Hey there, holiday enthusiasts!
Are you in the mood for something warm and cozy this Christmas? I’ve got just the treat for you.
Today, I’m excited to share my festive twist on a classic: Christmas French onion soup!
It’s rich, flavorful, and smells divine as it cooks. Plus, it’s perfect for those chilly winter nights.
Grab your spoons, and let’s dive into this heartwarming dish!
Possible Ingredient Alternatives
Yellow onions can be replaced with sweet onions like Vidalia or Walla Walla for a milder flavor profile. Red onions can also be used for a slightly sharper taste and added color. Adjust cooking time as needed, as sweet onions may caramelize faster.
Unsalted beef broth can be substituted with vegetable broth for a vegetarian version. Use mushroom broth for a richer umami flavor that mimics beef. Reduce salt if using regular broth instead of unsalted.
Gruyère cheese can be replaced with Comté or Emmental for similar melting properties and nutty flavors. For a more budget-friendly option, use a combination of Swiss and Parmesan cheeses. Adjust quantities based on the cheese’s saltiness and strength of flavor. For a dairy-free version, consider using a vegan cheese alternative, though this may affect the traditional texture and taste of the dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 90-105 minutes |
| Total Time | 105-125 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 60-70 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
- 3 pounds of yellow onions (or a combination of yellow and red, roughly 6 large onions)
- 4 tablespoons of unsalted butter
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup dry white wine or dry vermouth
- 8 cups of unsalted beef broth*
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 2 tablespoons of brandy or 1 tablespoon dry sherry
- 6 slices of french bread or baguette, 1-inch thick
- 1 1/2 tablespoons of extra-virgin olive oil
- 1 1/2 cups of grated gruyère cheese (approximately 6 ounces)
- Optional: chopped fresh chives
Step 1: Prepare the Onions
Start by halving the yellow onions through the stem ends and removing the peels.
Cut each half lengthwise into 1/4-inch thick slices.
You should end up with about 10 cups of sliced onions.
Step 2: Cook and Caramelize the Onions
In a large Dutch oven or deep pot, melt the butter over medium-high heat.
Once it has melted, add the sliced onions.
Cook the onions, stirring every minute or so, until they soften, which should take about 8 minutes.
Stir in 1/2 teaspoon of salt, then reduce the heat to medium-low to begin caramelizing the onions.
Continue cooking, stirring periodically, until the onions turn a rich, golden brown and become tender, reducing significantly in volume.
This could take 45 to 60 minutes.
If juices begin to stick, add 1 to 2 tablespoons of water and scrape the bottom of the pot with a wooden spoon.
Adjust heat as necessary to prevent burning.
Step 3: Deglaze and Simmer the Soup
Increase the heat to medium-high and pour in the wine, using a wooden spoon to scrape up any bits stuck to the pot.
Let it simmer for 1 minute.
Add stock, bay leaf, pepper, and the remaining 1 teaspoon of salt.
Bring to a boil, then reduce the heat to maintain a gentle simmer for 30 minutes.
Stir in the brandy and adjust the seasoning to taste.
Be sure to remove and discard the bay leaf before serving.
Step 4: Prepare the Toasted Bread
Preheat your oven to 450 degrees F and place a rack in the upper third of the oven.
Line a baking sheet with parchment paper.
Lightly brush both sides of the bread slices with olive oil and arrange them on the baking sheet.
Toast the bread on the upper rack until lightly browned, about 5 to 7 minutes.
Set aside to cool slightly.
Step 5: Add Cheese to the Bread
Before serving, flip each slice of toasted bread over and sprinkle with 1/4 cup of cheese.
Return the bread to the oven, toasting for an additional 2 to 3 minutes, until the cheese is melted and golden.
Step 6: Serve the Soup
Ladle the caramelized onion soup into bowls and top each serving with a cheesy bread slice.
Garnish with a sprinkle of chopped chives for a fresh touch.
Serve hot and enjoy your delicious homemade French onion soup!
