Want to show some cooking skills? Bet you’ll rock with this Longhorn French Onion Soup Recipe. Bursting with the flavors of thousands of kinds, this soup is perfectly equipped with side hustles to make it look fancy and taste extra-licious.
Whenever I want to blow the minds of my guests, this one’s my frontline soldier. So let’s do it!
Longhorn French Onion Soup: Recipe Overview
- Course: Appetizer/Dinner
- Cuisine: French
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Equipment Needed
Gather the necessary equipment before you start making Longhorn French Onion Soup:
- Dutch oven
- Broiler
- Baking sheet
- Ladle
- Cutting bowls
- Oven-safe bowls
- Knife
- Wooden spoon
Ingredients for Longhorn French Onion Soup Recipe
| Ingredient | Quantity |
| Thinly sliced onions | 4 large |
| Beef broth | 6 cups |
| Shredded Gruyere cheese | 2 cups |
| Unsalted butter | 2 tbsp |
| Dry sherry | ¼ cup |
| Olive oil | 2 tbsp |
| Bay leaf | 1 |
| Sugar | 1 tsp |
| Fresh thyme | 2 sprigs |
| Minced garlic | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Baguette slices | As per need |
Directions
Step 1. Cook:
- Take a large pot, and if you are bold enough in cooking, try the Dutch oven.
- Add olive oil and butter and make them one entity.
- Then add onion slices, warning: don’t let them rest, just keep bothering them frequently with a spoon.
- Make them golden brown with a good cooking of 30-40 minutes.
- Bless the cooked onions with the aroma of garlic, sweeten them with some sugar and cook again for 5 minutes.
Step 2. Deglaze:
- Add in dry sherry to the pot and let it do its deglazing magic.
- Scrape the bottom of the Dutch oven.
Step 3. Add Broth:
- Add the beef broth to the onion mix and let them float in the broth.
- Give a French touch by adding bay leaf and fresh thyme.
- Simmer for 20-30 minutes.
Step 4. Season:
- Season the magical mix with salt and black pepper and taste to adjust the flavor according to your palate.
Step 5. Toast:
- Now preheat the broiler.
- Take the baking sheet and discipline the baguette slices in it.
- Toast them until golden.
Step 6. Final:
- Find the oven-safe bowls if you don’t want to destroy your regular ones. Ladle soup into them.
- Top with toasted baguette slices and shredded gruyere cheese.
- Let the cheese bubble in the broiler for 2-3 minutes. Make them appear appetizing golden brown. Longhorn French Onion Soup is ready. Serve hot. Bon Appetit!
Expert Tips for Perfection
- If you are a slow slicer, use a mandoline slicer for quick and uniform slicing of onions.
- Be patient and let the onions release their tangy sweet flavor in the mixture for a good 30-40 minutes.
- Be mindful and adjust the heat to not let the onions burn. Be vigilant and just let them sizzle without burning.
- When the cheese is melting, keep an eye on the soup also. It should not burn.
Perfectly Paired With
Enjoy the goodness of Longhorn French Onion Soup with:
- Grilled cheese sandwich
- Raspberry tea
- Fresh cream sauce
- Rib eye
- Filet mignon
- Chicken parmesan
- Grilled chicken
- Shrimp scampi
- Grilled salmon
- House salad
- Caesar salad
- Roasted brussel sprouts
- Steamed asparagus
- Baked potatoes
- Stout
- White wine
Nutrition Facts of Longhorn French Onion Soup Recipe
| Total Calories = 450 kcal | |
| Nutrient | Amount |
| Fat | 20 g |
| Saturated fat | 9 g |
| Trans fat | 0 g |
| Total Carbohydrates | 25 g |
| Sugars | 8 g |
| Fiber | 3 g |
| Protein | 15 g |
| Cholesterol | 45 mg |
| Sodium | 955 mg |
FAQs About Longhorn French Onion Soup Recipe
How do I add depth to the flavor of Longhorn French Onion Soup?
Try adding the fish sauce for that desired depth in flavor.
Conclusion!
Longhorn French Onion Soup is an amazing recipe for your dinner table. If you are planning to arrange a fancy dinner, this one should be on the top of your list.
Although it’s a bit of a toil to make it, rest assured that it’s worth the time and effort. Just give it a try!
More Amazing Recipes!
Longhorn French Onion Soup Recipe
Want to show some cooking skills? Bet you’ll rock with this Longhorn French Onion Soup Recipe. So let’s do it!
Equipment
- Dutch oven
- Broiler
- Baking Sheet
- Ladle
- Cutting bowls
- Oven-safe bowls
- Knife
- Wooden Spoon
Ingredients
- 4 large thinly sliced onions
- 6 cups beef broth
- 2 cups shredded Gruyere cheese
- 2 tbsp unsalted butter
- ¼ cup dry sherry
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp sugar
- 2 sprigs fresh thyme
- 2 cloves minced garlic
- Salt and black pepper to taste
- Baguette slices as needed
Instructions
Step 1. Cook:
- Take a large pot, and if you are bold enough in cooking, try the Dutch oven.
- Add olive oil and butter and make them one entity.
- Then add onion slices, warning: don’t let them rest, just keep bothering them frequently with a spoon.
- Make them golden brown with a good cooking of 30-40 minutes.
- Bless the cooked onions with the aroma of garlic, sweeten them with some sugar and cook again for 5 minutes.
Step 2. Deglaze:
- Add in dry sherry to the pot and let it do its deglazing magic.
- Scrape the bottom of the Dutch oven.
Step 3. Add Broth:
- Add the beef broth to the onion mix and let them float in the broth.
- Give a French touch by adding bay leaf and fresh thyme.
- Simmer for 20-30 minutes.
Step 4. Season:
- Season the magical mix with salt and black pepper and taste to adjust the flavor according to your palate.
Step 5. Toast:
- Now preheat the broiler.
- Take the baking sheet and discipline the baguette slices in it.
- Toast them until golden.
Step 6. Final:
- Find the oven-safe bowls if you don’t want to destroy your regular ones. Ladle soup into them.
- Top with toasted baguette slices and shredded gruyere cheese.
- Let the cheese bubble in the broiler for 2-3 minutes. Make them appear appetizing golden brown. Longhorn French Onion Soup is ready. Serve hot. Bon Appetit!
Notes
- If you are a slow slicer, use a mandoline slicer for quick and uniform slicing of onions.
- Be patient and let the onions release their tangy sweet flavor in the mixture for a good 30-40 minutes.
- Be mindful and adjust the heat to not let the onions burn. Be vigilant and just let them sizzle without burning.
- When the cheese is melting, keep an eye on the soup also. It should not burn.