French Onion Soup
Tina BevkBeing from Europe, French Onion Soup is a classic on nearly every restaurant menu—but I promise, making it at home is even better! This is my version of French Onion Soup, with richly caramelized onions, a touch of wine, and that irresistible layer of melted Gruyère over a crispy piece of bread. Sure, it takes some time, but it’s so worth it.
If you really want to take this dish to another level, have it with some sourdough bread. The slightly tangy taste brings out the sweetness of the soup more than anything else in my opinion!
Baguettes are my second choice by the way, and since most people don’t bake sourdough, I included it in the “official” recipe.
French Onion Soup
This recipe for French Onion Soup is a classic comfort food. It's a hearty and flavorful soup that is perfect for a cold day. The key to this dish is the caramelized onions, which are slowly cooked until they are golden brown and sweet. The onions are then combined with beef broth, bay leaves, and thyme to create a rich and flavorful soup. The soup is traditionally served with a slice of toasted bread topped with melted cheese.
Ingredients
- 2.5 lbs of yellow onions, thinly sliced
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of dry white wine
- 6 cups of beef stock
- 2 bay leaves
- 1/2 teaspoon of dried thyme
- Salt, to taste
- Ground black pepper, to taste
- 8 slices of baguette
- 1 cup of grated Gruyère cheese
Instructions
- Prepare the Onions: Peel and slice the onions into even pieces.
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter and oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent. Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
- Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes. Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
- Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
- Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 921Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 53mgSodium: 2212mgCarbohydrates: 130gFiber: 9gSugar: 24gProtein: 41g
Ingredients
- Yellow onions, thinly sliced: The star of the soup, with natural sweetness that intensifies as they caramelize.
- Unsalted butter and olive oil: Together, they create the perfect base for caramelizing the onions.
- Garlic: Adds depth to the soup without overpowering the onion flavor.
- Dry white wine: Deglazes the pot and brings a subtle acidity to balance the rich broth.
- Beef stock: Provides the hearty base for the soup.
- Bay leaves and thyme: Classic herbs that add warmth and depth.
- Salt and black pepper: To season the soup to taste.
- Baguette slices: Crispy, toasted baguette is essential for that classic French onion soup topping.
- Gruyère cheese: Melts perfectly over the baguette, creating a golden, bubbly layer.
See recipe card for quantities.
How to Make French Onion Soup
Peel and slice the onions. Make sure they are cut evenly.
Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!
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Hint: for the best caramelized onions, take your time. Cooking them slowly allows them to become sweet and golden without burning. It’s worth the extra patience for that deep, rich flavor!
Substitutions & Variations
- No wine? No problem!: You can skip the wine or substitute with a splash of apple cider vinegar or more beef stock.
- Add herbs: If you have fresh thyme, toss in a sprig or two. It adds a nice freshness.
- Different cheese: If you don’t have Gruyère, try Swiss or even a mix of mozzarella and Parmesan.
💭Crucial Success Tips
The key to a flavorful French Onion Soup is giving those onions plenty of time to caramelize. Keep the heat low and let them cook slowly—it’s a game-changer for the depth of flavor in this soup.
FAQ
Absolutely! The soup actually tastes better after sitting, so make it a day ahead and just reheat when ready to serve. Broil the cheese-topped baguette right before serving.
Yellow onions work best for their natural sweetness and balance. Avoid red onions, as they can be too strong.
Yes, but keep in mind that beef stock adds a rich flavor. If you use a different stock, consider adding a bit of soy sauce or Worcestershire sauce for extra depth.
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How To Store French Onion Soup
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove, and broil fresh cheese-topped baguette slices when you’re ready to serve.
