Edward Delling Williams French Onion Soup Recipe

French onion soup is a timeless classic, beloved for its rich, savory flavor and comforting warmth. Originating from France, this dish is a delightful blend of caramelized onions, a rich broth, and topped with crusty bread and gooey melted cheese. It’s the epitome of simple ingredients coming together to create something spectacular.

If you’re someone who enjoys a cozy, hearty meal that gives you that ’comfort food’ feeling with every bite, French onion soup is your go-to. This recipe, courtesy of Edward Delling Williams, is a little twist on the traditional version, bringing in subtle flavors and techniques that elevate the soup to new heights. Whether you’re hosting a dinner party, looking for a crowd-pleaser, or craving something delicious for yourself, this recipe has you covered.

Now, let’s dive into the details, so you can master this iconic dish!

Edward Delling Williams French Onion Soup Recipe

Edward Delling Williams, known for his refined take on classic French cuisine, has crafted a recipe that respects tradition but brings a touch of modernity to the table. The beauty of his French onion soup lies in its balance of flavors. The slow-cooked onions provide a rich sweetness, while the deep, savory broth offers a depth that is perfectly complemented by the melted cheese and crispy bread.

Ingredients Needed

Here’s a breakdown of the ingredients you’ll need to create this rich, flavorful French onion soup:

1. Onions (5-6 large, yellow onions) – These form the heart of the soup, and their caramelization is key to achieving that rich, sweet flavor.
2. Butter (4 tbsp) – For sautéing the onions, creating a base of rich flavor.
3. Olive oil (2 tbsp) – A little oil helps prevent the butter from burning and adds a slight richness.
4. Beef stock (6 cups) – The soul of French onion soup, giving it that deep, savory flavor. You can use vegetable stock for a lighter version, but beef stock really gives it that hearty taste.
5. Dry white wine (1 cup) – Adds acidity and brightness, which balances the sweetness of the onions.
6. Sherry (optional, 1/4 cup) – This adds complexity, though it’s an optional ingredient for those who want a slightly refined note.
7. Bay leaves (2) – To infuse the broth with subtle herbal flavors.
8. Thyme (1 tsp fresh, or 1/2 tsp dried) – A fragrant herb that complements the richness of the soup.
9. Salt and pepper – To taste, balancing all the ingredients.
10. Baguette slices (about 8) – These will be toasted and placed on top of the soup before broiling with cheese.
11. Gruyère cheese (1 1/2 cups, grated) – This is the classic cheese for French onion soup. It melts beautifully and has a nutty, salty flavor that works wonderfully with the sweetness of the onions.
12. Parmesan cheese (optional, 1/4 cup, grated) – For an extra layer of umami and depth.

Cooking Instructions

1. Caramelize The Onions

   • Start by slicing the onions thinly. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil, and let it melt.
   • Add the sliced onions and a pinch of salt. Stir occasionally to coat the onions in the butter and oil.
   • Let the onions cook low and slow for about 45-50 minutes, stirring every 5-10 minutes. The goal is to achieve a deep golden brown color, which is where the sweetness of the onions develops.

2. Deglaze The Pot

   • Once the onions are caramelized and darkened, pour in the dry white wine to deglaze the pot. Scrape up any brown bits from the bottom of the pot, as they add tons of flavor to the soup.
   • Let the wine cook down for 3-4 minutes, reducing slightly.

3. Add The Broth And Seasoning

   • Pour in the beef stock, followed by the bay leaves, thyme, and a pinch of salt and pepper.
   • Bring the mixture to a boil, then lower the heat to a simmer. Let the soup simmer for 30-45 minutes to allow all the flavors to meld together. Taste and adjust seasoning if needed.

4. Prepare The Bread

   • While the soup is simmering, preheat your broiler. Slice the baguette into thick pieces and toast them lightly in the oven. You can also butter the bread for an extra rich flavor.

5. Assemble The Soup

   • Once the soup is ready, ladle it into oven-safe bowls. Place a slice of the toasted baguette on top of each bowl of soup.
   • Sprinkle a generous amount of grated Gruyère cheese over the bread, then optionally sprinkle Parmesan on top.

6. Broil

   • Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.

Ingredient Insights

• Onions: The caramelization process is key to the soup’s rich flavor. Yellow onions are traditionally used because of their natural sweetness, which deepens as they cook.
• Beef Stock: The use of beef stock adds an earthy, meaty flavor that balances the sweetness of the onions. You can use homemade stock for a more intense taste, but store-bought works well too.
• Gruyère Cheese: A Swiss cheese with a nutty, slightly salty flavor. It melts beautifully and creates that luxurious gooey texture on top of the bread.
• Wine & Sherry: The wine adds acidity, cutting through the richness of the broth and balancing the flavors. Sherry, when used, introduces a complex, slightly nutty flavor.

Expert Tips

• Patience is key when caramelizing the onions. If you try to rush the process, you’ll lose out on that deep, rich sweetness. Low and slow is the secret!
• Use good-quality beef stock. The stock is the base of the soup, and using a premium or homemade version can make a world of difference.
• Don’t skip the broiling step. The crispy bread and melted cheese on top are what truly make this dish special. The crunchy, cheesy topping contrasts perfectly with the tender onions and savory broth.
• Make ahead: French onion soup actually tastes even better the next day, so feel free to make it ahead of time. Just reheat gently and top with fresh bread and cheese when serving.

Recipe Variations

• Vegetarian Version: Substitute the beef stock with vegetable stock for a lighter, vegetarian-friendly version of French onion soup. You can also add a bit of miso paste for depth of flavor.
• Cheese Variations: If you’re not a fan of Gruyère, try Comté, Emmental, or even a sharp cheddar. Each cheese will provide a slightly different flavor but still melt wonderfully.
• Herb Variations: While thyme and bay leaves are traditional, you could experiment with rosemary, sage, or even a dash of garlic for an added twist.
• Grilled Cheese Croutons: For a fun spin, instead of using baguette slices, make mini grilled cheese sandwiches, then place them on top of the soup before broiling.

Final Words

French onion soup is one of those dishes that immediately transports you to a cozy bistro in Paris, with its rich, comforting flavors. It’s a perfect blend of sweet, savory, and umami, with every spoonful offering a satisfying bite. This recipe, with its careful balance of flavors and thoughtful preparation, is sure to impress.