French Onion Soup Recipe
Recipe information
Make French Onion Soup in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Soup Base
To Serve / Garnish
Soup Base
1. Prepare onions
Peel and cut the yellow onions in half from root to tip. Lay each half flat and slice thinly (about 1/8-inch). You should have roughly 8–10 cups of sliced onions from 2.5 lb.
2. Cook onions low and slow
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add all sliced onions, sprinkle the salt and sugar over them, and toss to coat. Spread the onions evenly across the bottom of the pot and cook, stirring every 5–8 minutes, until they become deeply golden brown and jammy — about 40–50 minutes. Reduce heat as needed to prevent burning; the goal is even caramelization.
3. Deglaze
When the onions are a deep golden-brown, increase heat to medium-high and add the dry white wine (or sherry). Scrape the browned bits from the bottom of the pot with a wooden spoon. Let the alcohol cook off and the liquid reduce by half, about 2–3 minutes.
4. Add stock and aromatics
Add the beef stock and chicken stock to the pot along with the thyme sprigs and bay leaves. Bring the mixture to a simmer, then reduce heat to low and simmer gently, uncovered, for 20–30 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard thyme sprigs and bay leaves before serving.
To Serve / Garnish
5. Prepare croutons
While the soup simmers, preheat the oven to 400°F (200°C). Lightly brush both sides of the baguette slices with olive oil or melted butter and place on a baking sheet. Toast in the oven until lightly golden, about 6–8 minutes, flipping halfway. For an extra-crispy base, toast 1–2 minutes longer.
6. Assemble bowls
Ladle the hot soup into ovenproof bowls or small crocks, filling them about 3/4 full. Place 1–2 toasted baguette slices on top of each bowl of soup (depending on bowl size). Generously mound grated Gruyère over the bread so it covers the bread and a little of the soup surface. Sprinkle the optional Parmesan on top if using.
7. Broil until bubbly
Place the bowls on a baking sheet and set under a preheated broiler on high (or 500°F/260°C) about 6 inches from the heat source. Broil for 2–4 minutes until the cheese is melted, bubbling, and slightly browned. Watch carefully to avoid burning.
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