This Martha Stewart French Onion Soup Recipe is the best choice. It features soft onions and a very rich broth.
Many people love this caramelization process because it adds deep flavor. This Martha Stewart French Onion Soup Recipe uses fresh thyme and beef stock.
It is perfect for a cold winter night at home. You do not need to be a chef to make it. The melted cheese on top looks very gooey and delicious.
Your family will love the sweet and salty taste today. It is a classic soup that everyone truly enjoys eating.
Let us learn how to make this savory onion soup.
When I first introduced to Martha Stewart French Onion Soup
I first tried this soup at a small French cafe. The bowl had a thick layer of toasted cheese. I loved how the bread soaked up the hot broth.
It was much better than any canned soup I had. I asked for the recipe to try in my kitchen.
My house smelled like sweet onions and fresh butter quickly. It soon became my favorite thing to cook for guests.
Now, I make it whenever I want a fancy meal. It is the best way to enjoy slow-cooked onions.
Everyone always asks for the secret to the rich taste.
Equipment List
- A large heavy pot or Dutch oven.
- A sharp knife to slice the many onions.
- A wooden spoon to stir the onions well.
- Measuring cups for the beef stock and wine.
- Individual oven-safe bowls for serving the soup.
- A baking sheet to hold the soup bowls.
- A bread knife to cut the crusty loaf.
- A cheese grater for the fresh Gruyere cheese.
Ingredients You Need for Martha Stewart French Onion Soup
- 3 pounds of yellow onions, sliced very thin.
- 4 tablespoons of unsalted butter for frying.
- 2 tablespoons of olive oil for the pot.
- 1 teaspoon of kosher salt for the flavor.
- 1/2 teaspoon of black pepper for a kick.
- 8 cups of high-quality beef stock for depth.
- 1/2 cup of dry white wine for deglazing.
- 3 sprigs of fresh thyme for a herb smell.
- 1 bay leaf to add more savory flavor.
- 1 French baguette, cut into thick toasted slices.
- 2 cups of shredded Gruyere or Swiss cheese.
Step-by-Step Guide
1. Slice the Many Onions
Peel and slice all the yellow onions very thinly. This part takes time but it is very important.
2. Cook the Onions Slow
Melt the butter and oil in your large pot. Add the onions and cook them on low heat.
3. Let the Onions Brown
Stir the onions every few minutes for one hour. They should turn a very deep golden brown color.
4. Deglaze the Hot Pot
Add the white wine to the dark brown onions. Scrape the bottom of the pot to get flavor.
5. Add the Beef Stock
Pour in the beef stock and add the herbs. Let the soup simmer softly for thirty minutes today.
6. Season the Rich Broth
Take out the thyme sprigs and the bay leaf. Add more salt and pepper if you like it.
7. Toast the Bread Slices
Cut the baguette and toast it in the oven. The bread must be very dry and quite crunchy.
8. Melt the Thick Cheese
Pour soup into bowls and top with toasted bread. Add lots of cheese and broil until it bubbles.
Tips to Make the Best Martha Stewart French Onion Soup
- Do not rush the onion browning process today.
- Use a mix of yellow and red onions.
- Always use oven-safe bowls for the broiler part.
- Grate your own cheese for a better melt.
- Use low-sodium beef stock to control the salt.
- Add a splash of brandy for a richer taste.
- Make sure the bread is toasted very well.
FAQs about Martha Stewart French Onion Soup
Can I make this soup without any alcohol?
Yes, you can use extra beef stock instead. The soup will still be very tasty and rich.
How do I store the leftover onion soup?
Store the broth and onions in the fridge. Do not add the bread until you eat it.
What is the best cheese for this soup?
Gruyere cheese is the most classic and best choice. It melts very well and has a nutty flavor.
Why are my onions not turning dark brown?
You may need to turn up the heat slightly. Stir them often so they do not burn fast.
Can I use chicken stock for this recipe?
Beef stock gives the most traditional and dark color. Chicken stock makes the soup much lighter in flavor.
Final Thoughts
Making this Martha Stewart French Onion Soup Recipe is very rewarding. It is a meal that looks very fancy and high-end.
The sweet onions and melted cheese are a dream. You will love how warm it makes you feel. It is a great way to use basic onions.
Your family will be very impressed with your cooking. This recipe is a true classic for any dinner party.
I hope you enjoy making this at home very soon. It is the perfect comfort food for a quiet night.
Enjoy every spoonful of this cheesy and rich soup!
Martha Stewart French Onion Soup Recipe
Ingredients
- 3 pounds of yellow onions sliced very thin.
- 4 tablespoons of unsalted butter for frying.
- 2 tablespoons of olive oil for the pot.
- 1 teaspoon of kosher salt for the flavor.
- 1/2 teaspoon of black pepper for a kick.
- 8 cups of high-quality beef stock for depth.
- 1/2 cup of dry white wine for deglazing.
- 3 sprigs of fresh thyme for a herb smell.
- 1 bay leaf to add more savory flavor.
- 1 French baguette cut into thick toasted slices.
- 2 cups of shredded Gruyere or Swiss cheese.
Instructions
Slice the Many Onions
- Peel and slice all the yellow onions very thinly. This part takes time but it is very important.
Cook the Onions Slow
- Melt the butter and oil in your large pot. Add the onions and cook them on low heat.
Let the Onions Brown
- Stir the onions every few minutes for one hour. They should turn a very deep golden brown color.
Deglaze the Hot Pot
- Add the white wine to the dark brown onions. Scrape the bottom of the pot to get flavor.
Add the Beef Stock
- Pour in the beef stock and add the herbs. Let the soup simmer softly for thirty minutes today.
Season the Rich Broth
- Take out the thyme sprigs and the bay leaf. Add more salt and pepper if you like it.
Toast the Bread Slices
- Cut the baguette and toast it in the oven. The bread must be very dry and quite crunchy.
Melt the Thick Cheese
- Pour soup into bowls and top with toasted bread. Add lots of cheese and broil until it bubbles.
Notes
- Do not rush the onion browning process today.
- Use a mix of yellow and red onions.
- Always use oven-safe bowls for the broiler part.
- Grate your own cheese for a better melt.
- Use low-sodium beef stock to control the salt.
- Add a splash of brandy for a richer taste.
- Make sure the bread is toasted very well.
