French Onion Soup
Ingredients
- 6 largered or yellow onions
about 10 cups of sliced onions total
- 4 tbspextra virgin olive oil
- 2 tbspbutter
- 1 tspsugar
- Salt
- 2 clovegarlic
- 8 cbeef stock
chicken stock, or a combination of the two, traditionally the soup is made with beef stock
- ½ cdry vermouth or dry white wine
- 2bay leaves
- 1 tbspfresh thyme OR 1/2 teaspoon dried thyme (more
can also use a few sprigs of fresh thyme
- ½ tspground black pepper
- 2 tbspbrandy
- 8 sliceFrench bread or baguette cut 1-inch thick
- 1 ½ cgrated Swiss Gruyere and a sprinkling of Parmesan
- Sprinkling of Parmesan
Directions
- 1
Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.
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- 2
In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.
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- 3
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.
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- 4
Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
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- 5
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
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- 6
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
- 7
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
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- 8
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. Did you enjoy this recipe? Let us know with a rating and review!
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French Onion Soup
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Based on 171 ratings
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About this Recipe
Craving a bowl of warm, comforting French Onion Soup that tastes like it's straight from a bistro? This classic recipe delivers rich, savory flavors, perfect for a cozy evening at home.
The magic of this recipe lies in the slow, patient caramelization of six large red or yellow onions, transforming them into a sweet, deep foundation for the robust beef stock. This essential step builds an incredible depth of flavor that sets this homemade version apart. Topped with toasted French bread slices and a generous layer of melted Gruyere and Parmesan, every spoonful offers pure indulgence and a truly satisfying experience.
You'll discover a soup with incredible depth, boasting a harmonious blend of sweet, savory, and umami notes from the perfectly browned onions and rich beef stock. The aroma of fresh thyme and bay leaves will fill your kitchen as the soup simmers, promising a comforting experience. Each serving is crowned with a golden, bubbly layer of cheesy croutons, offering a delightful textural contrast to the silky broth.
Customization & Serving Ideas
While traditionally made with beef stock, you can use chicken stock or a combination of both if you prefer a slightly lighter flavor. For a deeper aroma and richness, consider adding the optional brandy at the end. If you don't have dry vermouth, a dry white wine makes an excellent substitute. You can also experiment with other good melting cheeses if Gruyere is hard to find, though Gruyere offers that classic, nutty flavor that makes French Onion Soup so distinct.
This hearty soup makes an elegant appetizer or a satisfying main course on a chilly day. Serve it bubbling hot from oven-safe crocks for the ultimate presentation, pairing it perhaps with a simple green salad to complete the meal.