French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup
To Finish / Garnish
Method
Soup
- 1
- 2
Caramelize onions
In a large heavy-bottomed pot or Dutch oven set over medium heat, add 3 tbs butter and 1 tbs olive oil. When the butter is melted and foaming, add the sliced onions in an even layer. Sprinkle 1 tsp granulated sugar and 1.5 tsp sea salt over the onions. Stir to coat, then cook, stirring every 3–5 minutes, adjusting heat as needed to maintain a gentle but steady sizzle. Cook for 35–45 minutes until onions are deep golden brown and very soft. If the pan starts to scorch, reduce heat and stir more frequently. The sugar and long, slow cooking encourage deep caramelization.
- 3
Optional deglaze and thicken
If you want a slightly thicker, more cohesive soup, sprinkle 1 tbs all-purpose flour over the onions and stir for 1–2 minutes to cook the raw flour taste. Then pour in 1 cup dry white wine or dry sherry to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half (about 2–3 minutes).
- 4
Build the broth
Add 6 cups beef stock, 2 bay leaves, 3 sprigs fresh thyme (or 1/2 tsp dried thyme), and 1 tbs Worcestershire sauce to the pot. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes to let flavors meld. Taste and adjust seasoning with additional salt and freshly ground black pepper (about 1 tsp) as needed. Remove and discard bay leaves and thyme sprigs before serving.
To Finish / Garnish
- 5
Prepare the bread
While the soup simmers, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each side lightly with 1 tbs olive oil (or melted butter for a richer flavor). Toast in the oven for 6–8 minutes, flipping once, until edges are golden. For extra crunch, toast longer to desired color. Remove and set aside.
- 6
Assemble and broil
Ladle hot soup into ovenproof bowls or crocks, leaving about 1/2-inch headspace. Place one or two toasted baguette slices on top of each bowl of soup. Sprinkle generously with grated Gruyère (about 1/4 cup per bowl) and a light dusting of grated Parmesan if using. Place the bowls on a baking sheet and broil on high 6 inches from the element for 2–4 minutes, watching closely, until cheese is bubbling and golden brown with some browned spots. Alternatively, you can finish under a salamander or in a very hot oven (450°F/230°C) until bubbly.
- 7