/black pepper
- 3-4 sprigs fresh thyme
- 1/2 loaf french bread - sliced
- 8 ounces Italico cheese - grated
- Into a large French oven melt butter over medium heat. Add onions. Sprinkle with sugar. Stir to coat and arrange into as single a layer as possible.
- Allow to cook until onions are golden and are beginning to caramelize. Stirring as little as possible. Approximately 30-45 minutes.
- Add flour. Stir to combine. Add Marsala, beef stock. Season with salt, pepper and thyme. Stir to combine. Reduce heat to low and simmer for approximately 15-20 minutes. Stirring as necessary.
- Preheat broiler. Toast baguette slices.
- Ladle soup into ramekins. Top each with a toasted baguette and grated cheese. Return to broiler just until cheese has melted.
- Garnish with additional thyme if desired.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g