French Onion Soup Recipe

Introduction

French Onion Soup is a classic, flavorful dish known for its rich caramelized onions and savory broth topped with toasted bread and melted cheese. It’s a comforting meal perfect for cozy evenings or special gatherings.

Ingredients

• 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock (or vegetable stock)
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Fine sea salt and freshly-cracked black pepper, to taste
• Baguette
• Grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda, or Mozzarella)

Instructions

1. Step 1: In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the sliced onions and sauté, stirring every 3-5 minutes at first, then about once a minute near the end, until caramelized and golden brown but not burnt, about 30 minutes. This careful cooking develops deep onion flavor.
2. Step 2: Add the minced garlic and cook for 2 more minutes. Stir in the flour and cook for 1 minute to remove the raw taste. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
3. Step 3: Add the beef stock, Worcestershire sauce, bay leaf, and thyme. Stir to combine and bring the soup to a simmer over medium heat. Reduce heat to medium-low, cover, and simmer for at least 10 minutes to let flavors meld. Remove and discard the bay leaf and thyme sprigs. Season with salt and pepper to taste.
4. Step 4: While the soup simmers, preheat the oven to 400°F. Slice the baguette into 1-inch thick pieces and arrange on a baking sheet. Toast for 6-8 minutes until golden and crisp. Remove and set aside.
5. Step 5: Switch the oven to broil. Place oven-safe bowls on a baking sheet and ladle the hot soup into each bowl. Top each serving with a toasted baguette slice and about 1/4 cup of your chosen cheese.
6. Step 6: Place the bowls about 6 inches from the broiler heat and broil for 2-4 minutes until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning. Serve immediately while hot and gooey.

Tips & Variations

• Use a heavy-bottomed pot to prevent onions from burning.
• For a vegetarian version, use vegetable stock and replace Worcestershire sauce with soy sauce for depth.
• Try different cheeses or a blend for varied flavor and texture.
• Adding a splash of sherry instead of white wine adds a nice complexity.
• Caramelize onions slowly over medium-low heat for a sweeter, richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Toast fresh baguette slices before serving again. The soup is best enjoyed fresh with melted cheese, but you can broil again just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make French Onion Soup ahead of time?

Yes, you can prepare the soup base a day or two in advance. Store it refrigerated and add the toasted bread and cheese just before serving to keep the topping fresh and melty.

What type of cheese works best for French Onion Soup?

Traditional choices include Gruyere and Swiss for their excellent melting qualities and savory flavor. However, Asiago, Gouda, or Mozzarella also work well depending on your taste preference.

French Onion Soup Recipe

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4.6 from 56 reviews

Classic French Onion Soup features deeply caramelized onions simmered in a rich beef broth, topped with toasted baguette slices and melted cheese. This comforting soup makes an impressive appetizer or meal with its savory, sweet onion flavor and gooey cheese crust.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup

• 4 pounds yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock (or vegetable stock for vegetarian option)
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Fine sea salt and freshly cracked black pepper, to taste

Topping

• Baguette, sliced into 1-inch thick pieces
• Grated or sliced cheese such as Gruyere, Asiago, Swiss, Gouda or Mozzarella (about 1/4 cup per serving)

Instructions

1. Caramelize the Onions: In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the sliced onions and cook, stirring initially every 3-5 minutes, then about once a minute toward the end to prevent burning, for approximately 30 minutes until deeply caramelized and golden brown.
2. Add Garlic and Flour: Stir in the minced garlic and sauté for 2 minutes. Then sprinkle the flour over the onions and cook for 1 more minute, stirring constantly to eliminate raw flour taste.
3. Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot to incorporate that deep flavor into the soup base.
4. Simmer the Soup: Add the beef stock, Worcestershire sauce, bay leaf, and thyme sprigs. Bring the soup to a simmer over medium heat, then reduce to medium-low, cover, and let it simmer gently for at least 10 minutes to meld the flavors. Remove and discard the bay leaf and thyme sprigs. Season with salt and freshly ground black pepper to taste.
5. Toast the Bread: Meanwhile, preheat the oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet and bake for 6-8 minutes until toasted and golden around the edges. Set aside.
6. Broil the Topping: Switch the oven to broil. Place oven-safe bowls on a thick baking sheet, ladle the hot soup into each bowl, top with a toasted baguette slice and sprinkle about 1/4 cup of your chosen cheese on top. Place the baking sheet on the middle oven rack about 6 inches from the heat source and broil for 2-4 minutes until the cheese is melted, bubbly, and browned. Watch carefully to avoid burning.
7. Serve Immediately: Remove from oven and serve the soup hot and bubbling for the best experience.

Notes

• Caramelizing onions slowly is key to developing the soup’s rich flavor; take your time and avoid burning.
• Use beef stock for classic flavor, or vegetable stock for a vegetarian version (omit Worcestershire sauce or use vegetarian Worcestershire).
• Gruyere cheese is traditional, but feel free to use other melting cheeses to suit your taste.
• Use oven-safe bowls to broil the soup topping safely; avoid plastic or non-heatproof containers.
• For a gluten-free version, substitute the baguette with gluten-free bread or omit the bread topping.

Keywords: French Onion Soup, caramelized onions, beef broth soup, cheesy soup, comfort food, French cuisine