With a culinary history associated with the poor due to easily accessible ingredients, this French Onion Soup recipe’s perfect for students. Comfort foods are often the go-to during stressful and demanding times, but sometimes you still want something a little nice, a little fancy, a little classy.
Even if I feel like a 2007 Britney Spears with a buzzed head and sweatpants, I still want to feel like an Audrey Hepburn in a little black dress, up-do, and pearl necklace. Just because I’m a tight-budgeted university student doesn’t necessarily mean I have to eat like one.
French Onion Soup gained status in the 1960s through the fashionable wave of all things French. It’s gotta be good since the iconic Julia Child made it, right? The concept of the humble French Onion Soup’s taken on various forms, such as a gooey grilled cheese or an addictive dip.
These are noble and notable alterations, but nothing beats a classic. The special care in preparation gives the soup a richness and comfort of its own, turning your hot mess into a classy disheveledness.
French Onion Soup
- Prep Time:10 Minutes
- Cook Time:50 Minutes
- Total Time:1 Hour
- Servings:4-6 Servings
- 5-6 yellow onions, peeled and thinly sliced
- 3 tablespoon butter
- 4 garlic cloves, minced
- 3 tablespoon flour
- 1/2 cup dry white wine
- 6 cup beef stock
- 1 teaspoon worcestershire sauce (optional)
- 1 teaspoon thyme
- pinch salt and pepper, generous
- 1 baguette
- grated cheese (gruyere, asagio, swiss, or mozzarella)
- 1 bay leaf (optional)
In a large pot, melt butter over medium-high heat. Add onions and sauté until well brown and caramelized (about 30-40 minutes) stirring occasionally.
Add garlic, flour, and white wine. Incorporate thoroughly.
Add stock, worcestershire sauce (optional), bay leaf (optional), and thyme. Bring to a simmer. Reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. (Discard bay leaf if added.)
Preheat oven to 400°F. While the soup is simmering, slice baguette into 1-inch thick pieces and arrange on baking sheet. Bake for 6-8 minutes, until toasted and golden. Remove and set aside.
Switch the oven to broiler. Place oven-safe bowls on a baking sheet. Ladle the soup, top with baguette slice(s) and desired amount of cheese.
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, until the cheese is melted and bubbly. Remove and serve immediately.