Discover this comforting classic that brings warmth to any meal. This french onion soup recipe guides you through mastering deeply caramelized onions, creating a rich, savory broth. You will achieve perfection with a gooey, bubbly cheese topping and toasted rustic bread. Enjoy a satisfying bowl that tastes like it came from your favorite bistro.
Why You’ll Love This French Onion Soup Recipe
This easy french onion soup is a true crowd-pleaser.
- It features incredibly sweet, slow-cooked onions for deep flavor.
- The soup boasts a complex, satisfying broth that warms you from within.
- It is topped with perfectly melted, golden-brown Gruyère cheese.
- You get a truly comforting, restaurant-quality experience right at home.
- This recipe is simple yet elegant, making it perfect for any occasion.
Ingredients
Gather these simple ingredients to create your homemade french onion soup:
- 6 tablespoons (90g) unsalted butter, plus more for bread
- 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
- Kosher salt and freshly ground black pepper to taste, divided
- 1/2 cup (120 ml) dry sherry (such as Amontillado)
- 2 quarts (1.8L) homemade beef stock or homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5 ml) Fish sauce (optional)
- 1 teaspoon (5 ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450 g) Gruyère cheese, grated
- 2 tablespoons freshly minced chives, for garnish
Notes & Substitutions
You have flexibility with some ingredients for this french onion soup.
- Onions: Use yellow onions for consistent sweetness; a mix of yellow, sweet, red, and shallots adds more depth.
- Stock: Prioritize homemade beef stock for the best flavor, or use a good quality chicken stock.
- Alcohol: Dry vermouth or a dry white wine works well if you do not have sherry.
- Cheese: Fontina, Comté, or Emmentaler are great substitutes for Gruyère.
- Bread: Any sturdy, rustic bread that holds its shape will work.
Equipment
You won’t need many specialized tools for this flavorful french onion soup.
- Large stainless steel saucepan or Dutch oven.
- Two large stainless steel or cast iron skillets (optional, for caramelizing).
- Rimmed baking sheet.
- Four ovenproof serving bowls.
- Sharp knife for slicing onions.
- Grater for cheese.
Instructions
Follow these steps closely to create your homemade french onion soup. Patience with the onions is key for the best flavor. This process ensures a rich, savory broth and perfectly gooey cheese.
- Caramelize Onions: In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper. This long cooking process develops the deep, sweet base of your french onion soup.
- To understand the transformation that occurs, learn more about the science of caramelizing onions, which involves the Maillard reaction and sugar pyrolysis.
- Deglaze & Simmer Broth: Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes. This step creates the aromatic broth for your french onion soup.
- Finish Broth: Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf. Taste and adjust seasoning as needed for the perfect balance.
- Prepare Toasts: Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. This adds a lovely layer of flavor to each bowl of french onion soup.
- Assemble Soup Bowls: Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. This layering creates a hearty serving of french onion soup.
- Top & Broil: Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Keep a close eye on the broiler to prevent burning.
- The ideal texture for your cheesy topping is achieved by understanding the melting properties of Gruyère cheese, which contributes to its gooey consistency when heated.
- Serve: Garnish with chives and serve immediately. Enjoy your homemade french onion soup while it’s hot and bubbly.
Pro Tips & Troubleshooting
Making a truly satisfying french onion soup relies on a few key techniques.
- Slow Caramelization: Patience is crucial for developing deep, sweet flavor in your onions. Avoid high heat to prevent burning, which can lead to bitterness.
- Prevent Bitterness: Do not let the onions or the browned bits on the pot bottom burn. Deglaze the pan with a splash of water or sherry frequently to lift the fond.
- Rich Broth: Use good quality beef or chicken stock for the best foundation. Fish sauce and cider vinegar enhance the savory depth without making the soup taste like fish.
- Perfect Cheese Topping: Broil the assembled bowls just until the cheese is melted, bubbly, and golden-brown. Watch it closely as cheese can burn quickly under the broiler.
