This classic French Onion Soup is reminiscent of the soup you have come to love. Made with a rich beefy broth, beautifully caramelized onions and finished with crispy croutons and melted cheese for the perfect soup.
Broth for the Soup
I use homemade beef broth as a base for this soup. I roast off beef soup bones and then simmer them with water, onions, garlic and bay leaves to make a rich broth. You can use beef broth from the store. You will need 2 – 3 cartons depending on the size of the group you are feeding. 12 cups of broth will make 4 bowls of finished soup so plan accordingly.
Topping Your French Onion Soup
You have options when topping your soup. Some will use sliced French bread that is lightly toasted and topped with grated cheese.
I prefer to use a crunchy crouton topping when making this soup. It is easier to eat, and the croutons stay crisp which adds a nice texture element to the dish.
Slice your thick cut bread into cubes. Melt 3 tablespoons in butter in a medium sized sauté pan. Add the bread cubes and season with garlic powder. Cook over medium heat until the cubes are lightly browned and crispy. Set aside to cool.
Elevate the with Brandy
The addition of apricot brandy is a must in this dish. It adds a touch of sweetness and a layer of flavour that elevates this soup from great to spectacular. I will add it after the onions start to become golden brown. It works well to deglaze the pan when the onion sticks to the bottom of the pot.
French Onion Soup
- 7 yellow onions - sliced
- 6 cloves of garlic - minced
- 4 tablespoons butter
- 3 tablespoons canola oil
- black pepper
- salt
- thyme - dried or fresh
- ¼ cup of Apricot Brandy
- beef stock
- 5 slices of thick cut bread - cubed
- 3 tablespoons of butter
- garlic powder
- 2 cups of mozzarella - shredded
- Heat the canola oil and 4 tablespoons of butter over medium low in a large soup pot.
- Add the minced garlic, sauté for 2 minutes.
- Add a third of the sliced onions to the pot.
- Stirring continuously until the onions are lightly browned.
- Add the remaining onions and stir to combine.
- Slowly cook the onions, stirring often to prevent them from burning.
- Add the salt, black pepper, thyme and Apricot Brandy.
- We want to achieve a nice caramelization on the onions.
- Once the onions have a nice colour add the beef broth.
- Bring the soup to a boil, reduce heat and cover.
- Simmer for 30 minutes.
- Ladle the soup into oven proof bowls.
- Top each bowl with croutons and shredded cheese.
- Place the bowls into the oven and broil until the cheese is melted.
- Serve immediately.
This recipe can be doubled if you are feeding a large group.
