French Pearl Onion Soup

Let’s Make Some Soup!

Step 1: Prep the Onions

1. Blanch pearl onions in boiling water (1-2 minutes), then plunge into ice water. Trim and peel.

Step 2: Caramelize Those Onions!

1. Melt butter in a Dutch oven over medium heat.
2. Add onions; cook 10-15 minutes, stirring often, until deeply caramelized and golden brown.
3. Stir in garlic, sugar, salt, and pepper. Cook 2-3 minutes more until fragrant.

Step 3: Build the Broth

1. Sprinkle flour over onions; stir until incorporated. Cook 1-2 minutes.
2. Slowly pour in white wine, stirring constantly. Simmer 2-3 minutes.
3. Add broth, thyme, bay leaf, and Worcestershire sauce. Bring to a boil, then simmer 25-30 minutes.

Step 4: Toast the Bread

1. Preheat broiler.
2. Toast baguette slices under the broiler 1-2 minutes per side, until golden.

Step 5: Assemble & Broil

1. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice.
2. Sprinkle generously with Gruyère cheese.
3. Broil 2-3 minutes, until cheese is melted, bubbly, and golden.
4. Let cool slightly and enjoy!

Tips & Tricks

• Onion Peeling Tip: Blanching makes peeling much easier!
• Wine Substitute: Use extra broth if you prefer.
• Cheese Options: Gruyère is traditional, but Swiss or a mozzarella/Parmesan mix works well.

Variations

Vegetarian

Use vegetable broth instead of beef broth.

Mushroom

Add 1 cup sliced mushrooms while caramelizing the onions.

Spicy

Add 1/2 teaspoon red pepper flakes with the garlic.

Frequently Asked Questions

Can I Make This Ahead?

Yes! Store in the refrigerator for up to 3 days. Reheat and broil before serving.

How to Store Leftovers?

Store leftover soup (without bread/cheese) in an airtight container for up to 3 days.

Can I Freeze It?

Yes, freeze (without bread/cheese) for up to 3 months. Thaw overnight and reheat.

Enjoy this elegant and comforting soup!