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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/french-onion-soup-recipe/