French Onion Soup Recipes

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

French Onion Soup

Over 900 5-star reviews can’t be wrong. Tyler Florence’s French Onion Soup recipe, topped with nutty Gruyere croutons and stuffed with caramelized onions, is the ultimate in cozy French bistro fare.

Prep: 0 15min0

Total: 0 1h10min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 558, Fat 29g, Saturated Fat 17g, Carbohydrate 44g, Fiber 3g, Sugar 8g, Protein 25g, Cholesterol 82mg, Sodium 1295mg

Ingredients:

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Instruction:

1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
2. When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
3. Ladle the soup in bowls and float several of the Gruyere croutons on top.
4. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Easy French Onion Soup Recipe

Fantastic for a cold winter day, Baked French Onion Soup is savory and hearty with a thick blanket of melted heaven.

Prep: 15min

Total: 105min

Serving Size: 1 serving

Nutrition Facts: calories 541 kcal, Carbohydrate 42 g, Protein 23 g, Fat 30 g, Saturated Fat 14 g, Cholesterol 68 mg, Sodium 1091 mg, Fiber 3 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 4 large vidalia onions (sliced into 1/2 inch rings)
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons granulated sugar
• 1 1/2 tablespoons chopped fresh thyme
• 1/4 cup dry red wine (I used Cabernet)
• 6 cups low sodium beef stock
• 2 bay leaves
• 2 cups grated Gruyere cheese
• 1 baguette (sliced into 1/2 inch slices (you will need 4))

Instruction:

1. Preheat the oven to 350 degrees.
2. Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.
3. In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally.
4. Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes.
5. Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves.
6. Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
7. Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.
8. Note: The soup can be made in advance and stored in an airtight container refrigerated for up to 2 days or frozen for up to 2 months. Heat the soup over low heat and then follow the directions for serving. (beginning with Ladle the soup…)

Classic French Onion Soup

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

Prep: 20min

Total: 02h15min

Yield: 12 servings (2-1/4 quarts).

Nutrition Facts: calories 195 calories, Fat 10g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 805mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients:

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 cups thinly sliced onions (about 3 pounds)
• 3 garlic cloves, minced
• 1/2 cup port wine
• 2 cartons (32 ounces each) beef broth
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 24 slices French bread baguette (1/2 inch thick)
• 2 large garlic cloves, peeled and halved
• 3/4 cup shredded Gruyere or Swiss cheese

Instruction:

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Easy Homemade French Onion Soup

FAQ

What is Julia Child’s recipe for French onion soup?

1. 3 T butter.
2. 1 T light olive oil or fresh peanut oil.
3. 8 cups thinly sliced onions (2-1/2 pounds)
4. 1/2 tsp each salt and sugar (sugar helps the onions to brown)
5. 2 T flour.
6. 2-1/2 quarts beef stock.
7. 4 to 5 T Cognac, Armagnac, or other good brandy.
8. 1 cup dry white French vermouth.

How do you deepen the flavor of French onion soup?

What type of onions are best for French onion soup?

What is the difference between onion soup and French onion soup?