Are you craving something warm and cozy this winter season? Enjoy our classic French Onion Soup recipe, this stomach-warming dish is made from the perfect blend of caramlized onions and a rich broth. This easy French onion soup recipe is perfect whether you’re preparing a feast for your loved ones, or craving a comforting dinner for yourself. Serve it with our thick and crusty Sourdough Bun, topped with melted Gruyere cheese for a truly irresistible experience. Get ready to taste each spoonful of our delicious recipe!
French Onion Soup FAQ
What is the best way to thicken French onion soup?
The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don’t have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping. Instead, add small amounts to the mixture, bringing it to the boil and then simmering again.
What’s the difference between French onion soup and onion soup?
French onion soup features caramelized onions, beef broth and melted cheese with croutons. Onion soup has a milder taste without cheese or crouton toppings. Both offer distinct flavours and appeal to different preferences.
Why does my French onion soup taste bland?
To improve the blandness of your French onion soup: add more seasoning, caramelize onions longer than usual, use high-quality beef broth, simmer for extended time and include melted cheese with crouton as toppings for added richness.
- 2 COBS Bread Sour Dough White Rolls
- 3 onions
- 3 Tbsp butter
- 250mL white wine
- 1L vegetable stock
- 150g grated Gruyere cheese
- Salt and pepper for seasoning
Preheat oven to 400°F.
Peel onions, cut in quarters and place in a heavy based oven proof saucepan pan with butter. Season with salt and pepper. Roast for about 50 minutes until soft and caramelized. Remove from oven and place the saucepan with white wine on a stove top burner over a low-medium heat. Simmer for 10 minutes with the lid off until wine has almost evaporated. Add stock, bring to a simmer and cook for 20 minutes.
To make the cheese croutons, cut Sourdough Rolls into thick slices. Toast the bread on one side, turn and sprinkle with cheese. Ladle soup into oven proof bowls and float the bread on top. Place under a hot grill until cheese melts. Serve immediately.