binging with babish french onion soup A culinary journey: binging with babish’s french onion soup – chefsbliss

Oh, French Onion Soup. It’s one of those dishes that just screams comfort and warmth, especially on a chilly evening. I’ve always been a bit intimidated by it, picturing hours of standing over the stove, but recently I decided to tackle it head-on. And you know what? It was totally worth it!

French Onion Soup

Let’s dive into making this incredibly flavorful and satisfying soup. Get ready for layers of caramelized onions, rich broth, and that glorious, cheesy topping!

Here’s what you’ll need:

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 8 cups beef broth
• 1 cup dry red wine (optional)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 baguette, sliced into 1-inch thick rounds
• 4 ounces Gruyère cheese, shredded
• 2 ounces Parmesan cheese, grated

Instructions:

1. Caramelize the Onions: This is the most important step, so be patient! In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are deeply caramelized and a rich brown color, about 45-60 minutes. Don’t rush this process – the color and flavor develop over time. Reduce the heat if the onions start to burn.
2. Add Flour and Deglaze: Once the onions are caramelized, sprinkle the flour over them and cook for 1-2 minutes, stirring constantly. This will help thicken the soup. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. This is called deglazing and adds a ton of flavor.
3. Simmer the Soup: Add the red wine (if using), bay leaf, and thyme to the soup. Bring to a simmer and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better!
4. Prepare the Bread: While the soup is simmering, preheat your oven broiler. Arrange the baguette slices on a baking sheet and broil for a few minutes on each side, until lightly toasted. Keep a close eye on them so they don’t burn.
5. Assemble and Broil: Preheat your oven to broil. Ladle the soup into oven-safe bowls. Top each bowl with 1-2 toasted baguette slices, overlapping if necessary. Generously sprinkle the Gruyère and Parmesan cheese over the bread. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully so the cheese doesn’t burn!
6. Serve Immediately: Let the soup cool slightly before serving. Be careful, the bowls will be very hot! Enjoy!

Seriously, the result is just amazing. The sweet, savory onions, the rich broth, and that gooey, cheesy top… it’s the perfect comfort food. It takes a little time, but trust me, it’s an experience you won’t regret. Give it a try!

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A Culinary Journey: Binging With Babish’s French Onion Soup – ChefsBliss

chefsbliss.comA Culinary Journey: Binging with Babish’s French Onion Soup – ChefsBliss

A culinary journey: binging with babish’s french onion soup – chefsbliss. A culinary journey: binging with babish’s french onion soup – chefsbliss