French onion soup is an absolute classic soup that is rich, comforting, and full of flavor. You might think there's not much that can make this soup better. But, what if you caramelized the onions in rendered wild game fat and used homemade wild game stock for the base? OH. MY. GOODNESS. Let me tell you, the flavor and texture are absolutely outstanding. This soup is full of homemade love and you can feel it in every delicious bite! Try these elk French onion meatballs next!
Jump to:
- Ingredients Needed:
- Equipment Needed:
- How to cut onions for French Onion Soup:
- How to make French Onion Soup:
- What kind of cheese is on French Onion Soup?
- Can you freeze French Onion Soup?
- What else can I make with caramelized onions?
- What to serve with French Onion Soup:
- Other Recipes to Try:
- French Onion Soup with Wild Game Stock
Ingredients Needed:
- Yellow Onions
- Butter
- Rendered Fat from Stock (or butter)
- Garlic
- Thyme
- Bay Leaves
- Dry Sherry
- All-Purpose Flour
- Wild Game Stock (or Beef Stock)
- Salt and Pepper
- Sourdough Baguettes
- Gruyere Cheese
Equipment Needed:
- Stockpot
- Sharp Knife and Cutting Board
- Sheet Pan
- Oven with Broiler
How to cut onions for French Onion Soup:
When caramelizing onions, they need to be sliced a specific way so that they don't fall apart in the soup. The fibers in onions run from root to tip and if you cut across the grain of the fibers, they lose their integrity and tend to fall apart quickly. But, if you cut with the grain, they hold up well to the long cooking time needed to caramelize them. Follow the directions below to slice the onions for perfect caramelization.
How to make French Onion Soup:
French onion soup can be intimidating because of the technique used to caramelize the onions, but it doesn't need to be! All caramelized onions need is a little bit of love and they will come out perfect every time. Follow these instructions for the perfect French onion soup!
Instructions:
- Start with onions sliced vertically from root to tip (see above).
- Melt some butter and/or rendered fat from your stock. If your stock has some fat that floats to the top, it is the perfect fat to cook the onions in and adds another layer of flavor. If you don't have any rendered fat, butter works great as well.
- Cook the onions low and slow in a stockpot with some thyme and bay leaves for approximately 1 hour, stirring every 3-5 minutes to make sure they don't burn. Do you really have to stir them that often? Yes, yes you do. Once they are softened and golden brown, you're ready to move on to the next step.
- Add in some dry sherry. Dry sherry works better than sweet/cream sherry for French onion soup because the onions already provide sweetness to the soup. Simmer until the onions have absorbed most of the sherry.
- Sprinkle flour over the onions and stir to coat. Cook for a couple minutes to remove the raw flour flavor. The flour helps add a bit more body to the soup.
- Add stock and bring to a boil. The flavor and quality of your stock will heavily influence the flavor and quality of your soup. I suggest using a rich homemade stock like this one.
- Once soup has been brought to a boil, taste it and add salt and pepper as needed. The amount you need to add will depend on the saltiness of your stock. Reduce heat and simmer for 20-30 minutes.
- While soup is simmering, preheat oven broiler to low.
- Arrange sourdough baguette slices on a sheet pan. Top with shredded gruyere. Broil for 3-4 minutes or until cheese is melted and starting to brown. Alternatively, if you have oven safe bowls, you can put the whole bowl of soup in the oven with the bread and cheese.
- Ladle soup into bowls and top with 2 slices of bread. Enjoy!
What kind of cheese is on French Onion Soup?
Gruyere cheese is the classic pairing for French onion soup but it's not the only choice! Gruyere is a type of Swiss cheese with a complex nutty flavor that melts well. Some other choices include:
- Emmental: a Swiss cheese with a nutty, buttery flavor
- Jarslberg: a Norwegian cheese with a subtle sweet flavor
- Raclette: a pungent Swiss cheese made for melting
- Swiss Cheese: most cheese labeled as "Swiss Cheese" is very similar to Emmental
Can you freeze French Onion Soup?
