Best French Onion Soup Recipe
It’s not shocking to learn, but did you know that onion soups have actually been around since Roman times!?! Then more modern versions originated in Paris in the 18th Century, which is why this recipe is called French onion soup. Yet, it didn’t become really popular in the United States until the 1960s when there was a lot of interest in French cuisine, probably because of Julia Child. But what is French onion soup? In a nutshell, it’s a simple soup composed of caramelized onions and a savory beef broth that is then served with some sort of crusty bread with melted cheese floating on top. That’s it! But it’s a wonderfully rich and flavorful soup. I like to add a bit of red wine and Cognac to deepen the flavor of the broth even more with a touch of refinement. And please do use plenty of cheese! The combination of the beef broth, onions, melted cheese, and bread is like heaven! However, this soup is really all about the caramelized onions. If you cook the onions properly the soup is amazing! If you don’t then you won’t truly produce a French onion soup. Because properly caramelizing onions is a slow process that just can’t be rushed. However, don’t let that intimidate you. This recipe is really easy. You just need a wee bit of patience and the soup will turn out perfectly!
Olive Oil – I like to use olive oil, but any type of vegetable oil will work. Butter – Always use unsalted butter in cooking. Yet, if you don’t have any unsalted butter on hand, just use salted butter and omit the added salt when you caramelize the onions. Onion – Yellow onions, also called brown onions, are what you want to use for the most classic tasting soup. And your onions must be thinly sliced. Sugar – A pinch of sugar helps to speed up the caramelization process of the onions. Salt – A touch of salt is needed to develop the flavors and season the soup. Flour – All-purpose flour is needed to make a roux, which thickens the broth. However, if you are gluten-free you could make a slurry with a few teaspoons of cornstarch and then whisk it in at the very end before adding the cheese. Beef Broth – To control the amount of added salt I always use low-sodium or no-sodium beef stock. Red Wine – Adds even more depth of flavor. I like to use a dry red wine like Cabernet Sauvignon, Merlot, or Malbec. Dry sherry is another option if you don’t have any red wine. Bay Leaves – An aromatic herb commonly used in soup. Thyme – Use fresh sprigs of thyme for the most classic flavor. Dried thyme will work in a pinch, but it’s just not as good. Cognac – It’s a fancy type of brandy that adds rich flavor. But you can just use brandy or omit it altogether if you don’t have any on hand or want to splurge on this ingredient. French Bread – Typically French baguette slices are always used. But any type of crusty bread cut into slices will do the trick. Gruyere Cheese – This is the most commonly used cheese. Other options include Swiss cheese, provolone cheese, fontina cheese, and mozzarella cheese. Parmesan Cheese – Adds one final layer of indulgent cheesiness.
Making this classic soup does take a little patience to properly caramelize the onions, but it’s so worth the wait and ridiculously easy to make! Like my Beef Bourguignon, it’s the kind of recipe that is perfect for a lazy Sunday afternoon. You’ll need a sharp chef’s knife, a cutting board, and the onions you plan to use for your soup. First, cut off the stem and root ends of the onions. Then, remove the papery outer skin. Cut the onions in half lengthwise, from the stem end to the root end. This will help you achieve thin, even slices. Place one onion half flat side down on the cutting board. Hold the onion with your non-dominant hand, curling your fingers to form a claw-like shape to protect them while you slice. With your dominant hand, hold the knife and start slicing the onion thinly, cutting parallel to the lines of the onion. Aim for slices about 1⁄8-inch (3 mm) thick or thinner, depending on your preference. The most important step of any French onion soup recipe is to caramelize the onions. So grab a large heavy pot or Dutch oven and then heat the olive oil and 2 tablespoons of butter over medium heat just until the butter is melted. Then add the sliced onions and stir them together with the butter mixture until they are fully coated. Now, cover the pot with a lid and let the onions cook for 20 minutes over medium heat removing the lid every few minutes to stir. Then once the onions are transparent, remove the lid and stir in the sugar and salt. Now, cook the onions with the lid off while stirring occasionally for another 40 minutes or until they are a deep golden color and sweet in taste. Once the onions are caramelized, add the flour to the pot along with the remaining butter and stir. Now, cook everything together with the flour for about 2 to 3 minutes to remove the raw flour taste. You need to stir the mixture as it cooks. Next, pour in 1 cup of the beef broth and then use a wooden spoon to scrape the bottom of the pot as you stir. The broth will evaporate very quickly. The idea is to loosen all the brown bits. Then add the rest of the broth along with the red wine, bay leaves, and fresh thyme sprigs. Now, bring the soup to a boil over medium-high heat, then turn the heat down, and let it simmer uncovered for 30 minutes. Then taste the soup and add more salt and black pepper if desired. Finally, stir in the Cognac. This step is optional, but I find that it only adds to the deliciousness of the soup. First, brush the slices of bread with some olive oil and then place them on a baking sheet. Now, put the bread under the broiler to toast for about 30 seconds to a minute on each side. To complete the soup, you need to preheat your oven to 350°F (177°C). Then top the soup with 1 cup of the Gruyere cheese. Next, place the slices of bread over the cheese and then cover the bread with the remaining gruyere and parmesan cheese. Now, put the soup into the oven and bake it for about 20 to 25 minutes or until the cheese has melted and is starting to brown. Then ladle the French onion soup into bowls and serve it immediately.
