Sandra This Bobby Flay French Onion Soup is a rich and cheesy recipe, which is made with sweet caramelized onions and nutty Gruyère cheese. It’s the ultimate comfort food recipe, ready in about 2 hours.
Bobby Flay French Onion Soup Ingredients
- 6 tablespoons unsalted butter
- 8 medium yellow onions, thinly sliced
- 3 bay leaves
- 3 to 4 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 2 cups dry white wine
- 8 cups low-sodium beef broth
- 8 slices French-style baguette
- 4 cups coarsely shredded Gruyere cheese (about 1 pound)
How To Make Bobby Flay French Onion Soup
- Caramelize the Onions: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced onions, bay leaves, thyme, and a generous pinch of salt and pepper. Cook, stirring occasionally, for about 1 hour, until the onions are deeply golden brown, soft, and sweet.
- Deglaze and Simmer the Soup: Pour the white wine into the pot and bring it to a simmer, scraping up any flavorful browned bits from the bottom. Let it cook for about 4 minutes until the wine has almost completely evaporated. Add the beef broth, bring to a simmer, and let it cook for about 45 minutes for the flavors to meld.
- Assemble the Crocks: Remove the bay leaves and thyme sprigs from the soup. Taste and adjust the seasoning with more salt and pepper if needed. Preheat your oven’s broiler. Ladle the hot soup into four oven-safe crocks or bowls.
- Top and Broil: Place one or two slices of baguette on top of the soup in each crock. Cover each bowl generously with the shredded Gruyère cheese. Place the crocks on a baking sheet and broil for 2-3 minutes, until the cheese is melted, bubbly, and golden-brown. Serve immediately.
Recipe Tips
- How do you get perfectly caramelized onions? The most important secret is patience. Low and slow is the key. Cook the onions over a consistent medium to medium-low heat for the full hour, stirring frequently to prevent them from burning. This is what develops their deep, sweet flavor.
- What’s the best cheese for French onion soup? Gruyère is the non-negotiable classic choice. Its nutty, savory flavor and excellent melting properties create the signature gooey, cheesy topping. For the best melt, always shred your own cheese from a block.
- Can I make this soup ahead of time? Absolutely! The soup itself is a perfect make-ahead dish. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, simply reheat the soup on the stove, ladle it into bowls, and proceed with the topping and broiling.
- What’s the best wine to use? A dry, crisp white wine that you would enjoy drinking is the best choice. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic options that add a bright, acidic flavor to cut the richness of the soup.
What To Serve With French Onion Soup
This is a hearty and satisfying soup that is a complete meal in a bowl. It is so rich and flavorful that it needs no accompaniment other than a spoon. However, for a bistro-style meal, it pairs wonderfully with:
- A simple green salad with a sharp Dijon vinaigrette
- A slice of crusty bread for extra dipping
How To Store French Onion Soup
- Best Eaten Fresh: An assembled and broiled French onion soup is best eaten immediately.
- Refrigerate: It is best to store the leftover soup separately from the bread and cheese. The soup will keep in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat the soup gently on the stove until hot, then pour into a fresh crock, top with bread and cheese, and broil as directed.
French Onion Soup Nutrition Facts
- Serving: 1 bowl
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 30g
- Saturated Fat: 18g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A bland French onion soup is almost always because the onions were not caramelized for long enough. You must cook them for the full hour until they are a deep, rich, golden-brown color. Sautéing them for just 15-20 minutes until they are soft will not develop the necessary depth of flavor.
For the most classic, authentic, and rich flavor, beef broth is essential. However, in a pinch, you could use a high-quality, dark vegetable broth or even chicken broth, though the final flavor will be lighter.
This usually happens if you use a pre-shredded cheese, which is often coated in starches that prevent a smooth melt. For the best, gooiest “cheese pull,” it is crucial to buy a block of Gruyère and shred it yourself just before using.
Bobby Flay French Onion Soup Recipe
Description
A classic, bistro-style French onion soup featuring a rich beef and wine broth loaded with sweet, deeply caramelized onions, all topped with a crusty baguette and a thick, gooey layer of melted Gruyère cheese.
Ingredients
Instructions
- In a large pot, melt the butter and slowly caramelize the onions with the herbs, salt, and pepper for about 1 hour over medium heat.
- Deglaze the pot with the white wine and let it reduce.
- Add the beef broth, bring to a simmer, and cook for 45 minutes.
- Preheat the broiler. Ladle the hot soup into four oven-safe bowls.
- Top each bowl with two slices of baguette and a generous pile of shredded Gruyère.
- Broil for 2-3 minutes, until the cheese is melted, bubbly, and golden brown.
Notes
- The most important tip for this recipe is to not rush the caramelization of the onions; the full hour of slow cooking is essential for developing the soup’s deep, sweet flavor.
- For the best results and the signature gooey topping, use a good quality block of Gruyère cheese that you shred yourself.
- Don’t be shy with the cheese! A thick, generous layer is the hallmark of a perfect French onion soup.
- Don’t walk away from the broiler! The cheese can go from perfectly golden to burnt in a matter of seconds.
