How to Make the Longhorn Steakhouse French Onion Soup Recipe at Home
Longhorn Steakhouse is one of the most popular places to go when in the mood for French onion soup. However, that’s not the only place to enjoy this savory meal. Some days you just want to dine indoors, necessitating making this meal at home. Do you want to learn the Longhorn Steakhouse French onion soup recipe? Let’s get started.
Longhorn Steakhouse French Onion Soup Recipe
This French onion soup is similar to what you can get at Longhorn Steakhouse. In fact, it’s likely to surpass your expectations. We will start by highlighting the ingredients.
- 6 large yellow onions (sliced)
- Olive oil or 4 tbs. unsalted butter
- 1/4 teaspoon of sugar
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 2 cloves garlic, minced
- Salt and pepper
- 8 slices of toasted French bread
- 8 cups of beef stock
- 1 1/2 cups of Swiss cheese
- Grated Parmesan cheese
- 1/4 teaspoon of dry thyme
Cooking Instructions
- Place your saucepan or Dutch oven over medium-high heat and add the butter or olive oil and the onions
- Cook for about 10 minutes
- Add the sugar to help with caramelization and let the onions cook for another 30 minutes while stirring occasionally.
- Add the garlic and cook for a minute, then add the wine, beef stock, thyme, and bay leaf, and stir.
- Allow the soup to simmer for 30 minutes as the flavors blend, then add pepper and salt taste. As the soup simmers, preheat the oven to 350 degrees F.
- Once the soup is ready, serve it in oven-safe bowls, top it off with toasted French bread, and sprinkle the cheese.
- Broil the cheese for ten minutes or until the cheese is slightly brown, and serve.
More About the Ingredients
The yellow onions are the main ingredient in the recipe. The caramelization makes them sweet, tender and adds flavor to the broth.
On the other hand, while the butter is optional, consider using it instead of olive oil. It adds flavor to the caramelizing onions. If you don’t have it, the olive oil is still good enough.
Wine is also optional, but we suggest you have it for deglazing the pot. It adds a touch of acid to the soup, contributing to its richness. And since we are making a French recipe, it’s only right to use wine. For the beef stock, you can opt to buy or prepare yours at home. Either will produce great results.
Are Yellow Onions Necessary?
In our experience, the onions you use don’t really matter. In fact, you can use Vidalia or Walla Walla onions. What matters is that you caramelize the onions properly. The reason a lot of people insist on yellow onions is that they have high starch content. As such, they don’t mush or dissolve despite long cooking hours.
Other people use red or purple onions, which are okay in terms of taste. However, once caramelized, they turn gray, which isn’t very appealing.
Tips and Tricks for Making Longhorn Steakhouse French Onion Soup
Take the time to caramelize the onions. As this French onion soup recipe indicates, caramelization can take as much as 45 minutes. The more the onions cook, the more sugar they release, giving them a caramel color. They also create fond at the bottom that gives flavor to the onion. Let them cook over low heat while stirring and deglazing regularly so that they release fond and acquire a nice color.
Which Cheese Is Best for This Recipe?
Comte and Gruyere cheeses are commonly used in French onion soup, but you can use any that melts well. Emmental and Swiss cheese are close alternatives, and Gouda, Provolone, and Fontina work just as well. Although mozzarella melts well, it’s a little bland for our recipe, and that’s why we add some parmesan cheese to give it some flavor.
What to Serve With French Onion Soup
You can enjoy the soup on its own. It’s a complete meal on its own. But if you want to make the meal more filling, here are some foods that would pair well with our soup.
- Roasted vegetables: As you can see, our soup barely has any vegetables. Try roasted Brussels sprouts, roasted green beans, or roasted tomatoes.
- Baked salmon: French onion soup goes well with seafood, so we think it would go well with baked salmon.
- Sautéed Mushrooms: Mushrooms are light and earthy, making them the perfect accompaniment for our soup.
- Lemon butter scallops: They are the perfect pairing because they’re light, and neither meal will overpower the other.
Can I Broil the Bread Separately Before Adding It to the Soup?
If you prefer to broil the bread separately, go ahead and do so. Your soup will still be amazing. Place your bread on a baking sheet and sprinkle your cheeses on top before placing them in the oven for ten minutes. Once ready, place them on top of the soup and enjoy.
What Is the Difference Between Onion Soup and French Onion Soup?
While these soups have similarities, they aren’t the same meal. According to Mashed, we use beef stock in French onion soup and vegetables, chicken, or beef stock in regular onion soup. In addition, we use sherry or wine in French onion soup, which isn’t necessary for onion soup. Lastly, while onion soup may call for cream, French onion soup doesn’t require cream.
Variations of the French Onion Soup
Depending on your dietary needs, here are some ways you can change the soup.
- If you’re on a gluten-free diet, use gluten-free bread.
- For a vegetarian, you can use vegan Worcestershire or vegetable stock.
- If you’re on a dairy-free diet, avoid butter and use olive oil and dairy-free cheese.
How to Store French Onion Soup
Store the soup in a tightly sealed container in the fridge for up to 3 days. Don’t store the bread with the soup because the bread will become soggy and unappealing. When ready to eat the leftovers, warm the soup in a pot over low heat, add the toasted bread and cheese on top, and throw it in the oven for ten minutes.
You can also freeze the soup in a freezer-safe container and store it for up to three months. When you’re ready to take it, first let it thaw overnight in the fridge, then reheat it the following day.
Can You Make French Onion Soup Ahead of Time?
You can make this soup, or at least part of it, beforehand. Prepare the soup up to the part that includes the bread. The last part, which involves adding the bread, cheese, and broiling, should be done when you’re ready to enjoy the soup.
