My favorite soup of all time is my French onion soup recipe. I have perfected my recipe, with depth of flavor and a surprise secret ingredient.
I’d like to go on record and say that my favorite soup of all time, is French onion soup. Onions caramelized low and slow to perfection, then soaking in a savory broth with just a slight hint of sweet. The melted cheese on top makes it an ooey gooey goodness. My mouth is watering just talking about it.
My recipe has a secret, key ingredient!
I’ve adapted this recipe into my own, making slight changes and enhancements over the years to what my recipe has become today. Starting with the broth, I have found that store bought beef broth works just fine, but I do add an ingredient that may surprise you. Although store bought broth is good, I found that it needed more depth of flavor, with just a hint of sweet that actually enhances the savory flavors. My answer here is adding a tablespoon of balsamic glaze to every 4 cups of broth. All it takes is that one tablespoon that becomes the righteous game changer for this French onion soup recipe. And too, it totally compliments the sweetness of the onions. You can find balsamic glaze in the same aisle of all flavored vinegars are located in the grocery store.
I have found through all of my ordering of this soup at restaurants and pouring over other recipes that I have researched, that the cheese on top is personal. Some swear that the cheese should be provolone; some say mozzarella. I’ve seen this soup topped with cheddar cheese, and in one restaurant, blue cheese. Side note here, the blue cheese wasn’t a tasty option. Thumbs down. But another popular choice for the cheese topping is Gruyère cheese, and this is definitely my personal choice.
French onion soup is also served with a toasted slice of bread on the bottom of the bowl. The bread soaks up all that delicious broth, and is an important accompaniment. However, I use these homemade croutons rather than the toast slice, and this change turned into a happy accident. I made the soup and when I went to dish up, I realized I totally forgot to buy a baguette to slice up and toast. Since I always have my homemade croutons on hand, I placed a few of those in the bottom of the bowl. No more trying to cut the toast with your spoon, the croutons fit for a perfect spoonful. And too, the flavors of the croutons blend perfectly with all of the flavors of the soup.
Placed under a hot broiler so the cheese melts, this French Onion Soup is absolutely delicious!
Homemade French Onion Soup Recipe
French Onion Soup Recipe
- 3 quart sauce pan
- 12-inch sauté pan
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 large yellow onions
- 2 tbsp brown sugar
- 1 tbsp balsamic glaze
- 4 cups beef broth
- 1 cup grated gruyere cheese
- 1 cup homemade croutons
- Peel and cut onions in half, then cut into slices.
- In a 12 inch sauté pan, place butter, olive oil, onions and brown sugar.
- Cook over medium low heat, stirring every 15 minutes, until the onions are a deep golden brown. This will take anywhere from 30-45 minutes. Cooking low and slow is the name of the game here.
- Pour the beef broth into the 3 quart sauce pan. Add the balsamic glaze. Cook over medium heat until almost boiling.
- Add the caramelized onions to the broth. Turn heat down to low and simmer soup for 5 minutes.
- Set oven to broil and heat up.
- While the broiler heats up, shred the cheese.
- Place oven safe bowls on a baking sheet. Put 4 to 5 croutons in the bottom of each bowl. Ladle soup in each bowl filling a half inch from the top. Cover soup with shredded gruyere cheese.
- Put baking sheet with soups under the broiler and broil until the soup is completely melted and the edges of the cheese are starting to toast. Keep a watchful eye and do not let the cheese burn.
- Place hot bowl on dinner plate and serve immediately.