French Onion Soup
French Onion Soup is a classic dish that warms your soul with its rich flavors and comforting aromas. Picture a bowl filled with sweet, caramelized onions swimming in a savory beef broth, topped with crusty French bread and melted cheese. Each spoonful brings a delightful combination of textures—the softness of the onion, the crunch of the bread, and the gooeyness of the cheese. It’s a meal that feels both luxurious and homey.
Table of Contents
I first fell in love with this dish on a chilly autumn evening when I attended a quaint bistro with friends. The rich aroma wafting through the air drew me in, and the first taste was simply divine. Since then, I have made it at home, and I can assure you that this Simple French Onion Soup recipe is everything you crave during those cold months. It’s easy, budget-friendly, and truly a crowd-pleaser. Trust me, this might just become your go-to comfort food.
Why You’ll Love This Recipe
- Simple & Quick: Takes just 10 minutes of prep and about 145 minutes of cooking, yielding a heavenly soup that’s worth the wait!
- Irresistible Flavor: Experience the delightful sweetness from the caramelized onions, balanced with savory broth and a cheesy finish.
- Eye-Catching Appeal: Serve it in individual ramekins and broil until golden, creating an impressive presentation for guests.
- Flexible Serving: Perfect as a starter or a cozy dinner on a chilly night.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping out the bread.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds richness and depth of flavor. You can substitute with olive oil if you prefer.
- 2 tablespoons extra-virgin olive oil: Helps in caramelizing the onions while adding a fruity flavor.
- 4 large onions, sliced thin: The star ingredient. Yellow onions work best for that sweet flavor when caramelized.
- 1 tablespoon dry sherry: Enhances the soup’s complexity with its nutty notes. If you prefer, white wine or apple cider can be used.
- 4 cups low-sodium beef broth: Provides a meaty base. Use vegetable broth for a vegetarian version.
- 1 tablespoon chopped, fresh thyme: Adds herbal notes. Dried thyme can be a good substitute in a pinch.
- ½ teaspoon Worcestershire sauce: This umami powerhouse amplifies the savory flavor.
- ¼ teaspoon kosher salt: Season to taste, adjusting depending on your broth’s saltiness.
- ¼ teaspoon black pepper: Offers a mild kick; taste and adjust as needed.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): Adds texture and heartiness.
- ½ cup shredded Swiss cheese: Melts beautifully, ensuring a creamy consistency.
- 4 (½-inch) thick slices French bread: For the topping, these bread slices soak up the delicious broth flavors.
- 4 slices Gruyere cheese: A traditional cheese for French onion soup that melts perfectly over the bread.
How to Make French Onion Soup
Melt Butter and Oil: In a large stock pot, melt 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil over medium heat. This blend creates the perfect base for caramelizing your onions.
Cook the Onions: Add 4 large onions sliced thin to the pot and stir well to coat in the butter and oil. Cook over medium heat for 30-40 minutes, stirring occasionally until they begin to brown. Then, continue to cook for an additional hour on medium or medium-low, stirring now and then. You want the onions to become extremely soft, tender, and a deep rich brown without burning.
Add Sherry: After the onions are beautifully caramelized, add 1 tablespoon of dry sherry. Let it simmer for 1-2 minutes, allowing some of the alcohol to evaporate and deepen the flavors.
Combine Broth and Seasonings: Pour in 4 cups of low-sodium beef broth and add 1 tablespoon of chopped, fresh thyme, ½ teaspoon of Worcestershire sauce, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir everything together to combine.
Incorporate Bread: Toss in 2 cups of small cubed French bread, stirring to coat the bread in the soup. This thickens the soup and infuses it with extra flavor.
Simmer: Bring the mixture to a boil, then reduce the heat. Cover the pot and simmer on medium-low for 30 minutes, allowing all of those yummy flavors to meld together.
Prepare for Serving: Carefully transfer the soup into individual ramekins or small oven-proof bowls. Sprinkle 2 tablespoons of shredded Swiss cheese on top of each serving. Top that with a slice of French bread, and finish with a slice of Gruyere cheese.
