French Onion Soup
French onion soup is a classic dish that envelops you in warmth and comfort with each spoonful. Imagine a bowl brimming with deeply caramelized onions in a rich beef broth, topped generously with crunchy, toasted bread and melted cheese—each bite a delightful symphony of flavors. As you savor the layers of sweetness from the onions contrasted with the savory broth, you realize why this dish has maintained its popularity through the ages.
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I first stumbled upon this cozy creation during a chilly evening out at a local bistro, and it instantly warmed my heart. There’s something magical about watching the golden cheese bubble and brown just before you dig in. This simple French onion soup recipe proves that you don’t need fancy skills or ingredients to create something extraordinary. It’s easy, budget-friendly, and a crowd-pleaser fit for any occasion. I can’t wait for you to make it and share that same joy!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and a little patience, you can enjoy this rustic soup.
- Irresistible Flavor: The sweet, caramelized onions combined with savory broth create a deep, satisfying taste.
- Eye-Catching Appeal: Melted cheese bubbling atop toasty bread makes for an impressive presentation at any get-together.
- Flexible Serving: Perfect for cozy nights in, lunch gatherings, or even as a starter for dinner parties.
- Diet-Friendly Options: Easily adjustable for gluten-free by using gluten-free bread or beef broth.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds richness to the soup. Feel free to substitute with olive oil for a dairy-free option.
- 2 tablespoons extra-virgin olive oil: Enhances flavor and helps with caramelizing the onions.
- 4 large onions, sliced thin: Yellow onions are traditional for sweetness, but if you want a sharper taste, try red onions instead.
- 1 tablespoon dry sherry: This adds depth; you can also use white wine or skip it altogether if preferred.
- 4 cups low-sodium beef broth: A good quality broth makes a significant difference; chicken broth can work as an alternative if you’re in a pinch.
- 1 tablespoon chopped, fresh thyme: Adds an aromatic touch. Dried thyme can be used in a pinch; just use less, about 1 teaspoon.
- ½ teaspoon Worcestershire sauce: This brings umami into the mix; feel free to substitute with soy sauce or tamari for a gluten-free option.
- ¼ teaspoon kosher salt: Enhances all flavors; adjust to taste based on your broth’s saltiness.
- ¼ teaspoon black pepper: Freshly cracked is best for optimal flavor.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): These cubes soak up the broth and provide texture. Use baguette or any crusty bread you love.
- ½ cup shredded Swiss cheese: Adds that creamy, nutty flavor; Gruyère or a blend of both works wonders too.
- 4 (½-inch) thick slices French bread: Whole slices for topping the soup; ideally, use a sturdy bread for best results.
- 4 slices Gruyère cheese: Melts beautifully on top for that classic finish; you can substitute with provolone if desired.
How to Make French Onion Soup
Melt Butter and Oil: In a large stock pot, melt 2 tablespoons of unsalted butter along with 2 tablespoons of extra-virgin olive oil over medium heat. This combination creates a delicious base for your caramelized onions.
Cook Onions: Add the 4 large, thinly sliced onions to the pot, stirring well to ensure they’re evenly coated in the butter and oil. Cook them over medium heat for 30-40 minutes, stirring occasionally, until they begin to brown. Lower the heat to medium-low and continue for another hour—this is essential to achieve a deeply caramelized, rich color without burning the onions.
Add Sherry: Pour in 1 tablespoon of dry sherry and cook for 1-2 minutes. The sherry will add a lovely depth as some of its alcohol evaporates; just enough to lift the flavors.
Incorporate Broth and Seasonings: Pour in the 4 cups of low-sodium beef broth, followed by 1 tablespoon of chopped fresh thyme, ½ teaspoon of Worcestershire sauce, and your salt and black pepper. Stir everything together until well mixed. Then, add the cubed French bread and combine into the broth.
Simmer: Bring your soup to a gentle boil, then reduce the heat. Cover and let it simmer on medium-low for 30 minutes. This allows the bread to soak up all the lovely broth and flavors to meld beautifully.
