Alright, so I decided to tackle French onion soup the other day, and let me tell you, it was quite the adventure in my little test kitchen. I’d been craving that rich, savory goodness for a while, and figured, why not give it a shot myself? Plus, I love a good kitchen challenge, you know?
The Great Onion Chop
First things first, I gathered all my ingredients. Onions, obviously – a whole mountain of them. I’m talking like five or six big ones. Then there was beef broth, some dry sherry, a bit of butter, a baguette, Gruyère cheese, and a few other bits and bobs like thyme and bay leaves. It seemed simple enough when I laid it all out.
I started by slicing up those onions. Now, I’ve chopped onions before, but this was a whole other level. Tears were streaming down my face – it was like a scene from a sad movie. I tried that trick where you keep a piece of bread in your mouth, but I’m not sure it did much. Anyway, I soldiered on and got them all sliced up. It felt like it took forever, but I guess that’s part of the fun, right?
Caramelization Station
Next, I melted a big chunk of butter in my biggest pot and tossed in the onions with a sprinkle of sugar to help the caramelization and adding some salt. This is where the magic happens, they say. You gotta cook them low and slow until they turn this beautiful, deep brown color. I’m not the most patient person, but I learned that you can’t rush this part. So, I stirred, and I waited, and I stirred some more. It took a good hour, maybe even a bit more, but those onions started to transform. They went from sharp and pungent to sweet and mellow. The smell in my kitchen was amazing – all buttery and caramelized. I threw in some minced garlic for the last few minutes, just to add another layer of flavor.
Soup’s On!
Once the onions were ready, I poured in the sherry and let it cook off for a bit. Then, in went the beef broth, a few sprigs of thyme, and a couple of bay leaves. I brought the whole thing to a simmer and let it do its thing for about 30 minutes. The flavors all melded together, and the soup started to smell like something you’d get in a fancy French restaurant. I was feeling pretty proud of myself at this point. I did remove the thyme and bay leaves at this point and seasoned with salt and pepper. I added a splash of Worcestershire sauce and balsamic vinegar for a better flavor. I found that a little goes a long way with those two ingredients.
The Cheesy Finish
Now for the best part – the cheesy, crusty top. I ladled the soup into some oven-safe bowls. Then, I sliced up the baguette and toasted the slices until they were golden brown. I floated a couple of those on top of each bowl of soup and piled on a generous amount of grated Gruyère cheese. I mean, can you ever really have too much cheese? I think not.
I popped the bowls under the broiler for a few minutes, just until the cheese was all melted and bubbly and started to brown in spots. The anticipation was killing me! Finally, I pulled them out, and wow. Just wow. They looked and smelled incredible. That gooey, melted cheese, the crusty bread, the rich, savory soup underneath – it was a thing of beauty.
The Verdict
I dug in, and it was everything I had hoped for. The soup was so flavorful, with that deep, rich onion taste and the savory broth. The bread added a nice texture, and the cheese… well, the cheese was just the perfect finishing touch. It was warm, and comforting, and just plain delicious. I do think I added a little too much pepper, but it was not overpowering.
Honestly, it was one of the best things I’ve made in a while. It took some time and effort, but it was totally worth it. Plus, I learned a lot along the way. Like, always have a box of tissues handy when you’re chopping a ton of onions. And, patience really is a virtue when it comes to caramelizing onions. Oh, and cheese makes everything better. Always.
- Ingredients:
- 5-6 large onions, thinly sliced
- 1/2 cup unsalted butter
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 cup dry sherry
- 8 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon balsamic vinegar
So, if you’re thinking about making French onion soup, I say go for it! It’s a bit of a project, but it’s a fun one. And the end result is so satisfying. Just make sure you have plenty of time, and maybe invest in some onion goggles. You’ll thank me later.
