Delia Smith French Onion Soup

Delia Smith’s French Onion Soup is a deliciously savory treat made with Large onions, olive oil, butter, and a symphony of herbs that are cooked to perfection in a mix of beef and chicken stock. Within 90 minutes of starting, this recipe makes a hearty soup that serves eight.

More Delia Smith Recipe:

• Delia Smith Beetroot Soup
• Delia Smith Cauliflower Soup
• Delia Smith Celery Soup

🧡 Why You’ll Love This French Onion Soup Recipe:

• The thick stock base keeps you warm and cozy.
• The topping of crispy Gruyere and Parmesan cheese makes it taste great.
• Flavors that are complicated and satisfying are made from simple ingredients.
• It’s great for parties and makes the experience cozy and luxurious.

❓ What Is Delia Smith French Onion Soup Recipe?

Delia Smith’s French Onion Soup is a flavorful ensemble of thinly sliced onions caramelized to perfection, simmered in a blend of beef and chicken stock, and topped with melted Gruyere and Parmesan on toasted French bread.

🧅 Delia Smith French Onion Soup Ingredients

• 6 large red or yellow onions (about 3 pounds)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• Kosher salt
• 2 cloves garlic, minced
• 8 cups beef stock, chicken stock, or a combination of the two
• 1/2 cup dry vermouth or dry white wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brandy (optional)
• 8 slices (1 inch thick) French bread or baguette
• 1 1/2 cups grated Gruyere cheese
• Sprinkling grated Parmesan cheese

🥘 How To Make Delia Smith French Onion Soup?

1. Cut the onions into thin slices from the stem to the roots. The whole amount of cut onions should be about 10 cups.
2. Set 3 tablespoons of olive oil on medium heat in a 5 to 6-quart pot with a thick bottom. Include the onions and mix them with the olive oil.
3. For about 15 to 20 minutes, turning often, cook the onions until they are soft.
4. Turn the heat up to medium-high. It will take about 20 to 40 minutes of turning often while cooking until the onions start to turn brown after adding the last tablespoon of olive oil and the butter. 
5. The time will change based on the onions, the pot, and the fire.
6. Add sugar and 1 teaspoon of salt on top to help the sugar turn into caramel. Ten to fifteen more minutes of cooking will get the onions brown.
7. For one more minute, add the garlic that has been crumbled.
8. When you add the wine or vermouth, scrape the bottom and sides of the pot to get rid of the brown bits. This is called deglazing.
9. Include the bay leaves, thyme, and stock. Once it starts to simmer, cover the pot and turn down the heat to keep it simmering. Leave it to cook for 30 minutes.
10. For more flavor, add more salt and freshly ground black pepper. Get rid of the bay leaves. If using alcohol, add it.
11. Put a rack in the upper third of the oven and heat it to 450°F. Line a sheet pan with foil or parchment paper and set it aside while the soup simmers.
12. You will need about a tablespoon and a half of olive oil to lightly brush both sides of the French bread or baguette pieces.
13. Toast them in the oven for about 5 to 7 minutes, until they get a light brown color. Take everything out of the oven.
14. Grate the Gruyere and Parmesan cheeses and put them on top of the French toast. It’s almost time to serve, so put it back in the oven and bake until the cheese is bubbly and lightly golden.
15. Pour some soup into each bowl, and then put a cheese toast on top of each bowl.
16. You could also use individual bowls that can go in the oven or one big baking dish. 
17. Pour the soup into the cups or the baking dish. On top of the toast, put cheese on top. Put it under the grill at 350° F for 10 minutes, or until the cheese bubbles and gets a little brown. 

💭 Recipe Tips:

• Garlic Infusion: Add crumbled garlic for an aromatic infusion into the caramelized onions.
• Deglazing Magic: When adding wine or vermouth, scrape the pot’s bottom to capture flavorful brown bits, this process is known as deglazing.
• Season to Perfection: Enhance flavor by adjusting salt and pepper to your liking. Remove bay leaves and add optional brandy for an extra kick.

🥪 What To Serve With French Onion Soup?

Serve French Onion Soup with Crisp Green Salad, Crusty Baguette, Grilled Cheese Sandwiches, Cheese and Charcuterie Board, Cheese and Charcuterie Board, and Fresh Fruit Platter.

🎚 How To Store Leftovers French Onion Soup?

• In the fridge: Store Leftovers French Onion Soup in an airtight container for up to 3 days.
• In the freezer: Store Leftovers French Onion Soup in a continair for up to 3 months.

🥵 How To Reheat Leftovers French Onion Soup?

• In the oven: Cover Leftovers French Onion Soup with foil and heat it in an oven-safe dish for 15 minutes at 350°F .
• In the microwave: Leftovers French Onion Soup can be reheated in a microwave in a microwave safe-dish on high for 3 minutes.
• On the stove: Reheat  Leftovers French Onion Soup in a saucepan over medium heat with stir frequently and heat for about 10 minutes.
• In the air-fryer: Place  Leftovers French Onion Soup in an air-fryer-safe container and heat at 375°F for 5 minutes.

FAQ’S

More Delia Smith Recipe:

• Delia Smith Courgette Soup
• Delia Smith Leek And Potato Soup
• Delia Smith Lettuce Soup

Delia Smith French Onion Soup Nutrition Fact:

• Calories:699
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 43mg
• Sodium: 1727mg
• Total Carbohydrate: 84g
• Dietary Fiber: 5g
• Total Sugars: 14g
• Protein: 30g
• Calcium: 424mg
• Iron: 6mg