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- Dish type
- Vegetable soup
- Root vegetable soup
- Onion soup
- French onion soup
An authentic and warming recipe for French onion soup, complete with slices of baguette and topped with cheese.
103 people made this
- 40g butter
- 3 onions, thinly sliced
- 2 tablespoons water
- 20g plain flour
- 1.5L chicken stock
- 100ml white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices baguette or crusty bread
- 60g grated cheese, such as Comte or Gruyere
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Melt the butter in a large saucepan over low heat and sauté the onions, uncovered, stirring constantly for 15 and 30 minutes, or until they start to colour. Add 2 tablespoons of cold water, cover and cook 15 minutes more.
- Add the flour and stir to coat the onions. Cook for another 5 minutes uncovered, stirring constantly. Add the stock, wine, salt and pepper, and bring to the boil. Reduce heat and simmer gently for 20 minutes. Adjust seasoning if necessary.
- Meanwhile, toast the bread till very crisp (so they don't break down once in the soup). Place one slice in each soup bowl, then ladle the soup over the toast. The bread will rise to the surface. Sprinkle each bowl with grated cheese.
- Place under the grill for 3 to 5 minutes, or until the cheese is melted and bubbly. Serve straightaway.
Do as the French do and remove the inner core of the onions before slicing. The French believe this makes the onion easier to digest.
French onion soup
Reviews & ratingsAverage global rating:(37)
Reviews in English (4)
Neither me nor my husband are specially fond of European cooking, not to mention soups, which are the last on our favourites menu list. However this soup is exception, really delicious, quite thick ( I put a little bit less water than recommended), I added grilled toasts with cheddar, sprinkled with some parmesam cheese. I also used beef stock instead chicken one-all family winner, will be repeated soon.-31 Jan 2016
lovely easy recipe and tastes fab-28 Dec 2015
This is a FABULOUS French onion soup recipe and the only one I'll ever need! I followed the recipe to the letter, except I cooked the onions a lot longer so they were darker and caramelised (note, I also doubled the recipe, so there was simply more to cook!). I also cut my onions in half and sliced them; I didn't chop them like they do in the video (though the recipe itself says 'sliced', not 'chopped'). In the end it is almost unbelievable how much flavour there is from a soup that's little more than fat, onions and chicken stock. Lovely and will be enjoyed again and again!-23 Nov 2015
23 Awesome French Onion Recipes That Aren't Soup
Did you really think basic soup was going to cut it for us?
Did you really think basic soup was going to cut it for us?
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Turn the appetizer soup into a full meal.
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The perfect hybrid of pasta and the classic soup.
We took the best parts of French onion soup&mdashthe onions and cheese&mdashand turned it into a cheesy bread.
All that caramelized flavor, no spoons required.
It's giving new meaning to "soup and sandwich."
When the cheese is that gooey, you know it's good.
Delicious things happen when you just can't decide between two of your favorite dinners.
If you always top your burger with onions, you need to try this variation.
Cheeseless chicken will look clucking boring after this.
All soups would be better if there was more cheese, beef, and bread. Basically, all soups would be better if they were a sandwich.
This blows every other chicken sandwich out of the water (or like, kitchen).
The best part of french onion soup is the cheese and baguette, let's be real.
If you’re in the middle of fall and winter, soups just seem like the perfect meal. You’ll have plenty of possibilities to try when you check out these soup recipes and more.
- is one of the easiest bowls of comfort food you’ll ever throw together. is easy, cheesy and filled with all your favorite flavors. os the perfect way to warm your belly and delight your tastebuds. really is the best clam chowder recipe ever. What more can we say? tastes so much like the restaurant version, but you’ll love having it at home.
French Onion Soup
Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Depending on your stock, you may need to bump up the flavor with some beef bouillon (we recommend Better than Bouillon brand).
Taste the soup before putting it in the oven, and if it needs more seasoning, don't be afraid to add more!
