Creamy French Onion Soup Recipe
Make Creamy French Onion Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Topping & Garnish
Method
Soup Base
- 1
- 2
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter melts. Add the sliced onions and stir to coat. Sprinkle the sugar and 1 teaspoon of the salt over the onions. Cook, stirring frequently, until the onions soften and begin to brown, about 20–25 minutes. Lower the heat to medium-low if the onions are browning too fast. Continue to cook, stirring every few minutes and scraping the browned bits from the bottom, until the onions are deeply golden and caramelized, about an additional 20–25 minutes (total 40–50 minutes).
- 3
Deglaze
Raise the heat to medium-high and add the dry white wine, scraping and loosening all browned bits from the bottom of the pot. Cook until the wine reduces by half, about 2–3 minutes. If not using wine, add a splash of stock instead and scrape the fond.
- 4
Build the soup
Reduce heat to medium, sprinkle the flour over the onions and stir for 1 minute to remove raw flour taste. Add the beef stock and chicken stock, scraping the pot to incorporate any remaining browned bits. Add the remaining 1/2 teaspoon salt, black pepper, bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer.
- 5
Simmer
Simmer uncovered on low heat for 20–25 minutes to meld flavors. Taste and adjust seasoning with more salt and pepper if needed.
- 6
Finish with cream
Remove and discard the bay leaf and thyme stems. Stir in the heavy cream and keep the soup warm over very low heat while you prepare the toasts and cheese topping.
Topping & Garnish
- 7
Prepare baguette toasts
Preheat the broiler to high (or oven to 425°F / 220°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with the melted butter and a tiny brush of olive oil. Toast under the broiler or in the oven until golden and crisp, about 1–2 minutes per side under the broiler (watch closely) or 6–8 minutes at 425°F, flipping once. Remove and set aside.
- 8
Assemble and broil
Preheat the broiler if not already hot. Ladle the hot soup into oven-safe bowls (about 1 to 1 1/4 cups soup per bowl for 4 servings). Place one or two toasted baguette slices on top of each bowl of soup. Divide the grated Gruyère and Parmesan evenly over the toasts and exposed soup surface so cheese covers the bread and overlaps the bowl slightly.
- 9
Brown the cheese
Place bowls on a baking sheet and broil 3–5 inches from the heat until the cheese is bubbling and golden brown in spots, about 2–4 minutes. Watch constantly to avoid burning. Rotate the pan if your broiler has hot spots.
- 10
Finish and serve
Carefully remove the hot bowls from the oven using oven mitts. Sprinkle chopped fresh parsley if using. Serve immediately with additional cracked black pepper at the table.