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Restaurants›Le Boeuf French-Italian Restaurant & Wine›French Onion Soup Recipe

French Onion Soup Recipe

Name: Le Boeuf French-Italian Restaurant & Wines FRENCH ONION SOUP Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.5 lbs yellow onions, thinly sliced; 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1.25 tsp sea salt; 0.5 tsp black pepper, freshly ground; 0.5 cup dry white wine or dry sherry; 6 cups beef stock (preferably low-sodium); 1 cup chicken stock (optional, for lighter flavor); 3 sprigs fresh thyme sprigs; 1 whole bay leaf; 1 tsp Worcestershire sauce; 6 slices rustic baguette or country loaf, sliced 1/2-inch thick; 2 cups Gruyère cheese, grated; 0.25 cup Parmesan cheese, finely grated (optional, for sprinkling); 1 tbs olive oil or melted butter (for toasting bread); 1 tbs cognac or brandy (optional, for deglazing instead of wine); 1 tbs freshly chopped parsley (optional, for garnish)

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time1h 30m

Serves4

CARAMELIZED ONIONS, SLICE OF TOASTED BREAD, GRUYÈRE CHEESE.

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Ingredients

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Soup Base

2 1/2 lbs yellow onions, thinly sliced

3 tbs Unsalted butter

1 tbs olive oil

1 tsp granulated sugar

1 1/4 tsp sea salt

1/2 tsp Black pepper, freshly ground

1/2 cup dry white wine or dry sherry

6 cups beef stock (preferably low-sodium)

1 cup chicken stock (optional, for lighter flavor)

3 sprigs fresh thyme sprigs

1 whole bay leaf

1 tsp Original Worcestershire Sauce

Bread & Cheese Topping

6 slices rustic baguette or country loaf, sliced 1/2-inch thick

2 cups Gruyère cheese, grated

1/4 cup Parmesan cheese, finely grated (optional, for sprinkling)

1 tbs olive oil or melted butter (for toasting bread)

Finishing

1 tbs cognac or brandy (optional, for deglazing instead of wine)

1 tbs freshly chopped parsley (optional, for garnish)

Method

Soup Base

Prepare onions

Peel and cut off root ends of the onions. Slice each onion in half from pole to pole, then slice thinly (about 1/8-inch). Aim for uniform slices so they caramelize evenly.

Heat pan

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil and let the butter melt and foam but not brown (about 1–2 minutes).

Caramelize onions

Add the sliced onions, sugar, and 1 teaspoon of the salt to the pot. Stir to coat. Cook over medium to medium-low heat, stirring every 3–5 minutes. After 15–20 minutes the onions will be softened and beginning to brown; scrape any fond from the bottom. Continue cooking for about 30–45 minutes total until the onions are deep golden brown and jammy. Lower heat if they begin to burn; patience is key.

Deglaze

Increase heat to medium-high, pour in the white wine (or cognac/brandy if using) and scrape the browned bits from the bottom of the pot with a wooden spoon. Let the alcohol cook off and reduce by about half (2–3 minutes).

Add stock and aromatics

Add the beef stock and chicken stock (if using), thyme sprigs, bay leaf, Worcestershire sauce, the remaining 1/4 teaspoon salt, and the black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to maintain a low simmer for 20–30 minutes to let flavors meld. Taste and adjust seasoning.

Finish soup

Remove the thyme sprigs and bay leaf. If you prefer a smoother texture, use an immersion blender to pulse the soup briefly (leave it slightly textured). Keep soup warm while you prepare the bread and cheese topping.

Bread & Cheese Topping

Toast bread

Preheat oven broiler or set oven to 400°F (200°C) if toasting normally. Brush both sides of the bread slices lightly with olive oil or melted butter. Place slices on a baking sheet and toast under the broiler 1–2 minutes per side until golden and crisp, or bake 8–10 minutes, flipping once. Watch closely so they don’t burn.

Top with cheese

Arrange toasted bread slices on the baking sheet. Sprinkle about 1/3 to 1/2 cup grated Gruyère over each slice, and if using, a light dusting of grated Parmesan. Place under the broiler just until cheese melts and becomes bubbly and lightly browned, about 1–3 minutes. Remove from oven.

Assembly & Serving

Preheat oven-safe bowls (optional) by placing them in a warm oven for a few minutes so the soup stays hot longer when served.

Ladle the hot soup into individual oven-safe bowls or crocks, leaving an inch of space at the top. Place one or two cheese-topped toasts on each bowl, or float the toast and then sprinkle additional Gruyère over the top if you prefer the toast submerged and finished under the broiler.

If finishing under the broiler: place the filled bowls on a baking sheet and broil for 2–4 minutes until the cheese is bubbling and golden. Remove carefully with oven mitts.

Garnish with chopped parsley if desired and serve immediately. Provide extra toasted bread on the side.