Homemade French Onion Soup Recipe

OMG, this French Onion Soup is seriously the culinary equivalent of a cozy blanket on a rainy day—so worth the effort! The caramelized onions combined with melty Gruyère goodness will transport you straight to a quaint Parisian café. 🍲🧅🥖

French Onion Soup is a homemade specialty of mine, and it is a comforting dish that showcases the rich flavors of caramelized yellow onions and a splash of dry white wine. Where some cooks stop at this point, I don’t; I take the soup several crucial steps further in the direction of deep, savory flavor.

Instead of only combining beef broth with the requisite aromatic herbs and a touch of garlic—an almost universal soporific combination—I add layers of umami-rich flavor in the form of Worcestershire sauce and a little bit of sherry. And then I don’t even stop there.

Homemade French Onion Soup Recipe Ingredients

• Yellow Onions: Caramelize to enhance sweetness and depth of flavor; rich in antioxidants.
• Unsalted Butter: Adds richness and creamy texture; source of healthy fats.
• Olive Oil: Balances butter; provides heart-healthy monounsaturated fats.
• Garlic: Boosts flavor with a savory, subtle spiciness; offers immune benefits.
• Dry White Wine: Adds acidity and complexity; helps deglaze the pan.
• Beef Broth: Provides umami richness and protein; essential for soup’s savory base.
• Gruyère Cheese: Offers creamy texture and nutty flavor; source of calcium and protein.

Homemade French Onion Soup Recipe Ingredient Quantities

• 4 large yellow onions, thinly sliced
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 bay leaves
• 3-4 sprigs of fresh thyme or 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 French baguette, sliced
• 2 cups Gruyère cheese, grated

How to Make this Homemade French Onion Soup Recipe

1. In a big pot or Dutch oven, melt the butter with olive oil over medium heat. Stir in the sliced onions and sugar, making sure to coat everything well.

2. Prepare the onions at a low setting, giving them a slow sauté to draw out their inherent sugars and colors. Do this for about 25-30 minutes, allowing the onions to reach the melty, sweet depth of flavor and color you want. Stir occasionally. Don’t rush them. They will be worth the wait.

3. In a frying pan, fry the onions in olive oil until well caramelized. Add the minced garlic and cook for another 1-2 minutes until the garlic is aromatic.

4. Add the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until most of the wine has evaporated.

5. Combine the broth, bay leaves, and thyme. Reduce to a simmer.

6. Lower the heat to low, put a lid on the pot, and let the soup sit for half an hour so that it can meld the flavors.

7. Salt and freshly ground black pepper to taste. If using fresh thyme, remove the thyme sprigs and bay leaves.

8. Set your oven’s broiler to preheat. Place the slices of the baguette on a baking sheet. Broil them until they’re toasted and golden brown, approximately 1-2 minutes per side.

9. Spoon the soup into bowls that can go in the oven, leaving about an inch of space at the top. On top of each bowl of soup, place a toasted slice of baguette.

10. Generously sprinkle grated Gruyère cheese over the bread. Put the bowls on a baking sheet and broil them until the cheese is golden brown and bubbly. Serve right away and relish every bite.

Homemade French Onion Soup Recipe Equipment Needed

1. Big pot or Dutch oven
2. Frying pan
3. Wooden spoon or spatula
4. Sharp knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Oven-safe bowls
9. Baking sheet
10. Cheese grater

FAQ

• Can I use red onions instead of yellow onions?Certainly, red onions can be used as substitutes; however, for their superior sweetness when caramelized, onions of the yellow variety are traditional.
• Is there a substitute for Gruyère cheese?If Gruyère is not available, you can use Swiss cheese or a combination of mozzarella and Parmesan that achieves a similar effect.
• Can I make the soup without wine?Indeed, the wine can be left out and instead replaced with the same amount of beef broth as a non-alcoholic alternative.
• How do I prevent the onions from burning?Sauté the onions at medium-low heat. Stir them often. Don’t raise the heat and don’t walk away; if you do, the onions will scorch instead of being sweet and brown. Caramelized onions take time. You’re in this for at least half an hour. Be patient.
• Can I prepare the soup ahead of time?Certainly, the soup can be prepared a day ahead of time and simply reheated for serving. Just be sure to toast the bread and melt the cheese fresh right before you serve it.
• Is it necessary to use fresh thyme?While fresh thyme lends a sweet, fragrant aroma, acceptable substitutes are at hand. If using dried thyme, use half the amount, as it packs more concentrated flavor.
• Can I use vegetable broth instead of beef broth?To create a vegetarian version, use vegetable broth instead of beef broth. While this may slightly alter the flavor profile, it will still yield a delicious result.

Homemade French Onion Soup Recipe Substitutions and Variations

For the butter: Use vegan butter or margarine, a dairy-free option.
For the white wine that is dry: Substitute with the same amount of apple cider or apple juice for a non-alcoholic version.
For the meat broth: Use vegetable broth for a vegetarian option.
For the Gruyère cheese: Comté or Emmental cheese are good stand-ins, or employ a non-dairy cheese for a vegan version.

Pro Tips

1. Caramelize Slowly When caramelizing the onions, patience is key. Low and slow is the way to go to achieve deep, rich flavors. This can take up to 40 minutes, but don’t rush it; the depth of flavor develops over time as the onions become soft and deeply golden.

2. Deglaze Thoroughly When adding the wine, make sure to thoroughly scrape up the browned bits from the bottom of the pot. These bits, known as “fond,” add an incredible level of flavor to the soup.

3. Broth Quality Use high-quality beef broth or stock. Homemade or low-sodium broth can enhance the flavor without being overly salty, allowing you to better control the seasoning at the end.

4. Cheese Choice While Gruyère is classic for its nutty flavor and excellent melting properties, you could enhance the cheese topping by mixing in some aged Comté or adding a touch of Parmesan on top for a more complex flavor.

5. Perfect Baguette For the best texture, use slightly stale baguette slices. They’ll hold up better in the soup without becoming too soggy, and toasting them thoroughly ensures a nice crunch beneath the melted cheese.