CoalCracker

This post contains affiliate links, which means we’ll receive a commission if you purchase through our links, at no extra cost to you. Please read our full disclosure for more information.

Let’s wind the clock back a bit. A good while ago, I found myself immersed in the lively world of a well-regarded restaurant, navigating through steam and sizzle, pots and pans, and along the way, learning tricks of the trade that made creating great dishes a little easier. French Onion Soup was one of those dishes that stuck with me, not just for its depth of flavor but for the memories it carried.

Early in my relationship with my wife, this soup became a shared favorite, a warm, hearty bowl of comfort that we found ourselves returning to time and again. Now, with her birthday rolling around each October, it’s become somewhat of a tradition for me to pull out the soup pot, tackle a few pounds of onions (tears and all), and simmer up a batch of this beloved classic.

While the restaurant version was a tad more complex, what I’m sharing here is my straightforward, Coalcracker-style take on French Onion Soup. It’s no-fuss, it’s hearty, and I hope it brings as much warmth to your table as it has to ours over the years. Happy cooking, everyone.

A Friendly, Salty Nudge for the Sodium-Wary Out There:

Before we delve deep into the rich, savory universe of CoalCracker French Onion Soup, let’s take a brief pause and navigate the flavorful yet potentially treacherous waters of sodium in our culinary adventure! We’re talkin’ salt, and not just a pinch. That luscious “Better Than Bouillon” we’re going to dive into? It’s packin’ a salty punch. So, if your trails are leading you away from sodium peaks, or if the doc’s given you the low-salt roadmap, you might wanna sit this one out.

No worries, though—plenty more grubbin’ to explore together in the future. For the rest of the crew, strap in, and let’s unearth the robust flavors of this classic soup, CoalCracker style! Let’s get to it!

Ingredients:

• 5 pounds of sweet onions
• 3/4 pound of unsalted butter (salted works if it’s what you have – but you seriously don’t need the added salt)
• Water, enough to cover the onions
• Full jar of “Better Than Bouillon” beef base (that’s a whole year worth of sale right there, but any less just won’t do)

Step-by-step Guide:

1. Prep the Onions:

• Cut: Start by cutting off the ends of the onions.
• Peel: Remove the outer layers.
• Slice: Halve and thinly slice them to ensure they caramelize evenly. Tip: To minimize tears, chill onions for 30 minutes before cutting.

2. Let’s Get Cooking:

• In a large pot, combine your sliced onions, ensuring they’re all broken apart for even cooking.
• Add enough water to just float the onions. Be cautious not to add too much, so your soup doesn’t get too watery.
• Layer the butter on top, allowing it to melt down through the onions as the heat rises.

3. The Boiling Phase:

• Crank up the heat to high and bring your concoction to a boil.
• Keep a watchful eye and stir occasionally, ensuring that the onions don’t stick to the bottom of the pot.
• Boil until the onions become translucent and tender, which should typically take about 15-20 minutes.

4. Bring in the Flavor:

• Once the onions are soft, it’s time to integrate the beef base.
• Stir in half a jar of “Better Than Bouillon” beef base. Ensure it’s thoroughly mixed to evenly distribute that rich, umami flavor.

5. Simmer to Perfection:

• Drop the heat to low, allowing your soup to simmer gently for at least an hour.
• This slow cooking is where the magic happens – the onions will release their natural sugars, adding a sweet counterpoint to the savory beef base.

Elevating the Classic: Croutons and Cheese Galore!

Now that we have a pot of simmering, savory, and sweet onion soup, let’s elevate it to the next level with the quintessential finishing touch: cheesy croutons. It’s undeniable that the melty cheese and crunchy croutons lend the French onion soup its iconic and irresistible charm.

1. Crafting the Perfect Croutons:

• Select Your Bread: A day-old baguette works wonders here, providing the perfect base that soaks up the rich broth without getting overly soggy.
• Prepare: Slice the baguette into rounds, aiming for a thickness that’s substantial yet will allow for a delightful crunch after broiling.
• Toast: Lay the rounds on a baking sheet and broil until they’re toasted to a light, golden brown. This not only adds texture but also a deeper flavor to your final dish.

A Quick CoalCracker Hack for the Crouton Crafters:

For my fellow CoalCrackers who, like me, occasionally opt for a shortcut on the culinary journey without skimping on flavor: grab a bag of store-bought croutons. That’s right, in the spirit of keeping things quick yet tasty, a solid bag of croutons can do the trick. I’m a fan of Texas Toast croutons for their hearty crunch and Olive Garden ones for that touch of Italian seasoning. Either way, you’re still cruising on the highway to a delightful French Onion Soup experience without the extra pitstop of making homemade croutons. It’s all about the balance of convenience and flavor in our CoalCracker kitchen, isn’t it?

2. Cheesy Decisions: Mozzarella or Provolone?

• Mozzarella: Opt for this cheese if you prefer a milder, creamier finish. Mozzarella effortlessly melts into a lovely pool, enveloping your croutons with a gentle, milky flavor.
• Provolone: If a slightly sharper, more pronounced cheese flavor tickles your palate, go for provolone. Its melt is spectacular, and it brings a subtle tanginess that complements the sweet onions beautifully. Both cheese options add their unique twist to the dish, ensuring that each spoonful is a melty, gooey delight that contrasts wonderfully with the rich, oniony broth beneath.

3. The Grand Finale: Assembling and Broiling:

• Place your toasted baguette slices atop the simmering soup, ensuring each bowl gets a generous helping.
• Pile on your cheese of choice, covering the croutons liberally, for that irresistible, gooey finish.
• Place the bowls under the broiler for a few minutes until the cheese bubbles, browns slightly, and cascades down the sides of the croutons.

4. Serve with Gusto:

• Be sure to serve the soup piping hot, straight from the broiler, ensuring that every spoonful delivers warm, comforting goodness.
• A sprinkle of fresh thyme or a dash of freshly ground black pepper right before serving adds a burst of flavor and a pop of color to this classic dish.

The croutons, having absorbed some of that delightful broth, provide a softened bite under their crispy, cheesy exterior, while the molten cheese adds a luscious, velvety layer that elevates the humble onion soup into a dish fit for any occasion.

Closing the Culinary Journey with CoalCracker French Onion Soup:

In the cozy embrace of this simplified CoalCracker French Onion Soup, we maintain the genuine, soul-soothing essence that has made this dish a steadfast classic. The harmonic dance of sweet onions, indulgent butter, and a robust beef base weaves a heartening tapestry of flavors, presenting itself as the ideal companion for those comforting, cozy dinners.

Every spoonful, brimming with caramelized onions, richly seasoned broth, crispy croutons, and that irresistibly melty cheese, gently enfolds you in a comforting culinary embrace. This timeless classic, while holding a cherished place in many hearts, remains a testament to the transformative power of a few, humble ingredients when married with patience and care.

The allure of French Onion Soup lies not just in its flavorful depths but also in its unassuming simplicity. Whether partnered with a vibrant, crisp salad or savored as the solo star of your meal, you’ve successfully ladled a hearty hug into a bowl.

Here’s to warmth, comfort, and a beloved classic, splendidly reimagined in your CoalCracker kitchen. Bon Appétit, fellow flavor explorers!