Classic French Onion Soup Recipe

It’s no secret how much I love soup. In fact, soup recipes are pretty much the only way I survive Midwest winters. However, there’s one soup that I have always been intimidated to try making at home until recently: French onion soup.

There’s nothing quite like going to a little French bistro and enjoying a bowl of French onion soup. The rich broth, caramelized onions, and cheesy bread on top—it’s simply divine! Unfortunately, many restaurants fail to do it right, leaving diners disappointed.

For the longest time, I believed making a great French onion soup at home would require hours of labor. But you’ll find that preparing it is not as time-consuming as it seems. Indeed, much of that time is hands-off, allowing you to impress yourself with your culinary skills!

Bistro-Style French Onion Soup at Home

If you know how to caramelize onions, you’re already halfway to mastering French onion soup. The key ingredient, caramelized onions, adds that sweet note every great French onion soup should possess, while a rich beef broth brings in the savory flavor. And we cannot forget about the cheesy crouton on top, which adds flair when serving.

Imagine savoring the perfect bite of this soup—some onions, broth, a bit of bread, and that delicious cheese pull. It truly brings joy every time!

If you’re hosting a dinner party, this recipe can act as a wonderful centerpiece to your meal. On the flip side, it’s also simple enough for a cozy family dinner on a weekend.

How to Make My French Onion Soup Recipe

The most crucial element for this recipe is the time and patience required to caramelize the onions. But don’t worry, the actual steps are straightforward!

Ingredients You’ll Need

• 5 large yellow onions
• 4 large shallots
• 3-4 tablespoons olive oil
• 3 tablespoons salted butter
• 1 tablespoon all-purpose flour
• ¼ cup dry marsala
• 3 quarts beef stock
• ½ tablespoon beef base
• 2 sprigs fresh thyme
• 2 fresh bay leaves
• Salt and pepper to taste

I prefer using a mix of onions and shallots for added depth of flavor. While sweet or white onions work fine, yellow onions yield equally good results. Avoid red onions for this recipe—save those for pickled dishes.

Incorporating a bit of dry marsala enhances the flavor of the soup. If you don’t want to purchase a whole bottle, marsala cooking wine suffices just as well. Alternatively, dry sherry can also be used if it’s on hand. For the stock, I typically rely on store-bought beef stock and elevate its flavor with a touch of beef base.

For serving, ensure you have some heat-safe French onion soup bowls that can withstand the broiler. You’ll also need:

• 6 thick slices of rustic bread
• Room-temperature salted butter
• 2 cups grated Gruyere cheese
• Thinly sliced fresh chives (optional for serving)

Making the Soup

Start by peeling and halving the onions and shallots, then slice them into 1/8-inch thick pieces. You may use a mandoline slicer for efficient slicing.

Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots, along with a few pinches of salt. Stir occasionally until the onions become translucent.

Add the butter, reduce the heat to low, and stir occasionally until the onions are caramelized, which will take about 45 minutes to 1 hour. Be patient! If they start to stick, you can add a splash of water.

Once caramelized, add the flour and marsala. Stir continuously until the bottom of the pot is deglazed and the mixture thickens slightly.

Next, add the beef stock, beef base, thyme, and bay leaves. Increase the heat to medium and bring the soup to a simmer. Allow it to simmer uncovered for about 20-30 minutes.

Afterward, discard the bay leaves and thyme stems, and taste the soup, adding additional salt and pepper as desired.

Serving French Onion Soup

When you’re ready to serve, preheat your oven’s broiler and adjust the rack to the top position.

Butter both sides of each slice of bread, then toast them in a skillet or on a griddle until golden brown on both sides. Alternatively, you can use a toaster oven.

Place oven-proof serving bowls on a rimmed baking sheet and fill them just over halfway with the hot soup. Top each bowl with a slice of toast, followed by a generous amount of grated cheese. Broil until the cheese is melted and browned in spots, which may take only a few minutes, so keep an eye on it!

Garnish with chives before serving. Enjoy your delightful homemade French onion soup!

Serving Suggestions

French onion soup can serve as a fantastic starter or main dish. If you’re serving it as a main course, consider beginning with a cheesy asparagus puff pastry tart or baked brie in puff pastry.

This recipe makes a lovely first course before indulging in pan-fried ribeye or air fryer rotisserie chicken with brussels sprouts, or perhaps a pasta dish such as creamy pesto pasta with shrimp.

If you want to keep with the French theme, a cocktail like a French 75 pairs beautifully with this meal.

Frequently Asked Questions