French Onion Soup, a classic dish born from the heart of French cuisine, has captured the hearts of food lovers all around the world. Known for its rich, savory flavors and its comforting, hearty nature, it’s the kind of dish that feels like a warm hug in a bowl. If you’ve ever had a bowl of perfectly made French Onion Soup, you’ll know exactly what I mean. It’s the caramelized onions, the deep, aromatic broth, the gooey melted cheese, and the crusty bread that all come together in a way that’s nothing short of magic.
Matty Matheson, a Canadian chef known for his bold, often irreverent cooking style, has taken this classic dish and put his own fun spin on it. His French Onion Soup recipe is a great example of how even the most beloved dishes can be given a new life with a little creativity and an unapologetic approach to flavor. Whether you’re an experienced cook or just getting started in the kitchen, this recipe is something that will impress and satisfy you.
In this guide, we’ll break down everything you need to know about making Matty Matheson’s French Onion Soup, from the ingredients and cooking instructions to expert tips and variations. So, grab your apron, put on your favorite tunes, and let’s dive into this flavorful adventure.
Matty Matheson French Onion Soup Recipe
Matty Matheson’s French Onion Soup is all about simplicity, depth of flavor, and, of course, a little bit of flair. The combination of caramelized onions and rich beef broth provides a solid base, but it’s the finishing touches-the melted cheese and toasted bread-that really take this soup to the next level. The recipe is hearty enough to be a meal on its own, but it can also serve as a wonderful appetizer or side dish.
Ingredients Needed
Here’s a look at what you’ll need to create Matty Matheson’s take on French Onion Soup. These ingredients work together to give the soup its signature rich, layered flavors.
- Yellow Onions (about 5 large): The base of this soup. The onions are slowly caramelized to bring out their natural sweetness.
- Butter (4 tablespoons): Used to cook the onions, adding richness to the soup.
- Olive Oil (2 tablespoons): A bit of extra fat to balance the butter and prevent the onions from burning during the caramelization process.
- Beef Broth (6 cups): The backbone of the soup. It’s rich and flavorful, giving the dish its depth. Matty uses a high-quality, hearty beef broth for maximum flavor.
- White Wine (1/2 cup): This adds a nice acidic balance to the richness of the broth and helps deglaze the pan.
- Thyme (a few sprigs): A classic herb that adds earthy, aromatic notes to the soup.
- Bay Leaf (1 or 2): For a bit of subtle, herbal flavor that complements the richness of the broth.
- Salt and Pepper: To season the soup and enhance its flavors.
- Baguette (1-2 loaves): The bread for the top. It’s sliced and toasted to add that perfect crunch when served in the soup.
- Gruyère Cheese (2 cups, shredded): A nutty, melty cheese that gives the soup its classic, gooey finish. Matty uses Gruyère for its distinctive flavor and meltability.
Cooking Instructions
Now let’s dive into how to actually make the soup. The cooking process is straightforward, but it’s important to be patient with the caramelization of the onions, as that’s what gives the soup its depth of flavor.
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Prep The Onions
- Peel and thinly slice the yellow onions. You’ll want them sliced as evenly as possible so they cook uniformly.
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Caramelize The Onions
- In a large, heavy-bottomed pot (a Dutch oven works best), melt the butter and olive oil over medium-low heat.
- Add the onions and cook them slowly, stirring occasionally to prevent them from burning. This process takes about 40-50 minutes, but it’s worth it! The onions should turn a deep golden brown and become incredibly sweet and tender.
- Season with a pinch of salt to help draw out the moisture from the onions and speed up the caramelization process.
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Deglaze With Wine
- Once the onions are nicely caramelized, pour in the white wine. Stir to loosen any bits stuck to the bottom of the pot. Let the wine cook down for about 5 minutes, concentrating the flavor.
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Add Broth And Herbs
- Pour in the beef broth, adding the thyme and bay leaf. Stir to combine.
- Bring the soup to a simmer and cook uncovered for about 20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
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Prepare The Bread And Cheese
- While the soup is simmering, slice the baguette into thick rounds and toast them until golden brown. You can either use a toaster, oven, or grill.
- Grate the Gruyère cheese and set aside.
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Assemble The Soup
- Once the soup is ready, ladle it into oven-safe bowls.
- Top each bowl with a slice of toasted baguette, then generously sprinkle the shredded Gruyère on top of the bread.
- Place the bowls under a broiler for 2-3 minutes until the cheese is melted and bubbly, creating that golden, crispy crust.
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Serve And Enjoy
- Serve the soup hot, garnished with a sprig of thyme if desired. Enjoy with a side of crusty bread or simply on its own.
Ingredient Insights
Understanding the ingredients is key to truly appreciating the depth and complexity of this soup. Here’s a breakdown of what makes each one so important:
- Yellow Onions: The star of the show. Onions are slowly caramelized, bringing out their natural sweetness. The longer you cook them, the deeper the flavor becomes. They are the foundation of the soup’s flavor.
- Butter and Olive Oil: These fats help to cook the onions and add richness to the soup. Olive oil also adds a slight fruitiness that complements the sweetness of the onions.
