"Master the Ultimate LongHorn French Onion Soup at Home: Step-by-Step Guide & Pro Tips"

Simple Recipe Box

Welcome to another episode of Simple Recipe Box with your host, Ben Harper. Today, we're diving into a culinary classic that's sure to impress—LongHorn French Onion Soup. This isn't just any soup; it's a rich, flavorful experience topped with caramelized onions and gooey melted cheese. So, grab your aprons, and let's get cooking!

First up, ingredients. You'll need:

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and black pepper
• 4 cloves garlic, minced
• 1 cup dry white wine
• 6 cups beef broth
• 2 cups grated Gruyère cheese
• 4 slices baguette, toasted
• Fresh thyme leaves for garnish

Optional but tasty, you can swap the white wine with sherry for a sweeter flavor or use Provolone or Mozzarella if Gruyère isn’t available.

Now, let's talk equipment—a large saucepan, oven-proof bowls, and a broiler are essential for achieving that perfect restaurant-quality finish.

Let’s get to the heart of our recipe, starting with caramelizing the onions. Heat the butter and olive oil in your saucepan over medium heat. Add your sliced onions, salt, and pepper. This is where patience pays off—cook them slowly, stirring occasionally, until they turn a beautiful golden brown, which should take about 20-25 minutes. Then, add the minced garlic and let it cook for another 1-2 minutes.

Next, deglaze the pan with the dry white wine and let it reduce until almost evaporated, about 5-7 minutes. This will add a rich depth to your soup’s flavor.

Pour in the beef broth and bring everything to a gentle simmer. Let it cook for another 10-15 minutes, allowing the flavors to meld beautifully.

While your soup simmers, preheat your broiler. Ladle the soup into your oven-proof bowls, top each with a slice of toasted baguette and a generous amount of Gruyère cheese. Broil until the cheese is bubbly and golden, about 2-3 minutes.

Garnish with fresh thyme, and there you have it—a LongHorn French Onion Soup that promises to transport your taste buds straight to the steakhouse.

Remember, the key to a great French Onion Soup is in the details—use fresh ingredients, be patient with your onions, and don’t skip the broiling step for that perfect cheese melt.

To store leftovers, let the soup cool and keep it in an airtight container in the fridge for up to three days. Reheat gently on the stove, and maybe refresh the cheesy top under the broiler for that just-made taste.

That’s it for today’s episode! Thanks for tuning in, and happy cooking, everyone. Join us next time on Simple Recipe Box where we’ll continue to explore the joy of home cooking. Until then, keep stirring up deliciousness in your kitchen!

For the full recipe, visit LongHorn French Onion Soup.