Superb French Onion Soup
Submitted by amyweishuhn
Sweet caramelized onions in white wine-spiked beef broth topped with melted Swiss and Parmesan create a restaurant-worthy soup that’s easier than it looks.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1½ hrsThis French onion soup delivers bistro flavors with a streamlined approach.
Onions caramelize for 30 minutes with a pinch of sugar to speed up browning, then deglaze with dry white wine for extra depth.
Beef broth simmers briefly before ladling into ovenproof bowls topped with toasted bread, Swiss cheese, and Parmesan.
A quick trip under the broiler creates that bubbling, golden cheese crust everyone craves.
Kitchen Tips
- The sugar helps onions caramelize faster without burning
- Don’t skip the wine; it adds brightness that balances the rich broth
- Use oven-safe bowls that can handle the broiler heat
- Watch carefully under the broiler; cheese can go from melted to burnt quickly
Ingredients
Directions
In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored.
Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1½ cup oven proof bowls.
Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.
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