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longhorn french onion soup recipe

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
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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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