Transition to Serving: Carefully ladle the rich soup into individual ramekins or small oven-proof bowls. Top each one with 2 tablespoons of shredded Swiss cheese, then place a slice of French bread on top to hold your culinary treasures. Layer those with a slice of Gruyère cheese.
Broil to Perfection: Broil the ramekins on high heat about 3-4 inches from the heat source for 3-4 minutes. Watch closely, as you want the cheese to melt and start bubbling without burning. Serve immediately for the best experience!
Optional Method: Alternatively, you can place all bread slices on a foil-lined baking sheet, top them with the Gruyère cheese, broil for 2-3 minutes, and sprinkle the Swiss cheese on the soup just before serving.
Storing & Reheating
If you have leftovers, let them cool before storing in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. When you’re ready to enjoy it again, reheat in a saucepan over low heat until warmed through. Just remember, the texture might change slightly due to the bread, so you might want to add a splash of broth to refresh it.
Chef’s Helpful Tips
- Avoid burning your onions by adjusting the heat if they start to brown too quickly. Patience is key!
- For a deeper flavor, let the onions cook longer—don’t be afraid of a little char; that’s the magic!
- Ensure your bread is sturdy enough to hold up to the broth; stale bread works well if you have any on hand.
- Don’t skip the broiler step—it’s what takes the soup from great to absolutely breathtaking.
- If you’re making it ahead, store the soup and add bread and cheese just before serving for the best texture.
French onion soup embodies everything that’s comforting and satisfying, bridging the gap between simple ingredients and profound flavor. So, get ready to experiment! Whether it’s a cozy night in or an elegant dinner party, this dish will surely warm everyone’s hearts. Enjoy this delicious creation surrounded by family and friends, and don’t hesitate to make it your own!
Recipe FAQs
Can I make French onion soup in advance?
Absolutely! You can prepare the soup base a day ahead and store it in the refrigerator. Just remember to reheat it gently before topping with bread and cheese.
What type of onions work best for this soup?
Yellow onions are traditional for their natural sweetness, but feel free to mix in red or white onions for a more complex flavor profile. Each brings its unique taste, contributing to the richness of the dish.
Can I substitute the beef broth?
Yes, you can use chicken broth if you prefer a lighter flavor. For a vegetarian version, simmer the onions with vegetable broth instead; just be mindful of seasoning to achieve the desired depth.
What if I can’t find Gruyère cheese?
If Gruyère isn’t available, Swiss cheese is a fantastic alternative. You can also blend different cheeses like provolone or mozzarella to achieve a similar melting quality, while still getting that delightful cheese pull!
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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 features caramelized onions, savory broth, and melted cheese, creating a comforting and flavorful dish perfect for a cozy dinner.
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 the butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions and stir to coat them in the butter and oil. Cook for 30-40 minutes until they start browning, stirring occasionally. Continue cooking for another hour until they become very soft, tender, and a deep brown color without burning.
- Stir in the dry sherry and cook for 1-2 minutes to evaporate some of the alcohol.
- Add the beef broth, chopped thyme, Worcestershire sauce, kosher salt, and black pepper. Mix well and then incorporate the cubed bread.
- Bring the mixture to a boil, reduce the heat, cover, and simmer on medium-low for 30 minutes.
- To serve, ladle the soup into individual ramekins or oven-proof bowls. Top with shredded Swiss cheese, a slice of French bread, and Gruyere cheese.
- Broil the bowls on high heat for 3-4 minutes, positioned 3-4 inches from the heat source, until the cheese melts. Serve hot.
- Alternatively, place the bread slices on a foil-lined baking sheet, top with Gruyere cheese, and broil until melted. Serve the soup in bowls with the broiled bread slice on top.
Notes
For a richer flavor, use homemade beef broth if available.
Be careful while broiling to avoid burning the cheese.
You can add some additional herbs like rosemary for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 498
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg
