There are two essential components of a good French onion soup. I also added a little better than bouillon in the beef flavor to amp up the beefiness since broth often disappoints. We love it! And all the better with some seriously tasty food to bring us all together. Thank you for your comment. It also freezes well, because I agree, homemade French Onion soup is a lazy day puttering project! This sweet soup with onions and brown sugar is topped off with melted cheese and toasted bread. So delicious! Add the sherry, then taste and adjust seasoning if necessary. Personally, I don’t Enjoy thyme so next time I’ll omit it. Baked French Onion Soup Recipe . How To Make French Onion Soup: Once your onions are caramelized and ready to go, simply: Add the remaining ingredients. I don’t have white wine. I do hope you’ll give it a try; it made this soup so rich and deeply flavorful, and I used it in place of adding more Worcestershire. Went a bit overboard on the butter. You converted him Jenn! The soup was okay but not amazing. Use oven-safe bowls or ramekins, since the final step is to place the bowls in the oven. The only difference is that I use homemade chicken stock, instead of beef broth. I intend to try the recipe again with the chicken stock that so many reviewers recommend, but Jenn’s recipe is such a winner that it’s hard to imagine how it could be better. Just surprised that the recipe said about 30 minutes and I was at it for over and hour longer than that and was still not that the right level. I’m SO flattered with your comparison to Julia Child’s recipe — you made my day! French onion soup is a classic dish yet very simple and packed with flavour. Your soups are fab. I also find that the little packets in the instant oodle noodle packages make for a flavorful base stock in a pinch. oven safe french onion soup bowls coming in a variety of types but also different price range. Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. I'd love to know how it turned out! He also said how the box kind is so salty when he compared it to mine. Glad you enjoyed it, tweaks and all! French onion soup is a thin soup made with caramelized onions, beef broth, and wine, and topped with bread and cheese. Place one slice of cheese on each piece of bread and return to the oven. Thanks for your time in reply. It was delicious without a lot of effort on a cool March day. Thank you for sharing! My husband ate his with the baguette slices and cheese. A bid thanks for this amazing recipe; my husband and I enjoyed so much definitely I keep making, this is going to be a Magic dish for us ❤️ wish I can added my photo: Great recipe! Likewise, we’ll devour taco soup … Did not deviate from the recipe. Pour in your french onion soup packet and olive oil. If you fancy trying your hand at making soup at home, then this French onion soup makes a tasty change from mushroom or vegetable soup. Thank you! Add the oil, onions, salt, pepper, and sugar. If you’ve got them– great! Hi Jenn, I have made many of your recipes and loved each one. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. … Lyn. The good news is that classic French onion soup only requires a few simple ingredients. in one cup, 16 oz in two. This website is written and produced for informational purposes only. Caramelize Onions: In a large heavy pot such as a Dutch oven, add the olive oil and 2 tbsp of butter. Onions are ready for the soup or for any recipe which calls for caramelized onions. These look perfect ! It helps with making it mellow tasting. I use a Le Crueset Dutch oven and have the heat set on 5-6 on my inductions cooktop. No joke. I just made it now. Onions took way longer than 30 minutes to caramelize. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Sear tenderloins on all sides until brown, approximately 2 - 3 minutes per side. You might just add a tablespoon of lemon juice for a touch of acidity. My fiancé and I ate the whole pot in one sitting.. if I have any recommendations for others, it would be to use half unsalted or low sodium broth and half regular. Does French onion soup freeze well? Hi Natalie, No need to spend a lot – Taylor or Savory and James are both good brands for cooking. LOVED This Recipe! I followed this recipe to a T, including the boxed beef broth, and the result was spectacular. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes. Two hours is a long time for the onions to cook – you may want to increase the heat next time (but if they start browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan. Brush both sides of the French bread or baguette slices lightly with olive oil. My one squabble is that it was a little sweet but that’s an easy fix– a little less sugar. Even with all these changes, it is absolutely amazing. Stirring occasionally, you’ll let your onions cook until they have cooked down and are caramel in color, about 45 minutes to an hour. Most people think of French onion soup as “restaurant food” but it actually originated as a simple peasant dish made from onions, stale bread, and water. The onions were lightly browned at that point. I also added in some sliced celery as I have loads in the house! Can’t wait to make again. Ok great thanks ! Instead of beef broth, which masks the onion, the slowly caramelized onions make their own sweet, deeply flavorful broth as they cook. Great recipe but how can it be 10 min prep time when you caramelize for 30 min? I was just wondering if you can recommend a brand/type of store to get dry sherry? If it's not quite sweet enough, add 1/4 teaspoon sugar. Doesn’t always happen that my husband loves a new recipe, but this is a keeper. For all you French onion soup lovers out there, get ready to have your minds blown; we turned one of our all-time favorite soups into a baked chicken with french onion soup mix for a “dish and go” option on those busy weekday nights. . Here’s an article that breaks it down. , Thank you, Jenn, for your fabulous recipes! This French Onion Soup recipe comes from a family friend of ours named Peggy. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort. Do you know of any pros or cons to making this in a slow cooker? I don’t know about you, but when I hear French onion soup, I think super fancy and elegant. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Am I doing something wrong? While the soup is simmering, preheat the oven to 400°F. The onions take a while to properly caramelize, so you must be patient, but the taste, in the end, is worth the wait. Hi April, because of the prep that you do in a Dutch oven (or soup pot) caramelizing the onions and using the fond from the bottom of the pan, I think you’d get the best results flavor-wise by cooking it on the stove. Your email address will not be published. Other than that, a fantastic recipe! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes. My husband loved it and even my 4 year old daughter couldn’t get enough. Enjoy! I used yellow onions and 1/2 the sugar (but still slightly sweet for my taste- I might omit sugar next time). This recipe is delicious and easy to make! In the past I’ve always used Julia Child’s, French Onion Soup recipe, which my husband loves. I used some roasted garlic that I had made earlier and it gave it an extra sweet caramelized depth of flavor that I loved! Except, there’s a step that requires a broiler. Modern versions of onion soup are more elevated but it’s still easy to make at home. We always order french onion soup at restaurants but to me this was the best one ever. From now on I’ll be using Jenn’s recipe, which is even better than Julia’s. I made this last night and it was amazing! Bring to a boil. So delicious! The result is very close to the beef broth, but the chicken stock is more available to me, and it allows the onions to shine. Other than that, absolutely amazing and I look forward to trying your other soups. Put the bread slices on the sheet pan and place in the oven. I do have trouble browning the onions. When it’s time to eat, simply top the soup with the toasts and cheese and flash the crocks under the broiler. Hi Karen, Glad you enjoyed the soup! In case we haven’t announced it loudly enough yet, it’s French onion soup season! 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