January is the onset of soup-eating weather. The rain or snow is steadily falling, and days spent inside quickly add up. The best way to stay cozy and prevent cabin fever is to embrace soup in all its forms. I highly recommend starting with this comforting light French onion soup recipe, because A) anything French always makes you feel très magnifique; it gives a certain jois de vivre and B) your house will smell like a three star Michelin restaurant with the aroma of onions caramelized in butter floating through the air.
Important Steps When Making This Light French Onion Soup Recipe
The only thing about this soup is it turned out slightly lighter than a classic French onion soup would normally be. I cooked my onions until they were hardly browned and not fully caramelized, which was about 30 minutes. Cooking them for about an hour on an even, low heat is the important step should you want the classic amber liquid most commonly associated with French onion soup.
Surprisingly, I didn't shed any tears! 😉 Either way I am sharing because I am extremely pleased with the flavor and taste of this batch. Hence the name light French onion soup. I can make it a thing, right? (You're what the French call les incompétents!)
You can make this light version using chicken broth, or make the traditional darker version still following the recipe, but make sure to deeply brown and caramelize the onions. Oh, and I would recommend using beef broth.
There you have it, ladies and gentleman. The onion, the only: light French onion soup recipe! Literally.
Grab the recipe below, stay warm, and enjoy!
Light French Onion Soup Recipe
- 1 cup white cooking wine
- ¼ cup butter
- 1 large onion finely sliced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 garlic clove finely sliced
- ⅓ cup all-purpose flour
- 7 cups chicken or beef stock use chicken for lighter soup, beef for darker
- ½ baguette
- 2 cups Gruyère or Parmesan cheese finely grated
- 2 tablespoons parsley finely chopped
- Bring the white wine to a boil in a small saucepan. Allow it to bubble for 30 seconds to fully remove the alcohol.
- Melt the butter in a large stockpot over low heat. Add the onions and season with the salt and pepper. Cook them for 25 minutes over low heat for a lighter soup like the one in the photos, or 45 minutes-1 hour over low heat until they are a deep golden brown and fully caramelized for a dark, amber soup.
- Add the garlic and flour, and stir constantly for 2-3 minutes. Add the stock and wine slowly, stirring continuously. Bring the liquid to a boil, then reduce to medium-low heat, cover and let it simmer for 25 minutes. Add in any additional salt or pepper to taste.
- While the soup is simmering, cut a baguette in half and cover with ½ cup of Gruyère or Parmesan cheese. Broil in the oven for 4-5 minutes until the bread is crispy. Remove and cut into 1 inch square croutons.
- Ladle the soup into bowls while hot and top with croutons, extra cheese, and garnish with parsley. Bon appétit!