French Onion Soup: Caramelized Perfection in a Bowl or a Cup
Ingredients
- 1/4 cup unsalted butter (because soup deserves luxury)
- 5 pounds onions (thinly sliced (yes, it’s a lot, but trust me))
- 1 clove garlic (minced (just enough to make things interesting))
- 1/2 cup brandy (or “courage juice” for the onions)
- 1 tablespoon all-purpose flour (the secret to thickness without heaviness)
- 6 cups beef broth (homemade if you’re fancy, canned if you’re practical)
- Salt and freshly ground black pepper (season with flair)
- Sliced French bread (toasted (for the crunchy crown))
- 3/4 pound Gruyere cheese (coarsely grated (aka the gooey topping of dreams))
Instructions
- Butter + Onions = Magic: Heat the butter in a large soup pot over medium heat. Toss in all those onions (yes, all 5 pounds) and cook, stirring frequently, until they’re caramelized and golden-brown, about 40 minutes. This is a marathon, not a sprint—good things take time.
- Garlic Cameo: Add the minced garlic and stir for about a minute, just until it smells amazing. Garlic likes to make a quick entrance and exit, so don’t overdo it.
- Brandy Brilliance: Take the pot off the heat and pour in the brandy. Return it to the heat and stir occasionally until the liquid has almost evaporated. This step smells like a French bistro, so enjoy the moment.
- Flour Power: Sprinkle the onions with the flour and cook for 3 minutes, stirring like you’re auditioning for a cooking show. You’re creating the base for that luscious soup texture.
- Broth Bath: Slowly pour in the beef broth while stirring to avoid lumps. Bring the soup to a boil, then reduce the heat to a simmer. Cover it partially (like a lid with commitment issues) and let it cook for 20 minutes. Season with salt and pepper to taste.
- Cheese-Topped Glory: Preheat your broiler and position a rack about 4 inches from the heat. Arrange ovenproof soup crocks or deep bowls on a baking sheet. Ladle the hot soup into each one, place 2 slices of toasted bread on top, and cover generously with grated Gruyere.
- Broil and Bask: Slide the baking sheet under the broiler and watch closely. Broil until the cheese is melted, bubbly, and slightly golden, about 2-4 minutes. Don’t walk away—this is your cheese masterpiece!
- Serve and Impress: Serve immediately. Watch your guests swoon as they break through the cheesy, toasty top to the rich, caramelized onion soup beneath.
Notes
If you really want to flex, use your pizza oven to melt the cheese for an extra smoky touch. Either way, this soup will have your friends judging restaurants—and finding them lacking.