Martha Stewart French Onion Soup Recipe
The Martha Stewart French Onion Soup Recipe is rich, comforting and full of flavor. Sweet caramelized onions and savory broth make it irresistible.
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 4 cups beef broth
- 1 cup dry white wine
- 4 slices French bread toasted
- 1 cup grated Gruyère cheese
Instructions
Prepare the Onions
- Peel and thinly slice onions. Keep slices even. This ensures onions cook evenly and caramelize nicely.
Cook the Onions
- Heat butter and olive oil in a large pan. Add onions, salt and sugar. Cook on medium-low heat for 25–30 minutes, stirring often.
Add Garlic and Herbs
- Add minced garlic, thyme and bay leaf. Cook for 2 minutes more. Stir gently so flavors mix well.
Deglaze the Pan
- Pour in white wine. Scrape the bottom to loosen browned bits. Cook for 3–4 minutes until liquid reduces slightly.
Add Broth
- Pour beef broth into the pan. Stir and bring to a gentle simmer. Cook for 15 minutes so flavors combine.
Season the Soup
- Taste the soup. Add more salt and pepper if needed. Remove the bay leaf before serving.
Prepare the Bread
- Toast French bread slices until golden. This prevents them from getting soggy in the soup.
Assemble Soup Bowls
- Pour soup into oven-safe bowls. Place a toasted bread slice on top of each bowl. Sprinkle cheese generously.
Broil the Cheese
- Place bowls under the broiler for 2–3 minutes. Melt cheese until bubbly and golden brown. Watch carefully to avoid burning.
Serve Hot
- Remove from oven. Let soup cool slightly before serving. Enjoy with a spoon and feel the warmth.
Notes
- Cook onions slowly for deep flavor.
- Use good-quality beef broth for best taste.
- Toast bread to prevent sogginess.
- Broil cheese carefully to avoid burning.
- Serve immediately for best texture.