French Onion Soup
French onion soup is the quintessential comfort food that warms both the body and soul. With its rich, caramelized onion base, savory beef broth, and a luscious layer of melted cheese, this dish satisfies cravings in ways few others can. The golden color and aroma wafting from a bubbling bowl of this classic French delight is enough to make anyone’s mouth water. It beckons to be enjoyed slowly, with a crisp bread slice adding a satisfying crunch to each heavenly spoonful.
Table of Contents
Every time I brew a pot of French onion soup, I’m transported back to my first dining experience at a quaint bistro in Paris. The moment the first spoonful touched my lips, I was hooked. I vividly remember the laughter and warmth shared around a table, each of us relishing our bowls of happiness. This recipe captures that very essence—simple, nostalgic, and undeniably delicious. You’ll find that making this at home is not only easy but also profoundly rewarding, so let’s jump right in!
Why You’ll Love This Recipe
- Simple & Quick: You’ll be able to whip this up in just two hours and twenty minutes, with only about 10 minutes of hands-on time.
- Irresistible Flavor: Experience layers of sweet and savory notes with caramelized onions and rich beef broth that delight the palate.
- Eye-Catching Appeal: The gooey, melted cheese atop perfectly baked bread adds an impressive touch to your dinner table.
- Flexible Serving: Perfect for cozy dinners, gatherings, or as a hearty lunch option to impress friends.
- Diet-Friendly Options: This recipe can be easily adapted to be vegetarian or gluten-free by swapping out the broth and bread.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: For an authentic richness. If you’re out, you can use more olive oil.
- 2 tablespoons extra-virgin olive oil: Balances the butter while helping to caramelize the onions without burning.
- 4 large onions, sliced thin: Sweet onions are perfect; they caramelize beautifully. If you can’t find them, yellow onions are a great alternative.
- 1 tablespoon dry sherry: This adds depth and complexity. Avoid substitutes as the flavor is essential to the dish.
- 4 cups low-sodium beef broth: A good-quality broth elevates the taste. For a vegetarian twist, opt for vegetable broth.
- 1 tablespoon chopped, fresh thyme: Fresh herbs add aromatic qualities. Dried thyme can be used, but half the amount will suffice.
- ½ teaspoon Worcestershire sauce: Enriches the flavor profile with umami. You can skip it for vegetarian versions.
- ¼ teaspoon kosher salt: Essential for flavor; adjust to taste.
- ¼ teaspoon black pepper: Freshly ground provides better flavor; feel free to add more for spice.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): These will soak up the savory broth, softening beautifully.
- ½ cup shredded Swiss cheese: Melts wonderfully—consider Gruyere as an alternative for a more robust flavor.
- 4 (½-inch) thick slices French bread: This will act as a crust when broiled, perfect for holding cheese and creating texture.
- 4 slices gruyere cheese: Adds richness and complexity to the dish, pushing it into indulgent territory.
How to Make French Onion Soup
Melt the fats: In a large stock pot, melt the 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil over medium heat. This mixture will help create a rich base for your onions.
Caramelize the onions: Add the 4 large sliced onions to the pot and stir well to coat. Cook for 30-40 minutes over medium heat, stirring occasionally. Lower the heat and continue cooking on medium-low for an additional hour. You’re looking for a deep golden-brown hue and a sweet, fragrant aroma; it’s worth the wait!
Add the sherry: Pour in 1 tablespoon of dry sherry and let it cook for 1-2 minutes. This step allows the alcohol to evaporate, leaving a rich flavor behind that perfectly complements the onions.
Incorporate the broth: Next, add the 4 cups of low-sodium beef broth, 1 tablespoon of chopped fresh thyme, ½ teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir everything together, then introduce the 1 cup of cubed French bread, mixing until evenly combined.
Simmer: Bring the mixture to a boil, then lower the heat. Cover and let it simmer on medium-low for 30 minutes. Letting the flavors meld is key here—your kitchen will smell divine!
Prepare for serving: Carefully transfer the soup to individual ramekins or small oven-proof bowls. Take 2 tablespoons of shredded Swiss cheese and sprinkle it over each. Add a slice of French bread on top of the soup and layer it with a slice of Gruyere cheese.
