Best French Onion Soup Recipe

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

This French onion soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and three types of cheese!

Prep: 15min

Total: 85min

Serving Size: 1 serving

Nutrition Facts: calories 378 kcal, Carbohydrate 21 g, Protein 18 g, Fat 24 g, Saturated Fat 13 g, Cholesterol 60 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 4 tablespoons unsalted butter
• 5 large yellow onions (, thinly sliced)
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 cloves garlic (, minced)
• 1/2 cup red wine
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 tablespoon balsamic vinegar
• pinch of salt and freshly ground black pepper ( , to taste)
• 5 1-inch thick slices of French bread
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups shredded Gruyere Swiss cheese (, room temperature)
• 1/4 cup shredded Mozzarella cheese (, room temperature)
• 2 tablespoons finely grated Parmesan cheese (, room temperature)

Instruction:

1. In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
2. Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
3. Add in the garlic and cook until fragrant, about 1 minute.
4. Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
5. Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
6. Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
7. Remove and discard the herbs.
8. Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
9. Reduce heat to low, cover to keep hot while you prepare the bread.
10. Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn’t burn. Every oven is different.) Remove from heat; leave broiler on.
11. Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
12. Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
13. Serve and enjoy!

The Best French Onion Soup

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don’t take them too dark — a nice golden brown is perfect. Good beef broth also makes a big difference. If you can’t make your own, look for a high-quality prepared variety.

Total: 0 1h55min0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 701, Fat 46g, Saturated Fat 27g, Carbohydrate 22g, Fiber 3g, Sugar 7g, Protein 41g, Cholesterol 148mg, Sodium 1354mg

Ingredients:

• 6 tablespoons unsalted butter
• 8 medium yellow onions, thinly sliced (see Cook’s Note)
• 3 bay leaves
• 3 to 4 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 cups dry white wine
• 8 cups low-sodium beef broth
• 8 slices French-style baguette (about the size of the top of the soup crocks)
• 4 cups coarsely shredded Gruyere (about 2 pounds)

Instruction:

1. Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
2. Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
3. Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don’t be alarmed if some soup bubbles out), 2 to 3 minutes.

French Onion Soup

Caramelized onions, rich beef broth, and toasty bread topped with melted cheese, French onion soup is the ultimate comfort food.

Prep: 20min

Total: 2h

Yield: 4 to 6

Nutrition Facts: servingSize , calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, Saturated Fat 17 g, unSaturated Fat , Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg

Ingredients:

• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 small baguette, cut into ½-in slices
• 1 tablespoon dry sherry
• 8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
• ½ cup grated Parmigiano Reggiano

Instruction:

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
2. Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
3. Add the flour and cook, stirring constantly, for one minute.
4. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
5. While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
6. When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it’s not quite sweet enough, add ¼ teaspoon sugar.
7. Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won’t warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
8. Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

The Best French Onion Soup | Keep It Simple

FAQ

How do you deepen the flavor of French onion soup?

What type of onion is best for French onion soup?

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.

What is the best way to thicken French onion soup?