French Onion Soup Recipe
Recipe information
Make French Onion Soup in just 1h 30m. Broiled with croutons and swiss cheese
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Ingredients
Onion Soup
Croutons & Topping
Onion Soup
1. Prepare onions
Peel and thinly slice enough yellow onions to yield about 6 cups sliced (typically 4 large onions).
2. Caramelize onions
In a large heavy-bottomed Dutch oven or pot, heat 1 tablespoon olive oil and 4 tablespoons unsalted butter over medium heat until butter melts and foams. Add the sliced onions, 1 1/2 teaspoons salt, 1/2 teaspoon granulated sugar, and 3/4 teaspoon freshly ground black pepper. Stir to coat. Cook, stirring frequently, for 30–40 minutes until onions are deeply golden-brown and caramelized. Reduce heat if they begin to brown too quickly; scrape browned bits from the bottom to incorporate and prevent burning.
3. Add flour
Sprinkle 2 tablespoons all-purpose flour over the caramelized onions and cook, stirring constantly, for 2 minutes to remove raw flour taste and to lightly brown the flour.
4. Deglaze
Pour in 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until most of the wine has evaporated, about 2–3 minutes.
5. Add stock and aromatics
Add 6 cups beef stock and 1 teaspoon beef bouillon paste (if using) to the pot. Add 1 bay leaf and 2 thyme sprigs. Bring to a gentle simmer, then reduce heat and simmer gently, uncovered, for 20–30 minutes to meld flavors. Skim any foam or excess fat from the surface.
6. Finish soup
Remove and discard bay leaf and thyme stems (if used whole sprigs). Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons sherry or brandy if using, then keep the soup hot while preparing croutons and broiler step.
Croutons & Topping
7. Prepare croutons
Preheat oven to 400°F (200°C). Brush both sides of the 6 bread slices with 2 tablespoons melted butter. Place on a baking sheet and toast 6–8 minutes until golden and crisp, flipping once. Remove from oven and rub one side of each toast with the cut side of the garlic clove for a light garlic flavor.
8. Assemble for broiling
Ladle the hot soup into ovenproof bowls or crocks, leaving about 1/2 inch headspace. Float one buttered toast (garlic-rubbed side up) on top of each bowl. Combine 2 cups grated Gruyère, 1 cup grated Swiss, and 1/4 cup grated Parmesan in a bowl. Generously heap about 3/4 to 1 cup of the cheese mixture on top of each toast, covering it completely.
9. Broil until bubbly
Place the filled bowls on a baking sheet. Set oven rack about 6 inches from the broiler and preheat broiler on high. Broil 2–5 minutes, watching closely, until cheese is melted, bubbling, and lightly browned (do not leave unattended). Rotate the baking sheet if needed for even browning.
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