French Onion Soup Recipe

There’s something irresistibly magical about transforming a handful of humble onions into a soul-warming bowl of French onion soup, topped with melty Gruyère and crispy baguette that makes you want to dive in spoon-first.

I adore French Onion Soup and its cozy flavors. Sweet, caramelized onions marry with a touch of dry white wine, and thyme for the most rudimentary, rich, and dangerously savory depth.

As far as soups go, it’s a humble dish; you can hardly get more simple and classic than broth and onions. The genius part, however, is how to serve it.

French Onion Soup Recipe Ingredients

• Yellow Onions: Key flavor component; caramelizes for sweetness, rich in fiber.
• Olive Oil: Healthy fats; enhances flavor, aids in onion caramelization.
• Beef Broth: Umami depth; protein-rich, complements onions, base of the soup.
• Dry White Wine: Adds acidity; enhances aroma, balances sweetness.
• Gruyère Cheese: Creamy topping; rich in calcium and protein, adds savory richness.

French Onion Soup Recipe Ingredient Quantities

• 6 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon all-purpose flour
• 8 cups beef broth
• 1/2 cup dry white wine
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 baguette, sliced
• 1 1/2 cups grated Gruyère cheese

How to Make this French Onion Soup Recipe

1. In a large, heavy-bottomed pot, over medium heat, melt the unsalted butter and the olive oil.

2. Put the onions that have been sliced very thinly, along with the salt and sugar, into the pot. Cook them very low and slowly for about 30–40 minutes, stirring only occasionally.

3. Incorporate the all-purpose flour, cooking for 1-2 minutes to eliminate the taste of raw flour; this will assist in thickening the soup.

4. Slowly pour in the dry white wine to clean the pot, scraping up any burnt bits stuck to the bottom.

5. Add the beef broth to the mix and bring it to a gentle simmer. Stir in the thyme and bay leaf, and let the mixture simmer for another 20-30 minutes, so they can all get better acquainted.

6. Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

7. Season the soup with salt and pepper to taste, then remove the thyme and bay leaf.

8. Lay the baguette slices on a baking sheet and bake them in the oven for approximately 5-7 minutes until they turn crisp and golden.

9. Scoop the steaming hot soup into bowls that can take the heat of the oven. Put a slice of toasted baguette on top of each portion and then pile on the grated Gruyère cheese.

10. Set the bowls on a baking sheet and put them in the oven. Broil for 3-5 minutes, or until the cheese is bubbly and browned. Serve right away.

French Onion Soup Recipe Equipment Needed

1. Large heavy-bottomed pot
2. Stirring spoon
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Oven
8. Baking sheet
9. Oven-safe bowls
10. Cheese grater

FAQ

• What type of onions should I use for French Onion Soup?Due to their balance of sweetness and flavor when caramelized, yellow onions are the best choice.
  
• Can I use regular butter instead of unsalted butter?Certainly, but you may wish to alter the extra salt for flavor.
• Can I substitute another type of cheese for Gruyère?Yes, Swiss cheese or Emmental are good substitutes if Gruyère is unavailable.
• What can I use instead of dry white wine?An equivalent amount of extra beef broth can be substituted if you wish to eliminate alcohol from the recipe.
• How do I ensure the onions are properly caramelized?Prepare them at a low to medium temperature, cooking them slowly and stirring them in a not-too-regular manner, keeping them over low to medium heat, until they are a deep golden brown.
• Can this soup be made vegetarian?Certainly! For a vegetarian version, you can swap out the beef broth for vegetable broth.
• How do I store and reheat leftovers?Leftovers should be kept in an airtight container and stored in the refrigerator. They will stay fresh for 3 days at most. Reheat on the stovetop. Do not let them get too hot too fast.

French Onion Soup Recipe Substitutions and Variations

White or red onions can be used in place of yellow onions; they will impart a different (but still delicious) flavor to whatever you’re cooking.
Salted butter can be used in place of unsalted butter; just remember to modify the extra salt in the formula.
You can use vegetable oil or canola oil in place of olive oil.
Substitute extra beef broth or apple cider for dry white wine in a non-alcoholic version of this dish.
Alternatives to Gruyère cheese include Emmental and Swiss cheese.

Pro Tips

1. Caramelization Technique For deeply caramelized onions, take your time during the initial cooking stage. Stir the onions occasionally, ensuring they don’t burn. If they begin to stick, add a splash of water or wine to release the fond from the bottom of the pot.

2. Homemade Beef Stock If possible, use homemade beef stock for a richer, more complex flavor. Simmering bones and aromatics for several hours will enhance the overall quality of the soup.

3. Cheese Variations While Gruyère is classic, you can blend it with other cheeses like Comté or Emmental for different flavor profiles. These cheeses melt beautifully and add a nutty richness.

4. Baguette Preparation For extra flavor, rub the baked baguette slices with a halved garlic clove before topping them with the cheese. This adds a subtle aromatic depth to each bite.

5. Adjusting Consistency If you prefer a thicker soup, purée a small portion of the finished soup and mix it back into the pot, or add a few more tablespoons of flour during the cooking process.