Best 4 Authentic French Onion Soup Recipes

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French onion soup is a classic dish that has been enjoyed for centuries. Its origins can be traced back to the 18th century, when it was a popular dish among the working class in Paris. The soup is made with onions, beef broth, and croutons, and is typically served with a layer of melted cheese on top. French onion soup is a delicious and hearty dish that is perfect for a cold winter day.

Here are our top 4 tried and tested recipes!

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD



Authentic French Onion Soup Courtesy of Julia Child image

There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!

Provided by Anita de la Costa

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!

AUTHENTIC SOUPE À L’OIGNON GRATINEÉ (FRENCH ONION SOUP)



AUTHENTIC SOUPE À L’OIGNON GRATINEÉ (FRENCH ONION SOUP) image

Categories     Soup/Stew     Cheese     Vegetable     Bake     Sauté     Stew     Fall     Winter     Thyme

Yield 4-6 bowls

Number Of Ingredients 24

Resist the urge to add anything else other than what is listed here. The beauty of this dish is in its simple ingredients.
(Do not add garlic! It will take away from the onion flavor. The onion needs to be the star of the show!! It is, after all, onion soup!)
It's also important to properly caramelize the onions.
You need to allow at least 30 to 40 minutes of cooking slow on medium-low heat.
DO NOT BURN them, but they should have a dark brown color when done.
This will ensure that your onions are sweet, juicy and delicious!
Some people insist on adding sugar.
I am one who insists on NOT adding sugar.
The onions have all the natural sugar your soup will need once they are properly cooked down and caramelized.
7 large (about 6 pounds) sweet onions
(Vidalia or Texas Sweet) the onion will cook down
5 teaspoons Fresh Thyme, leaves removed, chopped
1 French Baguette (it's the long skinny one), sliced into rounds.
5-6 tablespoons unsalted Butter
10-12 ounces Fresh grated Gruyere cheese
(from a wedge. Make sure it's "cave-aged", it tastes much better.)
½ cup or to taste good quality dry red wine
2 cups (or to taste) LOW SALT beef stock
(you will be adding salt to the soup later.)
1 teaspoon FRESH ground pepper
(from whole peppercorns, then grind up)
Kosher salt (or any salt)
Use these ingredients as a base guide, and taste as you go.
That's what great cooking is all about!

Steps:

  • Grate the cheese and put it in the refrigerator in a small bowl. Get out your oven-safe bowls and set them on a cookie sheet. Evenly slice the onions into slices, and then cut the slices in half. Separate the segments with your hands. Put the butter in the pan and turn up the heat to high. Once the butter has been melted, add the onions (use a large pot). Turn the heat down to medium. Add a pinch of salt (about 1/8 of a teaspoon) Add about 1 teaspoon freshly ground pepper, and half of the Thyme leaves to the pan. Continue to stir often (not continuously, but often), until the onions resemble a dark brownish color. Add wine and simmer for a few seconds. Add the beef stock and 1 more teaspoon fresh pepper. Cover and simmer on low for 30 minutes or so. Taste the soup and add wine and beef stock as needed. Taste again and add salt if needed; it should have a balanced flavor. While the soup is simmering, preheat the oven to 400 degrees. Put the cookie sheet with the baguette slices in the oven and brown them until they are nice and crisp like croutons. They should be a deep golden brown color; just make sure you don't burn them. This should take no more than 10 minutes. Stay at the oven and check them as they will brown quickly. Get out your oven-safe bowls and set them on a cookie sheet. At the bottom of each bowl, place croutons to cover the bottom. Put a light sprinkle of cheese over them. Ladle about 1 ½ ladles full of soup into the bowls on top of the croutons and cheese. Put more croutons on top of the soup, and then generously cover the whole bowl with the Gruyere cheese. You can add as much as you like. Also dangle some cheese over the rim of the bowls. Put in the oven for about 20 to 25 minutes or until the cheese is bubbling and light brown. Remove from the oven carefully (with oven mits) and let cool. The bowls will be very hot. Sprinkle some whole Thyme leaves on top of the soup. Pat yourself on the back and Bon Appetit!

