In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
Rich Onion Soup
This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it’s warm, tasty, and comforting.
Prep: 10min
Total: 60min
Yield: 4
Serving Size: 0.25 recipe
Nutrition Facts: servingSize 0.25 recipe, calories 175 kcal, Carbohydrate 19 g, Protein 5 g, Fat 7 g, Saturated Fat 3 g, Sodium 616 mg, Fiber 3 g, Sugar 8 g
Ingredients:
- 2 tablespoons unsalted butter
- 4 medium onions (6 oz each, sliced into thin rounds)
- Pinch salt
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 quart beef broth (not low-sodium)
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instruction:
- Heat the butter in a large saucepan over medium heat, about 4 minutes. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
- Add the flour and mix with a wooden spoon for about 1 minute, until it starts to brown.
- Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates.
- Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Prep: 20min
Total: 02h15min
Yield: 12 servings (2-1/4 quarts).
Nutrition Facts: calories 195 calories, Fat 10g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 805mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
Ingredients:
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 cups thinly sliced onions (about 3 pounds)
- 3 garlic cloves, minced
- 1/2 cup port wine
- 2 cartons (32 ounces each) beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 24 slices French bread baguette (1/2 inch thick)
- 2 large garlic cloves, peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Instruction:
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
