Easy French Onion Soup Recipe

ByFrancis Mead

I adore making a classic that never ceases to dazzle: French Onion Soup. In this recipe, I use 4 large yellow onions, which I consider the best onions for this soup, but you can use any onion you like.

(Nicolette recommends Vidalia onions if you want to use a sweet onion instead.) These onions are caramelized in a luxurious blend of butter and oil, with the onions first cooked low and slow (with a touch of sugar, which isn’t strictly necessary but helps intensify the sweetness of the onions). The result is the best beef stock-based soup seasoned with thyme and a bay leaf that you could possibly hope for.

I like to deglaze the pot with a bit of dry white wine, though this is (of course) optional.

Ingredients photo for Easy French Onion Soup Recipe

Ingredients

Ingredients photo for Easy French Onion Soup Recipe

Yellow Onions:
Full of taste; offer gentle sweetness and antioxidants.

Unsalted Butter:
Increases creaminess; contains a healthy fat for richness.

Beef Stock:
Rich in taste; offers nourishment and delivers essential protein.

Olive Oil:
Fats that are healthy for the heart; boost the flavor and mouthfeel.

Gruyère Cheese:
Melted, it becomes a smooth and silky addition to a dish and offers a nutty, savory flavor.

Thyme:
Fragrant; provides suggestions of soil and gentle mint.

Ingredient Quantities

  • 4 large yellow onions, thinly sliced

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 8 cups beef stock or broth

  • 1/2 cup dry white wine or brandy (optional)

  • 2 cloves garlic, minced

  • 1 teaspoon sugar

  • 1 tablespoon all-purpose flour

  • 1 baguette, sliced and toasted

  • 2 cups grated Gruyère cheese

  • Salt and freshly ground black pepper to taste

  • Fresh thyme or 1 teaspoon dried thyme (optional)

  • 1 bay leaf

Instructions

1. In a large pot, combine unsalted butter and olive oil; heat over medium. Add thinly sliced yellow onions and stir occasionally until they become caramelized and turn a deep golden brown, about 30-40 minutes. Sprinkle in some sugar to hasten the process.

2. The onions and the minced garlic should be combined in a pan. Cook them together for another minute or so, until the garlic becomes very fragrant.

3. Add the all-purpose flour and cook for another 1-2 minutes, making sure the onions are evenly coated.

4. Add the dry white wine or brandy, if you are using it, and let it simmer for about 5 minutes, letting the alcohol cook off and the liquid reduce a bit.

5. Pour the beef stock or broth into the pot. Stir well to mix with the onion mixture.

6. Add salt and freshly ground black pepper to taste, and then add the bay leaf and thyme, if using.

7. The soup should be taken to a boil and then simmered uncovered for about 30 minutes. This allows the flavors to come together.

8. Simmering while the soup is, preheat the broiler. Arrange on a baking sheet the sliced, toasted baguette.

9. Once the soup has been prepared, it should be ladled into bowls that are safe for the oven. On top of each bowl, place one or two slices of toasted baguette, and then go to town with the Gruyère cheese.

10. Place the bowls under the broiler for a few minutes until the cheese has melted and is bubbling. Take the bowls from the oven and serve the soup right away, garnishing it with more thyme if you wish.

Equipment Needed

1. Large pot
2. Stirring spoon
3. Pan
4. Measuring spoons
5. Sharp knife
6. Cutting board
7. Oven-safe bowls
8. Baking sheet
9. Cheese grater
10. Ladle
11. Broiler or oven with broiler setting

FAQ

  • Can I use a different type of onion? Yes, while yellow onions are traditional, sweet onions or white onions can also be used for a slightly different flavor profile.

  • Is the wine or brandy necessary? No, it adds depth of flavor, but you can omit it or replace it with additional beef stock for a non-alcoholic version.

  • Can I substitute another cheese for Gruyère? Yes, Swiss cheese or Comté are excellent substitutes if Gruyère is unavailable.

  • How do I make the soup vegetarian? Use vegetable broth instead of beef stock, and ensure the cheese is vegetarian. The flavor will be slightly different but still delicious.

  • What is the purpose of the sugar in the recipe? Sugar helps to caramelize the onions, giving the soup its signature sweet and savory depth.

  • How can I store leftovers? Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

  • Can I make this soup ahead of time? Yes, you can prepare the soup in advance without the baguette and cheese toppings. Reheat it and add the bread and cheese just before serving for the best results.

Substitutions and Variations

Substitutes for yellow onions include white onions and sweet onions. They provide different flavor profiles and can be used successfully for any dish that calls for yellow onions.
Beef stock or broth: Substitute with chicken stock or vegetable broth for a ligher taste.
White wine or brandy: Use apple cider or broth if you want to avoid alcohol.
Swiss cheese or Emmental can be used instead of Gruyère for a similar melt and taste.
Baguette: Use slices of ciabatta or sourdough bread if you prefer.