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD



AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD image

Categories     Soup/Stew     Vegetable

Yield 6-8

Number Of Ingredients 17

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
1/2 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
1/2 raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat. 2 Add 1 Tbs cooking oil, 2Tbs butter to pot. 3 Add sliced onions and stir until they are evenly coated with the oil. 4 Cover and cook for about 20 minutes until they are very tender and translucent. 5 To brown or caramelize the onions turn heat under pot to medium or medium high heat. 6 Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. 7 Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. 8 Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). 9 Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. 10 Add the rest of the stock, wine, sage, and bay leaf to the soup. 11 Simmer for 30 minutes. 12 To make the "croutes" (toasted bread), heat oven to 325 degrees F. 13 Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. 14 Cook the croutes for 15 minutes in oven on each side (30 minutes total). 15 Check the soup for seasoning and add salt and pepper if needed. 16 Remove the bay leaf (if you can find it). 17 Transfer to a casserole dish. 18 At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup. 19 Add a few ounces of the swiss cheese directly into the soup and stir. 20 Place the toasted bread in a single layer on top of the soup. 21 Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. 22 Drizzle with a little oil or melted butter. 23 Place in a 350 degree oven for about 30 minutes. 24 Turn on broiler and brown cheese well. 25 Let cool for a few minutes.

FRENCH ONION SOUP - AUTHENTIC RECIPE FROM STEVE ROSS RECIPE - (4.4/5)



French Onion Soup - Authentic Recipe from Steve Ross Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 8

6 large yellow onions, thinly sliced
2 1/2 tablespoons olive oil (Steve uses unsalted butter)
1 cup white wine, optional
2 quarts beef broth
Sea salt and freshly ground pepper
6 to 8 slices French bread
1 1/2 cups Gruyere or Swiss cheese or a mixture of either with Parmesan cheese, grated
1/4 Cup Courvoisier Cognac (dry Madeira or Sherry is optional if you prefer one of these)

Steps:

  • Place a thick-bottomed 4-quart pot over medium heat and add olive oil (or unsalted butter). Add onions and 1 teaspoon sea salt. Mix onions with oil (or butter) and salt, stirring until onions wilt. Turn heat to low and cook, stirring frequently until onions are a deep golden brown, approximately 30 to 40 minutes. Do not let tips of slices burn. Add white wine and boil down until it is nearly evaporated. Add beef broth and bring to a simmer over medium heat. Then turn down to low and simmer partially covered for 45 minutes. While soup is simmering, place bread slices on a sheet and place into a preheated 325-335°F oven until toasted golden brown. To serve, preheat oven to 350°F. Taste the broth and add salt and pepper to taste (little or no added salt may be necessary if canned broth was used). Add the 1/4 cup of Courvoisier Cognac. Ladle soup into oven-proof bowels. Place a slice of bread into each bowl and divide the cheese among the bowls. Place a sheet pan into the oven and place soup bowls into pan. Bake until bubbling and cheese is slightly browned (20 to 30 minutes)

Tips:

  • Use fresh onions: Fresh onions have a higher water content than dried onions, which will help to create a more flavorful and浓郁 broth.
  • Caramelize the onions slowly: Caramelizing the onions is an essential step in this recipe. This process takes time, so be patient and don't rush it. The slower you cook the onions, the more flavor they will develop.
  • Use a good quality beef broth: The beef broth is the base of this soup, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
  • Add a splash of white wine: White wine adds a touch of acidity and brightness to the soup. If you don't have white wine on hand, you can substitute chicken broth or water.
  • Top the soup with a cheesy crouton: The cheesy crouton is the perfect finishing touch to this soup. It adds a layer of richness and flavor that takes the soup to the next level.

Conclusion:

French onion soup is a classic French dish that is perfect for a cold winter day. It's a flavorful and comforting soup that is sure to please everyone at the table. With its rich broth, caramelized onions, and cheesy croutons, this soup is a true delight. So next time you're looking for a warm and satisfying meal, give this French onion soup recipe a try. You won't be disappointed.

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