French Onion Soup Recipe

How to Choose the Right Onions for the Best Soup

Choosing the right onions is essential for making an excellent French onion soup. Here are the most important aspects:

Recommended Onion Types:

White and Yellow Onions

White and yellow onions are most suitable for this soup, as they have a sweeter and milder flavor that allows for better caramelization.

Sweet Onions

Sweet varieties, like Vidalia, are especially recommended because:

They contain more natural sugars
They caramelize better
They provide a milder and more balanced flavor

Physical Characteristics:

When selecting onions, they should be firm to the touch and tightly closed, indicating optimal freshness and quality.
The outer skin should be shiny and free from dark spots or signs of deterioration to ensure good condition.
The bulb should be well-dried and free from visible moisture, as excess moisture can compromise its preservation.

Proportion

For a standard soup, it's recommended to use approximately 3.3 pounds of onions. Although it may seem like a lot, they will reduce considerably during cooking.

Recommended Cut:

The perpendicular cut allows the onion to break down more easily during the cooking process, creating an ideal texture.
This cutting method provides a smoother and more homogeneous texture, perfect for a traditional French soup.
Cutting this way helps the onion integrate better into the soup, creating a uniform and pleasant consistency.

The Secret of Perfect Onion Caramelization

Onion caramelization is a delicate process that requires patience and proper technique. Here are the secrets to achieving perfect caramelization:

Time and Temperature

The caramelization process takes between 45-60 minutes and should be done over medium-low heat. There are no shortcuts: any recipe promising caramelization in 10-15 minutes is not reliable.

Cooking Process

Start with medium-high heat and gradually reduce the temperature as the onions cook.
Stir occasionally every 5-10 minutes, not constantly.
The onions will go through three stages:

Important Techniques

Use a large, heavy-bottomed pan to distribute heat evenly.
Don't overcrowd the pan; onions need space for moisture to evaporate.
Deglaze the bottom of the pan when needed with a little water or wine to prevent burning.

Common Mistakes to Avoid

Don't add salt at the beginning, as it causes onions to release water and steam.
Don't use a pan with high sides that traps moisture.
Don't try to speed up the process by increasing heat, this will only fry the onions instead of caramelizing them.

Perfect Cooking Point

The onions are ready when they reach a rich golden color, but not too dark to avoid bitter flavors. They should be soft and sweet, maintaining some texture without turning into a puree.

The Importance of Choosing the Right Bread

Choosing the right bread is essential for achieving a perfect French onion soup. Here are the most important aspects:

Recommended Bread Type

Traditional Baguette

The French baguette is the classic and most traditional choice for this soup, though it's not the only valid option.

Ideal Characteristics

The bread should have a dense crumb to properly absorb the broth.
It must maintain its structure when soaked.
The slices should be approximately one finger thick.

Bread Preparation

Toasting Technique

The slices must be toasted before adding them to the soup.
They can be toasted in the oven at 392°F with a little oil until golden brown.
They can also be toasted in a conventional toaster.

Alternatives and Tips

Alternative Options

Rye bread: a robust option that holds up well under the gratinated cheese.
Day-old bread: traditionally, stale bread was used to make the most of hardened bread.

Function in the Soup

When allowed to rest briefly, the bread will absorb the soup and develop a French toast-like texture, creating a juicy and flavorful bite.

Tips for Perfect Golden French Onion Soup

To achieve that characteristic golden color and deep flavor, here are the fundamental tips:

Ingredient Selection

Use a mix of yellow and white onions for better flavor balance.
The broth should be a combination of beef and chicken for greater depth.
Choose good quality unsalted butter for the initial browning.

Browning Techniques

Maintain constant temperature at medium-low heat.
Add a pinch of sugar at the end of caramelization to enhance the golden color.
Deglaze frequently with white wine or broth to incorporate the golden fond.

Cooking Control

The soup should maintain a gentle simmer, never violent.
Stir occasionally, not constantly.
The final color should be deep amber, not dark brown.

