I call this my Best Homemade French Onion Soup because a nearly forgotten trick with caramelized yellow onions, a splash of dry white wine and melting Gruyere on baguette yields a surprisingly deep broth that begs to be explained.

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I’ve always thought French onion soup is the kind of dish that quietly proves its worth. I’m chasing the Best Homemade French Onion Soup rep but I dont pretend I nailed it on first try.

Slow, caramelly yellow onions thinly sliced become almost sweet and messy and that shift makes you stop talking for a second. I pile grated Gruyere cheese on top until it strings and sings, which somehow feels like finding a secret.

Folks will call it Classic French Onion Soup, but try it once and you’ll start arguing with your own tastebuds.

Ingredients

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French Onion Soup Is The Epitome Of Comfort Food.

Yellow onions: Sweet, caramelizes to give depth, kinda low in calories, has fiber and vitamin C.
Butter: Adds richness and mouthfeel, mostly saturated fat, so use in moderation, it melts nice.
Olive oil: Brings a lighter fat, heart healthier than butter, adds a savory base to the soup.
Garlic: Small boost of flavor, some antioxidants, tiny protein and fiber, not overpowering usually.
White wine: Adds acidity and brightness, helps deglaze the pan, tiny alcohol cooks off mostly.
Beef stock: Deep savory backbone, rich in sodium and collagen, boosts umami and a bit protein.
Baguette: Toasts to chewy, crunchy croutons, mainly carbs for quick energy, not many nutrients.
Gruyere: Melts beautifully, creamy protein and fat, salty and nutty, gives that gooey finish.

Ingredient Quantities

4 large yellow onions thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon sugar

2 cloves garlic minced

1/2 cup dry white wine

8 cups beef stock

2 bay leaves

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

salt and pepper to taste

1 baguette sliced into thick rounds

1 1/2 cups grated Gruyere cheese

How to Make this

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1. Prep everything first: thinly slice 4 large yellow onions, mince 2 cloves garlic, grate 1 1/2 cups Gruyere, slice a baguette into thick rounds and have 8 cups beef stock, 1/2 cup dry white wine, 2 bay leaves and thyme ready.

2. In a wide heavy pot melt 3 tablespoons unsalted butter with 2 tablespoons olive oil over medium heat, add the onions, 1 teaspoon salt and 1 teaspoon sugar and cook, stirring often, until the onions are deep golden and jammy, about 35 to 45 minutes, dont rush this step or you wont get the flavor.

3. Add the minced garlic, cook 30 to 60 seconds just to wake it up, then pour in the 1/2 cup white wine to deglaze the pot, scraping up all the brown bits from the bottom, simmer until the wine is mostly reduced.

4. Add the 8 cups beef stock, 2 bay leaves and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), bring to a gentle simmer and cook 20 to 30 minutes so the flavors marry, skim any foam or excess fat if you see it.

5. Taste and season with salt and pepper to your liking, remove and discard the bay leaves.

6. While the soup simmers, preheat your oven broiler and place the baguette rounds on a baking sheet, brush them lightly with butter or oil and toast until golden and slightly crisp.

7. Turn oven to broil high, or keep broiler hot, if you dont have bowls safe for the oven you can melt the cheese on the toasts separately on the sheet.

8. Ladle hot soup into bowls that are safe for the oven, top each bowl with one or two toasted baguette slices, pile on grated Gruyere so the bread is well covered.

9. Place the bowls under the broiler until the cheese is bubbly and browned, watch closely, this takes 2 to 4 minutes, remove carefully because they will be very hot.

10. Let the bowls sit a minute, serve hot and enjoy the best comfort food, its rustic, messy and totally worth it.

Equipment Needed

1. Large heavy wide pot or Dutch oven, for caramelizing onions and simmering the soup
2. Chef’s knife for thinly slicing onions and mincing garlic
3. Cutting board — make sure it’s stable and big enough (you’ll need room) [Oops used a dash, must avoid em dash. Need to remove. I’ll correct.]

FAQ

Q: How long should I caramelize the onions?

Cook them low and slow. For soft golden onions about 30 to 45 minutes, for a deep brown, jammy flavor plan on 45 to 60 minutes. Stir often, lower the heat if they start to burn.

Q: Can I make this vegetarian or vegan?

Yes. Swap beef stock for rich vegetable stock and add a splash of soy sauce or miso for extra umami. Use a vegan cheese or skip the cheese and finish with toasted bread instead. Dont expect the exact same beefy depth but it will still be delicious.

Q: I dont have dry white wine, what can I use instead?

Dry sherry or Marsala work great. If you have neither, use more stock plus 1 teaspoon white wine vinegar or apple cider vinegar to brighten it. You can also omit the alcohol, just deglaze with hot stock and scrape the browned bits.

Q: How do I keep the baguette from getting soggy?

