French Onion Soup

French Onion Soup is a classic, hearty dish that delivers rich flavors and a comforting warmth. Caramelized onions, aromatic herbs, and a savory stock come together beautifully in this traditional French soup. Topped with a slice of toasted French bread and melted Gruyère cheese, it’s a dish that’s both satisfying and indulgent.

Why You’ll Love This Recipe

This French Onion Soup is deeply flavorful, with the natural sweetness of caramelized onions blending with a savory broth. The richness of Gruyère cheese adds a perfect creamy touch, and the crispy, cheesy toast on top makes every bite irresistible. It’s perfect for chilly nights, cozy dinners, or impressing guests with a classic French dish. Plus, it’s easy to make, with a few key ingredients that bring out the best in each other.

Ingredients

• 6 large red or yellow onions (about 3 pounds)

• 4 tablespoons extra virgin olive oil

• 2 tablespoons butter

• 1 teaspoon sugar

• Kosher salt

• 2 cloves garlic, minced

• 8 cups beef stock, chicken stock, or a combination of the two

• 1/2 cup dry vermouth or dry white wine

• 2 bay leaves

• 1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme

• 1/2 teaspoon freshly ground black pepper

• 8 slices (1 inch thick) French bread or baguette

• 1 1/2 cups grated Gruyère cheese

• Sprinkling grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Peel and Slice the Onions: Peel and thinly slice the onions from root to stem. You should have about 10 cups of sliced onions.

2. Caramelize the Onions: In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and toss to coat. Cook, stirring often, until the onions soften, about 15 to 20 minutes.

3. Brown the Onions: Increase the heat to medium-high, add the remaining tablespoon of olive oil, and the butter. Stir frequently until the onions start to brown, about 20 to 40 minutes. Add sugar and 1 teaspoon of salt to help with caramelization. Continue cooking until the onions are well-browned, about 10 to 15 more minutes. Add minced garlic and cook for 1 minute.

4. Deglaze the Pot: Add the dry vermouth or white wine to the pot, scraping up any browned bits on the bottom of the pot.

5. Add the Stock, Bay Leaves, and Thyme: Pour in the stock, add the bay leaves and thyme, and bring to a simmer. Lower the heat to maintain a low simmer, and cook for about 30 minutes.

6. Season: Season with more salt and freshly ground black pepper. Discard the bay leaves.

7. Toast the French Bread: Preheat your oven to 450°F. Line a sheet pan with parchment or foil. Brush both sides of the French bread slices with olive oil and toast in the oven until lightly browned, about 5 to 7 minutes.

8. Top with Cheese: Turn the toasted bread slices over and sprinkle with grated Gruyère and Parmesan cheese. Return to the oven and bake until the cheese is bubbly and lightly browned.

9. Serve: Ladle the soup into bowls and place a cheesy toast on top of each. Alternatively, transfer the soup into individual oven-proof bowls or a large casserole dish, top with the cheese-covered toast, and broil for about 10 minutes until the cheese is bubbly and slightly browned.

Servings and Timing

• Servings: 4 to 6 servings

• Prep Time: 20 minutes

• Cook Time: 60 minutes

• Total Time: 80 minutes

Variations

• Vegetarian: Use vegetable stock instead of beef stock for a vegetarian version.

• Cheese Choices: Try swapping Gruyère with other melting cheeses like Swiss, Fontina, or even mozzarella for different flavors.

• Herbs: Fresh rosemary or sage can replace thyme for a different herbaceous profile.

• Extra Toppings: Add crispy bacon bits or caramelized mushrooms for a twist on the classic recipe.bacon bits or caramelized mushrooms

Storage/Reheating

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup on the stovetop over medium heat. If you want to keep the cheesy toast crispy, re-toast the bread and place it on top of the reheated soup.

FAQs

1. Can I use chicken stock instead of beef stock?

Yes, you can use chicken stock or a combination of beef and chicken stock for a lighter flavor.

2. Can I prepare French Onion Soup in advance?

Yes, you can prepare the soup a day ahead and reheat it before serving.

3. What’s the best way to caramelize onions for this soup?

Low and slow is the key! Be patient and stir often to avoid burning.

4. Can I skip the wine or vermouth in this recipe?

Yes, if you prefer not to use wine or vermouth, you can substitute with more stock.

5. How can I make this soup gluten-free?

Use gluten-free bread and make sure the stock is gluten-free.

6. Can I make the soup in a slow cooker?

Yes, you can caramelize the onions on the stovetop, then transfer everything to a slow cooker to simmer for a few hours.

7. Can I freeze French Onion Soup?

Yes, you can freeze the soup without the cheese and bread for up to 3 months. Reheat and add fresh cheese and bread when serving.

8. How can I make this recipe spicy?

Add a pinch of red pepper flakes while caramelizing the onions or stir in a bit of hot sauce before serving.

9. Can I use a different type of cheese?

Gruyère is traditional, but you can also use Swiss cheese, mozzarella, or a combination of cheeses.

10. How can I make the soup less sweet?

If you prefer a less sweet version, skip the sugar when caramelizing the onions.

Conclusion

French Onion Soup is a beloved classic for a reason. Its rich flavors and comforting qualities make it a perfect dish for chilly evenings or special occasions. The caramelized onions and melting cheese offer a satisfying experience, while the broth brings everything together. Whether you’re making it for a family dinner or serving it to guests, this recipe will surely impress and provide a warm, satisfying meal.