Final Touches

Adjust the flavor with a touch of Worcestershire sauce.
Add a splash of cognac or brandy at the end to enhance the flavor.
Let rest for a few minutes before serving to allow flavors to integrate.

Professional Secrets

Use a heavy-bottomed pot for even browning.
Keep the lid off during most of the cooking process.
The final gratinating should be done under the broiler for perfect browning.

Key Ingredients

French onion soup is a dish that requires few ingredients but of high quality. The magic lies in the technique and selecting the best components:

Onions: 3.3 lbs (2.2 lbs yellow and 1.1 lbs white) - Main base of the dish, providing natural sweetness and characteristic texture.
Unsalted butter: 2 oz - For browning the onions and adding rich, deep flavor.
Beef broth: 6.3 cups - Provides depth and robust flavor to the soup.
Dry white wine: 1 cup - Helps deglaze and adds balanced acidity.
Cognac or brandy: ¼ cup - Adds complexity and depth to the final flavor.
Baguette: 1 loaf - For the top gratinating, cut into 1-inch slices.
Gruyère cheese: 7 oz - For gratinating, adds characteristic flavor and elastic texture.
Worcestershire sauce: 1 tablespoon - Enhances flavors and adds umami.
Fresh thyme: 4 sprigs - Aromatic that complements the flavors.
Bay leaves: 2 units - Adds aromatic depth.
Salt: To taste - To enhance all flavors.
Black pepper: To taste - Adds warmth and subtle heat.
Olive oil: 2 tablespoons - For toasting bread and helping in the browning process.
Garlic: 2 cloves - Adds depth of flavor and aroma.

How to Make French Onion Soup

The preparation of an authentic French onion soup requires patience and attention to detail. This step-by-step process will guide you to achieve a delicious golden soup.

Step 1: Ingredient Preparation

Cut 2.2 lbs of yellow onions and 1.1 lbs of white onions into thin, uniform slices, perpendicular to the fiber. Ensure the cuts are of equal thickness for uniform cooking.
Finely chop 2 cloves of garlic and prepare the thyme sprigs and bay leaves. Have all ingredients ready before starting to cook.

Step 2: Starting the Caramelization

Melt 2 oz of unsalted butter with 2 tablespoons of olive oil in a heavy pot over medium heat. Make sure the butter doesn't burn.
Add the onions in layers, without overcrowding the pot, and cook initially without salt. The absence of salt at the beginning helps the onions release their natural moisture.

Step 3: Caramelization Process

Cook the onions over medium-low heat for 45-60 minutes, stirring every 5-10 minutes. Watch how the onions gradually change color.
When the onions are golden, add the chopped garlic and cook for 2-3 minutes more. The garlic should brown slightly without burning.

Step 4: Adding Liquids

Add 1 cup of dry white wine to deglaze, scraping the bottom of the pot. This process incorporates all the caramelized flavors stuck to the bottom.
Pour in 6.3 cups of beef broth and add the herbs (thyme and bay leaves). The broth should be hot to maintain constant temperature.

Step 5: Cooking the Soup

Add 1 tablespoon of Worcestershire sauce and ¼ cup of cognac or brandy. These ingredients add depth and complexity to the flavor.
Let simmer for 30 minutes, adjusting salt and pepper to taste. The soup should reduce slightly to concentrate the flavors.

Step 6: Preparing the Gratinée

Preheat the broiler while cutting the baguette into 1-inch slices. The bread should be slightly dry to better withstand the soup.
Lightly toast the bread slices and grate 7 oz of Gruyère cheese. The cheese should be at room temperature to melt evenly.

Step 7: Final Assembly

Serve the soup in heat-resistant bowls and place the toasted bread slices. The bowls should be warmed to keep the soup hot.
Generously cover with grated Gruyère cheese and broil until golden. Watch constantly to prevent the cheese from burning.

French onion soup is a dish that requires time and dedication, but the result is worth every minute invested. Serve it hot and enjoy one of the most comforting soups in French cuisine.

