Emeril Lagasse French Onion Soup Recipe

Emeril Lagasse’s French Onion Soup recipe is that total cozy but elegant classic dish that’s simpler to make than you first think.

I’ve got all the steps and tricks to perfect this one!

You’ll first want to caramelize those onions until they’re just the right shade of golden brown—patience is key here!

I love adding a splash of brandy or cognac for that rich depth of flavor that takes it to the next level.

Trust me, your kitchen will smell incredible!

To give it that perfect finish on top, make sure you use a quality Gruyere cheese—it melts like a dream.

How to Make Emeril Lagasse French Onion Soup

Ingredients

• 6 tbsp Butter
• 8 medium Onions (thinly sliced)
• 4 Thyme sprigs (leaves stripped)
• 1/2 cup Sherry
• 4 cups Chicken stock
• 2 cups Veal stock
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• French Bread Croutons
• 2 cups Swiss Cheese (grated)

Step-by-Step Instructions

Step 1:

Melt the butter in a large, heavy pot over medium-high heat.

Add all the onions, salt, and pepper.

Cook, stirring often, until the onions become a deep golden brown. This takes about 15 to 18 minutes.

Step 2:

Pour in the sherry and allow it to reduce slightly while stirring.

This will take around 2 to 3 minutes.

Step 3:

Add the chicken and veal stocks.

Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Allow this to cook for about 1 hour, letting all the flavors develop.

Step 4:

Preheat your oven to 300 degrees F.

Put the French bread croutons on a baking sheet and toast them in the oven until they are dry.

This should take about 45 minutes.

Step 5:

Ladle the hot soup into broiler-safe bowls.

Top each bowl with toasted croutons and plenty of grated Swiss cheese.

Broil the bowls until the cheese is bubbly and golden brown.

This takes about 2 to 3 minutes.

Tips and Tricks for Making This Recipe

Caramelizing the Onions

Patience is key when caramelizing onions as it can make a huge difference in the soup’s flavor.

Don’t rush through this step to ensure the onions have the best depth of sweetness.

Choosing Stocks

Using both chicken and veal stocks gives the soup a richer and more robust flavor.

If veal stock is unavailable, beef stock can be a suitable substitute and would still add enough depth to create a satisfying dish.

Grating the Cheese

Freshly grated cheese melts better and offers a smoother texture in your soup.

Packaged pre-grated cheeses often contain anti-caking agents that can affect the melting process.

Adjusting Seasonings

Before broiling, taste the soup and adjust the salt and pepper as needed.

Remember that the cheese will add additional saltiness, so it might be best to stay a little lighter with the salt until after the cheese is added and broiled.

What to Serve with Emeril Lagasse French Onion Soup

Crusty French Baguette

You’ll want a classic accompaniment that soaks up the flavors of the soup while adding a perfect crunch.

Toasted slices of baguette are ideal for savoring the rich broth with melted cheese.

This makes each bite a delightful experience.

Mixed Greens Salad

A refreshing salad with mixed greens, cucumbers, and cherry tomatoes offers a crisp contrast to the hearty soup.

The light vinaigrette dressing adds a zesty twist.

You can include some walnuts or crumbled feta for extra texture too!

Garlic Butter Shrimp

If you’re in the mood for something non-traditional yet tasty, try serving garlic butter shrimp on the side.

This adds a touch of seafood sweetness that complements the soup’s savory depth.

It’s an unexpected delight that you might just love.

Roasted Red Pepper Hummus and Veggies

Another unique option is a platter of roasted red pepper hummus with fresh veggies.

The creamy and slightly smoky hummus pairs surprisingly well with French onion soup.

Include sliced bell peppers, carrots, and celery sticks for a colorful and nutritious side.

Baked Sweet Potato Fries

For a twist on the classic fry, why not bake sweet potato fries with a sprinkle of paprika?

These offer a nice blend of sweetness and spice.

They provide a fun contrast to the robust flavors of the soup.

Variations and Substitutions

Try using red onions instead of the usual yellow types for a sweeter and more earthy flavor! This switch can really change up the dish’s traditional taste profile.

If you’re out of beef stock, vegetable stock makes a great substitute! It delivers a lighter flavor while still providing depth to each spoonful.

Swiss cheese on top of the soup is classic, but Gruyère or even Provolone can put an exciting twist on the flavor! They melt beautifully over the toasted bread.

Bread Choices

Traditional baguette slices are wonderful, but sourdough or ciabatta can add a different texture and taste. Just make sure to toast them until they’re perfectly crispy to hold up in the soup.

Adding Herbs

You might experiment with herbs by adding thyme or a bay leaf while simmering the onions. These additions provide an aromatic touch that’s subtle but noticeable.

Consider adding a splash of sherry or white wine for a bit of sophistication. Just a tablespoon or two can enrich the soup’s flavor profile gently.

How to Store Leftover Emeril Lagasse French Onion Soup

Storing leftover French onion soup properly ensures it can be enjoyed later without losing its flavor or texture.

First, pour the soup into airtight containers. I recommend portion-sized containers to make reheating a breeze.

Let the soup completely cool to room temperature before sealing the containers. Placing hot soup in the fridge can alter its quality!

Refrigeration Tips

Store the containers in the refrigerator if you plan to finish the soup within three to five days. I personally think it’s the best way to keep the flavors intact for short-term storage.

Freezing Steps

For longer storage, freezing is a good option. Freeze the soup without the bread and cheese topping to maintain the best texture.

Label each container with the date to keep track of freshness! This method will keep your soup good for up to three months.

Final Note

Remember to freeze in small batches for ease of later use. Having several smaller servings means you can enjoy just the right amount each time!

Common Mistakes to Avoid

Caramelizing Onions

You must have patience when caramelizing onions!

It’s tempting to rush, but perfect onions need at least 15 to 20 minutes over medium-high heat.

Keep stirring to achieve that golden brown color without burning them.

Bread Choice

Using the wrong bread for the crouton can sabotage your soup’s texture.

A traditional crispy baguette is ideal.

Slice thick enough to hold the soup but not too thick, so it doesn’t become soggy.

Cheese Melting

Watch that cheese carefully!

The cheese should be melty and slightly browned, not burnt to a crisp on top.

Broil it just long enough to blend with the toasted bread.