Blonde French Onion Soup
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This all-original Blonde French Onion Soup is a deliciously creamy twist on the classic version. You’ll love it!
French onion soup is rather sentimental to me. It played a special part in the dating years of my husband and I. While he was still in medical school we would go out to eat occasionally but not very often. For one, like most med school students he was on a shoestring budget, but even more because we both enjoyed cooking together. An ideal date for us was making French onion soup together (we did splurge on quality Gruyere cheese) and Todd would sometimes make his famous French Silk Pie for dessert. We’d put on some old records (yes, records) like Frank Sinatra, Ella Fitzgerald, Andy Williams or some instrumental records from some of the old band leaders, and enjoy a deliciously rich and cheesy bowl of French onion soup. We’d spend the evening talking, going for walk, and then it was time for one of us to head home. Those are wonderful memories. And not much has changed. We still enjoy good food, cooking together, listening to old records, going for walks, and talking into the late hours of the night. But two things have changed: We’re now married with two beautiful children and we don’t have to say goodbye at the end of the night. And those are the best parts of all.
Here is a delicious twist on the classic French onion soup inspired by some fabulous aged Havarti cheese I recently had. While I was savoring it, I imagined how incredible it would be in a soup…a creamy soup…a creamy onion soup…sprinkled on a toasted baguette…yes! And I was right. It is incredible.
And once the kids were in bed, we pulled our chairs up to the table and, with some soft music playing in the background, enjoyed a bowl of this deliciously creamy soup.
Blond French Onion Soup Recipe
Let’s get started!
Cut the onions in half and then slice thinly.
Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. (*Don’t rush this step! It’s critical for the final flavor of the soup.)
Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes. (*Don’t rush this step! It’s critical for the final flavor of the soup.)
Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute.
Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes.
Add the cream and thyme and cook for a few more minutes to heat through.
Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese.
Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are browned.
Ladle the hot soup into bowls.
Place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.
Enjoy!
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Blonde French Onion Soup
Ingredients
- 2 pound yellow onions , halved and thinly sliced
- 5 tablespoons butter
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 4 cups quality chicken stock , vegetarians: use vegetable stock
- 2 cups heavy cream
- 1/2 teaspoon minced fresh thyme
- 1 teaspoon salt
- 4 1- inch slices baguette bread
- 1 cup shredded aged Havarti or other aged flavorful cheese flavorful cheese
- chopped fresh parsley for garnish
Instructions
- Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes.Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute. Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes. Add the cream and thyme and cook for a few more minutes to heat through.
- Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese. Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are lightly browned. Ladle the hot soup into bowls, place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.
Notes
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
