French onion soup is a timeless classic that warms the soul with rich, savory flavors. Originating from the streets of France, this delightful dish combines the sweetness of caramelized onions with a hearty broth, topped with perfectly toasted baguette and a layer of melted cheese that stretches luxuriously with every spoonful.
Why You Should Make French Onion Soup
When the weather turns chilly, there’s nothing quite like a warm bowl of soup to comfort the soul. With its rich flavors and hearty ingredients, this classic dish is perfect for any occasion, whether it’s a cozy night in or an elegant dinner party. Let’s dive into how to make this timeless recipe! Perfect as a comforting starter or a satisfying meal, this recipe embodies the essence of simplicity mastered through technique and patience.
Ingredients
- Yellow Onions
- Sweet Onions
- Garlic
- Butter
- Olive Oil
- Fresh Rosemary
- Fresh Thyme
- Bay Leaves
- Flour
- White Wine
- Beef Broth
- Beef Bouillon Cube
- Baguette
- Swiss Cheese
How to Make French Onion Soup
Making restaurant-quality French onion soup is a lot less intimidating than it may seem. The hardest part of this recipe is not crying while slicing the onions!
Start by slicing the onions about 1/4 inch thick and setting them aside. I highly recommend using a mandolin to get even slices and to make this step go by a lot quicker.
Next, get out a large soup pot and melt the butter and olive oil over medium-low heat. Add the onions and coat them in the butter and olive oil with tongs.
It’s best to caramelize the onions low and slow. Toss them with the tongs every 10 minutes or so for about an hour (could take up to 1.5 hours). They are done when they are nice and golden brown. During the cooking process, brown bits may get stuck to the bottom of the pot. Splash some white wine to deglaze as needed.
Add the minced garlic and stir it, then sprinkle the flour and coat the onions evenly.
Once the onions are richly golden brown, add the remaining wine and let it simmer for 3-4 minutes. Then, add the beef broth, bouillon cube, fresh herbs and bay leaves. Let simmer for about 30 minutes.
Slice the baguette and bake at 400° for 5-10 minutes until toasted to your liking. If you have oven-safe soup bowls, ladle the soup into them, top with a few slices of the toasted baguette, and place a couple slices of Swiss cheese on top. Broil for a few minutes in the oven until the cheese is melted and bubbly. If you don’t have oven-safe bowls, just add the cheese slices to the toasted baguette slices and broil on the baking sheet, then, using a spatula, place the cheesy toasts on top of your individual soup bowls.
Tools You’ll Need
- Large Soup Pot – We’re working with a lot of onions that need to be caramelized. Make sure to have a good large soup pot for this recipe!
- Mandolin – If you don’t have a mandolin, you need one! This makes slicing onions so much easier and cuts the time in half.
- Oven-Safe Bowls – To get the cheese perfectly melted on top of the soup, you’ll need oven-safe bowls.
The Best French Onion Soup
4-6
servings15
minutes2.5
hoursIngredients
3 yellow onions
3 sweet onions
2 cloves of garlic, minced
4 tablespoons butter
2 tablespoons olive oil
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
3 tablespoons flour
1 cup dry white wine (I recommend Pino Grigio or Sauvignon Blanc)
6 cups beef broth
1 beef bouillon cube
Swiss cheese slices
Directions
- Slice the onions thinly – about 1/4 inch using a mandoline to ensure even slices.
- Melt the butter and olive oil in a large pot over medium-low heat. Add the sliced onions, using tongs to coat them with the melted butter and oil. Cook uncovered, stirring occasionally. Cook the onions until golden brown (45 minutes to 1.5 hours). Splash wine into the pot to deglaze the bottom as needed.
- Add the garlic and stir. Cook for a minute or so until fragrant. Sprinkle the flour over the onions and toss with tongs to coat evenly.
- Add the white wine to the pot and give it a mix. Let simmer for 3-4 minutes or until some of the wine has evaporated, scraping any brown bits at the bottom of the pot with a spatula.
- Add the beef broth, beef bouillon cube, thyme, rosemary, and bay leaves to the pot and simmer for 30 minutes.
- Preheat the oven to 400°F. While the soup simmers, slice the baguette into 1-inch slices and place on a baking sheet. Bake the baguette slices for 5-10 minutes, depending on how toasty you want them.
- Ladle soup into single-serving, oven-safe bowls and top with a few toasted bread slices. Lay a couple of slices of Swiss cheese on top of the bread and broil in the oven for a few minutes until the cheese is melted and bubbly.
