Classic French Onion Soup

Picture the warmth of a cozy kitchen, where the sweet aroma of caramelized onions fills the air.

There’s something undeniably comforting about a bowl of classic French onion soup.

It’s surprisingly simple to make, yet the result is indulgent and heartwarming.

As the onions transform into a rich, golden base, the broth absorbs their sweetness, creating a symphony of flavors.

Let’s bring this beloved dish to life and savor its rich, delicious warmth.

Kitchen Tools Required

• 1 large pot or Dutch oven
• 1 wooden spoon
• 1 ladle
• 4 oven-safe bowls
• 1 grater

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 large onions, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced and toasted
• 2 cups Gruyère cheese, grated

Cook & Prep Time

To efficiently manage your time while preparing and cooking Classic French Onion Soup, follow this timeline:

Preparation and Cooking Timeline

1. Reading the Recipe: 5 minutes
   • Before starting, take a few minutes to read through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work: 15 minutes
   • Slice Onions: Thinly slice 6 large onions.
   • Mince Garlic: Mince 4 cloves of garlic.
   • Grate Cheese and Slice Baguette: Grate 2 cups of Gruyère cheese and slice the baguette for toasting.
3. Cooking Onions: 40-45 minutes
   • Melt Butter and Oil (0-2 minutes): In a large pot, melt 4 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat.
   • Cook Onions (2-20 minutes): Add the sliced onions and cook, stirring occasionally, until soft.
   • Caramelize Onions (20-45 minutes): Stir in 1 teaspoon of salt and 1/2 teaspoon of sugar. Continue cooking until the onions are deeply caramelized.
   • Add Garlic (45-47 minutes): Stir in minced garlic and cook for 1-2 more minutes.
4. Making the Soup: 40 minutes
   • Add Flour (47-49 minutes): Sprinkle 1/4 cup of flour over the onions, stirring to combine, and cook for another 2 minutes.
   • Add Liquids (49-51 minutes): Gradually add 8 cups of beef broth and 1/2 cup of dry white wine, stirring constantly.
   • Simmer Soup (51-81 minutes): Add 1 bay leaf and 1 teaspoon of fresh thyme leaves. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
   • Preheat Oven (81-82 minutes): Preheat the oven to broil.
5. Final Assembly and Resting: 15 minutes
   • Season Soup (82-83 minutes): Season the soup with salt and pepper to taste, and remove the bay leaf.
   • Broil (83-88 minutes): Ladle soup into oven-safe bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese. Broil until cheese is bubbly and golden brown (3-5 minutes).
   • Rest (88-98 minutes): Allow the soup to rest for 10 minutes before serving.

Recipe Instructions

Melt butter with olive oil in a large pot over medium heat.

Add sliced onions and cook, stirring occasionally, for about 15-20 minutes until soft.

Stir in salt and sugar; continue cooking until onions are deeply caramelized, about 25 minutes more.

Add minced garlic and cook for an additional 1-2 minutes.

Sprinkle flour over onions, stirring to combine, and cook for another 2 minutes.

Gradually add beef broth and wine, stirring constantly to prevent lumps.

Add bay leaf and thyme, then bring the mixture to a boil.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Preheat the oven to broil.

Season soup with salt and pepper to taste and remove bay leaf.

Ladle soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese.

Place bowls under the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.

Allow to rest for 10 minutes before serving.

Serving Tips

• Side Salad: A fresh green salad with a light vinaigrette complements the rich flavors of the soup.
• Roasted Vegetables: Serve with a mix of seasonal roasted vegetables for a hearty and colorful addition.
• Charcuterie Board: Pair with a selection of cured meats and cheeses for a sophisticated appetizer experience.
• Crusty Bread: Offer extra slices of crusty bread for dunking into the flavorful broth.
• Wine Pairing: Accompany with a glass of dry white wine or a light red wine to enhance the soup’s depth.

Storage

To store French Onion Soup, allow it to cool completely.

Then refrigerate in an airtight container for up to 3 days.

Reheat gently on the stove before serving.

