French Onion Soup, may just be the most flavourful and umami soup recipe I have...

French Onion Soup, may just be the most flavourful and umami soup recipe I have...

Well, it’s a toss up. Both, my mushroom and French onion soups, have very deep savoury umami flavours from all the caramelization that takes place.

I feel this soup does not require any additional praise. It honestly speaks for itself. It’s so deeply rich and flavourful that it deserves its rightful place everywhere! Your special Sunday dinner, your weeknight rotation or to impress your guests.

I believe Julia Child uses combination of wine and cognac. I simply use wine. But feel free to replace 1/4 cup of wine with cognac, if you have it on hand.

DifficultyBeginner

Yields4 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 ¼ cup butter
 1 tbsp olive oil
 8 cups thinly sliced white onions
 ½ tsp salt
 ½ tsp sugar
 1 tbsp flour
 8 cups beef stock
 1 ¼ cups dry white wine
 freshly ground black pepper
 toasted French bread, for serving
 Shredded Gruyere cheese for serving (if you only have mozzarella, that will work)

1

Heat olive oil and butter in a large Dutch oven/pot over medium heat. When the butter is melted, add the onions and cook until softened and translucent. This will take about ten minutes.

2

Add sugar and salt. Brown the onions, but do not burn, until the are golden/walnut colour. Ensure to stir from time to time to prevent scorching as well as scrape up any fond that forms on the bottom of the pan - this is where your flavour will be coming from. This process will take between 25 and 40 minutes.

3

Heat beef stock in another pot.

4

Let's deglaze the pan. Pour 1/4 cup of wine over the onions and stir making sure to scrape up all of that delicious brown fond. Let the wine bubble away until fully evaporated.

5

Sprinkle the flour over onions and cook for 3 minutes to cook off the raw flour taste.

6

Add a cup of the beef stock and stir vigorously. Add another cup and continue stirring. The stock should be added gradually to ensure the flour is well incorporated.

7

Add the rest of the stock and remaining cup of wine, bring to simmer, cover loosely and cook for about 1 1/2 hours. If the soup ends up reducing too much, more stock or water could always be added. Taste the soup and if necessary, adjust the seasoning with salt and pepper as needed.

8

You may divide the soup among ovenproof bowl, top with toast and cheese and broil. If you don't have ovenproof bowls, simply broil your toast and cheese separately and place on top of your soup, portioned individually between bowls. Serve immediately.

9

This soup stores exceptionally well in the fridge, and if anything, the flavour is more rich and pronounced the next day.

Ingredients

 ¼ cup butter
 1 tbsp olive oil
 8 cups thinly sliced white onions
 ½ tsp salt
 ½ tsp sugar
 1 tbsp flour
 8 cups beef stock
 1 ¼ cups dry white wine
 freshly ground black pepper
 toasted French bread, for serving
 Shredded Gruyere cheese for serving (if you only have mozzarella, that will work)

Directions

1

Heat olive oil and butter in a large Dutch oven/pot over medium heat. When the butter is melted, add the onions and cook until softened and translucent. This will take about ten minutes.

2

Add sugar and salt. Brown the onions, but do not burn, until the are golden/walnut colour. Ensure to stir from time to time to prevent scorching as well as scrape up any fond that forms on the bottom of the pan - this is where your flavour will be coming from. This process will take between 25 and 40 minutes.

3

Heat beef stock in another pot.

4

Let's deglaze the pan. Pour 1/4 cup of wine over the onions and stir making sure to scrape up all of that delicious brown fond. Let the wine bubble away until fully evaporated.

5

Sprinkle the flour over onions and cook for 3 minutes to cook off the raw flour taste.

6

Add a cup of the beef stock and stir vigorously. Add another cup and continue stirring. The stock should be added gradually to ensure the flour is well incorporated.

7

Add the rest of the stock and remaining cup of wine, bring to simmer, cover loosely and cook for about 1 1/2 hours. If the soup ends up reducing too much, more stock or water could always be added. Taste the soup and if necessary, adjust the seasoning with salt and pepper as needed.

8

You may divide the soup among ovenproof bowl, top with toast and cheese and broil. If you don't have ovenproof bowls, simply broil your toast and cheese separately and place on top of your soup, portioned individually between bowls. Serve immediately.

9

This soup stores exceptionally well in the fridge, and if anything, the flavour is more rich and pronounced the next day.

French Onion Soup

Make it Vegetarian: replace beef stock with vegetable stock.

Make it Vegan: replace butter with oil, beef stock with vegetable stock, do not use cheese.

Make it Gluten-Free: replace flour with good-quality all purpose gluten free flour, ensure all your ingredients are gluten free, including the beef stock. Omit bread or serve with Gluten-Free bread. Ensure your alcohol is gluten-free.

Make it Dairy-Free: replace butter with oil, do not use cheese.

Leave a reply

Your email address will not be published.