- Beef Broth: Beef broth adds an unparalleled depth of flavor. Using a high-quality, preferably homemade broth is key, as it forms the base of the soup.
- Gruyère Cheese: Known for its smooth melt and nutty flavor, Gruyère is the perfect cheese for French Onion Soup. It creates that gooey, golden layer that’s iconic to the dish.
Expert Tips
To elevate your French Onion Soup to the next level, here are some expert tips:
- Caramelize the Onions Slowly: Don’t rush this process! The slower the onions cook, the sweeter and more complex the flavor will be.
- Use High-Quality Broth: If you can, make your own beef broth. Otherwise, choose a good store-bought option, ideally with no added preservatives or artificial flavors.
- Broil the Cheese: For that perfect melty top, make sure the soup is placed under a hot broiler for a few minutes. Keep an eye on it, though-it can burn quickly.
- Add a Splash of Sherry or Cognac: If you want to take the flavor up a notch, adding a splash of sherry or cognac to the soup along with the wine gives it an added richness and depth.
- Thick Bread is Best: Opt for a hearty, thick baguette or rustic bread for the best texture. Thin slices can become soggy too quickly.
Recipe Variations
While Matty Matheson’s recipe is a fantastic starting point, there are plenty of ways you can put your own twist on French Onion Soup. Here are some variations to try:
- Vegetarian Version: Swap the beef broth for vegetable broth, and use butter instead of olive oil for a creamy, buttery base.
- Cheese Variations: Try a blend of cheeses like Swiss, fontina, or even cheddar if you want a different flavor profile.
- Herb Variations: While thyme is the classic choice, you can experiment with rosemary, tarragon, or even a touch of sage for a different herbal twist.
- Add Meat: Some variations of French Onion Soup include slices of roast beef or a dollop of braised short rib for a meaty addition.
Final Words
Matty Matheson’s French Onion Soup is a perfect example of how simple ingredients can come together to create something truly spectacular. The caramelized onions bring sweetness and depth, the broth adds richness, and the cheese and bread complete the dish with satisfying texture and flavor. With just a few tweaks, you can customize this recipe to suit your tastes or the season, but the heart of the dish will always remain the same: comfort in a bowl.
FAQs
What Makes Matty Matheson’s French Onion Soup Recipe Unique?
Matty Matheson’s French Onion Soup stands out due to its bold, deeply caramelized onions, rich broth made with both beef and chicken stock, and the addition of sherry and a hearty mix of cheeses for a rich, savory flavor profile. He also incorporates butter and a splash of vinegar for depth.
How Do You Caramelize Onions For Matty Matheson’s French Onion Soup?
To caramelize onions, slice them thinly and cook them slowly in butter and oil over medium heat, stirring occasionally. This process can take up to 45 minutes to an hour. The key is to allow the onions to develop a deep, golden brown color and rich sweetness without burning.
What Kind Of Bread Is Used For The Croutons In Matty Matheson’s French Onion Soup?
Matty Matheson typically uses a rustic French baguette or a thick-cut country bread. The bread should be slightly toasted to provide a sturdy base for the soup and to absorb the broth without becoming too soggy.
Can I Make Matty Matheson’s French Onion Soup Vegetarian?
Yes, to make it vegetarian, you can substitute the beef stock with vegetable broth and ensure that the cheeses used are vegetarian-friendly (i.e., without rennet). This will still give you a hearty, flavorful soup while keeping it meat-free.
What Type Of Cheese Does Matty Matheson Use In His French Onion Soup?
Matty Matheson uses a combination of Gruyère and Emmental cheeses in his French Onion Soup. These cheeses melt beautifully, creating a creamy, rich topping when broiled on top of the croutons.
How Do I Achieve A Perfectly Broiled Cheese Topping For Matty Matheson’s French Onion Soup?
To get a perfect broiled cheese topping, place the soup bowls under a broiler once you’ve added the toasted bread and cheese. Broil for about 2-4 minutes, watching carefully, until the cheese is golden and bubbly. Make sure the soup is hot before adding the cheese.
How Long Does It Take To Make Matty Matheson’s French Onion Soup?
Making Matty Matheson’s French Onion Soup can take approximately 2 hours. This includes the time needed to caramelize the onions, simmer the broth, and assemble the soup. While the recipe is somewhat time-consuming, the depth of flavor is well worth it.
Can I Prepare Matty Matheson’s French Onion Soup Ahead Of Time?
Yes, you can prepare the soup up to the point of adding the croutons and cheese. Once cooled, store it in the refrigerator for up to 3 days. Reheat it on the stove before topping with croutons and cheese and broiling.
What Can I Substitute For Sherry In Matty Matheson’s French Onion Soup?
If you don’t have sherry, you can substitute with dry white wine or a splash of brandy. Both options provide acidity and depth, similar to sherry, though the flavor will be slightly different.
Is It Necessary To Use Both Beef And Chicken Stock In Matty Matheson’s French Onion Soup?
While it’s not strictly necessary, using both beef and chicken stock helps create a rich, balanced flavor. Beef stock contributes a deep, savory umami taste, while chicken stock adds lighter, more subtle undertones. If you prefer, you can use just one type of stock, but the flavor profile may be different.