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{Best Ever} French Onion Soup Recipe

I’m sharing my Homemade French Onion Soup recipe that uses only a handful of budget ingredients, rivals restaurant versions, and leaves leftovers that make a smart lunch the next day.

A photo of {Best Ever} French Onion Soup Recipe

I’ve chased the perfect bowl for years and this Homemade French Onion Soup finally made me stop. Deep, almost meaty flavor comes from piles of sweet yellow onions and a nutty crown of melting Gruyere cheese, yet it somehow feels reachable on a weeknight.

It outshines a lot of restaurant bowls, honestly, and I still sneak bites from the pot when no ones looking. Leftovers become a weirdly brilliant lunch the next day, but you’ll have to try it to understand.

I won’t spoil all my secrets, but trust me, this one makes you rethink what simple soup can do.

Ingredients

Ingredients photo for {Best Ever} French Onion Soup Recipe

  • Yellow onions, slowly caramelize into sweet, rich base, provide fiber and natural sugars.
  • Unsalted butter, adds silky mouthfeel, delivers fat and satiety, helps caramelization.
  • Low sodium beef broth, gives deep savory umami, source of protein and minerals, comforting.
  • Gruyere cheese, melts into gooey, nutty topping, brings protein and salty richness.
  • Baguette slices, toasted crisp then soak broth, add carbs and rustic crunch you’ll love.
  • Dry white wine or sherry, deglazes pan, brightens flavor with a little acidity.
  • Fresh thyme, herbaceous lift and aromatic oils cut through the soup’s rich fat.

Ingredient Quantities

  • Unsalted butter, 3 to 4 tablespoons
  • Olive oil, 1 to 2 tablespoons
  • Yellow onions, 4 to 6 large (about 3 pounds)
  • Kosher salt, 1 1/2 teaspoons
  • Granulated sugar, 1 teaspoon
  • Freshly ground black pepper, 1/2 teaspoon
  • All purpose flour, 1 tablespoon
  • Dry white wine or dry sherry, 1/2 cup
  • Low sodium beef broth, 6 cups
  • Bay leaves, 1 to 2
  • Fresh thyme, 2 to 3 sprigs or 1 teaspoon dried thyme
  • Worcestershire sauce, 1 teaspoon (optional)
  • Brandy or cognac, 1 to 2 tablespoons (optional)
  • French baguette, 1 small or about 8 to 10 slices
  • Gruyere cheese, 6 to 8 ounces grated (about 1 1/2 to 2 cups)
  • Parmesan cheese, 1/4 cup grated (optional)

How to Make this

1. Thinly slice 4 to 6 large yellow onions. In a heavy pot or Dutch oven heat 3 to 4 tablespoons unsalted butter with 1 to 2 tablespoons olive oil over medium-low heat, add the onions, 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar and 1/2 teaspoon freshly ground black pepper. Cook low and slow, stirring often, until the onions are deep golden brown and very soft, about 35 to 45 minutes; dont rush this step, the flavor comes from good caramelization.

2. Push the onions to the sides of the pot, sprinkle in 1 tablespoon all purpose flour and cook 1 to 2 minutes, stirring, to get rid of the raw flour taste and help thicken the soup a little.

3. Pour in 1/2 cup dry white wine or dry sherry to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce until almost evaporated.

4. Add 6 cups low sodium beef broth, 1 to 2 bay leaves and 2 to 3 sprigs fresh thyme (or 1 teaspoon dried thyme). Bring to a gentle simmer and cook 15 to 20 minutes so flavors marry. Taste and adjust seasoning, adding more salt and pepper if needed.

5. Stir in 1 teaspoon Worcestershire sauce if using, and off the heat add 1 to 2 tablespoons brandy or cognac if you want the extra depth, swirl to combine.

6. While the soup simmers, slice a small French baguette into about 8 to 10 slices. Brush lightly with olive oil or a little butter and toast in the oven or a skillet until golden and crisp.

7. Preheat the broiler. Grate 6 to 8 ounces Gruyere and if you like a little extra funk grate 1/4 cup Parmesan and mix them together.

8. Remove and discard the bay leaves and thyme stems. Ladle hot soup into ovenproof bowls, place a toasted baguette slice on top of each bowl and pile the grated Gruyere (and Parmesan) over the bread so it covers the edges.

9. Set bowls on a baking sheet and broil until the cheese is melted, bubbly and browned in spots, about 2 to 5 minutes—watch it closely so it doesnt burn. If you dont have a broiler you can bake at 400 degrees F until melted.

10. Let the bowls cool a couple minutes before serving. Soup actually tastes even better the next day, so leftovers reheat great; if saving, keep bread separate and toast fresh before serving.

Equipment Needed

1. Heavy pot or Dutch oven for caramelizing onions and simmering the soup
2. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
3. Chef’s knife for thinly slicing the onions
4. Cutting board
5. Measuring cups and measuring spoons
6. Box grater or fine grater for the Gruyere and Parmesan
7. Ovenproof bowls or French onion soup crocks
8. Baking sheet to set the bowls on under the broiler and to toast bread
9. Small skillet (optional) if you prefer to toast the baguette on the stove

FAQ

{Best Ever} French Onion Soup Recipe Substitutions and Variations

  • Unsalted butter
    • Salted butter, use same amount but cut added salt by about 1/2 tsp
    • Ghee or clarified butter, richer, higher smoke point so browning is easier
    • Olive oil or neutral vegetable oil, for dairy free, flavor will be different but it caramelizes onions fine
    • Vegan butter, for a plant based swap, pick a brand made for cooking
  • Yellow onions
    • Sweet onions (Vidalia or Walla Walla), they caramelize quick and taste sweeter
    • Shallots, milder and more refined, use equivalent weight rather than count
    • Red onions, a bit sharper raw but mellow and sweet when caramelized
    • Leeks (white and light green parts), use for a gentler onion flavor, rinse well first
  • Low sodium beef broth
    • Regular beef stock or bone broth, same savory base just salt to taste
    • Vegetable or mushroom broth, good for vegetarian version, add a splash soy sauce or miso for beefy umami
    • Chicken broth, lighter but works fine if you don’t have beef, adjust seasoning
    • Beef bouillon or base dissolved in water, convenient if fresh broth isn’t available
  • Gruyere cheese
    • Comté, closest in flavor and melt, great substitute
    • Emmental or Swiss, melts well and gives that classic gooey top
    • Fontina, very melty and creamy, a little milder but tasty
    • Sharp cheddar blended with a milder meltable cheese, if you want more bite

Pro Tips

1) Use a wide, heavy pot and spread the onions out so they have room, more surface area means better caramelization. Keep the heat low and stir often, but dont be afraid to let them sit a minute between stirs so they browns properly, it takes time but thats where the flavor is.

2) Deglaze with the wine or sherry while the pan is hot and scrape up every browned bit, those bits are pure flavor. If you want extra depth add the brandy off the heat and swirl it in, but dont add it while the soup is boiling.

3) Toast the baguette slices ahead and store them separately, then assemble just before serving so the bread stays crisp under the cheese. If leftovers are planned, keep the bread apart and grate fresh cheese right before broiling for a better melt.

4) Taste and adjust at the end, salt levels vary a lot between broths, and a little Worcestershire or a tiny pinch of sugar can balance things if it tastes flat. Reheat gently so the soup doesnt boil hard and the texture stays silky.

{Best Ever} French Onion Soup Recipe

{Best Ever} French Onion Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Homemade French Onion Soup recipe that uses only a handful of budget ingredients, rivals restaurant versions, and leaves leftovers that make a smart lunch the next day.

