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Longhorn French Onion Soup Recipe

Longhorn Steakhouse has mastered the art of French Onion Soup, transforming it into a comforting dish that epitomizes the perfect balance of rich, savory flavors.

This soup is a warm invitation to savor a classic French creation infused with a hearty twist that is emblematic of the restaurant’s signature style.

Rich in taste with a delightful combination of flavors, this soup is crafted to warm you from the inside out, serving as a substantial starter or a satisfying meal in itself.

Crafting this French Onion Soup at home allows you to replicate the layers of flavor that make Longhorn’s version so memorable.

The process begins with caramelized onions, which are the cornerstone of the soup’s deeply savory quality.

These are combined with a well-seasoned broth that’s both aromatic and full-bodied, offering a taste that lingers pleasantly.

Melted cheese tops off the dish, providing a gooey richness that is both indulgent and irresistible.

Within your kitchen, you have the power to recreate this luxurious soup.

By paying close attention to the preparation of the onions and the quality of stock used, you can create a rendition of Longhorn Steakhouse‘s French Onion Soup that not only honors the original but also showcases your culinary skills.

Enjoy the harmonious flavors and the sheer comfort that comes with each spoonful, all in the comfort of your own home.

How to Make Longhorn French Onion Soup

Creating a robust Longhorn French Onion Soup involves a process of caramelizing onions to perfection and combining them with a rich, savory broth.

Ensuring your ingredients are prepared and measured before beginning will make for a smooth cooking experience.

Ingredients List

  • Onions: 4 large yellow onions and 2 sweet onions, thinly sliced
  • Fats: 4 tablespoons butter, 2 tablespoons olive oil
  • Broth: 4 cups beef broth, 2 cups chicken broth, 1 cup vegetable broth
  • Seasoning: 3 cloves garlic, minced; salt and pepper to taste
  • Flour: 2 tablespoons all-purpose flour
  • Wine: 1/2 cup white wine (optional)
  • Cheese: Swiss cheese and Provolone cheese slices
  • Bread: Baguette slices or other crusty bread
  • For Storing: Airtight or freezer-safe container

Step-by-step process

Step 1: Prepare the Onions and Garlic

Start by heating the butter and olive oil in a large Dutch oven over medium heat.

Add the sliced onions and cook them, stirring frequently, until they are caramelized and golden brown, which will take about 2-3 hours.

In the last 15-20 minutes of cooking, add the minced garlic to the onions.

Step 2: Create the Soup Base

Sprinkle the flour over the caramelized onions and garlic, and stir to coat.

Cook for a few minutes to remove the raw flour taste.

If you’re using it, pour in the white wine and allow it to reduce slightly, scraping the delicious browned bits off the bottom of the Dutch oven.

Step 3: Add the Broths

Slowly add the beef, chicken, and vegetable broths to the onion mixture, stirring constantly to create a well-blended liquid.

Bring the soup to a boil, then reduce the heat and simmer for at least 15 minutes to meld the flavors.

Season with salt and pepper to your taste.

Step 4: Toasting the Bread

While the soup simmers, toast slices of your chosen bread until crisp and lightly browned.

Traditional French bread works well, but if you require a gluten-free option, select a suitable gluten-free bread instead.

Step 5: Assembly and Cheese Melting

Preheat your oven’s broiler. Ladle the soup into oven-safe bowls, leaving some room at the top.

Place a toast slice on top of each soup bowl.

Layer Swiss and Provolone cheese slices over the bread, ensuring the cheese covers it completely to create a cheese “lid.”

Step 6: Broiling to Perfection

Carefully place the filled bowls on a baking sheet and broil them in the oven until the cheese bubbles and starts to turn a delectable golden brown at the edges.

This usually takes a few minutes.

Step 7: Serve Immediately

Serve the soup hot, warning your guests that the bowls are very hot.

If you have leftovers, allow the soup to cool before transferring it to an airtight or freezer-safe container.

