French Onion Soup
RECIPE
1 h 20 min

Classic French Onion Soup

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Cevennes onions hail from the Auvergne - Rhône-Alpes region of France and are very sweet and mild. Once they’re caramelized to a golden brown, the onions fortify with wine, sherry, and smoked paprika. Right before serving, the soup is topped with bread covered in nutty Gruyère and broiled until melted. 

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Ingredients For

  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2 tsp See the article
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
  • 3 tsp
  • Touraine
    Wine and spirits
    PDO Touraine
    200 ml See the article
  • 1.50 tsp
  • 1.50 tsp
  • 1 tsp
  • Emmental
    Dairy products
    Emmental de Savoie Cheese PGI
    1 cup See the article
  • 3 tsp
  • 1 cube

Melt the butter in a Dutch oven over medium heat. Add the onions and the salt, stir, and cover, letting the onions soften for 5 minutes. 

Step 1
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    Remove the lid and let the onions caramelize until golden brown, stirring occasionally. (Adjust the heat if the onions are browning too quickly.) The caramelization process may take 45 to 60 minutes. Meanwhile, warm the stock in a saucepan over low heat. 

    Step 2
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    Once the onions are caramelized, add the wine and sherry to the pot and allow the liquid to come to a boil.

    Step 3
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    Stir in the flour and smoked paprika and let thicken for a minute or two. Slowly add the warm broth, salt, and the pepper to the onions and boil uncovered for 10 minutes. 

    Step 4
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    Ladle the soup into the casseroles and cover the top with bread slices. Sprinkle each casserole generously with the cheese.

    Step 5
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    Broil in the oven until the cheese melts and browns, watching carefully, a minute or two.

    Step 6
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    PDO Espelette Pepper
    PDO Espelette Pepper
    White Garlic
    Drôme white garlic PGI
    See Recipe