Alright, so French Onion Soup. Let me spill the beans—or, rather, the onions. The first time I tried making this, I was convinced I’d burned the onions halfway through. Turns out, you’re actually supposed to let them get ridiculously brown (but more on that later). I’ve been making this soup for years, mostly on chilly Sundays when I just want the whole house smelling like, well, deliciousness. One time, I made a double batch for friends and completely underestimated how much cheese people can pile onto bread. Lesson learned: never skimp on cheese, especially when you have company. Anyway, grab a big pot and get comfy—this one’s a bit of a project, but honestly, it’s worth every teary-eyed minute spent slicing onions.
Why You’ll Love This French Onion Soup
I make this whenever someone in my family needs a hug in food form. My kids (who usually complain about onions in literally anything) can’t get enough of it once it’s topped with gooey cheese. I think there’s some kitchen magic happening here; maybe it’s the way the onions get all sweet and jammy after a good, long cook. Or maybe it’s just the melted cheese—honestly, who can resist? I used to be terrified of making soup from scratch (I mean, who has the patience?) but this one’s more about the process than perfection. And don’t even get me started on how smug you’ll feel pulling those bowls out from under the broiler. (Is that weird? Maybe. But it’s true.)
Here’s What You’ll Need (and How I Cheat Sometimes)
- 6 large yellow onions (sometimes I use a mix of yellow and red onions if that’s what’s rolling around in the crisper—works fine!)
- 2-3 tablespoons butter (if I’m feeling healthy, I do half butter, half olive oil. My grandmother insisted on salted butter, but you do you)
- 1 tablespoon flour (you can skip this if you want it gluten-free, it just thickens things a smidge)
- 1/2 cup dry white wine (don’t worry if you forget this; I’ve made it with Madeira once and it was…interesting. Apple cider will do in a pinch)
- 6 cups beef stock (I use store-bought most of the time, but homemade is fancy if you’ve got it—vegetable stock works too, just tastes lighter)
- 1-2 cloves garlic, minced (or more, depending how much you want to keep vampires away)
- 1 bay leaf
- 1 sprig fresh thyme (or a small pinch of dried—don’t stress)
- Salt and black pepper (to taste, obviously)
- 1 baguette (or whatever crusty bread you’ve got; I’ve been known to use dinner rolls in a bread emergency)
- 2 cups grated Gruyère cheese (Swiss or even sharp cheddar is totally fine. Once I made it with mozzarella—melty but kinda bland, so I’d stick to something with a bit of oomph)
How I Make French Onion Soup (With Some Side Commentary)
- Slice the onions. Peeling onions is my least favorite part—does anyone have a trick that actually works? I just cry it out. Slice ‘em thin. Doesn’t have to be perfect; rustic is good.
- Caramelize the onions. Throw the butter in your biggest pot, melt it over medium-low, and add all those onions. Stir them around for a couple minutes, sprinkle with a pinch of salt, and then just let them go. Stir every so often, but not obsessively. This can take 40 minutes or longer. If they look a bit stuck or scary brown, that’s right—it means flavor. This is where I usually sneak a taste. (And burn my tongue. Every time.)
- Add the flour and garlic. Stir in the flour and garlic, cook for another 2–3 minutes. The flour helps thicken things, but like I said, it’s not mandatory. I once forgot it and nobody noticed.
- Pour in the wine. Scrape up any brown bits on the bottom. Let it bubble for a couple minutes—this burns off the boozy edge and just leaves all that good flavor behind. Sometimes I’m impatient and pour the stock in too soon. Honestly, it still works, just isn’t quite as deep.
- Add stock, bay leaf, thyme, and pepper. Bring it all up to a simmer, then drop the heat and let it mellow out for 30 minutes or so. Taste and add salt and pepper as you go. (Don’t worry if it looks a bit weird at this stage—onions plus soup always looks strange.)
- Prep the bread. Slice your baguette, and toast the pieces under the broiler or just in the toaster. I like them a bit crunchy so they stand up to the soup.
- Ladle soup into bowls. This part’s fun: pile toasted bread on top, then heap on the cheese. More is more. Stick them under the broiler for a couple minutes until everything is bubbly and golden. Keep an eye on it—cheese goes from perfect to burnt in about two heartbeats.
- Serve and try not to burn your mouth. Seriously, though. This stuff is lava at first. I always forget and end up with a scorched tongue.