Store in the refrigerator or freezer, accordingly.

Longhorn French Onion Soup Side Dishes

Garlic Bread

Garlic bread offers a crispy, flavorful complement to the rich savoriness of French onion soup.

Its buttery, garlicky profile contrasts nicely with the soup’s depth, providing a satisfying crunch.

Caesar Salad

A Caesar salad brings a fresh, crisp dimension to your meal.

The tang of the Caesar dressing and the saltiness of the Parmesan cheese make it a refreshing counterpart to the heartiness of the soup.

Roasted Vegetables

Add a healthy and colorful side of roasted vegetables.

The natural sweetness and earthiness of veggies like carrots, zucchini, and bell peppers are enhanced when roasted, pairing well with the complex flavors in the soup.

Sautéed Greens

Sautéing greens like spinach or kale softens their bitter edge, making them a delicate side that complements the soup without competing with it.

A splash of lemon juice can brighten the dish.

Baked Potato

The humble baked potato acts as a neutral canvas to the robust French onion soup.

Offer a range of toppings like cheddar cheese, chives, or sour cream to add a personal touch to your meal.

Pairing your Longhorn French Onion Soup with any of these sides creates a well-rounded dining experience, balancing out the flavors and textures with confidence and simplicity.

Ingredients Substitutes

Swiss Cheese

If you don’t have Swiss cheese, Provolone cheese makes a suitable alternative due to its similar melting properties and mild taste.

It pairs well with the savory flavor of the soup.

Beef Broth

In the absence of beef broth, you can use an equal amount of chicken broth for a lighter taste or vegetable broth for a vegetarian option.

Just ensure to adjust the seasoning accordingly.

Yellow Onions

Sweet onions are a good replacement for yellow onions. They caramelize well on medium heat, offering a milder, sweeter flavor to the soup.

Garlic

While cloves of garlic are preferred, garlic powder can be used in a pinch.

Use 1/8 teaspoon of garlic powder for each clove required to maintain the depth of flavor.

Olive Oil

If you’re out of olive oil, butter is an excellent substitute for sautéing your onions.

It adds a rich flavor, especially if you’re cooking on medium heat to achieve a good caramelization.

All-Purpose Flour

When thickening the soup, cornstarch can replace all-purpose flour for those who require a gluten-free option.

Use half the amount of cornstarch as you would flour.

White Wine

If you don’t have white wine or prefer not to use it, you can simply leave it out.

A splash of broth can be used to deglaze your pan instead, although the wine does contribute to the overall flavor profile.

Baguette Slices

When serving the soup, crusty bread or gluten-free bread can be used in place of the traditional baguette or French bread, ensuring the bread can hold up under the broiled cheese topping.

How to Store Longhorn French Onion Soup

Refrigeration

To properly store your Longhorn French Onion Soup, transfer the cooled soup into an airtight container.

It’s essential to let the soup cool for 2-3 hours after cooking before refrigerating to avoid bacterial growth.

Once cooled, place it in the refrigerator, where it will keep for up to 3-4 days.

Freezing

For longer storage, pour the cooled soup into a freezer-safe container.

Leave about an inch of space at the top to allow for expansion as the soup freezes.

Label the container with the date, and you can store it for up to 3 months.

To thaw, transfer the container to the refrigerator the night before you plan to reheat it.

Reheating

When reheating your soup, pour it into a saucepan and warm it over medium heat until it is thoroughly heated.

If it was frozen, ensure it’s completely thawed first.

The soup should reach a simmer and be steaming throughout.

If it includes cheese-topped croutons, toast them separately in an oven until they are golden brown, typically for 15-20 minutes, before adding them to your soup.

Precautions

Do not leave the soup at room temperature for more than 2 hours to prevent contamination. Always check the soup for signs of spoilage, such as an off smell or color changes, before reheating and consuming.

Common Mistakes to Avoid

Not Using the Proper Heat Setting

When sautéing onions, it’s crucial to use medium-high heat.

