French Onion Soup
French onion soup is a beloved classic, celebrated for its rich flavor, warm texture, and comforting aroma. Picture perfectly caramelized onions, simmered until golden brown, then enveloped in a savory broth and topped with melted cheese. This dish intertwines simplicity and sophistication beautifully, making it a favorite for relaxed weeknight dinners or special occasions alike. Each spoonful carries depth, drawing you into layers of flavor that combine the sweetness of slow-cooked onions with hearty, robust broth.
Table of Contents
I recall the first time I made French onion soup—it was a chilly autumn evening. As the onions began to caramelize, the kitchen filled with a comforting aroma that transported me to a quaint Parisian café. The moment I topped it with bubbling, golden cheese and toasted bread, a sense of accomplishment washed over me. It became a ritual; whenever I craved warmth and heartiness, this recipe never failed. The best part? It’s surprisingly easy to make! So let’s dive into this cozy dish that is sure to impress anyone at your table.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and about 2 hours of cook time, you can enjoy a restaurant-quality dish at home.
- Irresistible Flavor: The caramelized onions create a sweet, savory base that’s perfectly complemented by the rich beef broth.
- Eye-Catching Appeal: Topped with melted Gruyere cheese and crispy bread, this dish looks absolutely divine when served.
- Perfect Warmth: Ideal for cozy nights in or as a standout starter for gatherings with friends.
- Flexible Serving: Serve it as a main dish or a side; it’s versatile enough to fit any meal!
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds richness and depth to the soup’s flavor. You can substitute with ghee for a lactose-free option.
- 2 tablespoons extra-virgin olive oil: Enhances the overall taste and helps with the initial cooking of onions. Can be replaced with any neutral oil if needed.
- 4 large onions, sliced thin: Use sweet onions like Vidalia for a milder sweet taste, or yellow onions for a stronger flavor.
- 1 tablespoon dry sherry: This adds complexity to the soup; if you don’t have sherry, use a splash of white wine or apple cider vinegar.
- 4 cups low-sodium beef broth: Forms the soup’s base; homemade or high-quality store-bought broth works well.
- 1 tablespoon chopped, fresh thyme: Provides a fragrant herbaceous note. Dried thyme can be used in a pinch (1 teaspoon).
- ½ teaspoon Worcestershire sauce: Adds umami depth. For a vegetarian version, use soy sauce or a mushroom-based sauce.
- ¼ teaspoon kosher salt: Essential for seasoning; adjust to taste based on your broth’s saltiness.
- ¼ teaspoon black pepper: Freshly ground black pepper enhances flavor without overpowering the dish.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): These will soak in the soup and add texture. Baguette works well, too!
- ½ cup shredded Swiss cheese: Melts beautifully for that classic topping. You can substitute with mozzarella or a non-dairy cheese if preferred.
- 4 (½-inch) thick slices French bread: These slices will be placed on top of the soup before broiling.
- 4 slices Gruyere cheese: The star of the topping that gives the iconic melt and flavor. Feel free to mix with other cheeses like Fontina for variation.
How to Make French Onion Soup
Melt: In a large stock pot, melt 2 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil over medium heat. This combination not only adds flavor but also prevents the butter from burning.
Caramelize: Add the 4 large onions, sliced thin, and stir well to coat in the butter and oil. Cook over medium heat for 30–40 minutes, stirring occasionally. The goal is to soften the onions and achieve a rich, deep brown color—avoid burning them! Afterward, continue cooking for another hour on medium-low heat to deepen their sweetness and flavor.
Deglaze: Pour in 1 tablespoon of dry sherry and cook for 1–2 minutes, allowing some of the alcohol to evaporate, enhancing the dish’s depth and aroma. This is where the magic happens—watch as the onions absorb that sherry and release their sugars.
Combine: Add 4 cups of low-sodium beef broth, 1 tablespoon of chopped fresh thyme, ½ teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir everything well and bring it to a lively boil before you reduce the heat.
Simmer: Toss in the cubed baguette pieces and mix gently to incorporate. Cover and simmer on medium-low for 30 minutes, allowing all the flavors to meld together beautifully. As it simmers, you’ll notice the aroma wafting through your kitchen—so irresistible!