Yes, and you should! Your future self will thank you when you have everything you need for a delicious meal at the ready. Place soup into quart or gallon sized zipper bag depending on how much you want to freeze. Squeeze air out of the bag and seal. Lay flat on sheet pan and freeze until solid. Place bread and cheese in separate vacuum seal bags and vacuum seal them. Seal the bread before it gets too squished. Freeze all ingredients for up to 3 months. When you're ready for some soup, thaw ingredients under refrigeration. Cut an air hole in the cheese and bread bags before thawing to help them come back to their original shape. Heat soup on stove or in microwave and broil the bread with cheese. Freezer meals are so handy!
What else can I make with caramelized onions?
Caramelized onions are such a versatile ingredient. The possibilities are endless! For complete instructions on creating the best caramelized onions check out this guide. Once you have the goods, check out some of these delicious recipes!
- Baked Brie with Caramelized Onions
- Scalloped Potatoes with Caramelized Onions
- Caramelized Onion Grilled Cheese
What to serve with French Onion Soup:
French onion soup can definitely be a meal on its own. It's so rich and filling! But if you're looking for a little something else to serve with it, here are a few suggestions:
- Protein: The soup and cheese are fairly rich in fat so a lean venison or elk steak are a great addition.
- Salad: A salad with a vinaigrette is a great pairing. The acidity of the vinegar helps to cut the richness of the soup.
- Wine! A bold cabernet sauvignon can stand up to and cut through some of the richness of the soup. Who doesn't love a good wine pairing?
Other Recipes to Try:
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French Onion Soup with Wild Game Stock
Equipment
- sheet pan
Ingredients
- 6 medium yellow onions
- ¼ cup butter
- ¼ cup rendered fat from stock (or butter)
- 4 cloves garlic, smashed
- 3 sprigs thyme
- 2 bay leaves
- 1 cup dry sherry
- 2 tablespoon all-purpose flour
- 8 cups wild game stock (or beef stock)
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 20 slices sourdough baguette
- 10 oz gruyere cheese, grated
Instructions
- Cut ends off of onions. Set onion up on one of the flat ends and cut in half. Remove core, skin, and tough outer layer. Cut into ½" strips, cutting from root to tip (julienne). Repeat with all onions.
- Heat stock pot over medium-low heat. Melt butter and rendered fat from stock. If your stock has a layer of fat that has floated to the top, this is the fat you use. If you don't have any, you can use all butter instead.
- Add onions, garlic, bay leaves, and thyme to pot. Stir to coat in butter/fat. Cook for approximately 1 hour, stirring every 3-5 minutes or until onions are soft and golden brown. Keep a close eye on them or they will burn.
- Add sherry to pot and bring to a simmer. Simmer until onions have absorbed most of the liquid, about 10 minutes.
- Sprinkle flour over onions. Stir to coat. Cook for 2-3 minutes.
- Add stock to pot. Bring to a boil. Taste the soup once it is heated and add salt and pepper as needed. I used ¾ teaspoon each but the amount you need will depend largely on the flavor of your stock. Simmer for 20-30 minutes.
- Preheat oven broiler on low. Arrange sliced sourdough baguette on a parchment paper-lined sheet pan. Sprinkle approximately ½ oz cheese over each piece. Broil for 3-4 minutes or until cheese is melted and starting to brown. Alternatively, if you have oven safe bowls, you can put the whole bowl of soup in the oven with the bread and cheese.
- To each bowl, scoop 1 cup soup and top with 2 slices of bread. Enjoy!
Freezing Instructions:
- Place soup into quart or gallon sized zipper bag depending on how much you want to freeze. Squeeze air out of bag and seal. Lay flat on sheet pan and freeze until solid. Freeze for up to 3 months.
- To have French onion soup completely at the ready, you can also freeze the bread and cheese. Place bread and cheese in separate vacuum seal bags and vacuum seal them. Seal the bread before it gets too squished. Freeze for up to 3 months.
- When ready to use, thaw ingredients under refrigeration. Cut an air hole in the cheese and bread bags before thawing to help them come back to their original shape. Heat soup on stove or in microwave and follow instructions for broiling bread and cheese.
Nutrition
Jump to:
- Ingredients Needed:
- Equipment Needed:
- How to cut onions for French Onion Soup:
- How to make French Onion Soup:
- What kind of cheese is on French Onion Soup?
- Can you freeze French Onion Soup?
- What else can I make with caramelized onions?
- What to serve with French Onion Soup:
- Other Recipes to Try:
- French Onion Soup with Wild Game Stock
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