Why does my soup taste weak?

The onions didn’t caramelize enough. Keep going until they turn deep golden brown.

Why did my broth turn bitter?

The onions burned. Lower heat next time and stir a bit more.

Yes. Use broth and a tiny splash of apple cider vinegar.

What’s the best cheese besides Gruyère?

Swiss, Jarlsberg, or provolone melt very nice.

Why does the bread sink?

It wasn’t toasted enough or the slice was too thin.

Can I make this vegetarian?

Yes. Use vegetable broth and a vegan Worcestershire.

Yes. Store the soup alone. Add bread and cheese only when reheating.

Cozy French Onion Soup From Scratch That Tastes Rich And Slow

Name: French Onion Soup From Scratch
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 3 pounds yellow onions, thinly sliced; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon sugar; 3 cloves garlic, minced; 1 cup dry white wine or dry sherry; 6 cups beef broth; 2 cups chicken broth; 1 tablespoon Worcestershire sauce; 2 fresh thyme sprigs; 1 bay leaf; 1 teaspoon apple cider vinegar; Black pepper to taste; 1 baguette, sliced; 2 cups grated Gruyère cheese; ¼ cup grated Parmesan cheese

Description

A warm bowl of French onion soup made the honest way with slow-cooked onions, rich broth, toasted bread, and melted cheese. This version keeps everything classic but adds a tiny splash of apple cider vinegar at the end. It wakes the soup up without turning it sharp. It just tastes balanced and cozy, the way a real from-scratch pot should.

Equipment

Large heavy pot or Dutch oven
Wooden spoon
Ladle
Sheet pan
Oven-safe soup bowls or crocks
Chef knife
Cutting board

Ingredients

Units Scale

3 pounds yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon sugar
3 cloves garlic, minced
1 cup dry white wine or dry sherry
6 cups beef broth
2 cups chicken broth
1 tablespoon Worcestershire sauce
2 fresh thyme sprigs
1 bay leaf
1 teaspoon apple cider vinegar
Black pepper to taste

For the topping

1 baguette, sliced
2 cups grated Gruyère cheese
1/4 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Slice all of the onions the same thickness so they cook evenly. Set a large pot over medium heat and melt the butter with the olive oil. Add the onions, salt, and sugar. Cook them slow and steady. Stir every few minutes until they turn deep golden. This can take 35 to 45 minutes. They should smell sweet and look like they shrunk down by half.
Add the garlic and stir for one minute. Pour in the white wine or sherry and scrape the bottom of the pot to loosen the browned bits. Keep stirring until most of the liquid cooks off.
Add the beef broth, chicken broth, Worcestershire, thyme, and bay leaf. Bring the pot to a gentle simmer. Let it bubble softly for 25 to 30 minutes. Taste it. Add black pepper. Pull out the thyme and bay leaf. Stir in the apple cider vinegar. This little splash brightens the whole thing.
Heat the oven to 425°F. Set the baguette slices on a sheet pan and toast until crisp.
Turn on the broiler. Ladle the hot soup into oven-safe bowls. Add a toasted baguette slice on top of each. Mix the Gruyère and Parmesan together. Pile a handful of cheese over the bread. Set the bowls on a pan and place under the broiler until the cheese melts and browns in spots. Let the bowls rest a moment because they will be very hot.
Serve right away.

Notes

The tiny splash of apple cider vinegar at the end is the original twist. It does not make the soup taste vinegary. It just lifts the flavor and gives the onions more life. Restaurants do this kind of balancing all the time, usually with a drop of wine or vinegar. It helps the broth taste round and not muddy. Everything else in this recipe stays close to the traditional method.
This soup freezes well without the bread and cheese. Reheat on the stove and then finish with fresh toast and cheese.