The Best French Onion Soup Recipe
Introduction
French Onion Soup is a classic, comforting dish known for its rich caramelized onions and flavorful broth topped with melted cheese and crusty bread. This recipe brings out deep, savory flavors perfect for a cozy meal any time of year.
Ingredients
- 8 tablespoons butter
- 4 tablespoons canola oil
- 6 pounds yellow onions, sliced 1/4 inch thick with the grain
- 1/2 cup sherry wine
- 1/2 cup red wine
- 1/8 cup tomato paste
- 1/4 cup garlic purée
- 1 bouquet garni
- 4 tablespoons concentrated beef base
- 10 cups chicken stock
- Thyme leaves for garnish
- 1 baguette, cut into 1 inch slices
- 8 slices provolone cheese
- 2 cups shredded gruyere cheese (optional)
Instructions
- Step 1: In a large stock pot or Dutch oven, melt the butter and canola oil together over high heat. Add the sliced onions and sauté, stirring occasionally, until they start to caramelize, about 15 minutes. Reduce heat to medium-high and continue to sauté until the onions turn a deep brown color, about 1 hour.
- Step 2: Deglaze the pot with the sherry and red wine, cooking until the liquid is nearly evaporated.
- Step 3: Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base. Bring to a simmer and cook for 45 minutes.
- Step 4: Skim off any butter fat or foamy liquid from the top and discard. Taste the soup and season with salt or pepper as needed. Remove the bouquet garni.
- Step 5: Ladle the soup into oven-safe bowls. Top each with 2-3 slices of baguette, then place a slice of provolone cheese and sprinkle shredded gruyere on top if using. Place the bowls on a baking sheet and broil for 3-4 minutes, until the cheese melts and bubbles.
- Step 6: Garnish with fresh thyme leaves and serve immediately.
Tips & Variations
- For a richer flavor, substitute chicken stock with beef stock or use a mix of both.
- If you prefer a vegetarian version, use vegetable stock and omit the beef base.
- Try topping with Swiss or mozzarella cheese if gruyere is not available.
- Caramelize the onions slowly and patiently to develop deep flavor—don’t rush this step.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the bread and cheese separate until ready to serve to prevent sogginess. Reheat the soup on the stove until warm, then add fresh toasted bread and cheese before broiling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make French Onion Soup ahead of time?
Yes, the soup can be made a day in advance. Prepare the soup fully, then cool and refrigerate. When ready to serve, reheat and add fresh bread and cheese before broiling.
What can I use instead of a bouquet garni?
If you don’t have a bouquet garni, you can use a few sprigs of fresh thyme and a bay leaf, tied together with kitchen twine or placed in a tea infuser for easy removal.
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The Best French Onion Soup Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings 1x
Description
A rich and comforting classic French onion soup featuring deeply caramelized onions, a savory blend of sherry and red wine, and topped with toasted baguette slices and melted provolone and gruyere cheeses. Perfect as a hearty appetizer or a warming meal.
Ingredients
Sauté Base
- 8 tablespoons butter
- 4 tablespoons canola oil
Onions and Flavorings
- 6 pounds yellow onions, sliced 1/4 inch thick with the grain
- 1/2 cup sherry wine
- 1/2 cup red wine
- 1/8 cup tomato paste
- 1/4 cup garlic purée
- 1 bouquet garni
Soup Base
- 4 tablespoons concentrated beef base
- 10 cups chicken stock
Toppings and Garnish
- 1 baguette, cut into 1 inch slices
- 8 slices provolone cheese
- 2 cups shredded gruyere cheese (optional)
- Thyme leaves for garnish
Instructions
- Caramelize the Onions: In a large stock pot or Dutch oven, melt the butter and canola oil together over high heat. Add the sliced onions and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes. Reduce the heat to medium-high and continue cooking the onions, stirring occasionally, until they reach a deep brown color, approximately 1 hour.
- Deglaze the Pot: Pour in the sherry and red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid nearly evaporates, intensifying the flavor.
- Add Flavorings and Simmer: Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and concentrated beef base. Bring the mixture to a simmer and let it cook gently for 45 minutes to develop the soup’s rich flavors.
- Finish the Soup: Skim any butter fat or foam floating on the surface and discard. Taste the soup and season with salt and pepper as needed. Remove and discard the bouquet garni.
- Prepare and Broil Toppings: Ladle the hot soup into oven-safe bowls. Top each bowl with 2-3 slices of baguette, then place a slice of provolone cheese on top, finishing with a generous sprinkle of shredded gruyere cheese if desired. Place the bowls on a baking sheet and broil in the oven for 3-4 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the soup from the oven, garnish with fresh thyme leaves, and serve immediately while hot and melty.
Notes
- Caramelizing the onions slowly is key to developing deep flavor, so be patient during the process.
- If gruyere cheese is unavailable, Swiss or mozzarella can be used as substitutes.
- Make sure to use oven-safe bowls to broil the cheese topping safely.
- This soup pairs wonderfully with a crisp green salad or crusty bread alongside.
- To make it vegetarian, substitute the chicken stock and beef base with vegetable broth and omit the bouquet garni if it contains meats.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, caramelized onions, comfort soup, classic French recipe, cheesy soup toast