Servings

6

servings

Calories

414

kcal

Equipment: 1. Heavy pot or Dutch oven for caramelizing onions and simmering the soup
2. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
3. Chef’s knife for thinly slicing the onions
4. Cutting board
5. Measuring cups and measuring spoons
6. Box grater or fine grater for the Gruyere and Parmesan
7. Ovenproof bowls or French onion soup crocks
8. Baking sheet to set the bowls on under the broiler and to toast bread
9. Small skillet (optional) if you prefer to toast the baguette on the stove

Ingredients

  • Unsalted butter, 3 to 4 tablespoons

  • Olive oil, 1 to 2 tablespoons

  • Yellow onions, 4 to 6 large (about 3 pounds)

  • Kosher salt, 1 1/2 teaspoons

  • Granulated sugar, 1 teaspoon

  • Freshly ground black pepper, 1/2 teaspoon

  • All purpose flour, 1 tablespoon

  • Dry white wine or dry sherry, 1/2 cup

  • Low sodium beef broth, 6 cups

  • Bay leaves, 1 to 2

  • Fresh thyme, 2 to 3 sprigs or 1 teaspoon dried thyme

  • Worcestershire sauce, 1 teaspoon (optional)

  • Brandy or cognac, 1 to 2 tablespoons (optional)

  • French baguette, 1 small or about 8 to 10 slices

  • Gruyere cheese, 6 to 8 ounces grated (about 1 1/2 to 2 cups)

  • Parmesan cheese, 1/4 cup grated (optional)

Directions

  • Thinly slice 4 to 6 large yellow onions. In a heavy pot or Dutch oven heat 3 to 4 tablespoons unsalted butter with 1 to 2 tablespoons olive oil over medium-low heat, add the onions, 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar and 1/2 teaspoon freshly ground black pepper. Cook low and slow, stirring often, until the onions are deep golden brown and very soft, about 35 to 45 minutes; dont rush this step, the flavor comes from good caramelization.
  • Push the onions to the sides of the pot, sprinkle in 1 tablespoon all purpose flour and cook 1 to 2 minutes, stirring, to get rid of the raw flour taste and help thicken the soup a little.
  • Pour in 1/2 cup dry white wine or dry sherry to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce until almost evaporated.
  • Add 6 cups low sodium beef broth, 1 to 2 bay leaves and 2 to 3 sprigs fresh thyme (or 1 teaspoon dried thyme). Bring to a gentle simmer and cook 15 to 20 minutes so flavors marry. Taste and adjust seasoning, adding more salt and pepper if needed.
  • Stir in 1 teaspoon Worcestershire sauce if using, and off the heat add 1 to 2 tablespoons brandy or cognac if you want the extra depth, swirl to combine.
  • While the soup simmers, slice a small French baguette into about 8 to 10 slices. Brush lightly with olive oil or a little butter and toast in the oven or a skillet until golden and crisp.
  • Preheat the broiler. Grate 6 to 8 ounces Gruyere and if you like a little extra funk grate 1/4 cup Parmesan and mix them together.
  • Remove and discard the bay leaves and thyme stems. Ladle hot soup into ovenproof bowls, place a toasted baguette slice on top of each bowl and pile the grated Gruyere (and Parmesan) over the bread so it covers the edges.
  • Set bowls on a baking sheet and broil until the cheese is melted, bubbly and browned in spots, about 2 to 5 minutes—watch it closely so it doesnt burn. If you dont have a broiler you can bake at 400 degrees F until melted.
  • Let the bowls cool a couple minutes before serving. Soup actually tastes even better the next day, so leftovers reheat great; if saving, keep bread separate and toast fresh before serving.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 540g
  • Total number of serves: 6
  • Calories: 414kcal
  • Fat: 24g
  • Saturated Fat: 12.8g
  • Trans Fat: 0.12g
  • Polyunsaturated: 1.3g
  • Monounsaturated: 6.7g
  • Cholesterol: 55mg
  • Sodium: 1182mg
  • Potassium: 440mg
  • Carbohydrates: 32.5g
  • Fiber: 4.3g
  • Sugar: 10.8g
  • Protein: 17.3g
  • Vitamin A: 333IU
  • Vitamin C: 16.8mg
  • Calcium: 173mg
  • Iron: 0.9mg

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