This delicious French Onion Soup is a simple, hearty dish perfect for a cozy meal. With caramelized onions, rich broth, and melted Gruyere cheese, it’s a comforting classic. Top it with crispy toasted baguette slices for added crunch. Easy to make and full of flavor, it’s a dish everyone will love!
Ingredients Needed:
- 1 kilogram small onions, peeled and sliced
- 50 grams unsalted butter
- 2 teaspoons plain flour (all-purpose flour)
- 12 slices toasted baguette (3 slices per serving)
- 200 grams of Gruyere cheese, grated
How To Make French Onion Soup?
- Prepare the onions: Peel and slice the onions. For small, strong onions, peel them under running water to reduce tearing.
- Sweat the onions: In a large stainless steel pot, melt the butter over medium-low heat. Add the onions and cover the pot. Let the onions sweat for about 10 minutes, stirring occasionally to avoid burning.
- Heat the water: In another pot, heat 1.5–2 liters / 6–8 cups of water until it comes to a gentle boil.
- Caramelize the onions: After the first 10 minutes, uncover the onions and continue cooking them. Stir frequently until they become dark brown and caramelized, about 20 more minutes. The onions will reduce to around 20% of their original volume.
- Add the flour and water: Sprinkle the flour over the caramelized onions, stirring quickly to coat them. Add a ladle or two of hot water and stir to combine. Once smooth, add the remaining hot water. Let the soup simmer until it has reduced by about a quarter. Season to taste with salt and pepper.
- Assemble and broil: Ladle the soup into 4 oven-safe bowls. Place 3 slices of toasted baguette on top of each soup portion, and sprinkle with grated Gruyere cheese. Place the bowls under a hot grill (broiler) until the cheese melts and bubbles.
- Serve: Carefully remove the bowls from the grill and serve immediately while hot.
Recipe Tips:
- Use small, strong onions: These onions give more flavor and caramelize well.
- Cook the onions slowly: Let them cook on low heat for about 30 minutes for the best flavor and color.
- Stir often: Stir the onions to keep them from sticking or burning while cooking.
- Add flour to thicken: Sprinkle the flour on the onions before adding water to make the soup thicker.
- Toast the bread well: Toast the baguette slices until they are crispy, so they stay crunchy in the soup.
How To Store & Reheat Leftovers?
- Refrigerate: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: After the soup cools completely, store it in a freezer-safe container for up to 3 months.
- Reheat: Heat the soup in a pot over medium heat for 5-10 minutes, stirring occasionally, until hot.
Nutrition Facts:
- Calories: 369 kcal
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 641mg
- Potassium: 386.8mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1.8g
- Sugars: 5g
- Protein: 17g
Try More Nigella Lawson Recipes:
- Nigella Lawson Granola Bar Recipe
- Nigella Lawson Mushy Peas Recipe
- Nigella Lawson Mac And Cheese Recipe
nigella French Onion Soup Recipe
Description
This delicious French Onion Soup is a simple, hearty dish perfect for a cozy meal. With caramelized onions, rich broth, and melted Gruyere cheese, it’s a comforting classic. Top it with crispy toasted baguette slices for added crunch. Easy to make and full of flavor, it’s a dish everyone will love!
Ingredients
Instructions
- Prepare the onions: Peel and slice the onions. For small, strong onions, peel them under running water to reduce tearing.
- Sweat the onions: In a large stainless steel pot, melt the butter over medium-low heat. Add the onions and cover the pot. Let the onions sweat for about 10 minutes, stirring occasionally to avoid burning.
- Heat the water: In another pot, heat 1.5–2 liters / 6–8 cups of water until it comes to a gentle boil.
- Caramelize the onions: After the first 10 minutes, uncover the onions and continue cooking them. Stir frequently until they become dark brown and caramelized, about 20 more minutes. The onions will reduce to around 20% of their original volume.
- Add the flour and water: Sprinkle the flour over the caramelized onions, stirring quickly to coat them. Add a ladle or two of hot water and stir to combine. Once smooth, add the remaining hot water. Let the soup simmer until it has reduced by about a quarter. Season to taste with salt and pepper.
- Assemble and broil: Ladle the soup into 4 oven-safe bowls. Place 3 slices of toasted baguette on top of each soup portion, and sprinkle with grated Gruyere cheese. Place the bowls under a hot grill (broiler) until the cheese melts and bubbles.
- Serve: Carefully remove the bowls from the grill and serve immediately while hot.
Notes
- Use small, strong onions: These onions give more flavor and caramelize well.
- Cook the onions slowly: Let them cook on low heat for about 30 minutes for the best flavor and color.
- Stir often: Stir the onions to keep them from sticking or burning while cooking.
- Add flour to thicken: Sprinkle the flour on the onions before adding water to make the soup thicker.
- Toast the bread well: Toast the baguette slices until they are crispy, so they stay crunchy in the soup.
Nigella French Onion Soup Recipe