French Onion Soup

A deep, rich and beef broth is the base for French Onion Soup. Adding a bit of brandy is what makes it ‘French’, but you can omit it if you like.

Slicing the onions all uniform in size is key to getting them to caramelize evenly and at the same rate. A hand held mandolin is the perfect tool for the job, since it has a variable thickness blade.

Once all the onions are cut, place them in a large pot over med-high with some oil and salt.  Allow to cook for 12 minutes, stirring occasionally.

Reduce heat to med-low, and add brown sugar and nutmeg, cook for 30-45 minutes are onions are soft and golden.  Every 10 minutes check onions. If they are sticking to the bottom of the pan too much, add a small amount of water, broth, or wine to the pan and stir vigorously.

As they cook down, they will become a bit ‘jammy’ in consistency. I’ve tried caramelizing the  onions using a non-stick, metal, and cast iron skillet – all will produce similar successful results.

Once sweet and golden, add caramelized onions to a large pot along with remaining soup base ingredients.

French Onion Soup

Marla Hingley

Adding a bit of brandy is what makes it 'French'. It's still delicious without it, so feel free to omit it if you like.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Servings 6

Ingredients

  

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• 3 Tbsp butter or oil
• 3 lbs sweet onions sliced
• Pinch salt
• 1 Tbsp brown sugar
• 1/8 tsp nutmeg
• 1 cup white wine
• 8 cups GF beef broth
• 1/2 cup brandy optional
• 1 tsp dried thyme

Topping (optional)

• GF croutons or grilled GF baguette slice
• 1/2 cup Swiss or Gruyere cheese grated

Instructions

 

• In a large pot over med-high, heat oil then stir in onions and salt. Allow to cook for 12 minutes, stirring occasionally.
• Reduce heat to med-low, and add brown sugar and nutmeg, cook for 30-45 minutes are onions are soft and golden. Every 10 minutes check onions. If they are sticking to the bottom of the pan too much, add a small amount of water, broth, or wine to the pan and stir vigorously.
• Once caramelized, add wine, scraping up any bits on the bottom of the pan, and simmer for 15 minutes or until liquid is reduced by half.
• Add broth, brandy and thyme, and simmer for another 15 minutes. Season to taste with salt and pepper.
• Ladle into oven proof bowls, top with croutons and cheese, then broil until cheese is melted. Or top soup with a slice of grilled GF bread that has melted cheese on it.

Notes

To make this into a heartier meal, add 2lbs cooked thinly sliced flank steak, 4 cups roasted root vegetables (carrots, parsnips, potatoes), and topped with some fresh parsley.

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Over the years we have been testing kitchen cookware, tools, and gadgets, have finally created a list of our top picks and what to look for when buying. To check out what we found in vegetable slicers, like mandolins read our Review on Mandolins, Peelers & Zesters for more information.