PERFECT FRENCH ONION SOUP RECIPE

That first spoonful of rich, deeply flavored broth, the sweet and savory onions, and that glorious, bubbly, cheese-laden crouton…is there anything more comforting than a bowl of French Onion Soup? This recipe delivers that classic experience right to your kitchen, promising an authentic, deeply satisfying bowl of French Onion Soup every single time.

The Secret is in the Onions

Seriously! The most crucial element of truly amazing French Onion Soup is the proper caramelization of the onions. It takes time and patience, but trust me, the result is worth every minute. Don’t rush this step; it’s what gives the soup its signature sweetness and depth of flavor.

What You’ll Need: The Ingredients

The Soup Base:

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 8 cups beef broth (low sodium preferred)
• 1 cup dry red wine (optional, but highly recommended!)
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon dried thyme

The Toppings:

• 1 baguette, sliced into 1-inch thick rounds
• 4 tablespoons olive oil
• 8 ounces Gruyere cheese, shredded

Let’s Get Cooking: Step-by-Step Instructions

Caramelizing the Onions:

1. In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the sliced onions, sugar, salt, and pepper. Stir to coat.
3. Reduce the heat to low and cook, stirring occasionally, for 45-60 minutes, or until the onions are a deep golden brown color. This process takes time, so be patient. The onions will release their moisture, then slowly begin to brown.
4. If the onions start to stick or burn, add a tablespoon or two of water to the pot and scrape up any browned bits from the bottom.

Building the Soup:

1. Once the onions are deeply caramelized, sprinkle the flour over them and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
2. Slowly pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly for a few minutes.
3. Pour in the beef broth, add the bay leaves and thyme. Bring to a simmer.
4. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
5. Remove the bay leaves and season with salt and pepper to taste.

Preparing the Croutons:

1. Preheat oven to 375°F (190°C).
2. Brush both sides of the baguette slices with olive oil.
3. Arrange the slices on a baking sheet and bake for 8-10 minutes, or until lightly golden brown.

Assembling and Broiling:

1. Ladle the soup into oven-safe bowls or crocks.
2. Top each bowl with one or two toasted baguette slices.
3. Pile a generous amount of shredded Gruyere cheese on top of the bread.
4. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on them to prevent burning!
5. Let cool slightly before serving.

Pro Tips for French Onion Soup Perfection

I’ve made a LOT of French Onion Soup in my day, and I’ve learned a few tricks along the way. Here are some tips to help you achieve soup nirvana:

• Don’t skimp on the onions! The more onions, the richer and more flavorful the soup will be.
• Use quality beef broth. Since the broth is a key component, using a good quality broth makes a huge difference.
• Patience is key. Caramelizing the onions properly is essential. Don’t rush the process!
• Deglaze the pot. Scraping up those browned bits from the bottom of the pot adds a ton of flavor to the soup.
• Don’t over-broil. Keep a close eye on the cheese while broiling to prevent it from burning.
• Add a splash of sherry vinegar. A little splash of sherry vinegar right before serving can brighten up the flavors and add a nice tang.

Variations and Adaptations

Want to put your own spin on this classic? Here are a few ideas:

• Add different cheeses. Try using a combination of Gruyere, Swiss, and Parmesan cheese.
• Add some herbs. Fresh thyme or rosemary can add a lovely aroma and flavor.
• Make it vegetarian. Use vegetable broth instead of beef broth.
• Spice it up. Add a pinch of red pepper flakes for a little heat.

Serving Suggestions

French Onion Soup is a meal in itself, but it’s also delicious served as a starter. Here are a few ideas:

• Serve with a side salad.
• Pair with a grilled cheese sandwich.
• Serve as a starter for a steak dinner.

More Soups to Love

If you are a soup fanatic like I am, you’ll absolutely love these other cozy recipes! For a loaded potato fix, try this Crock Pot Crack Potato Soup. If you’re in the mood for something hearty, this Beef Stew is a winner. Fans of Reuben sandwiches will obsess over this Creamy Reuben Soup. For a quick and flavorful meal, this Chicken Tortellini Soup always delivers. This Creamy Pasta Soup is a crowd-pleaser, and if you want a main course with similar flavors, check out this French Onion Roast!

Storing and Reheating

Leftover French Onion Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave. Be sure to add the crouton and cheese topping just before serving.

Enjoy!

I truly hope you enjoy this French Onion Soup as much as I do! It’s the perfect comfort food for a chilly day. Happy cooking!

Perfect French Onion Soup

This French Onion Soup recipe delivers a deeply flavored broth with sweet, caramelized onions and a bubbly, cheese-laden crouton. It’s the perfect comforting and authentic experience in a bowl, promising satisfaction every time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: French

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 8 cups beef broth low sodium preferred
• 1 cup dry red wine optional
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 baguette, sliced into 1-inch thick rounds
• 4 tablespoons olive oil
• 8 ounces Gruyere cheese, shredded
• Sherry vinegar optional

Equipment

• Large heavy-bottomed pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Oven-safe bowls or crocks
• Baking sheet
• Oven
• Broiler
• Ladle

Method

 

1. In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the sliced onions, sugar, salt, and pepper. Stir to coat.
3. Reduce the heat to low and cook, stirring occasionally, for 45-60 minutes, or until the onions are a deep golden brown color.
4. If the onions start to stick or burn, add a tablespoon or two of water to the pot and scrape up any browned bits from the bottom.
5. Once the onions are deeply caramelized, sprinkle the flour over them and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
6. Slowly pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly for a few minutes.
7. Pour in the beef broth, add the bay leaves and thyme. Bring to a simmer.
8. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
9. Remove the bay leaves and season with salt and pepper to taste.
10. Preheat oven to 375°F (190°C).
11. Brush both sides of the baguette slices with olive oil.
12. Arrange the slices on a baking sheet and bake for 8-10 minutes, or until lightly golden brown.
13. Ladle the soup into oven-safe bowls or crocks.
14. Top each bowl with one or two toasted baguette slices.
15. Pile a generous amount of shredded Gruyere cheese on top of the bread.
16. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on them to prevent burning!
17. Let cool slightly before serving.

Notes

Don’t skimp on the onions for a richer flavor. Use quality beef broth for the best results. Caramelizing the onions properly is essential, so be patient. Deglaze the pot by scraping up browned bits for added flavor. Don’t over-broil the cheese. Add a splash of sherry vinegar before serving for a tangy twist. Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave. Add the crouton and cheese topping just before serving.