This recipe for Fleming’s French Onion Soup, which can be made at home, offers the ideal combination of sweet and savory flavors.
Warm and comforting soup dishes, such as Clam Chowder, robust Beef Stew, and our world-famous Zuppa Toscana, are some of our favorites. If you are a soup fan, you just have to sample this Fleming’s French Onion Soup.
Try More Recipes From us:
What Is Fleming’s French Onion Soup:
Fleming’s French Onion Soup has caramelized onions in a hearty beef broth and is topped with a distinctive cheesy toast. It has its roots in France and, like Borscht, is a classic and popular dish even now.
This onion soup may be seen on the menus of many fancy eateries, yet it takes very little time or effort to make at home. While you’re eating, just pretend you’re in the City of Light.
Ingredients That You’ll Need:
Caramelizing the onions is the secret to a delicious pot of Fleming’s French Onion Soup. Don’t rush things, but if you need to, we have a secret (it’s only a little sugar) that will greatly shorten the time it takes.
- Onions – To achieve the ideal harmony between sweet and salty, yellow onions are the best choice.
- Sugar – The caramelization process may be sped up using just half a teaspoon.
- Garlic, bay leaf, and thyme – All you need for taste are these aromatics, plus salt and pepper.
- Beef Stock – Beef stock or broth is superior to chicken or vegetable stock in terms of flavor and color.
The Best Onions For Fleming’s French Onion Soup:
- Yellow onions caramelize the finest, with the right blend of sweet and salty flavor. Yellow onions are highly recommended.
- Sweet onions have 25% more sugar than yellow onions. Use only extra-dry sherry if using.
- White onions should be avoided since they have a bland flavor when caramelized. Keep them aside for guacamole.
- With prolonged cooking, red onions can become blueish.
The Perfect Cheese For Fleming’s French Onion Soup
Traditional cheeses to top Fleming’s French onion soup with include Gruyere and Parmesan. Here are some substitutes to consider if you find yourself in a position where you don’t have access to the originals.
How To Make Fleming’s French Onion Soup Ahead?
- Onion Soup – Caramelizing the onions and making the complete Fleming’s French Onion Soup foundation three days ahead of time is possible. Once the soup is finished cooking, allow it to cool completely before covering and storing it in the refrigerator.
- Toasts – Since you are essentially creating croutons, you may bake the bread toasts in advance and keep them covered at room temperature for a few days. Just before serving, sprinkle some cheese on top and broil until melted.
- To Reheat Fleming’s French Onion Soup, heat till boiling in a saucepan.
How To Make Fleming’s French Onion Soup:
- Cut onions in half, remove the ends, and then peel and thinly slice them (cut parallel with the grain of the onion).
- Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large saucepan or Dutch oven over medium heat. Sauté the sliced onions for 10 minutes, stirring periodically.
- Sprinkle the onions with 1/2 teaspoon sugar to help them caramelize quicker. Cook, uncovered, for another 30-40 minutes, or until the onions are caramelized and browned. Stir more often near the end to avoid the onions from scorching or burning.
- Once the onions have caramelized, add the minced garlic and cook for another minute.
- Scrape the bottom of the saucepan and add 1/2 cup beef stock to deglaze it.
- Continue to stir until the beef stock has evaporated (about 3 minutes over medium heat).
- Add 8 cups of beef stock, a bay leaf, thyme, and 1 teaspoon of salt. Cook, somewhat covered, for 30 minutes to let the flavors mingle.
- Remove from fire and season with additional 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.
Make Crouton Topping:
- Preheat the oven to 400°F while the soup is cooking. The baguette should be cut into 1/2″ thick pieces. Brush both sides gently with olive oil, place on a baking sheet, and bake for 6-8 minutes, or until the edges are golden brown.
- When the soup is finished, top the loaves with half of the cheese and broil for 2-3 minutes, or until the cheese melts and becomes golden in patches.
- Pour the soup into heated bowls and top with the remaining cheese. Serve with hot cheesy toasts on top.
What To Serve With Fleming’s French Onion Soup?
- Grilled Chicken Pesto Panini
- Baked Potato Casserole Dickeys
- Arugula Salad with Lemon Vinaigrette
- Sweetgreen Hummus Tahina
- Garlic Butter Baked Salmon
- Zippys Garlic Miso Chicken
- New York Strip Steak
- Chat Pate Pakora
- Roasted Veggies with Mushrooms
- Teriyaki Pork Tenderloin
- Lemon-Parsley Tilapia
- Fried Potatoes and Onions
- Noodles
How To Store Fleming’s French Onion Soup?
You may keep Fleming’s French Onion Soup (without the croutons) in the fridge for up to 4 days in an airtight container. Reheat by bringing to a boil over high heat. Fresh croutons are the greatest croutons.
How To Freeze Fleming’s French Onion Soup?
Without the croutons, this French onion soup from Fleming works great in the freezer. The soup, after chilled, may be stored in the freezer for up to 3 months. Put in the fridge overnight to defrost, then reheat by boiling. Prepare the croutons as needed.
Gruyere is the standard, and for good reason: it melts well and has a moderate taste. Swiss cheese, provolone, fontina, or a combination of mozzarella (low-moisture part-skim) and parmesan would be acceptable alternatives.
How Do You Chop Onions For Fleming’s French Onion Soup?
To prepare onions, first, remove the roots and the ends, and then cut them in half lengthwise (the opposite direction of where you trimmed the ends). After peeling, lay one side of an onion flat on a cutting board and slice it into thin half moons, about 14 inches thick.
Recipe Variations
You are free to make your own version of Fleming’s French Onion Soup with any number of adjustments, substitutions, or additions that you choose. For instance, you could:
Fleming’s French Onion Soup Nutrition Facts
Amount Per Serving
- Calories 376
- Total Fat 19g
- Saturated Fat 8g
- Trans Fat 0.4g
- Cholesterol 35mg
- Sodium 641mg
- Potassium 387mg
- Total Carbohydrate 31g
- Dietary Fiber 1.8g
- Sugars 5g
- Protein 17g
- Vitamin A 8%
- Vitamin C 6%
- Calcium 33%
- Iron 13%
Try More Recipes:
Servings 6
- Amount Per Serving
- Calories 376
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 8g40%
- Trans Fat 0.4g
- Cholesterol 35mg12%
- Sodium 641mg27%
- Potassium 387mg12%
- Total Carbohydrate 31g11%
- Dietary Fiber 1.8g8%
- Sugars 5g
- Protein 17g34%
- Vitamin A 8 IU
- Vitamin C 6 mg
- Calcium 33 mg
- Iron 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
