Martha Stewart French Onion Soup Recipe - Gourmet And Food
French onion soup is a beloved classic. We all know the feeling of diving into a bowl of this savory delight. The caramelized onions, the rich broth, and oh, the cheesy topping—it’s like a warm hug after a long day. I’ve tried many versions, but one stands out.
Martha Stewart’s French onion soup shines not only in flavor but in technique as well. This recipe marries simplicity and elegance seamlessly, making it an absolute must-try.
Servings 4
Calories 584kcal
Ingredients
- 12 ounces medium-aged cheese, such as a mix of Gruyere, Fontina, or Swiss
- 2 pounds of yellow onions, halved lengthwise and sliced into ¼-inch thick strips
- 3 1/2 cups homemade beef broth
- 1 small French baguette, sliced diagonally into ¾-inch thick pieces
- 1 tablespoon of balsamic vinegar
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 tablespoon of high-quality extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into small pats
- Salt and freshly ground black pepper to taste
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon of light brown sugar
- A pinch of smoked paprika
Instructions
Step 1: Caramelize the Onions
- Begin by heating your olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions, a pinch of salt, and the light brown sugar. Stir everything together and cook slowly, for about 30-40 minutes. You'll want to stir occasionally to prevent burning. The goal here is to achieve that beautiful amber color. Patience is key. These onions are what will give the soup its complex flavor.
Step 2: Add Flour and Wine
- Once you’ve reached that rich, caramelized goodness, sprinkle the flour over the onions. Stir for a couple of minutes. This step will help thicken the soup later. Next, pour in the white wine, scraping up any bits stuck to the bottom of the pot. Cook for another 5 minutes, allowing the wine to reduce slightly.
Step 3: Pour in the Broth
- At this point, add your beef broth to the pot. Bring the mixture to a simmer, and incorporate your balsamic vinegar and thyme. Lower the heat and let it simmer gently for about 20-30 minutes. Taste and adjust the seasoning with salt and pepper.
Step 4: Prepare the Bread
- While the soup simmers, prepare your bread. Preheat your oven to 350°F (175°C). Place your sliced baguette on a baking sheet and toast in the oven until golden brown, about 15 minutes. You want it crispy, as this will float on top of the soup.
Step 5: Assemble and Broil
- When your soup is ready, ladle it into oven-safe bowls. Place the toasted baguette slices on top of the soup, and generously sprinkle the grated cheese over. Broil the bowls in the oven until the cheese is bubbling and golden brown, about 2-4 minutes. Watch carefully to avoid burning.
Step 6: Serve Warm
- Your soup is ready to serve! Garnish with a pinch of thyme or some freshly cracked pepper if you like. Invite your friends over and watch their eyes light up when you place this decadent dish in front of them.
Notes
- Use Fresh Ingredients: Fresh onions, quality cheese, and homemade broth make a big difference in flavor.
- Don’t Rush the Onions: Allowing the onions to caramelize slowly is crucial. Patience equals flavor.
- Experiment with Cheese: While Gruyère is traditional, feel free to mix it with Fontina or Swiss for added depth.
- Broil with Caution: When broiling, stay by the oven. Cheese can go from bubbly to burnt in seconds.
- Garnish Thoughtfully: Adding fresh herbs like thyme right before serving can elevate the presentation.