I recently posted a recipe from my mom’s side of the family, my Yiayia’s avgolemono soup (aka chicken and lemon soup with orzo). We have another popular soup recipe in the family on my DAD’s side as well: my grandma’s french onion soup. This recipe is so easy to make and so comforting on a chilly night.
If you really want to do this recipe french onion soup right, you’ll get oven-proof bowls. I didn’t have any up until a couple of months ago and I swear there are so many other uses for them. I have another recipe using them here actually: Italian baked eggs. The ones I have are from Sur la table, linked here.
It is possible, however, to make these without the ovenproof bowls. Simply melt the cheese on the toast in the oven or a toaster oven and then add them to your bowl of soup!
Hope you enjoy! Would love to hear from you if you get a change to try it!
French onion soupPrint This
- 2 lbs yellow onions, thinly sliced*
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp flour
- 3/4 cup dry wine, usually burgundy but I use whatever I have on hand
- ~50 oz beef stock (can use homemade from beef bones or buy canned beef stock, about 5 cans)
- ~20 oz water (I fill two of the cans up and pour the water in)
- 1 tsp salt
- 1/4 cup Madeira or port wine (can sub cognac)
- 1 french baguette
- 3 cups thickly grated gruyere cheese (don't listen to people who tell you that you can use Swiss instead here, Gruyere makes all the difference!)
In a large stockpot (I prefer a dutch oven for this for better heating), heat up butter and olive oil over medium-high heat.
Add sliced onions and cook till caramelized, about 20 minutes. Stir occasionally and make sure you scrape the bottom as you stir (the brown bits are good and will add flavor). Once they’re nice and brown add the flour and stir. Then add the dry wine, stock, water and salt and bring to a boil. Once it reaches a boil, reduce the heat to medium-low so that it’s simmering and cover for about 30 minutes. Stir in the Madeira last just before ladling into bowls.
While the soup is simmering, slice and toast your baguette pieces then grate your cheese. Also, preheat the oven to 450º. After you ladle the soup into the individual bowls, add a couple of pieces of bread on top then layer the cheese on top of that.
Place your bowls on a cookie sheet (just for easier moving here) and put in the oven for 10 min. In the last 1-2 minutes, turn the broiler on high (watching very closely) to make the cheese nice and bubbly and a littttle crispy but not burnt. If you don’t have oven-proof bowls, simply melt the cheese on top of your toasted bread and place on top of the soup once you ladle it into your bowl.
*If you can find them, use Spanish onions. Don't use sweet onions, they're not strong enough in my opinion