“The best french onion soup I’ve ever eaten.” – My dad
It’s finally happened. I’ve finally perfected French onion soup and it only took me nine years! I have my mom and leftovers to thank. My mom’s suggestion of a teaspoon of sugar caramelized the onions so perfectly and my open bottle of champagne in the fridge resulted in the best French onion soup recipe I’ve ever made. That’s right, my french onion soup has champagne in it and it’s out of this world!
French onion soup is my all-time favorite soup. My love affair with the sexy French dish began many years ago. I’ve made it every winter since I was in college and while it’s always been fine (it’s a forgiving dish), I had never made a batch that I would consider Rose Table worthy until now.
I’m extremely picky about French onion soup and I can confidently tell you that this is a restaurant worthy recipe. My dad does not dole out compliments lightly and he could not stop raving about this soup, which has a gorgeous flavor, tons of onions, a thick slice of bread, and is oozing with nutty gruyere cheese.
The amount of cheese here is a little deceptive. These are huge soup terrines so I didn’t fill them the very brim. The bread is an inch lower than the top so even though it does’t look like there’s a ton of cheese in the photos, it’s an optical illusion. There’s a good inch of cheese melted down!
You’ll want to start this about an hour and a half before you want to eat. Don’t rush the onions. Cook them low and slow until they’re a gorgeous golden color. It’s worth it for the best French onion soup recipe ever!
This is almost as comforting to make as it is to eat. The onions perfume your house making it smell all sorts of warm and cozy. I hope you take a bite and want to make this again and again! Bon appetit.
- Halve and thinly slice onions. Melt butter in a large Dutch oven over medium low flame. Add onions, French grey sea salt, and sugar, and stir. Sauté onion for 45-60 minutes until caramelized. Don’t worry if you get a crust on the bottom of the pot – you’re going to deglaze the pan and that’s free flavor!
- Add garlic and cook for two minutes. Sprinkle flour over onions and cook for another two minutes. Turn heat up to medium and deglaze pan with champagne. Cook until champagne no longer smells strongly of alcohol and is slightly reduced, stirring occasionally, for about five minutes. Slowly add in beef broth, thyme bundle, and bay leaf. Season with freshly ground pepper. Simmer uncovered for thirty minutes.
- Grate gruyere cheese. Cut baguette or other French bread into thick slices at a diagonal. Toast for a few minutes at 400 degrees until nice and toasty. Spoon soup into soup croquets. Top with toast. Add an ample amount of grated gruyere cheese (about 1/3 cup per bowl). Broil until cheese is bubbling. Top with fresh thyme.
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Be more French,