French Onion Soup Recipe

Welcome to the world of cozy comfort with our classic French Onion Soup recipe! This heartwarming dish combines the sweet richness of caramelized onions with the deep flavors of a savory broth, all topped off with a golden, melty layer of Gruyere and Parmesan cheeses.

Perfect for warming up on a chilly day, this soup is a delightful blend of simplicity and gourmet, guaranteed to satisfy your soul and taste buds.

French Onion Soup

How To Make French Onion Soup

  1. Onion Prep: Start by peeling and thinly slicing 6 large onions. You’ll need about 10 cups of sliced onions.
  2. Start Caramelizing: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the onions, tossing them to coat evenly in the oil. Cook until they soften, which should take about 15 to 20 minutes.
  3. Brown the Onions: Turn up the heat to medium-high and mix in 1 tablespoon of olive oil and 2 tablespoons of butter. Keep stirring often as the onions begin to brown. This process can take anywhere from 20 to 40 minutes.
  4. Add Sugar and Garlic: Once the onions are browned, sprinkle them with 1 teaspoon of sugar and 1 teaspoon of salt to enhance caramelization. After about 10 to 15 more minutes, stir in 2 minced garlic cloves and cook for an additional minute.
  5. Deglaze with Wine: Pour in 1/2 cup of dry vermouth or white wine to deglaze the pot, scraping up all the flavorful browned bits.
  6. Add Stock and Herbs: Stir in 8 cups of stock, 2 bay leaves, and 1 tablespoon of fresh thyme leaves (or 1/2 teaspoon dried thyme). Bring the soup to a simmer, then lower the heat and let it cook covered for about 30 minutes.
  7. Season and Add Brandy: Season the soup with salt and freshly ground black pepper to taste. Remove and discard the bay leaves. Optionally, stir in 2 tablespoons of brandy.
  8. Toast the Bread: Preheat your oven to 450°F with a rack in the upper third. Brush both sides of 8 French bread slices with olive oil and toast in the oven for 5 to 7 minutes until lightly browned.
  9. Cheesy Topping: Flip the bread slices over and top with grated Gruyere and Parmesan cheese. Return to the oven close to serving time until the cheese is bubbly and lightly browned.
  10. Serve: Ladle the soup into bowls, topping each with a slice of cheesy toast. Alternatively, use oven-proof bowls, add the toast and cheese on top, and broil for 10 minutes at 350°F until the cheese is bubbly and slightly browned.
French Onion Soup

French Onion Soup

Savor the essence of comfort with our classic French Onion Soup, a symphony of caramelized onions immersed in a rich broth, crowned with a crusty, cheese-laden toast. This soul-soothing dish is perfect for any chilly evening, bringing gourmet warmth to your table in every spoonful.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5

Ingredients
  

  • 6 large red or yellow onions about 3 pounds
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • Kosher salt
  • 2 cloves garlic minced
  • 8 cups beef stock chicken stock, or a combination of the two
  • 1/2 cup dry vermouth or dry white wine
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brandy optional
  • 8 slices 1 inch thick French bread or baguette
  • 1 1/2 cups grated Gruyere cheese
  • Sprinkling grated Parmesan cheese

Instructions
 

  • Prepare Onions: Thinly slice 6 large onions after peeling, aiming for about 10 cups of sliced onions.
  • Initial Caramelization: Heat 3 tablespoons of olive oil in a large, thick-bottomed pot over medium heat. Add onions, stirring to ensure they're coated with oil. Cook until they're soft, which will take around 15-20 minutes.
  • Enhance Browning: Increase the heat slightly and add 1 tablespoon of olive oil along with 2 tablespoons of butter. Stir frequently as the onions begin to take on a brown color, a process that can vary from 20 to 40 minutes.
  • Sugar and Garlic Addition: Add 1 teaspoon of sugar and 1 teaspoon of salt to the onions, continuing to cook until they are richly browned, about an additional 10-15 minutes. Follow by adding 2 minced garlic cloves, cooking for another minute.
  • Wine Deglazing: Pour in 1/2 cup of dry vermouth or white wine to the pot, scraping the bottom to loosen any browned bits.
  • Broth and Seasoning: Add 8 cups of your chosen stock, 2 bay leaves, and 1 tablespoon of fresh (or 1/2 teaspoon dried) thyme leaves. Simmer, cover, and let it cook on low heat for 30 minutes.
  • Final Seasoning and Brandy: Adjust seasoning with additional salt and black pepper to your taste. Remove the bay leaves. If desired, mix in 2 tablespoons of brandy.
  • Toasting Bread: Set your oven to 450°F and arrange a rack in the upper third. Brush both sides of 8 slices of French bread with olive oil. Bake until they are lightly browned, which should take about 5 to 7 minutes.
  • Adding Cheese to Toast: After flipping the bread slices, top them with Gruyere and Parmesan cheese. Bake again when ready to serve, until the cheese has melted and turned slightly brown.
  • Serving the Soup: Distribute the soup into individual bowls, each topped with a cheesy bread slice. Alternatively, for a bubbly cheese top, place the soup in oven-proof bowls, top with the bread and cheese, and broil for 10 minutes at 350°F until the cheese is bubbly and golden.

How to Store French Onion Soup

To store your French Onion Soup, allow it to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze the soup (without the cheesy toast) in freezer-safe containers or bags for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove. Prepare the cheesy toast fresh for the best experience.

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