So if you have seen my previous post, you know my love of caramelized onion. I ended up making a huge batch of caramelized onions and French Onion Soup was the natural next step. Rob was initially hesitant but in the end was slurping up the remaining broth at the bottom of his bowl. For perspective, Rob rarely likes to just eat the leftover soup broth.
I stuck very classic with this one: caramelized onions in a beef broth topped with baguette and gruyere cheese. To cook, I stuck in in the oven under the broiler to allow cheese to melt and brown. The result, a perfectly sweet and gooey soup perfect for a winter day.
The really cool thing about this was that I could make the soup base way in advance and freeze it. Being able to make the soup base in advance turns french onion soup into a pretty easy lunch or weeknight meal. Since the caramelizing onions can take a little while, you can make a big batch when you have the time and enjoy the soup effectively on-demand when you want it.
Wine Pairing: Unoaked Chardonnay
This soup screams for a wine pairing, after all it is French and classic bistro fare. My choice would be an unoaked Chardonnay. Oak aging the wine is what gives many Chardonnays their recognizable buttery, rich taste. Personally, I prefer my whites on the crisper side with more subtle flavor to better compliment food. Unoaked Chardonnay is aged in steel barrels and is more focused on the natural flavor of the grapes themselves. You get a little bit of that butteriness coming though but they tend to be a little lighter and subtle. They unfortunately aren’t as popular, but I find the flavor better balanced especially for cooking.
French Onion Soup
- 2 Onions Caramelized See Technique Here
- 1 Qt Beef Broth
- 2 Tbs Worcestershire Sauce
- 1/4 Cup Cognac
- 3 Thyme Sprigs
- Salt & Pepper to Taste
- Baguette Cut into 1/4 Slices
- 1.5 Cup Grated Gruyere
- Caramelize the onions in good size dutch oven. Instructions can be found here for the process.
- Once the onions are caramelized to the desired color, add the cognac to allow the pan to deglaze. Cook on medium low for about 2-3 minutes to reduce.
- Add the Worcestershire Sauce(only use half if you plan to freeze, add the other half when you reheat it), Thyme, and Beef Broth. Cook for about 30 minutes to allow flavors to combine.
- Portion the soup into bowls, ramekins, or other individual size dishes. Set the bread slices on top and then coat with cheese.
- Broil on low for 5 minutes or alternatively general bake function at 400F for 10 minutes.