Video tutorial
Adjust the time if needed until you achieve soft and slightly sweet onions with a rich golden brown color. Feel free to move on to the next step earlier if you like the taste when the onions are slightly less caramelized. For more tips, check How To Caramelize Onions! Slowly caramelizing the onions adds impressive depth to the ingredients, bringing out their natural sweetness and making for a thick, rich vegetable-based soup packed with depth and the perfect “stick to your ribs” winter soup. Then, heat the olive oil in a large deep-bottomed soup pot over medium-high heat. Once hot, add the onions and cook, stirring often, for around 10 minutes until they’re beginning to wilt. Stir well, lower the heat to medium, and cook for 30 minutes. Stir less often at first (every 4-5 minutes), increasing frequency towards the end (every 1-2 minutes) to prevent burning as the onions caramelize. If pieces start burning, lower the heat. Stir well to lift browned bits from the pot. Deglaze with a splash of your stock or wine before adding flour, if needed. If you don’t have oven-safe bowls, make cheesy garlic bread to serve with the French onion soup instead. Simply spread toasted bread on a baking sheet, add cheese, and broil before adding to the soup. This keeps the bread from getting too soggy Skim and foam from the surface of the soup, then lower the heat to a gentle simmer, cover with a lid, and allow it to cook for a further 40-45 minutes. Broil for several minutes until the cheese has melted and is beginning to bubble. It’s best to broil them around 6 in/15cm away from the heat source. Serve piping hot! If you try this French onion soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