Tips for Achieving Perfect Gratinée

Getting the perfect gratinée is one of the most important elements of French onion soup. Here are the secrets to achieving it:

Cheese Selection

Gruyère cheese is the traditional choice for its perfect melting and gratinating properties.
For a more decadent result, use a double layer of cheese over the bread.
You can combine Gruyère with Emmental for different flavor nuances.

The Ideal Bread

Use day-old baguette slices, cut 0.75 inches thick.
Toast the bread in the oven until crispy.
Rub the croutons with garlic and butter before placing them on the soup.

Assembly Technique

Use oven-safe bowls with a rim to prevent cheese from sliding off.
Place the bread to completely cover the soup's surface.
The cheese should cover all the bread and slightly hang over the bowl's edges.

Gratinée Process

Place the bowls on a baking sheet to catch any drips.
Broil while watching constantly to prevent burning.
The gratinée is ready when the cheese is bubbly and golden.

Plating and Presentation Techniques

The visual presentation of French onion soup can transform this classic dish into a memorable dining experience. Here are the most effective techniques:

Dishware Selection

Use neutral-colored, heat-resistant bowls to highlight the golden tones of the soup.
Choose bowls with a rim to better contain the liquid.
The bowl size should be proportional to the serving.

Plate Composition

Divide the plate into thirds for a balanced presentation.
Maintain a clean margin around the bowl's edge.
Create height and dimension with the main elements.

Presentation Techniques

Serve the soup in pre-heated bowls to maintain temperature.
Place the bread so it slightly overhangs the edge.
Use visual contrast elements between the golden soup and garnishes.

Decorative Elements

Add a touch of color with finely chopped fresh herbs.
Incorporate height elements like vertical croutons.
Use small drops of olive oil to create shine on the surface.

Professional Tips

Clean any splashes on the edges before serving.
Serve in warmed bowls to maintain ideal temperature.
Consider using a charger plate for a more elegant presentation.

Storage and Reheating Tips for French Onion Soup

Proper storage and reheating of French onion soup is essential to maintain its flavor and quality. Here are the most important tips:

Refrigerator Storage

Don't leave the soup at room temperature for more than two hours.
Store the soup without bread and cheese in airtight containers.
Divide into small portions for faster cooling.
Keep in the refrigerator for 3-4 days maximum at a temperature no higher than 41-43°F.

Freezer Storage

Let cool completely before freezing.
Use airtight containers leaving room for expansion.
Label containers with freezing date.
Can be stored for up to 3 months in the freezer.

Thawing Process

Always thaw in the refrigerator, never at room temperature.
Once thawed, consume within 24 hours.
Never refreeze soup that has been thawed.

Reheating

Only reheat the portion you will consume.
Heat over medium-low heat, stirring occasionally.
Add a little water if it's too thick.
If gratinating, do it just before serving.

Signs of Spoilage

Don't keep if it has been at room temperature for more than two days.
Discard the soup if it shows strange odors, color changes, or slimy texture.
If there are signs of mold, discard immediately.

Frequently Asked Questions (FAQs)

Q: Why doesn't my onion soup turn golden like in restaurants?

A: The key lies in the slow caramelization of the onions, which must be done over medium-low heat for 45-60 minutes. Don't try to speed up the process by increasing the heat, as this will only burn the onions instead of caramelizing them. Patience is essential to achieve that characteristic golden color.

Q: What type of onion is best to use?

A: The ideal combination is to use yellow and white onions, with a ratio of 2.2 lbs of yellow and 1.1 lbs of white onions. Red onions can give the soup a less attractive color, while sweet onions can make the soup too sweet.

Q: Is wine necessary in the recipe?

A: Dry white wine or sherry adds depth of flavor and helps deglaze the pot, incorporating all the caramelized flavors. However, you can omit it and use additional broth, although the final result will have less complexity in flavor.

Q: How do I prevent the bread from sinking into the soup?

A: Pre-toast the bread until crispy and use day-old baguette slices of uniform thickness (approximately 1 inch). The bread should be well toasted to maintain its structure when it comes in contact with the hot soup.