Easy French Onion Soup Recipe (2024)

All About French Onion Soup

Onions were widely available in France and this dish was considered a peasant food. Through time and years, this recipe has evolved and made into what it is today.

It’s common to use beef broth in this recipe, but some use chicken stock or just water. Some also add wine or brandy to the soup, but it’s not mandatory.

What Is French Onion Soup Made Of?

• Onions: Yellow onions work best for this recipe. It’s important to thinly slice the onion, but not too thin that they melt while caramelizing.
• Olive oil and butter: You can use vegetable or avocado oil as well. Butter adds such rich flavor to the soup so it’s best not to skip it.
• Flour: To slightly thicken the soup, it’s an optional ingredient but it elevates the consistency.
• Stock: Classic French onion soup uses beef stock, which you can make from scratch or use homemade.
• Baguette: Day old baguette works just fine, you need to top the baguette with cheese and broil in the oven.
• Gruyere cheese: Shredded gruyere is what gives the soup its signature melting top look. It’s possible to use Comte or Emmental if desired.

How To Make French Onion Soup

1. Cook the onion: Pour the olive oil in a pot over medium heat. Add in the butter and stir it until it melts. Add the thinly sliced onion to the pot and stir to combine. Cook for 1 hour to 1 hour and 30 minutes, stirring occasionally, until the onion is caramelized and tender.
2. Add the flour: Once the onion is golden and caramelized, add the flour and stir to combine. Cook for a minute or two until no lumps are left.
3. Deglaze: Pour in ½ cup beef stock and stir to deglaze the pot.
4. Cook: Add the salt and rest of the beef stock and bring the soup to a simmer. Increase the heat to medium and cook uncovered for 35 to 45 minutes until it’s reduced in half.
5. Toppings: Divide the soup between a few oven safe crocks, bowls or ramekins. Top with sliced baguette and shredded gruyere.
6. Broil: Place the ramekins on a baking sheet and broil for about 5 minutes, until the cheese is completely melted.

Tips To Make The Best French Onion Soup

• Be patient: The key to the perfect French onion soup is patience. The onions need to cook for quite some time to become tender, sweet and caramelized and this is a process that cannot be rushed.
• Quality beef broth: What gives this soup all the flavor aside from the caramelized onion is the beef broth. Make sure you’re using a delicious beef broth that you like. If the flavor is not enough, add a few splashes of Worcestershire sauce.
• The onions: Slice the onion thinly, but not too thin as they would turn strongly or melt into the soup.

Leftovers

Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan or a pot over medium heat. It’s best to toast the bread and melt the cheese fresh.

You can freeze French onion soup as well. Let it cool completely and transfer it to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat on the stove.

Frequently Asked Questions

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