This is the best ever, French Onion soup. It’s sweet, tangy, herby, cheesy and comforting. All you could want as the cooler weather rolls in. When I think of French Onion soup, the first thing I think about is the baguette, it’s what makes this soup so delicious. Sitting over hot onion soup, holding up the mound of melty gooey cheese. But I’m here to tell you, baguette’s are old news.
Cya later, Baguette
PRETZELS are what’s poppin. You heard me right, soft pretzels. I cut up some fresh homemade soft pretzels and used those as my baguette. It’s unreal. They hold up so well, soaking up just a bit of that hot onion soup while staying crispy on top. It’s like you’re getting the best of both worlds instead of just a full on soggy piece of bread. For the homemade soft pretzels you can find the recipe here. If you want to make it easier, you can certainly use store bought fresh or frozen. Even a pretzel bun would do!
The cheese is a very important part of this soup. You have to have the best melty cheese that doesn’t overpower the soup, but compliments it well. I chose two different kinds. Gruyere (of course) and Fontina. Gruyere is super similar to Swiss and Fontina is a mild cheese similar to mozzarella but with a little bite to it. It’s delicious. The two combined, woooweeee!
I can never choose just one onion, because I love them all, so I used a combo in this soup. Yellow, sweet vidalia, shallots and green onion.
French Onion Soup Recipe
takes about 2 1/2 hours to make
makes 4 servings, about 6-7 cups of onion soup
-what you need-
- 2 Tbs olive oil
- 2 Tbs butter
- 3 vidalia onions
- 3 yellow spanish onions
- 3 shallots
- 8 cloves garlic, minced
- 1/2 tsp fresh black pepper
- 1/4 cup white wine to deglaze
- 4 cups beef stock
- Few dashes Worcestershire sauce
- 3 Tbs steak sauce
- Fresh thyme, about 4-5 sprigs
- 3 bay leaves
- 1 cup good dry red wine
- Pinch of salt, adjust to taste
- 4 ounces shredded Fontina cheese
- 4 ounces shredded Gruyere cheese
- Soft Pretzels, cubed
- 2 Tbs fresh chives
-what to do-
- Slice up all your onions. You want them thinly sliced but not paper thin.
- Get a large stock pot, I used a Dutch oven, and bring to medium low heat melting your butter and oil.
- Add in all of your onions and cook until onions are browned and caramelized, stirring occasionally. This will take about 45 minutes to an hour. Low and slow baby.
- When onions are browned, add in your garlic and black pepper and cook for another 10 minutes.
- Add in your white wine and deglaze the pan, scraping up all those delicious browned bits that may have formed from the onions.
- Next, add in your beef broth, steak sauce, Worcestershire sauce, thyme and bay leaves and bring to a very slow boil over medium heat. Let slow boil for about 30 minutes with lid on.
- After 30 minutes add in your red wine and salt to taste. Cover, reducing heat to low, and let simmer for another 20 minutes.
- Preheat oven to 400 degrees and line a baking sheet with foil and prep your oven safe ramekins.
- When ready, spoon the onion soup into your ramekins, top with cubed soft pretzels and pile high with both cheeses.
- Bake until cheese is bubbling and slightly browned. About 15 minutes.
- Garnish with fresh chopped chives and DIG IN!!
What kind of horse does an Onion ride?