This Federalist French Onion Soup recipe is more than just a meal; it's an experience. Inspired by the rich history and flavors of early America, this soup is a symphony of caramelized onions, savory broth, and bubbling cheese. Imagine the aroma filling your kitchen as the onions slowly transform into a rich, sweet paste—it’s pure magic! And you'll love the story behind it. I found this recipe in an old, well-loved cookbook I got at an antique shop; an old family cookbook that belonged to a Federalist family.
The secret to this soup's amazing depth of flavor lies in the slow caramelization of the onions. Take your time with this step—don't rush the process. You'll be rewarded with a soup that's truly unforgettable. My friend, Sarah, told me that she once spent over an hour caramelizing her onions, and the results were unbelievably tasty! It’s true what they say - good things take time! Don't worry though, this process isn’t as tedious as it might initially sound, especially with the help of a mandoline.
Once the onions are perfectly caramelized, the rest is a breeze! The broth simmers gently with the onions, creating a rich, flavorful base. A touch of pureeing adds a luxurious velvet texture. For the final flourish, a bubbly blanket of melted Gruyere cheese under the broiler is an unforgettable treat! This recipe is perfect for a cozy night in or a special occasion, guaranteed to impress your guests (or yourself!). Remember, even small details, such as freshly grated cheese versus pre-shredded cheese, can make a world of difference.
Required Equipments
- Large Stockpot
- Wooden Spoon
- Ladle
- Immersion Blender (optional)
- Oven-safe Bowls
- Grater
Federalist French Onion Soup: Frequently Asked Questions
Federalist French Onion Soup
This Federalist French Onion Soup recipe is a timeless classic, elevated with slow-caramelized onions and a bubbling Gruyere cheese topping. It's a hearty, flavorful soup perfect for a cozy night in or a special occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle those onions! Grab about 3 pounds of yellow onions—Vidalias are my personal fave, but any good yellow onion will do. Thinly slice 'em—aim for about 1/8 inch thick slices, so they caramelize beautifully. I usually use my mandoline for this, but you do you!
- Next, get your large stockpot fired up over medium heat. Add about 2 tablespoons of butter or olive oil (or a combination of both, I like a tablespoon of each). Once the fat is melted and hot, toss in your onions. Now comes the slow and steady part; cook those onions, stirring occasionally, for 30-40 minutes, or until they are deeply golden brown and almost jam-like. Don't rush it—patience is key! This step is where the magic happens.
- Once the onions are caramelized to your liking, pour in 12 cups of broth (a mix of chicken and beef is excellent). If using a mix, I'd say 8 cups of chicken broth and 4 cups beef broth. Next, add a generous pinch of salt and freshly ground black pepper. At this point, you can sprinkle in a tablespoon of sugar to balance out the onion's acidity, but it’s optional.
- Bring the mixture to a simmer, partially covering the pot. Let it simmer away happily for 15-20 minutes, allowing those rich flavors to meld. Once you’re happy, use an immersion blender (or carefully transfer portions to a regular blender) to partially puree the soup. This will give it a wonderfully velvety texture. Not mandatory, but I like it!
- Preheat your oven to broil. Ladle the soup into oven-safe bowls. Top each bowl with a slice or two of your favorite cheese (Gruyere is a classic). For best results, try to shred the cheese using a grater rather than using pre-shredded cheese; you won’t regret it!.
- Place the bowls on a baking sheet to catch any drips and broil for 2-3 minutes. Keep a close eye, as it can go from perfectly bubbly to charred in a flash. You're looking for that beautiful golden brown, slightly melted cheese perfection. Remove from the oven and garnish with fresh thyme, and a dash of extra pepper if that's your jam.
- Serve immediately and bask in the glow of your culinary triumph. Don't forget a nice crusty bread for dipping in all that delicious broth!
📝 Notes
- For a deeper, richer flavor, let the soup rest for at least 30 minutes before serving.
- If you dont have beef broth, you can substitute it for chicken broth or vegetable broth.
- If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches for pureeing. Ensure that you don’t over fill the blender jar; this is crucial in order to avoid burns or spills.
- Feel free to customize the cheese with other types such as Swiss, or provolone.
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 25g
Fiber: 3g
Calcium: 200mg
