French onion soup – Funny thing about French onion soup—I used to think it was too fancy for my kitchen. It always reminded me of this cozy little bistro I visited on a trip to Paris years ago. Picture this: chilly evening, a steaming bowl of soup arrives, and suddenly, the world feels just a little better.
So, when I finally decided to try making it at home, I was nervous. Would it taste as magical? Would I set off the smoke alarm while broiling cheese? (Spoiler: I didn’t.) But after my first bite, I knew I’d cracked the code. This recipe is proof that you don’t need a chef’s hat or a passport to enjoy the best French onion soup right at home.
Why You’ll Love This French onion soup Recipe?
- That Caramelized Onion Goodness: It’s a labor of love, but the sweet, jammy flavor is so worth it.
- Restaurant-Quality Made Simple: It’s easy enough for a weeknight but impressive enough for a dinner party.
- Cheese Lover’s Dream: Gruyère and Parmigiano Reggiano create that perfect gooey, golden topping.
- Customizable: Play around with cheeses, wine, or even the bread for a personalized touch.
Ingredient Notes:
French onion soup shines with a few simple ingredients done right. Here’s what to know:
- Vidalia Onions: Their sweetness is key. Yellow onions work too, but steer clear of red onions—they’re a bit sharp for this dish.
- Beef Broth: Low-sodium is best, so you can adjust the salt as needed. Homemade? Even better!
- Gruyère Cheese: Melty, nutty perfection. Don’t have it? Try Swiss or even a sharp cheddar.
- Baguette: Day-old bread holds up best, soaking in the soup without falling apart.
- Dry White Wine: Adds depth to the onions. Not a wine fan? Apple cider works surprisingly well.
How To Make French onion soup?
- Caramelize the Onions: This is the heart of the dish, so take your time. Start by melting butter with a touch of oil in a big pot. Toss in sliced onions with salt, pepper, and a bit of sugar to help them caramelize. Stir occasionally, scraping the bottom, until they turn a deep, golden brown. It might take 45–55 minutes, but trust me, patience pays off here.
- Deglaze with Wine: Turn up the heat, pour in the wine, and scrape up all those flavorful browned bits from the pan. Let it cook down until the onions are thick and jammy—this is where the magic starts to happen.
- Build the Broth: Stir in some flour for a little thickness, then add the beef broth, Worcestershire sauce, thyme, and bay leaves. Let it simmer gently while you bask in the heavenly aroma filling your kitchen.
- Toast the Baguette: Slice your baguette, pop it in the oven, and toast until golden and crisp. This step is non-negotiable—nobody wants soggy bread!
- Broil the Cheese: Ladle the soup into oven-safe bowls, top with a baguette slice, and pile on the cheese. Broil until the cheese is bubbling and slightly browned. If you don’t have broiler-safe bowls, broil the cheese-topped bread separately and plop it onto the soup.
- Serve and Enjoy: Let it cool for a minute (burned tongues are no fun), then dive in. The mix of melty cheese, crunchy bread, and savory broth is nothing short of soul-soothing.
Storage Options:
- Refrigerate: Keep the soup (minus the bread and cheese) in an airtight container for up to 3 days.
- Freeze: Freeze the soup base for up to 3 months. Thaw and reheat before serving.
- Bread Storage: Store toasted baguette slices in an airtight container for up to 3 days.
Variations and Substitutions:
- No Gruyère? Swap it with Swiss, mozzarella, or even sharp cheddar.
- Alcohol-Free: Replace the wine with extra broth or apple cider.
- Vegetarian-Friendly: Use vegetable broth and a dash of soy sauce for depth.
- Gluten-Free: Opt for gluten-free bread and flour substitutes.
Want To Save This Recipe?
What to Serve with French onion soup?
- Salads: A crisp green salad with vinaigrette balances the richness perfectly.
- Main Courses: Serve alongside roasted chicken or steak for a complete meal.
- Wine Pairing: A bold red like Cabernet Sauvignon or a crisp white like Chardonnay works beautifully.
Frequently Asked Questions:
Can I make it ahead of time?
Definitely! The soup base actually tastes better the next day. Just keep the bread and cheese separate until serving.
Is it okay to skip the cheese?
Technically, yes, but you’d be missing out on that gooey, golden layer of deliciousness.
What onions are best?
Vidalia onions are my top pick, but yellow onions work too. Just avoid red onions—they’re too sharp for this recipe.
French onion soup is more than just a meal—it’s an experience. It’s the kind of dish that makes you slow down, savor each bite, and maybe even smile at how something so simple can taste so good. So, what do you say? Ready to bring a little French bistro magic to your kitchen? Can’t wait to hear how yours turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
French onion soup
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 pounds Vidalia onions approximately 5 medium, halved lengthwise and thinly sliced
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon granulated sugar
- 1 cup dry white wine
- 2 tablespoons all-purpose flour
- 6 cups beef broth low or no sodium
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon dry sherry
Toppings
- 1 small baguette sliced into ½-inch pieces
- 8 ounces Gruyère cheese grated (approximately 2 heaping cups)
- ½ cup grated Parmigiano Reggiano cheese
Instructions
Prepare the Onions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the vegetable oil, onions, salt, pepper, and sugar. Cook uncovered, stirring occasionally, until the onions become deeply golden brown and caramelized. This process takes approximately 45–55 minutes. Stir frequently toward the end to prevent burning, and scrape any browned bits from the bottom of the pot.
Deglaze with Wine
- Increase the heat to high and pour in the white wine. Cook while stirring continuously until the liquid is almost completely evaporated, leaving the onions with a jam-like consistency. This step should take about 8–10 minutes.
Add Flour and Build the Broth
- Sprinkle the flour over the onions and stir well. Cook for 1 minute, ensuring no lumps form. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 30 minutes.
Prepare the Baguette Slices
- While the soup simmers, preheat the oven to 400°F (204°C). Arrange the baguette slices on a baking sheet in a single layer and bake for approximately 10 minutes or until they are dry, crisp, and golden at the edges.
Finish the Soup
- Remove the bay leaves from the soup. Stir in the dry sherry and adjust the seasoning with additional salt, Worcestershire sauce, or a pinch of sugar if needed.
Broil the Toppings
- Position an oven rack 6 inches from the broiler and preheat the broiler. Ladle the hot soup into oven-safe bowls placed on a baking sheet. Add one or two baguette slices to each bowl and generously sprinkle the Gruyère and Parmigiano Reggiano cheeses over the top. Broil for 3–5 minutes, or until the cheese is melted and bubbling around the edges.
Serve and Enjoy
- Allow the soup to cool slightly before serving. If using regular soup bowls, broil the cheese-topped baguette slices separately and place them on top of the soup when serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
