Martha Stewart French Onion Soup Recipe
Making Martha Stewart French Onion Soup Recipe is pure comfort food magic. This classic recipe brings warmth to any cold day.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Oven-safe soup bowls
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 6 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- Salt and pepper to taste
- French bread slices
- 2 cups Gruyère cheese shredded
Instructions
- Melt butter and oil in your pot over medium heat.
- Add sliced onions and stir them well.
- Sprinkle sugar over the onions to help caramelization.
- Cook slowly for 40 minutes, stirring occasionally.
- The onions should turn deep golden brown.
- Pour in the white wine to deglaze the pot.
- Scrape up any brown bits from the bottom.
- Add beef broth and bay leaves next.
- Bring everything to a gentle boil.
- Reduce heat and let it simmer for 30 minutes.
- Season with salt and pepper to your taste.
- Remove the bay leaves before serving.
- Toast French bread slices until lightly golden.
- Place them on top of each soup bowl.
- Sprinkle generous amounts of Gruyère cheese over bread.
- Put bowls under the broiler for 2-3 minutes.
- Watch carefully so cheese doesn't burn.
- The cheese should be melted and bubbly.
Notes
- Don't rush the caramelization process for onions.
- Low and slow cooking develops the best flavor.
- Use good quality beef broth for richer taste.
- Gruyère cheese is traditional, but Swiss works too.
- Make sure your soup bowls are truly oven-safe.
- Let the soup rest 5 minutes before serving.