This classic French dish, topped with crispy toast and gooey cheese, will thrill your taste buds and warm your soul.
What would we do without onions? These flavor bombs are an essential base ingredient in so many cuisines: the French have mirepoix (onions, carrots, celery), and the Spanish have sofrito (onions, tomatoes, peppers, garlic). Meanwhile, Cajun and Creole cooks start nearly every dish with the “holy trinity” (onions, celery, and bell peppers), and we don’t have time or space to list the dishes that begin with onion and garlic. We rely on onions for sauces, casseroles, and braises, but we also love them on burgers and pizzas, in pasta dishes, and on salads. So, it just makes sense that the ingredient that provides so much depth and taste to so many dishes should be the star of its own show: ladies and gentlemen, we present to you this wonderfully rich, deeply flavorful, and supremely satisfying French Onion Soup.
Although soup made from onions can be traced back to Ancient Rome, French Onion Soup became very popular in Paris in the 18th century. There are several stories regarding the actual origin of Soupe a l’Oignon, but my favorite is this one about King Louis XV: legend has it that one night when he returned from hunting, the cupboards in his lodge were quite empty of ingredients. Ravenous, he mixed together what was there: onions, butter, and champagne. Voilà!! The first modern onion soup! Whether this tale is true or not, French Onion Soup became a national staple and eventually evolved to become Soupe a l’Oignon Gratinée, with the addition of crunchy toast topped with melty cheese.
Our version of French Onion Soup is traditional and results in a steaming, comforting bowl of deliciously rich broth. It is both savory from the beef stock and sweet from the onions, which you will have caramelized by cooking them low and slow in butter for at least 30-40 minutes until they achieve that divine state of soft and velvety golden goodness. Although it takes some time, the recipe is simple and can transform even the most inexperienced cook into a French chef!
Often served as an appetizer or a first course, French Onion Soup can also be an entrée. Serve it with a crisp green salad tossed in Balsamic Dressing and a baguette with some Whipped Butter, and you will have a perfect weeknight meal.
All About the Onions in French Onion Soup
Five large onions is a lot of onions, and slicing them thinly—a necessity for this soup—will take some time. It might also produce some tears! Without getting too scientific, cutting an onion releases a chemical that floats up in a vapor and reacts with the moisture in your eyes, causing irritation and all the tears. To try and avoid crying over your onions, you can purchase Onion Goggles, which lots of cooks swear by; you can also try putting the onions in the freezer for about half an hour before you plan to slice them, which tends to slow down the chemical’s release. Or slice your onions near a fan that blows the air—and the onion vapor—away from you.
What are the best kinds of onions to use for French Onion Soup? We like to go with the large yellow ones, which are the ones used in classic French Onion Soup, but you can also use white or red onions. And some people love to use a mix of all three, which works as well. What you might not want to do is use sweet onions, such as Vidalia or Walla Walla, since the caramelization process is going to bring out the onion’s natural sweetness as it is. That said, I know cooks who will only use sweet onions for their onion soup, so I must defer to the advice I usually give in these situations: the best kind of onions are the ones you like best!
How to Make Ahead and Store?
French Onion Soup can be prepared through Step 4, cooled, and stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Doesn’t French Onion Soup usually include sherry?
It does, but it doesn’t have to: in our recipe, we’re using white wine to deglaze the pan and add a layer of flavor. If you choose to use sherry, just make sure it’s dry sherry (the caramelized onions are already sweet!).
Serving Suggestions
French Onion Soup is a lovely starter for many meals. It goes really nicely with light, clean fare like Sauteed Shrimp, Baked Rice, and these delicious Asparagus Fries. The soup’s richness is also a great companion to deeply flavorful dishes, like Honey Garlic Steak Bites, Scalloped Potatoes, and buttery Grilled Green Beans. For dessert, try Creme Brulee topped with this French Chantilly Cream! Viva la France!
French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions thinly sliced
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 baguette sliced into 1-inch thick pieces
- 8 ounces Gruyère cheese shredded
Instructions
- Melt butter in a large pot over medium heat. Add sliced onions and salt, cooking until onions are caramelized, about 30-40 minutes, stirring occasionally.
- Sprinkle flour over caramelized onions, stir and cook for 2 minutes.
- Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow wine to reduce for about 5 minutes.
- Add beef broth, bay leaf, and thyme. Bring to a simmer and cook uncovered for 30 minutes.
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet and toast in the oven until golden, about 5-7 minutes.
- Place toasted baguette slices on top of the soup in oven-safe bowls, sprinkle generously with shredded Gruyère cheese.
- Broil in the oven until cheese is melted and bubbly, about 2-3 minutes. Serve hot.
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