Prep Time: 10 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 20 mins | Servings: 4
Make this restaurant classic French Onion Soup at home with this easy homemade recipe and enjoy sweet, and scrumptious caramelized onions in a flavorful and rich broth topped with toasted bread with loads of melted cheese. It sounds complicated, but in reality, it’s a pretty easy dish to whip up!
Ingredients
4 tbsp butter
1 clove garlic, minced
6 c. thinly sliced (⅛ to ¼” max) onions, any kind
2 tbsp all-purpose flour
4 c. beef stock or broth
½ c. dry sherry or white wine like Pinot Grigio or Sauvignon Blanc
¼ tsp dried thyme
4 to 8 slices of crusty bread (like ciabatta or a French baguette), you can use 1 to 2 slices per bowl depending on the size of the bread
½ c. shredded mozzarella cheese
½ c. shredded Gruyere cheese
salt and pepper, to taste
How to make Easy Homemade French Onion Soup
Step 1: In a large pot, melt the butter over low heat. Once the butter has melted, add the thinly sliced onions to the pot. Cook for about 30 to 45 minutes, stirring frequently until the onions have softened and caramelized.
Step 2: To the pot with the onions, add the garlic and cook for a minute more, stirring.
Step 3: Pour in the sherry or wine and scrape the bottom of the pan using a wooden spoon to release the browned bits. Allow the wine to simmer until mostly evaporated.
Step 4: Stir in the flour and cook for an additional minute.
Step 5: Pour in the beef stock or broth to the pot and add the thyme. Bring the mixture to a boil, then decrease the heat and simmer for about 10 minutes, stirring often. As needed, adjust the salt and pepper.
Step 6: Ready the broiler. Preheat it and set the oven rack in the centre of the oven.
Step 7: Now, toast the slices of bread either in the toaster or under the broiler.
Step 8: On a large baking sheet, place 4 oven-safe bowls. Into each bowl, ladle the soup, then top with 1 to 2 slices of bread and sprinkle with 2 tbsp each mozzarella and Gruyere cheese.
Step 9: Place the baking sheet in the oven and broil until the cheese has melted.
Notes:
For this recipe, you can use any variety of onions. For sweeter soup, I prefer red or Vidalias. For a nice balance, I suggest using a combination of white or yellow along with red onions.
If using white wine, my go-to is Chardonnay.
For a richer, deeper flavour, use beef stock. You can also beef broth instead.
Instead of Gruyere, you can use Swiss cheese.
If oven-safe bowls are unavailable, you can simply toast the bread. Just top them with cheese and place them on a baking sheet to broil until the cheese has melted. After broiling the bread, put them on top of the soup.
Ingredients
- 4 tbsp butter
- 1 clove garlic, minced
- 6 c. thinly sliced (⅛ to ¼” max) onions, any kind
- 2 tbsp all-purpose flour
- 4 c. beef stock or broth
- ½ c. dry sherry or white wine like Pinot Grigio or Sauvignon Blanc
- ¼ tsp dried thyme
- 4 to 8 slices of crusty bread (like ciabatta or a French baguette), you can use 1 to 2 slices per bowl depending on the size of the bread
- ½ c. shredded mozzarella cheese
- ½ c. shredded Gruyere cheese
- salt and pepper, to taste
Instructions
Step 1: In a large pot, melt the butter over low heat. Once the butter has melted, add the thinly sliced onions to the pot. Cook for about 30 to 45 minutes, stirring frequently until the onions have softened and caramelized.
Step 2: To the pot with the onions, add the garlic and cook for a minute more, stirring.
Step 3: Pour in the sherry or wine and scrape the bottom of the pan using a wooden spoon to release the browned bits. Allow the wine to simmer until mostly evaporated.
Step 4: Stir in the flour and cook for an additional minute.
Step 5: Pour in the beef stock or broth to the pot and add the thyme. Bring the mixture to a boil, then decrease the heat and simmer for about 10 minutes, stirring often. As needed, adjust the salt and pepper.
Step 6: Ready the broiler. Preheat it and set the oven rack in the centre of the oven.
Step 7: Now, toast the slices of bread either in the toaster or under the broiler.
Step 8: On a large baking sheet, place 4 oven-safe bowls. Into each bowl, ladle the soup, then top with 1 to 2 slices of bread and sprinkle with 2 tbsp each mozzarella and Gruyere cheese.
Step 9: Place the baking sheet in the oven and broil until the cheese has melted.
Notes
For this recipe, you can use any variety of onions. For sweeter soup, I prefer red or Vidalias. For a nice balance, I suggest using a combination of white or yellow along with red onions. If using white wine, my go-to is Chardonnay. For a richer, deeper flavour, use beef stock. You can also beef broth instead. Instead of Gruyere, you can use Swiss cheese. If oven-safe bowls are unavailable, you can simply toast the bread. Just top them with cheese and place them on a baking sheet to broil until the cheese has melted. After broiling the bread, put them on top of the soup.
