French Onion Soup Slow Caramelised and Worth Every Minute

French Onion Soup: Slow Caramelised and Worth Every Minute

Byorevia
Prep15 minutes
Cook1 hour 15 minutes
Serves4
Total1 hr 30 min
2 min readJump to Recipe ↓

French onion soup began as a cheap, warming meal in Paris and is now a classic of French bistros. Only a handful of ingredients are involved, but the flavour is deep and sweet. The real secret is not a special ingredient. It is the time you give the onions.

In This Guide
  1. Did You Know?
  2. Ingredients
  3. Method
  4. Common Mistakes to Avoid
  5. Storage and Reheating
  6. Quick Answers

Did You Know?

Real onion soup depends on patience. A pile of onions shrinks a lot as the water cooks out, and it can take 45 to 60 minutes of slow cooking to turn deep golden-brown. Rushing it on high heat burns the sugars and makes the soup bitter.

Ingredients

  • 6 large onions, thinly sliced (about 1 kg)
  • 3 tbsp butter and 1 tbsp oil
  • 1 tsp sugar (optional), 2 garlic cloves
  • 1 tbsp flour
  • 5 cups vegetable stock
  • 1 bay leaf, a few sprigs of thyme, salt and black pepper
  • 4 slices of baguette or bread, 1 cup grated Gruyere or mozzarella

Method

  1. Melt the butter with the oil in a heavy pot. Add the onions and a pinch of salt.
  2. Cook on low to medium heat, stirring every few minutes, for 40 to 50 minutes until deep golden brown. Do not rush this step. If they stick, add a splash of water.
  3. Add garlic and flour. Stir for 1 minute.
  4. Pour in the stock, add the bay leaf and thyme. Simmer for 20 minutes. Taste and adjust salt and pepper.
  5. Toast the bread. Ladle soup into oven proof bowls, top with bread and cheese and grill until bubbling and golden.

Tip: A heavy bottomed pot spreads the heat evenly so the onions brown without burning. See our triply pots and a care guide for the brown residue.

Shop Triply Pots →

Common Mistakes to Avoid

  • Cooking the onions on high heat. Keep it medium-low and stir now and then.
  • Using too little onion. They shrink a lot, so start with a big pile.
  • Putting soft bread on top. Use toasted bread so it does not dissolve.

Storage and Reheating

The soup base keeps for 3 to 4 days in the fridge and freezes well. Add the toasted bread and cheese only when serving.

Quick Answers

How long should I cook the onions?

Plan for 45 to 60 minutes on medium-low heat. They should turn deep golden-brown, not dark brown.

Can I use any cheese?

Gruyère is classic because it melts well. Any good melting cheese works.

Written byorevia

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