If you’re anything like me, the second the autumn chill touches the air and starts to chill your toes you immediately start craving all things soup. Tomato, Vegetable, Chicken Noodle… You name it I want it! However, until my honeymoon I had never been introduced to the magic that is french onion soup— crazy I know! While dining at Be Our Guest restaurant my husband couldn’t help but order his favorite and after I saw the ooey gooey cheesey happiness that waitress set before him I knew I had to join the party. Based on the taste profile I could make some guesses on the ingredients that went into making the magical melty marvel and once we returned home I quickly went to work on developing a recipe.
You know the saying, “Happy wife, happy life!” I’m sure my fellow wives can relate this is also reversed to “Happy husband, no listening to man baby whining!” just kidding! (Y’all know I’m not.) and let me tell you this recipe definitely makes Trent happy!
Now in order to have this soup taste just right you can’t rush any of the steps, which means you should probably pull up a chair and grab a coffee or a book or something while you babysit the onions as they caramelize. It takes a little time and patients, but I promise its well worth it! As an additional side note, I have also experimented a bit with cheese and bread options on this soup and have found that toasted baguette and sliced Havarti cheese (I know! Not mozzarella??? Blasphemy!) make the BEST topping for this recipe but feel free to use your own preferences here.
- Yellow Onion
- Brown Sugar
- Dry White Wine
- Beef Broth
- Worcestershire Sauce
- Peel and chop onions, they should be in pieces approximately 1/4 inch to 1/2 inch, set aside.
- In a large pot, melt butter on medium heat. Once fully melted, add in brown sugar. Fully incorperate using a wooden spoon or whisk. Allow butter and sugar mixture to bubble and brown for approximately 45 seconds. Add in onions and stir until fully coated.
- Begin caramelizing the onions, it will take approximately 30-45 minutes depending on how hot your stove runs. Stir every three minutes. Eventually, brown bits will form at the bottom of the pan (referred to as fond by the pros) ensure you scrape this up with your wooden spoon, its full of flavour!
- Once onions are a caramel/ honeyed brown colour and quite fragrant deglaze pan with white wine and scrape the bottom again. Add your beef stock and thyme (and Worcestershire), stir thoroughly. Bring to a boil and then simmer for 15 minutes.
- Serve hot, with toasted bread/croutons and melted cheese.
- Serve in oven safe bowls, then you can place your bread directly in soup and add cheese on top. Broil to bring cheese to golden melty goodness. Serve immediately.