One of the soups that brings me the most comfort when the weather is cold is classic French onion soup. It’s a favorite in this house too, despite the onions which are normally a turnoff for the kids. Tender in the soup, the hunks of baguette soaking underneath the layer of melted cheese are just too irresistible to anyone. It’s a soup I’ll make any day of the week yet is perfectly fit for company too!
Best French Onion Soup Recipe
If you long for French onion soup but don’t want to go out to eat, you’ve got to make this recipe. With authentic flavors and fresh ingredients, you’ll wonder why you didn’t make it sooner. Say goodbye to the canned variety and see how easy it is to make yourself!
Homemade French Onion Soup Ingredients
- Onions – the star of the soup. Use whatever you have though yellow onions are the traditional ones to use for this soup
- Beef stock – this helps form the base (can be replaced with veggie stock for a vegetarian version)
- Butter – so you can caramelize the onions
- Flour – this thickens up your soup (you can swap in gluten-free flour too!)
- Dry white wine – you need this to deglaze the pan and add that signature flavor
- Seasonings – it takes a little Worcestershire sauce, fresh thyme, garlic, and bay leaves to give French onion soup that wonderful taste
- Toasted French bread – you’ll add this to the top just before the cheese
- Swiss cheese – The pièce de resistance that completes your bowl of French onion soup
One day I’m gonna make the onions cry.
Easy French Onion Soup Recipe
Traditional French onion soup is so easy to make. It only tastes complex, as it should. A quick French onion soup recipe should take only about 10 minutes of prepping and the rest of the time, your soup is simmering to perfection. At the end you’ll do some toasting and broiling but it comes together so easily you’ll be a master in no time!
How do you Make French Onion Soup from Scratch
Simply caramelize the onions in butter, add garlic and flour, deglaze the pan with white wine, add the stock and the other seasonings and simmer it up. Once it’s ready, toast slices of the French bread and place on top of each bowl of soup. Put the cheese on top and broil it just for a few minutes to get that signature bubbling going on.
Expert Tips and Tricks for the Perfect French Onion Soup Every Time
- Don’t skimp – Add more wine while deglazing if you can’t get up all the brown bits. It won’t ruin your soup.
- Gluten Free and Vegetarian options – You can easily customize this recipe for vegetarians or those with gluten sensitivities by swapping the stock for veggie and the flour for gluten-free, respectively. Gluten-free bread can also be used!
- Cheese options – While Gruyere cheese is the traditional cheese to use, this recipe uses Swiss which is easier to find (and probably in your fridge!). You can also use gouda, mozzarella, or even provolone!
- No bread? Use croutons!
- Get the perfect top – Use your broiler to melt the sprinkling of cheese to make the perfect topping to your soup.
How to Cook French Onion Soup
Once you deglaze the pan after caramelizing the onions, it’s all about adding the stock and the seasonings to simmer up the broth. When it’s simmered enough, you’ll toast the bread slices, top the soup, and then broil (don’t bake) the cheese on top to finish it off.
How can I add flavor to French onion soup?
Don’t just use beef stock when making French onion soup. The secret to achieving a restaurant-quality flavor is to deglaze with white wine. Adding Worcestershire, rosemary, thyme, and bay leaves will also contribute to the rich flavor.
What onions are best for French onion soup?
You can use any kind of onions in a classic French onion soup recipe, though the best are the yellow onions sliced thinly. This is the traditional way to make french onion soup.
How do I thicken French onion soup?
Flour is used to thicken traditional French onion soup right after you caramelize the onions. You can use gluten-free flour in this step as well.
How do you keep cheese from sinking in French onion soup?
Add some cheese to the soup itself before adding the baguette slice. Once the baguette slice is in place, add more cheese and try to keep it on top of the baguette to avoid sinking.
What cheese can replace Gruyere in French onion soup?
This recipe uses Swiss instead of Gruyere. They’re very similar and it’s much easier to find. For French onion soup cheese, you can use Swiss, Gruyere, mozzarella, provolone, or even gouda.
Is there a difference between onion soup and French onion soup?
Onion soup usually requires a combination of a variety of onions. French onion soup is traditionally made with yellow onions. Also, French onion soup is always made with beef stock while onion soup uses any type of stock or broth.
What to Serve with French Onion Soup
A nice panini would be a great match with a simple French onion soup. Fresh green salads with vinaigrette dressing, baked salmon, steak, or even a pasta dish will all be wonderful options to go with this delicious soup.
How to Store French Onion Soup
I like making a big batch of French onion soup to enjoy later on. It’s even easier to get on the table when it’s already ready. You will need to let it cool completely and then store just the soup itself in airtight containers.
How long does French Onion Soup Last?
In your fridge, French onion soup is good for 3 days. If there’s no way you can possibly eat it all by then, turn to your freezer!
Can You Freeze French Onion Soup?
You bet you can freeze it! Choose airtight containers or freezer bags and put the cooled soup in there. It will be good for up to 3 months. Make sure you portion it out so it’s easier to use when you’re ready for it.
How to Reheat French Onion Soup?
When you have it in the freezer, take it out and let it defrost in your fridge overnight. Then you can warm it on the stovetop until it’s nice and hot.
The BEST French Onion Soup Recipe
- 4 tbsp butter
- 4 lbs yellow onions (thinly chopped)
- 8 garlic cloves (minced)
- 3 tbsp all-purpose flour
- 1/2 cup white wine
- 6 cups beef stock
- 1 1/2 tsp Worcestershire sauce
- 2 tsp fresh rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 3 cups swiss cheese (grated)
- 2 tsp salt
- 2 tsp black pepper
- 1 French bread or baguette loaf
- In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat.
- Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
- Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.
- Once the soup has finished, ladle soup into oven-safe bowls on a baking sheet. Top the bowls with a baguette slice and a generous amount of shredded Swiss cheese about 1/2 cup. Broil for 3-4 minutes, until the cheese is melted and bubbly. Top with fresh thyme and serve soup immediately.
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