Imen Dridi Michael Symon’s French Onion Soup is made with butter, onions, beef broth, white wine, thyme, bay leaves, garlic, baguette, and Gruyère cheese. It serves 6 and takes about 1.5 hours to prepare and cook.
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Why You’ll Love Michael Symon French Onion Soup
- Caramelized Perfection: Meticulously caramelized onions for rich, sweet flavor.
- Buttery Goodness: Incorporation of butter for a luscious and indulgent experience.
- Wine-infused Elegance: Use of dry white wine adds complexity and sophistication.
- Cheese Lover’s Dream: Melted Gruyere, Asiago, Swiss, Gouda, or Mozzarella topping.
- Soul-Warming Tradition: Broiled cheese topping for a classic
What Is Michael Symon French Onion Soup?
Michael Symon’s French Onion Soupn is caramelized onions, rich flavors, and a hint of elegance from white wine. Topped with toasted baguette and melted cheese, it’s a comforting delight.
Michael Symon French Onion Soup Ingredients:
- 4 pounds yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup dry white wine
- 6 cups of beef stock (or veggie stock)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- fine sea salt and freshly cracked black pepper, to taste
- baguette
- grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
How To Make Michael Symon French Onion Soup:
- To make the onions caramelized, melt the butter over medium-high heat in a big stockpot with a heavy bottom.
- After adding the onions, cook for about 30 minutes, turning every 3 to 5 minutes at first and then more often near the end to keep them from burning.
- For two minutes, add the garlic and cook it.
- After adding the flour, cook for one more minute.
- Add wine to the pan and use a wooden spoon to scrape up any burnt bits.
- Add the stock, Worcestershire sauce, bay leaf, and thyme to the soup and stir them all together.
- Once the soup starts to bubble, lower the heat to medium-low, cover it, and let it cook for at least 10 minutes.
- Throw away the thyme and bay leaf.
- You can add salt and pepper to the soup based on your taste.
- Heat the oven to 400°F and toast the bread.
- A baking sheet should have the baguette pieces spread out in a single line. Each piece should be about an inch thick.
- Bake the bread for 6 to 8 minutes, or until the ends are golden and toasty. Take it off and put it away.
- Turn the oven’s heat on.
- Position bowls that can go in the oven on a thick baking sheet.
- Add some soup to each bowl, and then add a piece of baguette and as much cheese as you like on top.
- Broil the bowls for two to four minutes, or until the cheese melts and bubbles. Place them on a rack in the oven that is about six inches from the heat.
- Keep an eye on them to make sure they don’t get burned.
- Take it out of the oven and serve the soup right away, while it’s still hot and bubbly.
Recipe Tips:
- Be patient and let the onions cook slowly over medium-high heat while you caramelize them. This will bring out their sweet and tasty taste.
- Regularly stirring the onions will help them caramelize evenly and keep them from burning.
- To keep the onions from sticking and burning, use a stockpot with a heavy bottom.
- Make sure to cook the flour for at least one minute after adding it to get rid of the raw taste and help the soup thicken.
What To Serve With French Onion Soup?
Pair French Onion Soup with a crusty baguette, Gruyere croutons, or mixed greens. Add pickles, grilled cheese, or crispy onion rings. Elevate with crostini, roasted veggies, or Caesar salad.
How To Store French Onion Soup?
- In the fridge: Store French Onion Soup in an airtight container for up to 3-4 days.
- In the freezer: Freeze French Onion Soup in a freezer-safe container for up to 3 months.
How To Reheat French Onion Soup?
- In the oven: Put French Onion Soup in a dish in the oven, cover it with foil, and heat it up at 350°F for 6 minutes.
- In the microwave: French Onion Soup can be cooked in the microwave for 1 minute at a time, stirring every few seconds.
- On the stove:Warm up the French Onion Soup again in a pot over medium-low heat for 3 minutes, stirring every now and then.
FAQ’S
Can I Use A Different Type Of Bread For The Baguette?
Feel free to experiment with various bread types based on your preference. While a classic French baguette is traditional, you can choose one that suits your taste.
Why Use A Thick Baking Sheet When Broiling?
A thick baking sheet is essential for even heat distribution, preventing uneven cooking or burning. It ensures the cheese melts uniformly, resulting in a perfectly bubbly and golden topping.
How Can I Avoid The Soup From Becoming Too Salty?
To prevent the soup from becoming overly salty, taste it before serving and add salt sparingly. Adjust based on your personal preference to maintain the desired balance of flavors.
Can I Use Red Onions Instead Of Yellow Onions In This Recipe?
Yes, you can substitute red onions for yellow onions if you prefer. Keep in mind that red onions have a different flavor profile, so adjust according to your taste preferences for a unique twist to the recipe.
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More Gordon Ramsay Recipe: French Onion Soup Nutrition Fact:
- Calories: 478
- Total Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 0.5ggrams
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9.4g
- Cholesterol: 45mg
- Sodium: 815mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2.3g
- Sugars: 6.4g
- Protein: 21g
- Calcium: 425mg
- Iron: 3mg
- Potassium: 492mg
Michael Symon French Onion Soup
Description
Michael Symon’s French Onion Soup is made with butter, onions, beef broth, white wine, thyme, bay leaves, garlic, baguette, and Gruyère cheese. It serves 6 and takes about 1.5 hours to prepare and cook.
Ingredients
Instructions
- To make the onions caramelized, melt the butter over medium-high heat in a big stockpot with a heavy bottom.
- After adding the onions, cook for about 30 minutes, turning every 3 to 5 minutes at first and then more often near the end to keep them from burning.
- For two minutes, add the garlic and cook it.
- After adding the flour, cook for one more minute.
- Add wine to the pan and use a wooden spoon to scrape up any burnt bits.
- Add the stock, Worcestershire sauce, bay leaf, and thyme to the soup and stir them all together.
- Once the soup starts to bubble, lower the heat to medium-low, cover it, and let it cook for at least 10 minutes.
- Throw away the thyme and bay leaf.
- You can add salt and pepper to the soup based on your taste.
- Heat the oven to 400°F and toast the bread.
- A baking sheet should have the baguette pieces spread out in a single line. Each piece should be about an inch thick.
- Bake the bread for 6 to 8 minutes, or until the ends are golden and toasty. Take it off and put it away.
- Turn the oven’s heat on.
- Position bowls that can go in the oven on a thick baking sheet.
- Add some soup to each bowl, and then add a piece of baguette and as much cheese as you like on top.
- Broil the bowls for two to four minutes, or until the cheese melts and bubbles. Place them on a rack in the oven that is about six inches from the heat.
- Keep an eye on them to make sure they don’t get burned.
- Take it out of the oven and serve the soup right away, while it’s still hot and bubbly.
Notes
- Be patient and let the onions cook slowly over medium-high heat while you caramelize them. This will bring out their sweet and tasty taste.
Regularly stirring the onions will help them caramelize evenly and keep them from burning.
To keep the onions from sticking and burning, use a stockpot with a heavy bottom.
Make sure to cook the flour for at least one minute after adding it to get rid of the raw taste and help the soup thicken.