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion ), about 10 cups of sliced onions total
4 tablespoons extra virgin olive oil
8 cups beef stock, chicken stock , or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup dry vermouth or dry white wine
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1-inch thick) French bread or baguette
1 1/2 cups grated Swiss Gruyere
In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
French onion soup recipe - Recipes
Use a Dutch oven that holds 7 quarts or more for this recipe. Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Use broiler-safe crocks and keep the rims of the bowls 4 to 5 inches from the heating element to obtain a proper gratin of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère, return them to the broiler until the cheese melts, and then float them on top of the soup.
4 pounds onions, halved and sliced through root end into ¼-inch-thick pieces
3 tablespoons unsalted butter, cut into 3 pieces
Salt and freshly ground black pepper
6 sprigs fresh thyme, tied with kitchen twine
1 (12-inch) baguette, cut into 1/2-inch-thick slices
8 ounces Gruyère cheese, shredded (2 cups)
For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of Dutch oven with vegetable oil spray. Add onions, butter, and 1 teaspoon salt. Cook, covered, for 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1-1/2 to 1-3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven (leave oven on) and place over medium-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes (reduce heat to medium if onions brown too quickly). Continue to cook, stirring frequently, until bottom of pot is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any browned bits that collect on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in 2 cups water, chicken broth, beef broth, thyme sprigs, bay leaf, and 1/4 teaspoon salt, scraping up any browned bits on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer for 30 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper to taste.
For the cheese croutons: While soup simmers, arrange baguette slices in single layer on rimmed baking sheet and bake until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
Adjust oven rack 8 inches from broiler element and heat broiler. Set 6 broiler-safe crocks on rimmed baking sheet and fill each with about 1-3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool for 5 minutes before serving.
French Onion Soup
Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won&rsquot stick and burn.
Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.
It may be slightly unusual to suggest French Onion Soup for a Valentine&rsquos Day dinner&mdashjust as unusual, probably, as my putting Roasted Garlic Mashed Potatoes on last year&rsquos Valentine&rsquos menu. But hear me out.
Valentine&rsquos Day is all about love, comfort, warmth, and (if you&rsquore lucky) deliciousness.
In light of all of that, this soup&hellipis&hellipPERFECT.
Just have some breath mints nearby.
I use a French Onion Soup recipe of an old ballet friend&rsquos mom as a guide, then tweak things a little here and there. My ballet friend&rsquos name was Paige and even though I haven&rsquot seen her since high school, I loved her so much I named my second daughter after her. She was just a sweet dose of sunshine in the world. My daughter is, too.
History Of Onion Soup
Onion soup has been consumed since Roman times, onions being cheap and plentiful and they have been popular especially with the poor throughout the centuries. It seems that the French Onion Soup in the way we know it now, probably evolved in the nineteenth century – caramalising the onions and serving with bread and cheese. Of course onions are associated with the French – and of course, as far as this soup is concerned, with good reason!!
Easy, simple and rustic – French Onion soup is a low cost recipe – even with the addition of a splash of wine!
This soup makes a really tasty, warming and filling lunch or it makes an excellent start to a flavourful dinner party. It can be made in advance and benefits from keeping and reheating. Onions are in season and available the whole year round, so it is always an economical and easy dish you can rely on.
French onion soup is a well-balanced dish. Caramelized onions are sweet, beef broth is savory and rich and toasted bread topped with broiled cheese offers a crunchy textural contrast with a hit of saltiness. I went all-out for this iteration of the classic recipe and made my own beef stock from scratch, but even if you decide to use store-bought, there are a few ways to amp it up. Although this soup traditionally requires oven-safe bowls to top each serving with melted cheese, in this recipe that step is modified to make it more accessible for home cooks.
- 4-5 pounds yellow onions
- 4-5 quarts high-quality beef stock
- Sliced sourdough bread
- Gruyere cheese
- Olive oil
- Dry sherry or white wine
- Salt and pepper, to taste
- Slice onions in half from root to tip, and then cut off the roots and the tips. Peel the onions, remove the stem and then thinly slice them in the root to tip direction. I’d recommend following along with Babish’s video on this step for a visual aid.