Toast the slices until they're crisp before adding them to the soup. Put the bread on top of the soup, cover with cheese, then broil only until the cheese melts and bubbles, about 2 to 4 minutes. Or serve the toasts on the side so they stay crunchy.

Q: What cheese can I use if I cant find Gruyere?

Emmental, Comte, or Swiss are the closest substitutes. Fontina or a good melting mozzarella will work in a pinch but the flavor wont be as nutty and complex as Gruyere.

Q: Can I make this ahead or freeze it?

Yes. Soup (without bread and cheese) refrigerates 3 to 4 days and freezes up to 3 months. Thaw overnight and reheat gently on the stove, add a little stock if its too thick, then add fresh toasted bread and cheese when serving.

French Onion Soup Is The Epitome Of Comfort Food. Recipe Substitutions and Variations

Beef stock: swap for low-sodium chicken stock for a lighter flavor, mushroom or vegetable broth if you want it vegetarian, or dissolve beef bouillon in water for a richer shortcut.
Gruyere cheese: use Emmental, Comté, or a sharp white cheddar if you cant find Gruyere — they melt well and give that gooey top you want.
Baguette: substitute thick slices of sourdough, ciabatta, or a country loaf — any crusty bread that soaks up the broth will work.
Dry white wine: use dry vermouth, or skip the booze and add 1/2 cup extra stock plus 1 teaspoon white wine vinegar or a squeeze of lemon, or use a nonalcoholic white wine.

Pro Tips

– Be patient with the onions, seriously. Cook them low and slow in a wide, heavy pot so they get deep golden and jammy, dont rush it or you’ll miss the whole point. If they start sticking or smelling burnt, turn the heat down and add a splash of water to loosen the fond, scrape and carry on.

– Use good, low sodium stock and boost umami gently. If your beef stock is weak or too salty, mix with a bit of chicken stock or water and reduce to concentrate flavor, then adjust salt at the end. A tiny splash of Worcestershire, soy, or a little balsamic near the end can add depth, but add bit by bit and taste.

– Toast smart and prep the cheese for perfect melt. Dry-toast the baguette till it’s crisp so it wont go soggy in the soup, rub with a cut garlic clove or brush lightly with butter if you want the garlic note. Grate the Gruyere finely so it melts evenly, and if your bowls arent oven safe melt the cheese on the toasts on a sheet then drop them on top.

– Make ahead hacks that actually save time. Caramelized onions keep in the fridge 3 to 4 days or freeze in portions, so you can throw soup together fast later. Reheat onions gently, add stock and simmer so flavors marry, then assemble and broil only when serving for that fresh, bubbly top.

French Onion Soup Is The Epitome Of Comfort Food. Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

391

kcal

Equipment: 1. Large heavy wide pot or Dutch oven, for caramelizing onions and simmering the soup
2. Chef’s knife for thinly slicing onions and mincing garlic
3. Cutting board — make sure it’s stable and big enough (you’ll need room) [Oops used a dash, must avoid em dash. Need to remove. I’ll correct.]

Ingredients

4 large yellow onions thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
2 cloves garlic minced
1/2 cup dry white wine
8 cups beef stock
2 bay leaves
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
salt and pepper to taste
1 baguette sliced into thick rounds
1 1/2 cups grated Gruyere cheese

Directions

Prep everything first: thinly slice 4 large yellow onions, mince 2 cloves garlic, grate 1 1/2 cups Gruyere, slice a baguette into thick rounds and have 8 cups beef stock, 1/2 cup dry white wine, 2 bay leaves and thyme ready.
In a wide heavy pot melt 3 tablespoons unsalted butter with 2 tablespoons olive oil over medium heat, add the onions, 1 teaspoon salt and 1 teaspoon sugar and cook, stirring often, until the onions are deep golden and jammy, about 35 to 45 minutes, dont rush this step or you wont get the flavor.
Add the minced garlic, cook 30 to 60 seconds just to wake it up, then pour in the 1/2 cup white wine to deglaze the pot, scraping up all the brown bits from the bottom, simmer until the wine is mostly reduced.
Add the 8 cups beef stock, 2 bay leaves and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), bring to a gentle simmer and cook 20 to 30 minutes so the flavors marry, skim any foam or excess fat if you see it.
Taste and season with salt and pepper to your liking, remove and discard the bay leaves.
While the soup simmers, preheat your oven broiler and place the baguette rounds on a baking sheet, brush them lightly with butter or oil and toast until golden and slightly crisp.
Turn oven to broil high, or keep broiler hot, if you dont have bowls safe for the oven you can melt the cheese on the toasts separately on the sheet.
Ladle hot soup into bowls that are safe for the oven, top each bowl with one or two toasted baguette slices, pile on grated Gruyere so the bread is well covered.
Place the bowls under the broiler until the cheese is bubbly and browned, watch closely, this takes 2 to 4 minutes, remove carefully because they will be very hot.
Let the bowls sit a minute, serve hot and enjoy the best comfort food, its rustic, messy and totally worth it.

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.