French Onion Soup Recipe

Introduction

French Onion Soup is a classic, comforting dish that showcases deeply caramelized onions in a rich broth topped with toasted bread and melted cheese. This recipe transforms simple ingredients into a warm, flavorful meal perfect for chilly evenings.

Ingredients

• 4 tablespoons unsalted butter
• 5 large yellow onions (thinly sliced)
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 cloves garlic (minced)
• 1/2 cup dry red wine
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 tablespoon balsamic vinegar
• Pinch of salt and freshly ground black pepper (to taste)
• 5 1-inch thick slices of French bread
• 2 tablespoons olive oil
• 1 1/2 cups shredded Gruyere Swiss cheese (room temperature)
• 1/4 cup shredded Mozzarella cheese (room temperature)
• 2 tablespoons finely grated Parmesan cheese (room temperature)

Instructions

1. Step 1: In a large pot over medium-high heat, melt the butter. Add the sliced onions and sauté, stirring often, until softened, about 10 minutes.
2. Step 2: Reduce heat to medium. Stir in the salt and sugar, then cook for another 35 minutes, stirring occasionally every 5 minutes or so, until the onions are caramelized and almost syrupy.
3. Step 3: Add the minced garlic and cook until fragrant, about 20 seconds.
4. Step 4: Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom and sides.
5. Step 5: Add the beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf to the pot.
6. Step 6: Gently simmer over medium to medium-low heat for about 20 minutes, stirring occasionally.
7. Step 7: Remove and discard the thyme sprigs and bay leaf.
8. Step 8: Stir in the balsamic vinegar and taste. Season with additional salt and pepper if needed.
9. Step 9: Reduce heat to low and cover the pot to keep the soup hot while preparing the bread.
10. Step 10: Preheat the oven broiler with the rack positioned about 6 inches from the heat source. Arrange the bread slices on a baking sheet and brush both sides with olive oil. Broil for 2 to 3 minutes total, flipping once, until well toasted on both sides. Watch closely to prevent burning.
11. Step 11: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with hot soup. Top each with one slice of toasted bread, then sprinkle evenly with the Gruyere, Mozzarella, and Parmesan cheeses.
12. Step 12: Broil until the cheese is bubbly and golden brown. As the cheese softens, it will melt over the edges of the bowls, creating a delicious crust.
13. Step 13: Serve immediately and enjoy your homemade French Onion Soup!

Tips & Variations

• Use day-old French bread for better texture when toasting and topping the soup.
• Substitute Gruyere with Swiss or Fontina cheese for different flavor profiles.
• For a vegetarian version, replace beef broth with mushroom broth or vegetable stock.
• Add a splash of dry sherry instead of red wine for a slightly different depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the broth and toasted bread separate to avoid sogginess. Reheat gently on the stove, then add bread and cheese toppings before broiling again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make French Onion Soup ahead of time?

Yes, you can prepare the soup base a day in advance and refrigerate it. When ready to serve, reheat the soup and prepare the bread and cheese toppings fresh before broiling.

What type of cheese works best for French Onion Soup?

Gruyere is traditional and melts beautifully, creating a rich, nutty flavor. Combining it with Mozzarella and Parmesan adds creaminess and a flavorful crust on top.

French Onion Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

A classic French Onion Soup recipe that features deeply caramelized onions simmered in a rich beef and chicken broth, finished with a touch of balsamic vinegar and served with toasted, cheese-topped French bread. This comforting soup combines savory, sweet, and tangy flavors, crowned with a bubbly, golden Gruyère and Parmesan crust.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 5 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup

• 4 tablespoons unsalted butter
• 5 large yellow onions (thinly sliced)
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 cloves garlic (minced)
• 1/2 cup dry red wine
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 tablespoon balsamic vinegar
• Pinch of salt and freshly ground black pepper (to taste)

Bread & Cheese Topping

• 5 1-inch thick slices of French bread
• 2 tablespoons olive oil
• 1 & 1/2 cups shredded Gruyere Swiss cheese (room temperature)
• 1/4 cup shredded Mozzarella cheese (room temperature)
• 2 tablespoons finely grated Parmesan cheese (room temperature)

Instructions

1. Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring often, until they soften, about 10 minutes.
2. Caramelize Onions: Reduce heat to medium, then stir in salt and sugar. Continue cooking the onions for about 35 minutes, stirring every 5 minutes or so, until they are deeply caramelized and almost syrupy in texture.
3. Add Garlic: Stir in the minced garlic and cook until fragrant, about 20 seconds, taking care not to burn it.
4. Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom and sides of the pot.
5. Add Broths and Herbs: Add the low-sodium beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
6. Simmer Soup: Gently simmer the soup over medium to medium-low heat for about 20 minutes, stirring occasionally to meld the flavors.
7. Remove Herbs: Remove the thyme sprigs and bay leaf, discarding them.
8. Season Soup: Stir in the balsamic vinegar and taste. Adjust seasoning with additional salt and freshly ground black pepper as needed.
9. Keep Soup Warm: Reduce heat to low and cover the pot to keep the soup hot while you prepare the bread topping.
10. Toast Bread: Preheat the oven broiler with the oven rack positioned about 6 inches from the heat source. Arrange the French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes total, flipping once halfway, until the bread is well toasted but not burnt. Keep a close eye on the bread as broiler intensity varies.
11. Assemble Bowls: Arrange oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with the hot onion soup. Top each bowl with one slice of toasted French bread and sprinkle the Gruyère, mozzarella, and Parmesan cheeses evenly over the bread.
12. Broil to Melt Cheese: Place the baking sheet under the broiler until the cheese melts, bubbles, and turns golden brown, forming a crusty seal that spills over the sides.
13. Serve: Carefully remove bowls from the oven and serve immediately to enjoy the rich, cheesy, and savory French Onion Soup.

Notes

• Use a dry red wine such as Cabernet Sauvignon or Merlot to enhance the flavor profile; avoid sweet wines.
• Keep a close watch while broiling the bread and cheese to prevent burning.
• Room temperature cheeses melt more smoothly when broiled.
• French bread slices should be about 1 inch thick for optimal topping support and toasting.
• For a vegetarian version, substitute the beef broth with a rich vegetable broth.

Keywords: French Onion Soup, caramelized onions, French bread, Gruyere cheese, beef broth, classic French soup, comfort food