- Thinly coat the bottom of a large pot with equal amounts of olive oil and butter.
- Add all the onions, plus a sprinkle of salt (which helps draw out moisture), to the pot.
- Gently stir the onions to evenly coat them, and then caramelize them over medium heat for however long it takes for them to become soft, jammy and deeply golden brown. Near the end, the onions will be delicate and there will be a lot of fond (the brown bits of onion on the bottom of the pot) so be gentle with the onions and aggressively scrape up the fond so it doesn’t burn.
- Add a generous few turns of sherry or white wine to deglaze the fond.
- Add the beef stock and gently stir, taking care to incorporate any fond that you weren’t able to deglaze with the sherry or wine. If you’re using store-bought beef stock, simmer it with some parsley, a few cloves of garlic, a slice or two of carrots, some peppercorns and ideally a Parmesan cheese rind beforehand.
- Drop in a bundle of thyme and parsley that have been tied together.
- Bring the soup to a gentle simmer for about 20 to 30 minutes.
- Taste, and season very generously with salt and pepper. You will need a lot of salt to offset the sweetness of all those onions
- Preheat an oven to 425°F and toast bread for 5 to 7 minutes until crisp but not browned.
- Top the bread with as much grated gruyere cheese as desired and return to the oven for a few minutes until the cheese is melted and bubbling, about 2 to 3 minutes.
- Place a piece of bread and cheese atop each bowl of soup, and serve.
Expect to devote some time to this dish as caramelizing onions takes longer than you’d think. French onion soup is great for serving family-style for a large group of people. Pat yourself on the back for sticking it out through this pretty laborious recipe, and enjoy the incredible results of your work!
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Easy French Onion Soup Recipe | 1-Minute Video
The good news is that classic French onion soup only requires a few simple ingredients. You will need:
- Onions: You can use white, yellow or red onions for French onion soup. But to make it the classic way, you will need 5-6 large yellow onions, peeled and thinly sliced.
- Butter: The tastiest (French) way to caramelize those onions. Although feel free to use vegan butter (or just olive oil) if you are avoiding dairy.
- Flour: To help thicken the soup. I typically use all-purpose, but you’re welcome to use a gluten-free flour blend. Or just omit the flour if you don’t mind having a thinner soup broth.
- White wine: To help deglaze the pan. If the onions start to burn a bit on the bottom of the pan while they are caramelizing, feel free to add in an extra few splashes of wine along the way to help lift up those browned bits.
- Beef stock: The classic base for French onion soup, although we often sub in veggie stock in our house to make this soup vegetarian.
- Worcestershire, garlic, bay leaf, fresh thyme, salt and pepper: For seasoning. Feel free to tinker around with the amounts of each. And if you don’t have fresh thyme on hand, you’re welcome to sub in dried thyme (or some herbs de Provence).
- Bread and cheese: For the cheesy toasts on top. Feel free to use whatever kind of bread (I recommend a crusty baguette) and shredded or sliced cheese (Gruyere, Asagio, Swiss, Gouda, Mozzarella, etc) that you prefer.
Full ingredients/instructions listed in the recipe below.
To begin making the French Onion Soup, melt the stick of butter in a large pot over medium heat.
Add the onions, garlic, bay leaves, a few sprigs of thyme, salt and pepper and cook until the onions are very soft and caramelized. This takes about 25 minutes on low heat. Avoid turning the heat to high, as we want a light caramelization.
Dissolve the cornflour in 1/4 cup of milk and keep aside.
Add the stock, milk and the corn flour milk to the onion mixture and bring to a boil. Turn the heat to medium and simmer until the soup begins to thicken for about 10 minutes.
Check the salt and pepper levels and adjust to suit your taste. The soup is now ready to be served.
Pour the French Onion Soup into bowls, place a slice of the french baguette over the soup and top the bread with cheese. Put the bowls into the preheated oven (200 C, with broiler on) to toast the bread until the cheese melts.