Pairing Suggestions for Cheesy French Onion Soup
Before diving into the delicious depths of cheesy French onion soup, let’s talk about what can elevate your dining experience. This dish is rich and hearty, and there are a few key accompaniments that can really enhance the meal.
Equipment
- Oven
Ingredients
- 10 cups low-sodium chicken stock
- 6 pounds yellow onions thinly sliced (about ¼ inch) along the grain
- 8 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- ½ cup dry sherry
- 1 bouquet garni parsley, thyme, and bay leaves tied together
- ¼ cup roasted garlic purée
- ½ cup red wine vinegar to add a bit of tanginess
- ⅛ cup tomato paste concentrate
- 4 tablespoons beef demi-glace
- 1 tablespoon balsamic vinegar
- Fresh thyme leaves for garnish
- 1 baguette sliced into 1-inch pieces
- 8 slices aged provolone cheese
- 2 cups freshly shredded Gruyère cheese
- ½ cup grated Parmesan
Instructions
Step 1: Caramelize the Onions
- Begin by heating the butter and vegetable oil in a large pot over medium heat. Once the butter is melted, add the sliced onions.
- Stir them occasionally to ensure even cooking. The goal here is to caramelize, not burn. After about 30 minutes, you’ll see those onions develop a beautiful golden color. Patience is key.
Step 2: Deglaze the Pot
- Once your onions are caramelized, pour in the dry sherry. Use a wooden spoon to gently scrape any flavorful bits stuck to the bottom of the pot.
- Let it simmer for a couple of minutes. This step adds depth and complexity to the soup.
Step 3: Build the Broth
- Add the chicken stock to the pot along with the bouquet garni, roasted garlic purée, red wine vinegar, tomato paste, beef demi-glace, and balsamic vinegar.
- Stir well, bringing everything to a gentle boil. Then reduce the heat and let it simmer uncovered for about 30 minutes. This process allows all the flavors to meld beautifully.
Step 4: Toast the Baguette
- While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 8 minutes, or until golden brown.
Step 5: Assemble the Soup
- Once the soup is ready, taste and adjust seasoning as necessary. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette over the top of each bowl. Then generously sprinkle the Gruyère and provolone cheeses over the bread.
Step 6: Broil the Cheese
- Place the assembled bowls under the broiler for about 4-5 minutes. Keep a close eye! You want the cheese to become bubbly and golden brown. Remove from the oven and let them cool for a minute before serving.
Step 7: Garnish and Serve
- Sprinkle fresh thyme leaves on top of the bowls before serving. This final touch not only enhances fragrance but also adds a pop of color.
Notes
Here are a few tips to elevate your cheesy French onion soup:
- Quality Broth Matters: Always use high-quality broth for the best flavor. Homemade is excellent if you have the time, but choose low-sodium varieties if using store-bought.
- Low and Slow for Onions: Don’t rush the caramelization process. It can take an hour for onions to reach their full flavor profile. Stir occasionally to prevent sticking.
- Cheese Choices: Experiment with cheeses. Gruyère is traditional, but other melting cheeses like Fontina or a blend can add a unique twist.
- Garnish Ideas: Consider garnishing with crispy fried shallots or even a dash of truffle oil for an upscale experience.
- Make-Ahead Option: The soup can be made a day in advance and stored in the refrigerator. Just assemble and broil the cheese right before serving.
Nutrition
Calories: 619kcalCarbohydrates: 29gProtein: 28gFat: 44.4gSaturated Fat: 23.6gTrans Fat: 0.5gCholesterol: 105mgSodium: 850mgFiber: 3gSugar: 18gVitamin A: 25IUVitamin C: 31mgCalcium: 84mgIron: 9mg
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