French Onion Soup

Monday, October 12, 2015
The best French Onion Soup from Serena Bakes Simply From Scratch.

I always crave French Onion Soup this time of year between the colds that go around and  the weather, it's a perfect bowl of comfort.

There's just something about the caramelized onions simmered in a deep beef stock covered with a crusty crouton and smothered in hot bubbly cheese that makes French Onion Soup a labor of love type of recipe, it's a bit time consuming but worth every minute.

I separated this recipe into 2 parts sharing my recipe for Homemade Beef Stock a few days ago. I really feel for French Onion Soup Homemade Beef Stock is an important part of the recipe, I have yet to find a store bought Beef Stock with the flavor you get from the homemade version and find it worth the time it takes to make.

When I have time I like to make a pot of French Onion Soup and freeze individual servings for busy weeknights or an easy lunch.

Here's how I make my families favorite French Onion Soup:

A large soup pot with butter, onions, and shallots starting to caramelize.

Melt 1/4 cup Butter over medium-high heat.  

Add 5 large Sweet Onions Sliced Thin and 3 cloves Shallot Sliced Thin. Turn heat to medium and cook until onions are a deep caramelized brown color. Stir onions enough to prevent burning.

Have patience this will take about 20 minutes.

Caramelized onions in a soup pot with flour, thyme and rosemary.

Stir in:
  • 2 tablespoons Flour
  • 1 1/2 teaspoons of Fresh Thyme
  • 1 1/2 teaspoons Fresh Rosemary

Caramelized Onions with red wine to deglaze pan.

Stir in 3/4 cup Merlot Red Wine or Hearty Red Wine of choice and cook until most of the wine has been reduced about 3 minutes.

Caramelized Onions with beef stock, salt, bay leaves.

Stir in: 
  • 10 cups Beef Stock
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Salt or to taste
  • 2 whole Bay Leaves

Bring to a simmer reduce heat to low 1 hour.

Sliced baguette on a baking sheet.

While soup cooks place 12 slices of baguette into a 425 degree oven for 5 minutes or until lightly toasted.

Oven safe bowls filled with French Onion Soup covered with toasted baguette and grated gruyere cheese.

Fill oven safe soup bowls leaving 3/4 inch gap at the top. Place toasted baguette on top and cover with grated Gruyere Cheese.

Place soup bowls on a baking sheet. Place under broiler for 3-5 minutes until cheese is bubbly and lightly browned.

French Onion Soup is a perfect bowl of comfort! serenabakessimplyfromscratch.com

Enjoy every luscious bite of French Onion Soup! 

Other favorite Soup Recipes you might love are:




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Recipe, Soup, Christmas, Dinner, Appetizer, French Onion Soup,
French
Yield: 6
Author:

French Onion Soup Recipe

French Onion Soup Recipe

French Onion Soup recipe made with a hearty beef broth and red wine from Serena Bakes Simply from Scratch.
5 out of 5 based on 3 user ratings
prep time: 35 Mcook time: 1 H & 20 Mtotal time: 1 H & 55 M

ingredients:

  • 1/4 cup Butter
  • 5 whole Large Sweet Onions, Sliced Thin
  • 3 cloves Shallots, Sliced Thin
  • 2 tablespoons Flour
  • 1 1/2 teaspoons Fresh Thyme, Stems Removed and Chopped Fine
  • 1 1/2 teaspoons Rosemary, Stems Removed
  • 3/4 cup Merlot Red Wine Or Hearty Dry Red Wine
  • 10 cups Beef Bone Stock
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Salt Or To Taste Dependent On Beef Stock
  • 2 whole Bay Leaves
  • 12 slices Baguette
  • 8 ounces Gruyere Cheese, Grated

instructions:

How to cook French Onion Soup Recipe

  1. In a large stock pot melt butter over medium-high heat.
  2. Add onions and shallots. Turn heat to medium and cook until onions are a deep caramelized brown color stirring as needed to prevent onions from burning. It will take around 20 minutes to get the onions really caramelized have patience.
  3. Add flour, thyme and rosemary. Stir until combined.
  4. Stir in Merlot and cook until reduced and thickened about 3 minutes.
  5. Stir in beef stock, worcestershire sauce, salt and bay leaves. Bring to a simmer, cover and reduce heat to low.
  6. Simmer for 1 hour.
  7. Preheat oven to 425 degrees.
  8. While soup simmers place 12 slices of baguette on a baking sheet and bake for 5 minutes until lightly toasted.
  9. Fill oven safe soup bowls with French Onion Soup leaving about 3/4 inch from top. Place toasted baguette on top of soup and cover baguette with grated cheese.
  10. Place oven safe filled soup bowls on a baking sheet.
  11. Place under broiler for 3-5 minutes until cheese is bubbly and lightly brown.
Calories
994.58
Fat (grams)
29.53
Sat. Fat (grams)
14.32
Carbs (grams)
134.50
Fiber (grams)
7.30
Net carbs
127.20
Sugar (grams)
29.65
Protein (grams)
43.71
Sodium (milligrams)
2393.66
Cholesterol (grams)
181.91
Calories are estimated.

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The BEST French Onion Soup in a hearty beef bone broth with red wine and thyme covered with gruyere cheese from Serena Bakes Simply From Scratch.

Best Ever French Onion Soup in a hearty beef bone broth with red wine and thyme covered with gruyere cheese from Serena Bakes Simply From Scratch. A favorite for Christmas and Christmas Eve dinner.

5 comments

  1. French Onion Soup is probably my most favorite soup and your recipe looks absolutely delicious! Great job :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  2. yummy - this was DELICIOUS ! Thanks!!

    ReplyDelete

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