French Onion Soup
French onion soup is a timeless classic that warms the soul with every spoonful. Picture a steaming bowl filled with rich, caramelized onions, a deeply savory broth, and that heavenly melted cheese stretching from a slice of crusty bread. It’s hard to resist this well-loved dish, especially on chilly evenings or when you’re simply craving something comforting. This recipe captures the essence of traditional French cuisine while being accessible enough to whip up in your own kitchen.
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I still remember the first time I experienced the joy of homemade French onion soup. It was a casual gathering at a friend’s house, and she had invited us over for a cozy get-together. The aroma wafting from her kitchen was intoxicating, instantly transporting me into a world of warm flavors and nostalgia. That evening, we ladled the golden-hued soup into bowls, sprinkled with cheese, and broiled until bubbly. It was pure bliss! If you’ve ever wanted to recreate that moment (or experience it for the first time), this simple French onion soup recipe will help you do just that.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and about 145 minutes of cooking, you can create a masterpiece.
- Irresistible Flavor: Savory, caramelized onions combined with aromatic broth provide a taste that’s deeply satisfying.
- Eye-Catching Appeal: Topped with gooey cheese and crispy bread, this dish looks as good as it tastes!
- Flexible Serving: Perfect for a light lunch, special occasion, or as a cozy dinner.
- Diet-Friendly Options: Consider using gluten-free bread for a gluten-free twist!
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Balances the richness of the soup and aids in caramelizing the onions to perfection.
- 2 tablespoons extra-virgin olive oil: Adds depth of flavor and helps prevent the butter from burning.
- 4 large onions, sliced thin: Sweet onions, like Vidalia, are ideal for achieving that characteristic sweetness when caramelized.
- 1 tablespoon dry sherry: Introduces a subtle acidity and enhances the overall flavor. Substitute with white wine if necessary.
- 4 cups low-sodium beef broth: This is the base of your soup and delivers robust flavor without overwhelming saltiness.
- 1 tablespoon chopped, fresh thyme: Herbaceous notes that elevate the soup; feel free to use dried thyme in a pinch (use less).
- ½ teaspoon Worcestershire sauce: Adds umami; try soy sauce or tamari as a gluten-free alternative.
- ¼ teaspoon kosher salt: Season to suit your taste—always remember you can adjust.
- ¼ teaspoon black pepper: Adds subtle heat; freshly ground is best for maximum flavor.
- 2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup): Essential for texture and to absorb the soup’s flavors.
- ½ cup shredded Swiss cheese: This classic melty topping gives that gooey richness you crave.
- 4 (½-inch) thick slices French bread: For the soup’s topping, enhancing that delightful crunch paired with melted cheese.
- 4 slices Gruyere cheese: This is the crowning glory of your soup, melting beautifully 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 combination prevents burning while adding flavor.
Add Onions: Toss in 4 large, thinly sliced onions, ensuring they are well coated in the buttery mixture. Cook the onions over medium heat for about 30-40 minutes until they turn a deep golden brown. Stir occasionally to ensure even cooking. Keep your patience—caramelizing onions is crucial for that rich flavor!
Add Sherry: Once the onions are beautifully browned, pour in 1 tablespoon of dry sherry. Allow it to cook for 1-2 minutes to evaporate some of the alcohol, infusing the onions with its subtle sweetness.
Incorporate Broth and Seasonings: Pour in 4 cups of low-sodium beef broth along with 1 tablespoon of chopped fresh thyme, ½ teaspoon of Worcestershire sauce, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Stir well to combine all the flavors. Add in the bread cubes, gently folding them in while they soak up the broth.
Simmer: Bring the soup to a boil, then reduce the heat and cover the pot. Let it simmer on medium-low for about 30 minutes; this allows the flavors to meld beautifully.
Serve: Carefully ladle the soup into individual ramekins or oven-proof bowls. Sprinkle each with 2 tablespoons of shredded Swiss cheese. Top with a ½-inch thick slice of French bread, and add a slice of Gruyere cheese on top of the bread.
Broil: Place the bowls under the broiler for 3-4 minutes, keeping a close eye until the cheese is melted and bubbly but not burnt.
Alternative Serving Option: You can also place the bread on a foil-lined baking sheet, top with Gruyere cheese, and broil for 2-3 minutes. Then sprinkle Swiss cheese into the soup bowl and serve it alongside the cheesy, broiled bread slice.
Storing & Reheating
To store, allow the soup to cool completely. It can sit at room temperature for a couple of hours if necessary, but refrigerate it in a sealed container for up to 4 days. If you want to freeze French onion soup, use airtight containers and enjoy it within 3 months. For reheating, warm it on the stovetop over medium heat until steaming. The texture might soften slightly, but you can revive freshness by adding a splash of broth.
Chef’s Helpful Tips
- Avoid Burning: Stir the onions regularly and monitor the heat to prevent burning. If they brown too quickly, lower the heat.
- Toast Your Bread: For an added crunch, consider toasting the slices before broiling them with the cheese.
- Flavor Boosting: Adding a bay leaf or a splash of balsamic vinegar can enhance the flavor profile.
- Make-Ahead: This soup tastes even better the day after you make it, as the flavors deepen.
The beauty of French onion soup lies not only in its flavor but in its ability to evoke warmth and comfort. With this simple recipe, you can create a dish that’s hearty enough for a main meal yet elegant enough for a gathering. Don’t be afraid to adjust ingredients according to your preferences. After all, cooking is all about personal touch and experimentation!
Recipe FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the beef broth with a rich vegetable broth to retain flavor while keeping it vegetarian.
How do I store leftover soup?
Let your soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days, or freeze for up to 3 months.
Can I use other types of cheese?
Certainly! While Gruyere and Swiss are traditional, feel free to try provolone, mozzarella, or even a sharp cheddar for different flavor profiles.
Can I use different types of bread?
Yes! While French bread is ideal for its texture, any sturdy bread will work. Sourdough or whole grain will add their unique tastes to your soup!
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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
Savor the delightful flavor of homemade French Onion Soup, featuring tender onions, hearty broth, and melted cheese—a comforting dish perfect for any occasion!
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
- Melt the butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions and stir well to coat. Cook until browned for about 30-40 minutes, stirring occasionally. Then, continue cooking for an additional hour until they are very soft and deep brown but not burnt.
- Pour in the sherry and let it cook for 1-2 minutes for evaporation.
- Stir in the beef broth, thyme, Worcestershire sauce, salt, and black pepper. Mix well. Incorporate the cubed bread.
- Bring the soup to a boil, then reduce the heat. Cover and let it simmer on medium low for 30 minutes.
- To serve, carefully transfer the soup into individual ramekins or small oven-proof bowls. Top with shredded Swiss cheese, a slice of French bread, and Gruyere cheese.
- Broil the bowls in the oven for 3-4 minutes, until the cheese is melted, being cautious not to let it burn. Serve hot.
- Alternatively, broil cheese-topped bread slices on a foil-lined sheet and serve them atop the soup.
Notes
For a deeper flavor, use a mix of sweet and yellow onions.
Adjust the amount of Worcestershire sauce to taste for more depth.
This soup pairs well with a side salad or a light sandwich.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
