French Onion Soup Recipe

French Onion Soup is a timeless classic that combines rich, caramelized onions with a savory beef broth, topped with melted cheese and crusty bread. This comforting dish is perfect for a cozy evening, an elegant dinner party, or anytime you want to impress guests with a restaurant-quality meal at home. With its deep flavors and irresistible presentation, it’s a dish worth mastering—and surprisingly simple to make with the right steps!

Ingredients

For the Soup:

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup dry white wine (optional, but recommended)
• 6 cups beef broth (use high-quality or homemade for best results)
• 1 cup water (optional, to adjust consistency)
• 2 bay leaves
• 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste

For the Topping:

• 1 baguette, sliced into 1-inch rounds
• 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss cheese)
• 1/2 cup grated Parmesan (optional, for extra depth)

Step-by-Step Directions

Step 1: Prepare the Onions

1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the butter and olive oil. Once melted, stir in the sliced onions and sugar. The sugar helps the onions caramelize faster.
3. Cook the onions, stirring frequently, for 30–40 minutes, until they are deeply golden and caramelized. Adjust the heat as needed to prevent burning.

Step 2: Add Garlic and Flour

1. Stir in the minced garlic and cook for 1–2 minutes, until fragrant.
2. Sprinkle the flour over the onions and stir well to coat them evenly. Cook for another 2–3 minutes to remove the raw flour taste.

Step 3: Deglaze with Wine

1. Pour in the white wine, scraping up any browned bits from the bottom of the pot (this adds depth of flavor).
2. Let the wine simmer for 3–4 minutes, reducing slightly.

Step 4: Add Broth and Herbs

1. Pour in the beef broth and stir well. Add the bay leaves and thyme.
2. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes.
3. Taste and season with salt and pepper as needed.

Step 5: Prepare the Topping

1. Preheat your oven broiler to high.
2. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler for 1–2 minutes per side.
3. Remove the toasted bread and top each slice with grated Gruyère and Parmesan cheese.

Step 6: Assemble and Broil

1. Ladle the hot soup into oven-safe bowls or crocks, leaving about 1 inch of space at the top.
2. Place 1–2 cheese-topped baguette slices on top of each bowl.
3. Transfer the bowls to the oven (set on a baking sheet for safety) and broil until the cheese is melted and bubbly, about 3–5 minutes. Watch closely to avoid burning.

Step 7: Serve

1. Carefully remove the bowls from the oven (they’ll be very hot).
2. Serve immediately, garnished with a sprig of fresh thyme if desired.

Serving and Storage Tips

Serving:

• French Onion Soup is best enjoyed fresh out of the oven while the cheese is hot and gooey.
• Pair it with a simple green salad and a glass of white wine or light red wine for a complete meal.

Storage:

• Refrigeration: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store the bread and cheese separately.
• Freezing: The soup (without bread or cheese) can be frozen in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup on the stovetop over low heat. Toast fresh bread and add cheese before serving.

Helpful Notes

• Caramelizing Onions: Patience is key! Cooking the onions slowly over low heat develops their sweet, rich flavor. Avoid rushing this step.
• Cheese Choices: While Gruyère is traditional, you can use Emmental, Swiss, or even Mozzarella if needed. For added flavor, mix in some sharp cheddar.
• Broth Quality: Use high-quality beef broth for the best results. You can also mix beef and chicken broth for a lighter taste.
• No Wine? If you prefer not to use wine, substitute with an equal amount of beef broth or apple cider.

Tips from Well-Known Chefs

1. Chef Julia Child: Add a splash of Cognac or brandy before serving for a luxurious touch.
2. Chef Ina Garten: Use homemade beef broth for unparalleled flavor and richness.
3. Chef Jacques Pépin: Sprinkle a small pinch of nutmeg into the soup for a subtle, warming spice.
4. Chef Anthony Bourdain: Allow the soup to rest for a few minutes after broiling; this lets the flavors meld beautifully.

Frequently Asked Questions

1. Can I make this soup vegetarian?

Yes! Substitute the beef broth with vegetable broth and use plant-based butter. It will have a lighter flavor but still be delicious.

2. Can I use red wine instead of white wine?

Absolutely! Red wine adds a deeper, more robust flavor to the soup.

3. Can I skip the bread topping?

Yes, but the bread and cheese topping is what makes this dish iconic. For a gluten-free option, use gluten-free bread or omit the bread entirely and just top the soup with cheese.

4. How can I make the soup thicker?

You can add an extra tablespoon of flour when cooking the onions or reduce the soup longer while simmering.

5. What type of onions are best for this soup?

Yellow onions are ideal because of their sweetness, but you can mix them with red or white onions for a more complex flavor.

6. Can I make this soup in advance?

Yes! The soup base can be made a day or two ahead. Just reheat, add the bread and cheese, and broil before serving.

7. What if I don’t have oven-safe bowls?

You can broil the cheese-topped bread separately on a baking sheet and place it on top of the soup when serving.

8. Can I use pre-shredded cheese?

Yes, but freshly grated cheese melts better and has a creamier texture.

9. What pairs well with French Onion Soup?

A crisp green salad, roasted vegetables, or a simple fruit platter make great side dishes.

10. Can I use chicken broth instead of beef broth?

Yes, but the soup will have a milder flavor. For a richer taste, consider mixing chicken broth with a splash of Worcestershire sauce.