Freezing

To freeze French Onion Soup, cool completely.

Then portion into airtight containers, leaving space for expansion.

Freeze baguette and cheese separately.

Thaw in the fridge before reheating and assembling.

Reheating

To reheat French onion soup, warm it gently on the stovetop over low heat.

Stir occasionally. Avoid microwaving, as it may cause uneven heating.

Re-toast the bread and re-melt the cheese before serving.

Final Thoughts

Classic French Onion Soup is a timeless dish that combines rich flavors and comforting textures.

The key to its success lies in the careful caramelization of onions, which requires patience and attention.

Using high-quality ingredients such as beef broth and Gruyère cheese will further elevate the dish.

By following the detailed steps and tips provided, you can create an authentic and delicious French Onion Soup that’s sure to impress.

Enjoy this culinary classic as a warm and satisfying appetizer.

Frequently Asked Questions

Can I Substitute Chicken Broth for Beef Broth in French Onion Soup?

You can substitute chicken broth for beef broth in French onion soup. Use the same 8 cups measurement. The flavor profile will be lighter, so consider adding a dash of soy sauce for depth. Maintain caramelization and simmering techniques.

What Can I Use Instead of Gruyère Cheese for a Similar Flavor?

You can substitute Gruyère with Emmental or Comté for a similar nutty flavor. Use the same amount, 2 cups grated, to maintain cheese-to-soup ratio. Guarantee even melting by finely grating and evenly distributing over the soup.

How Can I Make French Onion Soup Vegetarian-Friendly?

Replace beef broth with 8 cups of vegetable stock. Use 2 tablespoons of soy sauce for added umami. Swap Gruyère with a vegetarian cheese or nutritional yeast. Follow the original steps, adjusting flavors to your preference.

Is There a Way to Make French Onion Soup Gluten-Free?

Yes, you can substitute all-purpose flour with 1/4 cup gluten-free flour blend. Confirm it’s a blend suitable for thickening. Also, verify your beef broth is gluten-free. These adjustments maintain texture while accommodating dietary needs.

What Type of White Wine Is Best for This Recipe?

You should use a dry white wine like Sauvignon Blanc or Pinot Grigio for ideal flavor balance. Make sure it’s dry to prevent overly sweet notes. Always add it gradually, allowing alcohol to evaporate, enhancing depth.

Classic French Onion Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer

Cuisine French

Servings 4 servings

Equipment

• 1 large pot or Dutch oven
• 1 Wooden spoon
• 1 Ladle
• 1 oven-safe bowl per serving
• 1 Grater

Ingredients

  

1x2x3x

• 4 tablespoon unsalted butter
• 2 tablespoon olive oil
• 6 large onions thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 clove garlic minced
• 1/4 cup all-purpose flour
• 8 cup beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• as needed salt and pepper to taste
• 1 baguette sliced and toasted
• 2 cup Gruyère cheese grated

Instructions

 

• Melt butter with olive oil in a large pot over medium heat.
• Add sliced onions and cook, stirring occasionally, for about 15-20 minutes until soft.
• Stir in salt and sugar; continue cooking until onions are deeply caramelized, about 25 minutes more.
• Add minced garlic and cook for an additional 1-2 minutes.
• Sprinkle flour over onions, stirring to combine, and cook for another 2 minutes.
• Gradually add beef broth and wine, stirring constantly to prevent lumps.
• Add bay leaf and thyme, then bring the mixture to a boil.
• Reduce heat to low and simmer for 30 minutes, stirring occasionally.
• Preheat the oven to broil.
• Season soup with salt and pepper to taste and remove bay leaf.
• Ladle soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese.
• Place bowls under the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.
• Allow to rest for 10 minutes before serving.

Notes

To achieve the perfect caramelization of onions, be patient and allow them to cook slowly over medium heat, stirring frequently to prevent burning. This step is crucial for developing the rich, sweet flavor characteristic of a classic French onion soup. Additionally, using high-quality beef broth and freshly grated Gruyère cheese will enhance the overall taste and authenticity of the dish.

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Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.