This delicious French onion soup, inspired by Alton Brown, is a simple and comforting meal perfect for chilly days. It’s rich, hot, and deeply flavorful with sweet caramelized onions and melty cheese on top. You can use everyday ingredients, and the crispy, golden croûtes make it feel extra special without any fuss.
Recipe Ingredients:
- 5 pounds sweet onions, such as Vidalias, or a combination of sweet and red onions
- 3 tablespoons unsalted butter
- 3 teaspoons kosher salt
- 16 fluid ounces white wine, such as Pinot Grigio or Sauvignon Blanc
- 24 fluid ounces canned beef consomme (clarified beef broth) or good-quality beef broth
- 16 fluid ounces chicken broth
- 1 bouquet garni, 2 sprigs each thyme and parsley and 2 bay leaves tied together with kitchen string
- 1 loaf country-style bread
- Freshly ground black pepper, to taste
- splash Cognac, optional
- 4 ounces Fontina or Gruyere cheese, grated
How To Make French Onion Soup?
- Prepare the onions: Peel the onions, then slice them in half from top to root. Cut into thin half-moons.
- Start cooking the onions: In a 12-inch electric skillet set to 120°C / 250°F (or a large saucepan over low heat), melt the butter.
- Sweat the onions: Add the onions in 3 layers, sprinkling 1 teaspoon of salt over each layer. Let them cook undisturbed for 15–20 minutes — they should sweat but not sizzle or brown.
- Caramelise the onions: Stir occasionally and continue cooking until the onions are deep golden brown (mahogany colour) and have reduced to about 500 ml / 2 cups — this will take 45–60 minutes.
- Deglaze with wine: Increase the heat to 190°C / 375°F (or high). Add enough white wine to cover the onions — you may not need all of it. Let it reduce to a syrupy consistency, about 5–10 minutes.
- Add the stock: Pour in the beef consommé, chicken stock, and add the bouquet garni. Lower the heat and let the soup simmer gently for another 15–20 minutes.
- Toast the bread: Preheat your oven’s grill/broiler on high. Cut rounds from the bread that will fit the tops of your soup crocks. Lightly toast them under the grill for about 1 minute, until just golden.
- Final seasoning: Remove the bouquet garni. Season the soup with freshly ground pepper and a splash of Cognac, if desired.
- Assemble and broil: Place 8 oven-safe soup crocks on a baking tray. Ladle in the soup, leaving about 2.5 cm / 1 inch at the top. Place a toast round (toasted side down) on each, then sprinkle generously with grated cheese.
- Melt the cheese: Place the crocks under the broiler/grill for 1–2 minutes, just until the cheese is bubbling and golden brown. Serve immediately.
Recipe Tips
- Choose the Right Onions: Use sweet onions like Vidalia for a milder flavor, or mix with red onions for added depth.
- Properly Caramelize the Onions: Cook onions slowly over low heat until they reach a deep mahogany color; this develops the soup’s rich flavor.
- Deglaze with Quality Wine: Use a good-quality dry white wine, such as Pinot Grigio or Sauvignon Blanc, to deglaze the pan, enhancing the soup’s complexity.
- Use Homemade Broth if Possible: Homemade beef and chicken broths can significantly enhance the soup’s depth and authenticity.
- Toast Bread Before Broiling: Lightly toast the bread slices before placing them on the soup to prevent them from becoming too soggy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover French Onion Soup cool to room temperature. Then, transfer it into airtight containers and refrigerate.
- Freeze: After cooling, pour the soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Pour the soup into a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
- Calories: 378
- Total Fat: 15.9g
- Saturated Fat: 7.5g
- Cholesterol: 36mg
- Sodium: 1,029mg
- Potassium: 381mg
- Total Carbohydrate: 41.9g
- Dietary Fiber: 2.9g
- Sugars: 5.4g
- Protein: 17.9g
Check out More Recipes:
Alton Brown French Onion Soup
Description
This delicious French onion soup, inspired by Alton Brown, is a simple and comforting meal perfect for chilly days. It’s rich, hot, and deeply flavorful with sweet caramelized onions and melty cheese on top. You can use everyday ingredients, and the crispy, golden croûtes make it feel extra special without any fuss.
Ingredients
Instructions
- Prepare the onions: Peel the onions, then slice them in half from top to root. Cut into thin half-moons.
- Start cooking the onions: In a 12-inch electric skillet set to 120°C / 250°F (or a large saucepan over low heat), melt the butter.
. - Sweat the onions: Add the onions in 3 layers, sprinkling 1 teaspoon of salt over each layer. Let them cook undisturbed for 15–20 minutes — they should sweat but not sizzle or brown.
- Caramelise the onions: Stir occasionally and continue cooking until the onions are deep golden brown (mahogany colour) and have reduced to about 500 ml / 2 cups — this will take 45–60 minutes.
- Deglaze with wine: Increase the heat to 190°C / 375°F (or high). Add enough white wine to cover the onions — you may not need all of it. Let it reduce to a syrupy consistency, about 5–10 minutes.
- Add the stock: Pour in the beef consommé, chicken stock, and add the bouquet garni. Lower the heat and let the soup simmer gently for another 15–20 minutes.
- Toast the bread: Preheat your oven’s grill/broiler on high. Cut rounds from the bread that will fit the tops of your soup crocks. Lightly toast them under the grill for about 1 minute, until just golden.
- Final seasoning: Remove the bouquet garni. Season the soup with freshly ground pepper and a splash of Cognac, if desired.
- Assemble and broil: Place 8 oven-safe soup crocks on a baking tray. Ladle in the soup, leaving about 2.5 cm / 1 inch at the top. Place a toast round (toasted side down) on each, then sprinkle generously with grated cheese.
- Melt the cheese: Place the crocks under the broiler/grill for 1–2 minutes, just until the cheese is bubbling and golden brown. Serve immediately.
Notes
- Choose the Right Onions: Use sweet onions like Vidalia for a milder flavor, or mix with red onions for added depth.
Properly Caramelize the Onions: Cook onions slowly over low heat until they reach a deep mahogany color; this develops the soup’s rich flavor.
Deglaze with Quality Wine: Use a good-quality dry white wine, such as Pinot Grigio or Sauvignon Blanc, to deglaze the pan, enhancing the soup’s complexity.
Use Homemade Broth if Possible: Homemade beef and chicken broths can significantly enhance the soup’s depth and authenticity.
Toast Bread Before Broiling: Lightly toast the bread slices before placing them on the soup to prevent them from becoming too soggy.
Alton Brown French Onion Soup
