French Onion Soup Recipe
Introduction
French Onion Soup is a classic, comforting dish known for its rich, caramelized onion flavor and savory broth. Topped with toasted baguette slices and melted cheese, it’s perfect for a cozy meal any time of year.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large onions, thinly sliced
- 3 large cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons flour
- 6 cups low sodium beef broth
- 2 bay leaves
- 1/2 cup dry red wine
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
- 12 crostini (lightly toasted baguette slices) or croutons
- 1/2 cup Provolone or Gruyere cheese, shredded
Instructions
- Step 1: Heat butter and olive oil in a large pot over medium heat. Add the sliced onions and minced garlic, cooking for about 5 minutes while breaking up the onion rings.
- Step 2: Sprinkle in the salt, reduce heat to low, and cook the onions for 40 to 45 minutes. Stir frequently until the onions are deeply caramelized. If they aren’t browning, add 1 teaspoon of sugar to help speed up caramelization.
- Step 3: Stir in the flour until fully blended with no visible streaks. Cook for an additional one to two minutes to eliminate the raw flour taste.
- Step 4: Gradually whisk in the beef broth, stirring constantly until the mixture is smooth and well combined.
- Step 5: Add the red wine, bay leaves, and fresh thyme. Cover and let the soup simmer gently for 20 minutes, stirring occasionally. Season with black pepper and additional salt to taste.
- Step 6: Preheat your broiler while the soup simmers to prepare for finishing the dish.
- Step 7: Ladle the hot soup into oven-safe bowls. Top each with two crostini and a generous sprinkle of shredded cheese.
- Step 8: Place the bowls under the broiler until the cheese melts and turns golden brown, then serve immediately.
Tips & Variations
- Use a combination of Provolone and Gruyere for a richer, creamier cheese topping.
- If you prefer a vegetarian version, substitute beef broth with mushroom or vegetable broth.
- To speed up caramelizing, thinly slice onions and stir frequently to prevent burning.
- Leftover soup can be stored without crostini and cheese; add fresh toppings before serving.
Storage
Store leftover French Onion Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid burning the soup. Add fresh toasted baguette slices and cheese before serving to maintain the signature texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make French Onion Soup ahead of time?
Yes, the soup base can be made a day or two in advance and reheated before serving. Add crostini and cheese just before broiling to keep the bread crisp and cheese melty.
What type of cheese works best for French Onion Soup?
Gruyere is traditional for its excellent melting quality and flavor, but Provolone or a mix of both cheeses can also make a delicious topping.
Print
French Onion Soup Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
A classic French Onion Soup recipe featuring caramelized onions cooked slowly in butter and olive oil, simmered with beef broth, red wine, and herbs, then topped with toasted crostini and melted cheese under the broiler for a rich and flavorful comforting dish.
Ingredients
Soup Base
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 3 large onions, thinly sliced
- 3 large cloves garlic, minced
- 1 teaspoon salt
- 2 Tablespoons all-purpose flour
- 6 cups low sodium beef broth
- 2 bay leaves
- 1/2 cup dry red wine
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar (if onions not caramelizing)
Topping
- 12 crostini (lightly toasted baguette slices or croutons)
- 1/2 cup Provolone or Gruyere cheese, shredded
Instructions
- Heat butter and oil: In a large pot, melt butter with olive oil over medium heat. Add thinly sliced onions and minced garlic. Cook for 5 minutes, breaking up the onion rings as they soften.
- Caramelize onions: Sprinkle salt over the onions and reduce heat to low. Cook the onions for 40-45 minutes, stirring frequently to ensure even caramelization. If onions don’t brown well, add 1 teaspoon sugar to enhance sweetness and speed caramelizing.
- Add flour: Stir in flour thoroughly until it is fully incorporated with no white streaks visible. Cook for an additional 1-2 minutes to remove the raw flour taste.
- Incorporate broth: Slowly whisk in the low sodium beef broth until the mixture is smooth and consistent.
- Add wine and herbs: Stir in the red wine, bay leaves, and fresh thyme. Cover the pot and let the soup simmer for 20 minutes, stirring occasionally. Season with black pepper and adjust salt to taste.
- Preheat broiler: While the soup simmers, preheat your oven’s broiler to get ready for melting the cheese topping.
- Assemble soup bowls: Spoon the hot soup into oven-safe bowls. Top each bowl with 2 crostini slices and sprinkle shredded Provolone or Gruyere cheese evenly over the bread.
- Broil cheese: Place the bowls under the broiler until the cheese melts completely and turns golden brown, typically 2-4 minutes—watch carefully to avoid burning.
- Serve immediately: Carefully remove the bowls from the oven and serve the French onion soup hot for the best flavor and texture experience.
Notes
- Use low sodium beef broth to better control the saltiness of the soup.
- Caramelizing onions slowly is key to rich flavor—do not rush this step.
- If preferred, Gruyere cheese is traditional, but Provolone works well for a milder taste.
- Be cautious when broiling to prevent the cheese from burning.
- Oven-safe bowls are essential for finishing under the broiler safely.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French Onion Soup, caramelized onions, beef broth soup, classic French recipe, cheesy soup