Avoid the mistake of using a low heat setting which can lead to uneven cooking and lack of flavor.

Ensure your onions caramelize uniformly for a truly flavorful soup.

Skimping on Cooking Time for Onions

Allow onions to cook thoroughly, which typically means an additional 2-3 minutes after they’ve softened.

Rush this step, and you’ll miss out on the deep, sweet flavor necessary for an authentic taste.

Forgetting a Pinch of Sugar

A teaspoon of sugar helps to bring out the natural sweetness in the onions while they caramelize.

Neglecting this can result in a less flavorful soup that fails to excite your taste buds.

Lacking a Crunchy Topping

A nice crunch is paramount to this soup’s texture.

Ensure to toast your baguette slices on a baking sheet until they’re golden and crispy.

 Bypassing this step will leave your soup without its signature textural contrast.

Ignoring the Quality of Ingredients

High-quality ingredients are key.

Seek out fresh onions from the market district and use a rich, homemade stock if possible.

Settling for subpar ingredients will always be evident in the taste of your soup.

Using Inadequate Tools

For stirring, opt for a silicone spatula to prevent sticking and burning.

Cooking your soup in a proper soup pot or Dutch oven over can make a significant difference in heat distribution and flavor development.

Using the wrong cookware could lead to an unevenly cooked soup.

Overlooking Soup’s Origin When Adapting

When creating an American adaptation, it’s important to respect the historical essence of the 19th-century classic.

While it’s fine to innovate, completely forgoing the core principles of the traditional version will result in a dish far removed from the original.

French Onion Soup

Longhorn French Onion Soup Recipe

By paying close attention to the preparation of the onions and the quality of stock used, you can create a rendition of Longhorn Steakhouse's French Onion Soup that not only honors the original but also showcases your culinary skills.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 4
Ingredients
  
  • 4 Large yellow onions 
  • 2 Sweet onions,
  • 4 tablespoon Butter
  • 2 tablespoon Olive oil
  • 4 cups Beef broth
  • 2 cups Chicken broth
  • 1 cup Vegetable broth
  • 3 Cloves garlic
  • 2 tablespoon  All-purpose flour
  • 1/2 cup White wine
  • Swiss cheese and Provolone cheese slices
  • Baguette slices or other crusty bread
Instructions
 
  • Start by heating the butter and olive oil in a large Dutch oven over medium heat.
    Add the sliced onions and cook them, stirring frequently, until they are caramelized and golden brown, which will take about 2-3 hours.
    In the last 15-20 minutes of cooking, add the minced garlic to the onions.
  • Sprinkle the flour over the caramelized onions and garlic, and stir to coat.
    Cook for a few minutes to remove the raw flour taste.
    If you're using it, pour in the white wine and allow it to reduce slightly, scraping the delicious browned bits off the bottom of the Dutch oven.
  • Slowly add the beef, chicken, and vegetable broths to the onion mixture, stirring constantly to create a well-blended liquid.
    Bring the soup to a boil, then reduce the heat and simmer for at least 15 minutes to meld the flavors.
    Season with salt and pepper to your taste.
  • While the soup simmers, toast slices of your chosen bread until crisp and lightly browned.
    Traditional French bread works well, but if you require a gluten-free option, select a suitable gluten-free bread instead.
  • Preheat your oven's broiler.
    Ladle the soup into oven-safe bowls, leaving some room at the top.
    Place a toast slice on top of each soup bowl.
    Layer Swiss and Provolone cheese slices over the bread, ensuring the cheese covers it completely to create a cheese "lid."
  • Carefully place the filled bowls on a baking sheet and broil them in the oven until the cheese bubbles and starts to turn a delectable golden brown at the edges.
    This usually takes a few minutes.
  • Serve the soup hot, warning your guests that the bowls are very hot.
    If you have leftovers, allow the soup to cool before transferring it to an airtight or freezer-safe container.
    Store in the refrigerator or freezer, accordingly.

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