Description
A rich and comforting classic French onion soup featuring deeply caramelized onions, a savory blend of sherry and red wine, and topped with toasted baguette slices and melted provolone and gruyere cheeses. Perfect as a hearty appetizer or a warming meal.
Ingredients
Scale
Sauté Base
- 8 tablespoons butter
- 4 tablespoons canola oil
Onions and Flavorings
- 6 pounds yellow onions, sliced 1/4 inch thick with the grain
- 1/2 cup sherry wine
- 1/2 cup red wine
- 1/8 cup tomato paste
- 1/4 cup garlic purée
- 1 bouquet garni
Soup Base
- 4 tablespoons concentrated beef base
- 10 cups chicken stock
Toppings and Garnish
- 1 baguette, cut into 1 inch slices
- 8 slices provolone cheese
- 2 cups shredded gruyere cheese (optional)
- Thyme leaves for garnish
Instructions
- Caramelize the Onions: In a large stock pot or Dutch oven, melt the butter and canola oil together over high heat. Add the sliced onions and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes. Reduce the heat to medium-high and continue cooking the onions, stirring occasionally, until they reach a deep brown color, approximately 1 hour.
- Deglaze the Pot: Pour in the sherry and red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid nearly evaporates, intensifying the flavor.
- Add Flavorings and Simmer: Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and concentrated beef base. Bring the mixture to a simmer and let it cook gently for 45 minutes to develop the soup’s rich flavors.
- Finish the Soup: Skim any butter fat or foam floating on the surface and discard. Taste the soup and season with salt and pepper as needed. Remove and discard the bouquet garni.
- Prepare and Broil Toppings: Ladle the hot soup into oven-safe bowls. Top each bowl with 2-3 slices of baguette, then place a slice of provolone cheese on top, finishing with a generous sprinkle of shredded gruyere cheese if desired. Place the bowls on a baking sheet and broil in the oven for 3-4 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the soup from the oven, garnish with fresh thyme leaves, and serve immediately while hot and melty.
Notes
- Caramelizing the onions slowly is key to developing deep flavor, so be patient during the process.
- If gruyere cheese is unavailable, Swiss or mozzarella can be used as substitutes.
- Make sure to use oven-safe bowls to broil the cheese topping safely.
- This soup pairs wonderfully with a crisp green salad or crusty bread alongside.
- To make it vegetarian, substitute the chicken stock and beef base with vegetable broth and omit the bouquet garni if it contains meats.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, caramelized onions, comfort soup, classic French recipe, cheesy soup toast
