Recipe Background
When you're craving a steakhouse-quality soup but working with a drive-thru-quality budget, let the Fabulous French Onion Soup help you out! There's nothing quite like the experience of dunking your spoon into that gob of melty cheese that's melded to a crispy slice of bread... that then leads you to what we consider savory, onion-y, liquid gold. And you get to do that from your very own kitchen without spending way too much money. That's a major win! So, when your taste buds start getting bougie, turn to the fancy and Fabulous French Onion Soup to satisfy them!
When you're craving a steakhouse-quality soup but working with a drive-thru-quality budget, let the Fabulous French Onion Soup help you out! There's nothing quite like the experience of dunking your spoon into that gob of melty cheese that's melded to a crispy slice of bread... that then leads you to what we consider savory, onion-y, liquid gold. And you get to do that from your very own kitchen without spending way too much money. That's a major win! So, when your taste buds start getting bougie, turn to the fancy and Fabulous French Onion Soup to satisfy them!
Ingredients
- 5 tablespoons olive oil divided
- 2 tablespoons butter softened, plus more, to taste, melted
- 5 cups yellow onions thinly sliced, plus 1/2 yellow onion, grated, divided
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons flour
- 6 cups beef stock warm
- 1/2 cup dry white wine such as sauvignon blanc
- 8 slices French bread sliced 1-inch-thick
- salt to taste
- pepper to taste
- 2 tablespoons Cognac
- 3 cups Swiss cheese grated, divided
- 1 cup parmesan cheese grated
- chives to taste, chopped, for garnish
Directions
- Preheat the oven to 325 degrees F.
- In a Dutch oven over medium-low heat, add 1 tablespoon of the oil and 2 tablespoons of the softened butter and heat until the butter is melted.
- Add 5 cups of the sliced onions to the butter mixture and sauté until they are evenly coated with the butter mixture.
- Increase the heat to medium. Stir the sugar and the salt into the onions and cook, stirring frequently, until they are caramelized and reduced.
- Reduce the heat to medium low, then add the flour to the caramelized onions. Stir until a thick pasta forms, about 2-3 minutes.
- Add 1 cup of the beef stock to the onion mixture and use a wooden spoon to loosen any of the browned bits from the bottom of the Dutch oven.
- Stir the remaining beef stock and the wine into the onion mixture and let it simmer, about 30 minutes.
- While the soup is simmering, place the bread slices on a baking sheet and evenly drizzle them with the remaining oil.
- Bake the bread slices, about 15 minutes.
- Flip the bread slices and bake, about 15 minutes.
- Increase the oven temperature to 350 degrees F.
- Add the salt, the pepper, the Cognac, the remaining grated onions, and 1/4 of the Swiss cheese to the soup mixture and stir to combine.
- Evenly ladle the soup into eight ramekins and place them on a rimmed baking sheet.
- Place 1 of the toasted bread slices in a single layer over each of the soup.
- Evenly sprinkle the bread slices with the remaining Swiss and the parmesan. Note: Ensure all the edges of the bread are covered with the cheese to prevent burning.
- Evenly drizzle each of the cheese layers with the extra melted butter.
- Bake the soups until they are bubbly and golden, about 30 minutes.
- Switch the oven to the broiler setting and broil the soups until all of the cheese has browned.
- Transfer the baking sheet to a wire rack and let the soups cool slightly.
- Serve the soups garnished with the chives.
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