Notes from My Trial and Error Adventures
- If your onions start sticking, just splash in a bit of water (or more wine—no one’s judging!) and keep going. I used to panic and think I’d ruined it. Nope, just more flavor.
- Actually, I find it works better if you let the onions go longer than you think. They’ll shrink a ton, too, so don’t be alarmed.
- Gruyère is classic, but whatever cheese you’ve got will probably melt fine. Once, I tried a “cheese blend” bag and, well, it tasted like school pizza. Wouldn’t recommend.
- On second thought, maybe skip the pre-chopped onions from the store; they give a slightly weird aftertaste (in my opinion).
Variations: What I’ve Tried (and What Flopped)
- Vegetarian version: Swap beef stock for veggie stock and use all olive oil. Turns out a bit lighter, but still tasty. Sometimes I toss in a splash of soy sauce for umami.
- Quick & dirty: I once tried caramelizing the onions in the oven. It…sort of worked, but they never got quite as jammy. Worth a go if you want hands-free, but I prefer the stovetop method.
- Cheese experiments: Goat cheese on top? Actually pretty nice, but don’t expect a classic vibe. Blue cheese? My family revolted. Not doing that again.
Equipment: Do You Really Need That Special Bowl?
All those fancy French onion soup bowls with handles look great, but any ovenproof bowl will do. If you don’t have any, just pile the cheese on your bread, broil it on a tray, and then float it on the soup after. No special tools needed, promise. Also, a Dutch oven is handy for the onions, but I’ve used a regular old pot plenty of times.
How I Store—Or Try To
Supposedly, this soup keeps in the fridge for 3 or 4 days. I think it tastes even better the next day after the flavors meld. But honestly, in my house it never lasts more than a day! If you do stash leftovers, just reheat gently and toast fresh bread for serving. Don’t freeze the bread or cheese bits, though. They go all weird and soggy—trust me.
How I Like to Serve It
We always eat this with a big green salad (arugula with a sharp vinaigrette is my favorite—cuts through the richness). Sometimes I add a few olives on the side for a salty bite. My uncle swears by a splash of sherry on top at the table, but I’m not grown-up enough for that. Oh, and if you’re in the mood for more cozy recipes, check out Serious Eats’ take—they get deep into onion science. Or for the bread, King Arthur’s baguette recipe is fun if you feel like going all out.
The Blunders I’ve Learned From (aka Pro Tips)
- One time, I tried rushing the onions on high heat. Regretted it immediately because burnt onions are just bitter, not sweet. Slow and steady wins this race.
- Skimped on cheese once. Never again. People notice.
- Don’t walk away when broiling the top. Seriously. I’ve ruined more than one batch by getting distracted by a text (or, okay, the dog chasing a squirrel in the yard).
- Don’t add too much wine; once, I got heavy-handed and the soup tasted like a vineyard in a not-so-good way.
FAQ: What Friends & Family Actually Ask Me
- Can I make this ahead? Absolutely. It’s even better the next day. Just wait to add bread and cheese until you’re reheating.
- What if I don’t have oven-safe bowls? No worries; broil the bread and cheese separately and plop them on top after. Tastes the same, just less dramatic.
- Is there a way to make it less salty? Use low-sodium stock and go easy on the cheese. I once made it with super salty stock and, whew, not my finest moment.
- Can I use red onions? Sure thing! The color is a bit different, but flavor’s still great. Mixing onions is actually what I do when I forget to buy enough of one kind.
- Do I need to peel the onions perfectly? Nah, just get most of the papery bits off. No one’s grading you—this isn’t MasterChef.
- Can I freeze French onion soup? The soup by itself, yes. Bread and cheese, not so much. That always turns out weird (learned this the hard way).
So there you have it—French Onion Soup, in all its slightly chaotic, deeply comforting glory. If you try it, let me know how it goes (and whether you managed not to burn your tongue on the first spoonful). Bon appétit, mate!
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 6 cups beef broth
- 1/2 cup dry white wine
- 1 bay leaf
- 4 slices baguette, toasted
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh thyme leaves (optional)
Instructions
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1Melt the butter with olive oil in a large pot over medium heat. Add the sliced onions and salt, and cook, stirring occasionally, until onions are deeply caramelized and golden brown, about 30-40 minutes.
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2Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits.
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3Stir in the beef broth, bay leaf, black pepper, and thyme leaves if using. Bring to a simmer and cook uncovered for 20 minutes. Remove the bay leaf.
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4Preheat the broiler. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle generously with Gruyère cheese.
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5Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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