Serve: Transfer the soup carefully into individual ramekins or oven-proof bowls. Sprinkle with 2 tablespoons of shredded Swiss cheese, then place a thick slice of French bread on top, and top it off with a slice of Gruyere cheese.
Broil: Broil on high heat, about 3–4 inches from the heat source, for 3–4 minutes. Keep a watchful eye to ensure the cheese melts beautifully without burning. The moment you see that gooey, golden cheese, you’ll know it’s ready to serve.
Alternative Serving: If you prefer, you can place the bread slices on a foil-lined baking sheet, top with Gruyere cheese, and broil for 2–3 minutes. Then, sprinkle the soup bowl with Swiss cheese and serve with the broiled bread slice atop.
Storing & Reheating
Leftover French onion soup should be stored in an airtight container and can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container or zip-top bag for up to 3 months. When reheating, thaw overnight in the fridge if frozen, and then gently warm it in a pot over medium heat until heated through. Note that the bread may become soggy upon reheating, so consider toasting fresh slices to serve on top, revitalizing the texture.
Chef’s Helpful Tips
- Avoid burning the onions: Stir frequently as they cook down to achieve that perfect caramel color without burning.
- Timing is crucial: Patience during the caramelization phase is key. Rushing it will lead to less flavorful onions.
- Surplus broth: If your soup ends up too thin, let it simmer uncovered for a bit to condense and thicken.
- Flavor boosting: Add a dash of balsamic vinegar or something acidic right before serving to enhance the flavor.
- Make ahead: The soup can be prepared a day in advance; just reheat and add the bread and cheese right before broiling.
French onion soup resonates with warmth and outstanding flavor. Whether you’re serving it for a cozy dinner with loved ones or entertaining guests, this dish never disappoints. It’s a wonderful opportunity to experiment with flavors or choose different cheeses to make it your own. Embrace the cooking process and let that richness fill your home with unforgettable scents. You are sure to enjoy every warm, broth-filled spoonful.
Recipe FAQs
Can I make French onion soup vegetarian?
Absolutely! Just swap the beef broth with vegetable broth, and use a vegan Worcestershire sauce. The sweet onions and depth of flavor from the sherry will still make it delicious!
How do I store leftovers properly?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. For freezing, portion it into freezer bags, removing excess air, and it will keep well for up to 3 months.
Can I use different types of cheese?
Definitely! While Gruyere is traditional, you can have fun experimenting with your favorite cheeses. Combinations of mozzarella, provolone, or even a sprinkle of Parmesan can add complimentary flavors.
What’s the best bread for topping the soup?
A good French baguette is ideal, as it holds up well to the soup without becoming too soggy. If you’re feeling adventurous, try sourdough for a tangier flavor!
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📖 Recipe Card
French Onion Soup
- Prep Time: 10 minutes
- Cook Time: 145 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop and Broil
- Cuisine: French
Description
This French Onion Soup offers a delicious blend of caramelized onions, savory beef broth, and topped with melted cheese. It’s an easy and satisfying dish, perfect for a comforting meal on chilly days!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- Melt the butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions, stirring to coat in the butter and oil. Cook for 30-40 minutes until the onions start to brown, stirring occasionally.
- Continue cooking for another hour on medium or medium low heat, stirring occasionally until the onions are very soft and a deep brown color.
- Pour in the dry sherry and cook for 1-2 minutes to allow some of it to evaporate.
- Stir in the beef broth, thyme, Worcestershire sauce, salt, and black pepper. Mix well, then add the cubed French bread.
- Bring the soup to a boil, then reduce heat to medium low, cover, and simmer for 30 minutes.
- To serve, transfer the soup into individual ramekins or small oven-proof bowls. Top with 2 tablespoons of shredded Swiss cheese, a slice of French bread, and a slice of Gruyere cheese.
- Broil the ramekins on high heat for 3-4 minutes until the cheese is melted, ensuring it doesn’t burn. Serve hot.
Notes
For a richer flavor, consider using a mix of beef broth and chicken broth.
You can adjust the thickness of the soup by adding more or less bread cubes according to your preference.
Any cheese can be used; however, traditional recipes often utilize Gruyere for its melting quality.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
