I’m so excited to share one of my all-time favorite recipes with you—French Onion Soup! This dish is one that warms the heart and fills the home with incredible aromas. It’s a recipe that’s been passed down in my family and has found its way into the hearts of my kids and husband too. There’s something about the sweetness of caramelized onions mingling with savory broth that just feels like a big, cozy hug.
Growing up, my mom would whip this up on chilly nights or when we had guests over. There would always be laughter around the table as we savored each spoonful. Now, as a mother myself, I find joy in recreating that same experience for my family. After a long day, there’s nothing quite like sitting down to a hot bowl of this comforting soup. The crusty, cheesy bread on top is the cherry on top, and I just know it’ll make your family smile.
This French Onion Soup is not just delicious; it’s also surprisingly easy to make, even on a weeknight. Just a bit of chopping and some stirring, and in about an hour, you’ll have a meal that feels fancy but couldn’t be simpler. Plus, it’s perfect for gatherings or simple weeknight dinners alike. So grab your apron, and let’s make some magic happen in the kitchen together!
How to Make French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions, sliced thin
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 32 ounces beef broth, low-sodium
- 24 ounces chicken broth, low-sodium
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- Pinch of ground black pepper and extra salt, to taste
- 5 slices French bread, 1-inch thick
- 2 tablespoons olive oil, extra-virgin
- 1 1/2 cups shredded Gruyere cheese, at room temperature
- 1/4 cup shredded Mozzarella cheese, at room temperature
- 2 tablespoons grated Parmesan cheese, at room temperature
Directions
Start by heating the butter in a large pot over medium-high heat. Once the butter is melted, add the sliced onions. Cook these for about 10 minutes, stirring regularly until they start to soften.
Next, reduce the heat to medium and sprinkle in the salt and sugar. Continue to cook, stirring occasionally, for about 35 minutes. This will help caramelize the onions until they are a beautiful golden brown and lovely and syrupy.
After the onions are caramelized, add the minced garlic and let it cook for another minute to bring out the flavors.
Pour in the dry red wine to deglaze the pot, scraping the bottom to release all the tasty brown bits. This step is key for adding depth to the soup!
Now, pour in your beef and chicken broths, along with the Worcestershire sauce, thyme, and bay leaf. Allow this to simmer for about 20 minutes, stirring occasionally so everything melds nicely.
Once the soup has simmered, remove the thyme and bay leaf. Stir in the balsamic vinegar and adjust the seasonings with salt and pepper to your liking.
While your soup is staying warm, preheat the broiler. Spread the bread slices on a baking sheet, brushing both sides with olive oil, and broil for 2-3 minutes, flipping them halfway until they are toasted. Keep an eye on them so they don’t burn!
Prepare oven-safe bowls on a baking sheet, filling them about two-thirds with your hot soup, placing a piece of toasted bread on top of each. Generously sprinkle with the Gruyere, Mozzarella, and Parmesan cheese.
Finally, broil the bowls until the cheese is bubbly and has that lovely golden brown color. Serve hot and relish this heartwarming dish!
Storing Suggestions
If you have leftovers, store them in an airtight container in the fridge for up to three days. You can reheat the soup on the stove, but I recommend saving the bread and cheese for when you’re ready to enjoy it fresh. For long-term storage, consider freezing the soup without the bread and cheese.
Cooking Tips
To enhance the flavor, you can add a splash of sherry or cognac instead of or in addition to the red wine. If you prefer a bit more richness, try using a mix of stock (like mushroom or vegetable) instead of all beef or chicken broth. Conversely, for a lighter version, you can use low-fat cheese.
Serving Suggestions
This French Onion Soup is perfect on its own, but for a complete meal, consider pairing it with a light salad or a platter of sliced meats and cheeses. A glass of red wine complements the flavors beautifully and makes for a lovely dinner experience.
Ingredient Substitutions
If you don’t have Gruyere cheese, feel free to substitute it with Emmental or even a sharp cheddar for a different twist. For the bread, any crusty loaf will do, but sourdough adds a nice tangy flavor. Vegetable broth can replace the beef and chicken broth for a vegetarian option.
Seasonal Variations
In the fall, consider adding roasted butternut squash for sweetness, which meshes wonderfully with the onions. In the spring, fresh herbs like parsley or chives can brighten up the soup. During summer, try garnishing with fresh tomatoes for a refreshing change.
Allergen Information
This recipe contains dairy due to cheese and butter. If you need a dairy-free version, substitute with dairy-free butter and plant-based cheese alternatives. The broth may also contain gluten, so it’s wise to use gluten-free versions if that’s a concern.
FAQ
Can I make French Onion Soup ahead of time?
Yes, you can make the soup in advance. Just store it in the refrigerator after it cools completely, and reheat before serving. It actually tastes even better after the flavors meld overnight.
What should I do if I can’t find Gruyere cheese?
If Gruyere isn’t available, Emmental cheese is a great substitute. Alternatively, you can use a mix of Swiss cheese and more Mozzarella to still achieve that melty cheesy goodness on top.
Can I freeze French Onion Soup?
Yes, this soup freezes well! Just make sure to store it in a freezer-safe container. However, it’s advisable to freeze the soup without the bread and cheese to keep everything in good condition.
What is the best way to reheat the soup?
The best way to reheat French Onion Soup is on the stovetop over low heat, stirring occasionally. If reheating in the microwave, do it in short intervals to prevent overheating.
Does this soup need any special bowls to serve?
While it’s best served in oven-safe bowls for broiling, you can simply serve it in regular soup bowls if you want. Just add toasted bread and cheese directly on top before serving—no broiling needed.
What kind of wine should I use?
A dry red wine, like Merlot or Cabernet Sauvignon, works well for deglazing and adds depth to the flavor of the soup. Avoid overly sweet wines, as they can change the flavor profile too much.
French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions, sliced thin
- 1 teaspoon sugar
- 1 teaspoon salt
- 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
- 1/2 tablespoon balsamic vinegar
- Pinch of ground black pepper and extra salt, to taste
- 5 slices French bread, 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups shredded Gruyere cheese, at room temperature
- 1/4 cup shredded Mozzarella cheese, at room temperature
- 2 tablespoons grated Parmesan cheese, at room temperature
Instructions
- In a large pot, melt the butter over medium-high heat. Add the onions and sauté for about 10 minutes, stirring regularly, until they soften.
- Lower the heat to medium, then mix in the salt and sugar. Cook, stirring every few minutes, for 35 minutes or until the onions are caramelized and syrupy.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pot, making sure to scrape up any brown bits from the bottom and sides.
- Add the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf. Let it simmer gently for about 20 minutes, stirring occasionally.
- Discard the thyme and bay leaf. Stir in the balsamic vinegar and adjust seasoning with more salt and pepper if needed.
- Lower the heat and keep the soup warm while you prepare the bread.
- Preheat the broiler and position the rack about 6 inches from the heat. Arrange the bread slices on a baking sheet and brush both sides with olive oil. Broil for 2-3 minutes, flipping once, until the bread is toasted on both sides. Watch closely to avoid burning.
- Place oven-safe bowls on a baking sheet, fill them about two-thirds full with the hot soup. Add a slice of toasted bread on top of each, then sprinkle generously with Gruyere, Mozzarella, and Parmesan.
- Broil until the cheese bubbles and turns golden brown, creating a delightful crust over the bowl.
- Serve hot and enjoy this comforting dish!