How To Properly Caramelize Onions
Caramelizing onions for French onion soup is all about patience and love for the process. Start by choosing yellow or white onions, as they have the perfect balance of sweetness and flavor. Slice them thinly, and then it’s time to get cooking. Melt some butter or a mix of butter and olive oil in a large, heavy-bottomed pan or skillet over medium-low heat. The larger the surface area of the pan, the more evenly the onions will cook. Add the onions, making sure to coat them evenly with the fat and spread them out for even cooking. Now, the secret to perfect caramelization is a slow and steady approach. Cook the onions for about 30-45 minutes, occasionally stirring to prevent burning. If needed, deglaze the pan with a splash of water or broth to incorporate the flavorful fond that forms at the bottom. When the onions have reached a deep golden brown color and a jam-like consistency, you’ll know they’re ready. Season with salt and pepper, and voilà – you have beautifully caramelized onions for your French onion soup. Remember, the key is patience and gentle heat, so take your time and enjoy the process. Your soup will taste all the better for it!
Storage
Leftover French onion soup will keep in the fridge for up to 4 days in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or in a saucepan on the stovetop. You can also freeze the soup for up to 3 months, but you’ll want to let it thaw out before reheating.
Other Delicious Soup Recipes To Try
Chicken Barley Soup Albondigas Soup Lasagna Soup Beef Barley Soup Italian Wedding Soup Lemon Rice and Chicken Soup Chicken Meatball Noodle Soup
title: “French Onion Soup” ShowToc: true date: “2024-11-09” author: “Dale Pipkin”
French Onion Soup
In case you didn’t know, I am a soup fanatic. And there are so many different ways there are to make a traditional, homemade french onion soup recipe. I have tried them all, I’ve researched a lot, and I’ve finally got this recipe totally nailed down. The secret to making the best French Onion Soup is to properly caramelize the onions and to use high-quality ingredients. That means using good butter, wine, broth, fresh baguettes, and cheese. But don’t worry- I’ve offered great substitution options if you prefer not to use alcohol or would like more budget-friendly cheese options. I’ll even show you how the Slow Cooker can help you caramelize those onions! Here are all of my KEY tips on making this recipe:
Use a Combination of Yellow and Sweet Onions
Each type of onion adds a different element of flavor. Combining the two allows you to enjoy the best of what each has to offer. I like to use 2 sweet (vidalia) onions and 4 yellow onions, they weigh a solid 5 pounds total. Use a madoline slicer to cut the onions quickly and evenly.
Use Dry White Wine
I have tried several different wines for this recipe and I find dry white wine to be the best.
Best Dry White Wines for Cooking:
Sauvignon Blanc Pinot Grigio Unoaked Chardonnay
If you prefer to make this without wine:
You can substitute 3 Tablespoons white wine vinegar + chicken or beef broth to make 3/4 cup.
Best Cheese For French Onion Soup
Gruyere cheese is best. Other cheese options include Comte, Emmental (Swiss), Provolone, or Mozzarella.
Use High Quality Beef and Chicken Broth
Some recipes call for using only beef broth, but adding chicken broth creates a greater depth of flavor. Homemade or High-quality commercial beef broth is a must. You can also try to purchase a private label from a local butcher. Homemade chicken broth is also ideal for this soup.
How to Caramelize Onions
Caramelizing onions is very easy, it takes patience more than skill. Follow the simple steps below and the rest will take care of itself.
Don’t cut the onions too thin
You want 1/4 inch slices, as they will shrink down and you don’t want them to be too thin or stringy.
Coat the onions generously in butter.
Use a set of tongs makes them easy to toss around in the pot.
Cook them low and slow
Cook the onions over medium-low heat. This process takes some time but the end result is well worth it.
Use more onions than you think
Onions made up of over 80% water. They shrink down considerably as they cook, as you will see below. I use 5 pounds in this recipe.
Watch These Onions Caramelize. Each photo was taken 20 minutes apart.
Caramelizing Onions in the Crock Pot
The benefit of caramelizing the onions in the Crock Pot is that you don’t have to stir them while they reduce and you can get most of the work done overnight. They’ll need to cook on low for 10 hours. Note: To fully caramelize them, you will need to transfer them to a pot on the stove at the end with some additional butter and some of the juices from the Crock Pot over medium-high heat for 10-15 minutes. You will then finish the soup on the stove top as well.
Melt 4 Tablespoons of butter in the Crock Pot. Add the onions and toss to coat. Cook on low for 10 hours. Melt 2 Tablespoons of butter in a large pot on the stove over medium-high heat. Wait until it begins to foam. Add the onions and cook for 10-15 minutes. Decrease heat to medium. Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme. Simmer for another 45 minutes on the stove with the lid cracked. OR, transfer back to the Slow Cooker and cook for 2-3 hours on high or 4-6 hours on low.
Instant Pot Method
Yes, it’s true! You can make this in the Instant Pot! (As featured on MSN.)
Make-Ahead Method
There is probably no better soup to make ahead of time than this. This soup can be stored in an airtight container for up to three days prior to serving. The soup can be reheated on the microwave, Slow Cooker, or stove top, and the baguettes and cheese can be toasted/melted separately and added to the soup once ready to serve!
Freezing
This is a great freezer meal.
Let it cool prior to freezing and store it in an airtight container. It’s best if used within 3 months of freezing. Freeze only the soup, don’t include bread/cheese with it.
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