Broil for perfection: Broil on high, about 3-4 inches from the heat source, for 3-4 minutes until the cheese is wonderfully melted and bubbling. Keep a close eye to avoid burning!
Alternative serving method: Alternatively, you can place the bread slices on a foil-lined baking sheet, top them with Gruyere cheese and broil for 2-3 minutes. Serve alongside the soup bowls to create a perfect pairing.
Storing & Reheating
If you have any leftovers, you can store the soup at room temperature for about 2 hours; afterward, it’s best to refrigerate it. Keep it in an airtight container where it can last for up to 4 days. For longer storage, transfer it to a freezer-safe container and freeze for a maximum of 3 months. To reheat, warm it in a pot over low heat until hot, about 10-15 minutes, or microwave until steaming. Just note that while flavor remains intact, texture might change a bit. Refresh the soup with a splash more broth if needed!
Chef’s Helpful Tips
- Avoid high heat when caramelizing the onions, as burning can result in bitterness. Patience is key for achieving that perfect caramel color.
- Make sure to use fresh thyme for a more vibrant flavor, but if you’re using dried, remember to cut the amount in half.
- If your soup seems too salty, balance it out with a bit of sugar or more broth.
- For an extra depth of flavor, consider adding a bay leaf while it simmers, removing it before serving.
- French onion soup can be made ahead—just keep the ingredients separate until you’re ready to broil and serve the cheese.
French onion soup is a delightful dish that pairs comfort with elegance. The sweetness of the onions combined with savory broth, topped with glorious melted cheese, creates an experience that warms the heart. Feel free to experiment with different toppings or bread; this dish is versatile and invites creativity.
I hope you embrace making this classic French dish and share it with loved ones at your next gathering. It’s perfect for those chilly evenings or to satisfy that comforting craving. You’re bound to win everyone over with a bowl of homemade goodness!
Recipe FAQs
Can I make French onion soup vegetarian?
Absolutely! Simply substitute the beef broth for a vegetable broth. Ensure to omit the Worcestershire sauce too, or choose a vegetarian version, as it typically contains anchovies.
How can I achieve perfectly caramelized onions?
Slow and low cooking is the secret! Maintain a medium to medium-low heat and give them plenty of time—about 1.5 hours total for optimal caramelization. Stir occasionally for even cooking.
What type of bread is best for French onion soup?
A crusty French bread or baguette works best as they hold up to the broth without falling apart. If gluten-free, look for a dense gluten-free bread option.
Can I freeze French onion soup?
Yes, you can. Just be sure to freeze the soup without the cheese and bread topping. It can be stored for up to 3 months in a freezer-safe container, then reheat and add fresh toppings when ready to serve.
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📖 Recipe Card
French Onion Soup
- Prep Time: 10 minutes
- Cook Time: 145 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: French
Description
This French Onion Soup is a hearty dish featuring richly caramelized onions, savory beef broth, and a topping of melted Swiss and Gruyere cheese. It’s perfect for a cozy dinner or as a comforting appetizer!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- Melt butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions, coating them well. Cook for 30-40 minutes until browned, stirring occasionally. Lower the heat and continue cooking for another hour until the onions are very soft and deep brown, making sure they don't burn.
- Stir in the dry sherry and let it evaporate for 1-2 minutes.
- Pour in the beef broth, thyme, Worcestershire sauce, salt, and black pepper. Mix well.
- Incorporate the cubed bread by stirring it into the soup mixture.
- Bring the soup to a boil, then reduce the heat, cover, and let it simmer on medium-low for 30 minutes.
- To serve, spoon the soup into ramekins or small oven-proof bowls. Top each with 2 tablespoons of shredded Swiss cheese, a slice of French bread, and a slice of Gruyere cheese on top.
- Broil the soup for 3-4 minutes until the cheese melts and is bubbly, watching closely to avoid burning. Serve hot.
Notes
For a deeper flavor, cook the onions until they reach a very dark brown color without burning.
Use a mix of Swiss and Gruyere cheese for a richer topping.
Make sure to use low-sodium beef broth to control the saltiness of the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
