The Best French Onion Soup Recipe (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Bread: I use toasted slices of French baguette rubbed with a bit of fresh garlic to make them extra delicious before adding them to my soup. It's the best! Cheese: The best cheese for French onion soup is Gruyère. It melts beautifully and tastes earthy and nutty, which works nicely with the savory soup base.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

French onion soup is traditionally served in lionhead bowls, which are deep but not very wide porcelain bowls. Here are four reasons why these bowls are perfect: Plenty of soup. Even as the bread on top starts to soak up some of the soup, there's still plenty left underneath.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

I caramelized the onions, when you do this, it make the flavor intense. I also used burgundy wine which is so good. I used a little when caramelize the onions, and pUT it in when I added the beef broth.

THE ICONIC FRENCH ONION SOUP!

And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth. The magic is in the caramelisation of the onions, cooked slowly for at least 40 minutes.

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Pair beef broth with white wine (and skip the flour)

We've also seen recipes that call for red wine, white wine, or no wine at all. Our taste tests revealed the combination of an all-beef broth with white wine as the clear winner, as used in this Gourmet French Onion Soup.

What is the difference between onion soup and French onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.