French Onion Soup is one of those dishes that’s going to warm you right up. I have tested out many variations of this recipe and am so thrilled to have landed on this. I hope you really love it.

Why red onions?

You get a more mild and sweeter flavour from using red onions. I find that the soup has more complexity and the slight sweetness definitely adds a unique dimension. It also creates a deeper and richer colour to the soup.

How to make a Single Serve version:

• 1 small-medium red onion, sliced
• 2 tbsp butter
• 1/4 cup red wine
• 1.5 cups (+ extra if needed) beef broth (I love using Kettle & Fire)
• 1 sprig fresh thyme
• optional: 1 tsp balsamic vinegar
• 2-3 slices of baguette
• 1/2 cup gruyere cheese, grated

Slicing onions for the French Onion Soup:

Here are some tips and tricks for slicing onions – you want them nice and uniform so that the caramelization process is even!

• Start by cutting the onions in half (from the root all the way to the bottom)
• Peel off the skin layers, starting from the top cut end. Discard the outer skin.
• Use the tip of your knife and carefully cut a v-shape notch around the root to remove it (this helps so that all the slices will separate when you’re slicing the onion)
• Place the onion half cut side down on the cutting board. Holding the onion firmly, start making thin, even slices. Aim for about 1/8 to 1/4 inch thick slices.

How to make French Onion Soup:

Let’s dive into making this perfect bowl of soup step-by-step!

Step One:

Peel and cut up the red onion into thin slices. In a pot over medium heat, add two tbsp of butter. Once this melts, toss in the red onion and continue to stir for two minutes until the volume of the onion reduces slightly. Reduce the heat to medium-low. After 5 minutes, add a pinch of salt to help the onions release more of their moisture. These will slowly turn golden over the course of the next 15-20 minutes. Keep a close eye so they don’t burn!

Step Two:

Once the onions have caramelized, deglaze with a cup of red wine. You can use any red wine here, but just make sure it’s not super sweet. I like using a cabernet sauvignon. Stir for a minute as this cooks and then add in a whole carton (approx 4 cups) of beef stock. You could definitely use chicken or vegetable stock here if you prefer. Bring this up to a bubble.

Step Three:

Once the soup is up to a bubble, reduce the heat to low, add a sprig of fresh thyme and simmer uncovered for 20 minutes. 

Step Four:

Meanwhile, slice up a baguette to go on top of the soup. You could also cube up some bread to use as croutons if you prefer. In a pan over medium heat, melt 1-2 tbsp of butter and toast the bread on each side until golden. Set to the side on some paper towel until you’re ready to place on the soup. 

Step Five:

Grate some gruyere cheese. Keep this on the side and we’ll use this on top of the bread when we’re ready to plate up the soup!

Step Six:

Once the soup has simmered for 20 minutes, remove the fresh thyme sprig and add a splash of balsamic vinegar. Adjust salt and pepper to your liking. 

Step Seven:

Ladle it into oven-safe bowls. Top with the buttery toasted bread and the grated gruyere cheese. Place the oven-safe bowls on a baking sheet and then place under the broiler for about 5 minutes (or until the cheese gets nice and melted and golden in colour). 

Step Eight:

Garnish with chopped chives and more fresh thyme.

If you like this recipe you may also like:

Italian Broccoli Parmesan Soup

Garlic Soup

Creamy Tuscan Tortellini Soup

Beer Pairing:

I paired this dish with the Elite Light Lager from Eight Beer

It’s 4% and is only 90 calories. It pairs well with the deep and rich flavour of the French Onion Soup because it provides a light and refreshing contrast. Also, I don’t know about you, but nothing is better than a bowl of hot French Onion Soup and a beer!

How to store this French Onion Soup?

Refrigeration:

1. Allow the French Onion Soup to cool to room temperature after cooking. This usually takes about 30 minutes to an hour.
2. Transfer the cooled soup into an airtight container.
3. This French Onion Soup can be stored in the fridge for up to 3-4 days.

Freezing:

If you want to store the soup for a longer period, you can freeze it. Keep in mind that the texture of the onions may change slightly upon thawing, but the flavor will still be delicious.

1. Ensure the soup has cooled completely in the refrigerator before freezing.
2. Use freezer-safe containers or heavy-duty plastic bags designed for freezing. Avoid glass containers as they may crack during freezing.
3. If using a plastic bag, try to remove as much air as possible before sealing.
4. This French Onion Soup can be frozen for up to 2-3 months.

Thawing and Reheating:

1. Thawing: To thaw frozen French Onion Soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can gently thaw it in a microwave on a low setting.
2. Reheating: Pour the thawed or refrigerated soup into a saucepan and reheat it over low – medium heat. Stir occasionally until it’s heated through. Be careful not to bring it to a rolling boil, as this may affect the texture.

If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!