I promised we would get to the soup. As you probably saw, that last post I did was all about the stock, which is the other half of this soup, ya know, besides the onions and all.
We had a ton of leftover onions from the holidays, both shallots and yellow onions. So they had to get used up and what better way than by making some onion soup. And, while I would normally think this is a fussy type of soup to make, once the stock is done, it’s mainly a job of getting some onions caramelized and some cheesy toast made. Both very doable.
You might also have noticed I like to make that cheesy bread separate from the soup, I’m not doing the whole au gratin thing. It just simplifies things, plus I like when the bread has a bit of bite left to it, rather than completely turned to mush. All a preference thing, so do what you want.
I also like to use sourdough here rather than a baguette. We always have some sourdough around. Plus, if you have the toast on the side, you can make extra…
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plus I like when the bread has a bit of bite left to it, rather than completely turned to mush. All a preference thing, so do what you want.
A Simple, Homemade French Onion Soup Recipe
This classic French onion soup recipe transforms humble ingredients into a soul-warming masterpiece. Dating back to 18th century Paris, this easy French onion soup combines slowly caramelized onions with rich beef broth, creating a deeply flavored base that’s topped with crusty bread and bubbling Gruyère cheese.
Ingredients for The Perfect French Onion Soup
- Onions – The star ingredient, slowly caramelized to develop deep, sweet flavors and golden color
- Beef Stock – Forms the rich, savory base of the soup
- Fresh Thyme – Adds classic French herbal notes that complement the caramelized onions
- Butter – Creates the foundation for properly caramelizing the onions
- White Wine – Optional addition that deglazes the pan and adds complexity to the broth, you could also use dry vermouth or beer
- Sourdough Bread – Provides the perfect crusty topping when broiled with cheese
- Gruyère Cheese – Traditional Swiss cheese that creates the signature golden, melted topping
- Fresh Parsley – Adds a finishing touch of color and fresh flavor
How Make French Onion Soup
Caramelize the Onions
Begin by slicing your onions thinly and uniformly. In a large pot over medium heat, melt the butter and add the onions with fresh thyme sprigs. Cook for 20-30 minutes, stirring occasionally, until the onions reach a deep golden brown color. Season with salt and pepper throughout the process.
Deglaze Pan
Remove the thyme sprigs once onions are caramelized. If using wine, add it now and scrape up any flavorful brown bits from the bottom of the pot. Let it simmer for 3 minutes to cook off the alcohol.
Make the Soup
Add beef stock to achieve your desired consistency. Bring to a simmer and cook for approximately 5 minutes. Taste and adjust seasoning as needed, especially if using unsalted stock.
Prepare the Cheesy Topping
Toast sourdough slices under the broiler on both sides until golden brown. Top generously with shredded Gruyère cheese and broil again until the cheese is bubbly and slightly browned.
Serve the Soup
Ladle the hot soup into bowls, top with the cheesy toast, and garnish with fresh parsley and cracked black pepper if desired.
Frequently Asked Questions About French Onion Soup
Why aren’t my onions caramelizing properly?
Patience is key – proper caramelization takes 20-30 minutes. Don’t rush the process by using too high heat, and make sure not to crowd the pan.
Can I make this soup ahead of time?
Yes! The soup base actually improves with time. Make it up to 3 days ahead, but prepare the cheesy bread topping just before serving.
What can I substitute for Gruyère cheese?
While Gruyère is traditional, sharp cheddar or a combination of Swiss and Parmesan cheese works well too.
Can I freeze French onion soup?
Yes, the soup base freezes well for up to 3 months. Freeze without the bread and cheese topping.
Tips for the Perfect French Onion Soup
- Slice onions uniformly for even caramelization
- Don’t rush the caramelization process – it’s crucial for developing flavor
- Keep a close eye on the bread while broiling to prevent burning
- Let the soup rest for a few minutes after serving to avoid burning yourself
Variations on Classic French Onion Soup
Experiment with different onions
Try different onion combinations including yellow, white, or shallots for varied flavor profiles
Try a different stock
Use a chicken, vegetable or even lamb stock instead of beef. It’ll give the onion soup an unexpected but delicious twist.
Use Different Bread
Experiment with different bread types such as baguette or country bread
Try Sherry, Brandy, Vermouth or Beer to Deglaze pan
Add a splash of brandy or sherry instead of white wine for a different flavor dimension
Extra Butter IS Better
For extra richness, float a pat of butter on top of each serving
French Onion Soup
Ingredients
- 4 c beef stock
- 2 tbsp butter
- 4 c onions sliced, shallots, spring onions, or any combination you like
- 4 sprigs fresh thyme
- dash of dry white wine or beer optional
- sourdough a few slices
- 4 oz gruyère shredded, or an other cheese you like, sharp cheddar works really well too
- salt
- black pepper
- parsley chopped, for topping
Instructions
- Slice up your onions and get them in a pan. Put them over medium heat with your butter or oil and throw in your thyme sprigs. You want to get your onions caramelized. So stir them occasionally for about 20-30 minutes and keep an eye on them so they don’t burn. And make sure to season with some salt and pepper.
- Once you onions are caramelized, go ahead and pull out that thyme sprig. If you’re adding in any wine or beer, add a splash or two now, and be sure to scrape up any brown bits stuck to the bottom of the pot. Let it cook for 3 or so minutes, just so you cook off any alcohol. Then pour in your beef stock. Add in enough to get a consistency you like. I typically like my onion soup a bit thicker than most, but if you like it real brothy, add in more stock. Bring it to a simmer and cook for about 5 minutes, check for seasoning and adjust accordingly. If you’re using unseasoned (read: unsalted) stock you’ll need to add in a good bit of salt. Just keep tasting and adjusting.
- Soups ready to go, now for the cheesy bread. I like to toast both sides of the bread under the broiler in my oven, then top with a generous amount of shredded cheese and broil again ‘till it’s bubbly and slightly browned.
- Now you’re ready to plate up. Just add in your soup, top with that cheesy toast and some parsley and fresh ground pepper if ya like. That’s it. Eat up!
3 thoughts on French Onion Soup
My mouth is watering!!!
Oh my! What I would do for that right now!!
Looks soooo delicious!
Perfect comfort food. !!