- Slicing Onions: Consistent, thin slices ensure your onions cook evenly and caramelize uniformly. This leads to a smoother texture in your finished french onion soup.
Serving, Storage, & Variations
This french onion soup is wonderful on its own or with small adjustments.
- Serving: Serve your french onion soup immediately, hot from the broiler, with a sprinkle of fresh chives. It makes a comforting appetizer or a light main course.
- Storage: Refrigerate leftover soup base (without bread and cheese) in an airtight container for up to 3 days. Reheat gently on the stovetop.
- Freezing: Freeze the plain soup base in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator, reheat, then assemble with fresh bread and cheese.
- Vegetarian: Use a high-quality vegetable stock instead of beef or chicken. Omit the fish sauce and use vegetable butter or olive oil for the onions.
- Cheese Variations: Experiment with other flavorful melting cheeses like Fontina, Provolone, or even a sharp white cheddar for a different take on the french onion soup.
- Protein Boost: Add shredded cooked chicken or beef to the soup base during the simmering stage for a heartier meal.
Nutrition Information
Here are the estimated nutrition details for this french onion soup recipe.
- Serving Size: Serves 4
- Calories: 1000 kcal
- Carbohydrate: 72 g
- Cholesterol: 172 mg
- Fiber: 6 g
- Fat: 57 g
- Saturated Fat: 33 g
- Unsaturated Fat: 0 g
- Protein: 52 g
- Sodium: 2653 mg
- Sugar: 21 g
Please note that these are estimates. Actual values may vary based on specific ingredients and preparation methods.
French Onion Soup FAQs
Find quick answers to common questions about making this savory soup.
- What type of onions are best for french onion soup? Yellow onions are reliably sweet; a mix including sweet, red, and shallots can add more complex flavor.
- Why is my soup bitter? Your onions were likely caramelized too quickly or allowed to burn at the bottom of the pot. Cook them slowly and deglaze often.
- Can I make French onion soup ahead? Yes, prepare the soup base and refrigerate it. Assemble and broil with fresh bread and cheese just before serving.
- What’s the traditional cheese for this soup? Gruyère is the classic choice for its nutty flavor and excellent melting qualities.
- How long does it take to caramelize onions properly? Expect to cook them for at least 1-2 hours to achieve their full sweetness and deep golden-brown color.
Conclusion
Creating your own homemade french onion soup is a truly rewarding experience. This recipe guides you through each step, from transforming humble onions into a sweet, rich base to achieving that iconic, bubbly cheese topping. Embrace the simple elegance of this comforting dish and share a bowl of this satisfying, savory experience with loved ones. It’s a timeless classic that always warms the soul.
Ultimate Classic French Onion Soup Recipe
This classic French onion soup recipe features deeply caramelized onions in a rich beef or chicken stock, flavored with sherry, thyme, and bay leaf. It's served with garlic-rubbed toasted bread and topped with melted Gruyère cheese for a comforting, savory dish.
Ingredients
Equipment
Method
Instructions
- Melt butter in a large saucepan or skillets; add onions and cook until softened for about 8 minutes. Reduce heat and stir frequently for 1-2 hours until onions are sweet and golden-brown, adding water if needed to prevent burning, then season with salt and pepper.
- Add sherry and simmer, scraping up browned bits, until the alcohol smell dissipates, about 3 minutes. Incorporate stock, thyme, and bay leaf; bring to a simmer and cook for 20 minutes.
- Stir in fish sauce (if desired) and cider vinegar, then season with salt and pepper. Remove and discard the thyme sprigs and bay leaf.
- Preheat broiler and butter toasts, rubbing with garlic. Spoon broth into ovenproof bowls, layer with half the toasts and some cheese, then add more soup. Place remaining toasts and cheese on top, then broil until melted and browned. Garnish with chives and serve immediately.
Notes
The key to a rich French onion soup is slow caramelization of the onions, which can take up to 2 hours. Ensure onions are sliced 1/8 inch thick for best results. If the bottom of the pan starts to burn, deglaze with a tablespoon of water to scrape up the browned bits and enhance flavor.