French Onion Soup Casserole Recipe | LaaLoosh (2024)

FAQs

What is the difference between onion soup and French onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

First, French onion soup calls for a ton of onions. While onions aren't expensive, there's a lot of labor involved in halving, peeling, and slicing 10, 12, 50, or one billion onions (I don't know how much soup you make).

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

Made slightly thicker than most watered down soups because every mouthful NEEDS a slightly thickened texture to compliment the caramelized onions.

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

Yellow onions are perfect for stews, soups, barbecues, roasts and sauces. Avoid eating them raw as they have a strong flavour.

What is the key to making a good casserole? ›

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.

While it is essentially the same as Gruyère, the caramel notes in the younger cheese complements the onions and the nuttiness brings another depth to the stock. Read why cheesemongers favor Comté. No matter what, you should make some soup. It's never out of season.

I'm told that French Onion Soup is called just “onion soup” in France, but to more accurately describe what we have come to know is called Soupe à l'Oignon Gratinée. Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.

Traditionally, french soups are classified into two groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.

Panera Bread is working to regain customers' loyalty in 2020 with the reintroduction of its fan-favorite French Onion Soup. 2019 was a year of food news for Panera, not all of it positive. First, it removed the French Onion Soup, a staple on the menu for over 20 years, to make room for seasonal menu items in June.