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French Onion Soup Recipe

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3.9 from 49 reviews

This classic French Onion Soup recipe delivers a rich, caramelized onion broth topped with toasted rustic bread and melted Gruyère and Parmesan cheeses. Simmered with beef stock, white wine, and aromatic herbs, this comforting soup is perfect for a luxurious appetizer or a hearty main course in cooler weather.

Ingredients

Sauce and Soup Base

  • 3 tablespoons olive oil (divided)
  • 4 tablespoons unsalted butter
  • 3 pounds yellow (or sweet) onions, peeled and sliced about 1/8-inch thick
  • Kosher salt and freshly ground pepper, to taste
  • ½ cup dry white wine
  • 1 tablespoon dry sherry
  • 2 tablespoons all-purpose flour
  • 2 quarts beef stock (homemade or store-bought)
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 tablespoons Worcestershire sauce

Bread and Cheese Topping

  • 4 slices rustic crusty bread (sliced 1-inch thick)
  • 1 clove garlic (peeled and slightly smashed)
  • 6 ounces Gruyère cheese, shredded
  • ¼ cup grated Parmesan cheese
  • Garnish: fresh thyme sprigs

Instructions

  1. Make the Onion Soup: In a large Dutch oven over medium heat, warm 2 tablespoons olive oil and the butter. When the butter melts and begins to foam, add the sliced onions and 1 teaspoon kosher salt. Stir to combine, cover, and cook undisturbed for 15 minutes.
  2. Caramelize the Onions: Uncover and continue cooking, stirring occasionally, for 35 to 45 minutes until onions are deeply caramelized. Lower heat if onions brown too quickly. Season with salt and pepper to taste.
  3. Deglaze and Thicken: Pour in the white wine and dry sherry, scraping up all browned bits from the bottom. Once boiling, stir in flour with a pinch of salt and pepper. Cook for about 1 minute until thickened.
  4. Add Broth and Simmer: Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes. Discard thyme and bay leaves afterward. Taste and adjust seasoning.
  5. Toast the Bread: While soup simmers, preheat oven to 450ºF. Arrange bread slices on a baking sheet lined with parchment paper. Brush both sides with remaining 1 tablespoon olive oil. Toast in oven for 10-15 minutes, flipping halfway, until golden brown. After baking, rub toasted bread with smashed garlic clove. Set aside.
  6. Assemble Soup Bowls: Preheat the broiler and move oven rack to top position. Place 4 ovenproof bowls on a baking sheet. Ladle soup evenly into each bowl, topping each with a slice of garlic-rubbed toasted bread, Gruyère, and Parmesan cheese.
  7. Broil and Serve: Place bowls under broiler until cheese melts and turns golden brown in spots, about 2-4 minutes. Garnish with fresh thyme sprigs and serve immediately.

Notes

  • Use yellow or sweet onions for the best caramelization and flavor depth.
  • Low and slow cooking of onions is key to developing the rich, sweet flavor.
  • Homemade beef stock enhances the soup’s richness but good quality store-bought works well too.
  • For a vegetarian version, substitute the beef stock with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
  • Be careful when broiling the soup to prevent burning the cheese.
  • This soup can be prepared a day ahead; reheat gently on stovetop before assembling and broiling.

Find it online: https://justsosavory.com/french-onion-soup-recipe/