French Onion Soup Recipe
Recipe video above. I've made a lot of French onion soup and have learned how to make it taste fantastic. The trick is to cook the onions in two batches. The first onions you add to the pot cook for so long that they break down and become part of the stock, enriching the onion flavor. The second set of onions caramelizes, adding the wonderful bites of onion you expect from this soup. It's a winning combo. I top the soup with homemade croutons instead of bread slices for extra flavor and easier eating.
Ingredients
- 4 tablespoons butter, salted
- 4 lb yellow onions, peeled and thinly sliced
- 1 teasoon EACH: sea salt and pepper
- 2 tablesoons all-purpose flour
- 1 cup dry red wine
- 2 tablesoons dry sherry
- 6 cups beef bone broth, see notes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce, optional - see notes
The Topping
- 1 baguette, cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: salt and pepper
- 1 ½ cups grated gruyere
Instructions
- Melt the butter in a large soup pot over medium heat. Add HALF the sliced onions, the salt and pepper and stir well. Cover the pot and cook the onions for 30 minutes, stirring every 10 minutes. The onions will be wet and simmering in their own liquid. If they look like they're boiling hard, reduce the heat to medium-low.4 tablespoons butter, 4 lb yellow onions, 1 teasoon EACH: sea salt and pepper
- Add the remaining onions to the pot, cover, and cook for 10 minutes. Remove the lid, stir, and continue to cook with the lid off stirring every 5 minutes until the liquid has evaporated and the onions are golden, about 20 minutes more.
- Add the flour to the pot and stir well. Add the wine and sherry and simmer for a few minutes. Add the bone broth, thyme, and if using, Worcestershire sauce, and bring the pot to a simmer. Continue to let it simmer, uncovered, for 10 minutes.2 tablesoons all-purpose flour, 1 cup dry red wine, 2 tablesoons dry sherry, 6 cups beef bone broth, 1 tablespoon fresh thyme leaves, 1 tablespoon Worcestershire sauce
- While the soup is cooking, make the croutons. Preheat your oven to 425 degrees Fahrenheit. Toss the bread cubes, olive oil, Italian seasoning, salt, and pepper in a large bowl until the bread is well-coated. Spread the croutons in a single layer on a baking sheet and toast in the oven for 12-15 minutes. You want them to be toasted but not hard.1 baguette, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: salt and pepper
- When the soup has finished cooking, ladle it into ovenproof crocks and top with a handful of croutons and some gruyere. Place the crocks on a baking sheet (for easier handling) and broil them for 2-3 minutes, until the cheese has melted. Serve right away.1 ½ cups grated gruyere
Notes
Onions: If you have a kitchen scale, weigh the onions. If not, you'll want five large onions or nine medium onions. It's better to err on the side of adding more.
Stock: If you want to take this soup from really good to freaking incredible, use homemade beef bone broth. Your second-best option is to use store-bought bone broth. If you use regular beef broth from a can or tetra pack, make sure to add the optional Worcestershire sauce to boost the flavor.
Alcohol: If you don't want to add wine or sherry, you can replace them with extra stock.
Why add the onions in two batches? This is one of the things that makes this French onion soup extra special. The onions that are cooked longer break down and add incredible flavor and texture to the soup, thickening it slightly.
Serving: 1 bowl, Calories: 409kcal, Carbohydrates: 38g, Protein: 19g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 640mg, Potassium: 418mg, Fiber: 5g, Sugar: 11g, Vitamin A: 462IU, Vitamin C: 18mg, Calcium: 347mg, Iron: 2mg