Broil to Perfection: Preheat your broiler to high. Broil the bowls about 3-4 inches from the heat source for 3-4 minutes, keeping a close eye until the cheese is melted, bubbly, and golden. Avoid burning!
Alternative Topping Method: If you prefer, you can place the bread slices on a foil-lined baking sheet, top with Gruyere cheese, and broil for 2-3 minutes until melted. Then, sprinkle the soup bowl with Swiss cheese and serve with the broiled bread slice on top.
Storing & Reheating
To store leftover French Onion Soup, place it in an airtight container and refrigerate for up to 4 days. Be sure to store the bread separately to maintain its texture. For freezing, ladle the soup into freezer-safe containers and freeze for up to 3 months. When reheating, simply warm the soup on the stove over medium heat until heated through, adding a splash of broth to refresh the flavors if needed.
Chef’s Helpful Tips
- Monitor your onions: They can go from beautifully caramelized to burnt quickly! Keep stirring occasionally.
- Use fresh thyme: If possible, fresh herbs enhance the flavor significantly compared to dried herbs.
- Don’t skip the sherry: It adds unique flavor; substitute with wine if you must.
- Customize the cheese: Feel free to mix and match cheeses—like a blend of Gruyere and Parmesan for added complexity.
- Make ahead: The soup can be prepared a day in advance; just store in the fridge and reheat before serving.
French Onion Soup is a culinary hug in a bowl, perfect for chilly nights or cozy gatherings. The care that goes into caramelizing the onions pays off with a rich depth of flavor that’s hard to resist. Don’t hesitate to experiment with the cheeses or even add a splash of balsamic vinegar for an unexpected twist. I invite you to whip up a batch of this comforting soup and enjoy every warming spoonful.
Recipe FAQs
Can I make French Onion Soup vegetarian?
Absolutely! Substitute the beef broth with vegetable broth to keep it vegetarian. The rich flavor from caramelized onions and seasonings still makes it delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to keep the bread separate so it stays crunchy!
Can I freeze this soup?
Yes, you can freeze the soup without toppings for up to 3 months. Thaw overnight in the fridge before reheating, then top with fresh cheese after reheating.
What should I serve with French Onion Soup?
This soup can be a meal on its own; however, a light salad or a side of grilled cheese pairs wonderfully if you want something extra. Enjoy!
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📖 Recipe Card
French Onion Soup
- Prep Time: 10 minutes
- Cook Time: 145 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: French
Description
This French Onion Soup is a delightfully rich and hearty dish featuring sweet caramelized onions, savory broth, and topped with gooey melted cheese. An ideal choice for quick dinners or cozy evenings at home, this soup captures warmth and comfort in every spoonful.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- In a large stock pot, melt the butter and oil over medium heat.
- Add the sliced onions and stir well to coat them in the butter and oil. Cook over medium heat for 30-40 minutes, stirring occasionally, until the onions are browned.
- Continue to cook the onions for an additional hour on medium or medium-low heat, stirring occasionally, until extremely soft and a deep, rich brown color is achieved without burning.
- Add the dry sherry to the pot and cook for 1-2 minutes to allow it to evaporate slightly.
- Pour in the beef broth, then add thyme, Worcestershire sauce, salt, and black pepper. Stir well to combine.
- Mix in the cubed bread thoroughly and bring the soup to a boil. Reduce heat, cover, and simmer on medium-low for 30 minutes.
- For serving, carefully transfer the soup to ramekins or small oven-proof bowls. Sprinkle each serving with 2 tablespoons of shredded Swiss cheese. Top each bowl with a slice of French bread and layer with Gruyere cheese.
- Broil in the oven on high heat, about 3-4 inches from the heat source, for 3-4 minutes until the cheese melts. Serve immediately.
Notes
If you prefer, the bread can be broiled separately and served alongside the soup instead of on top.
Feel free to substitute the cheeses with your favorites as long as they melt well.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
