The Best French Onion Soup Recipe | foodiecrush.com (2024)

Table of Contents

What’s in French Onion Soup How to Make French Onion Soup Build the Savory Flavor How do You Deepen the Flavor of French Onion Soup The Best Cheese for French Onion Soup What Onion is Best for French Onion Soup What is French Onion Soup Broth Made of? Can I Freeze French Onion Soup? Can I Omit the Wine? 3 Tips for Making the Best French Onion Soup What to Serve with French Onion Soup The Best French Onion Soup Ingredients Instructions Notes Nutrition More Classic Soups to Master FAQs References

This authentic French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions topped with everyone’s favorite part: the toasted bread and melty cheese.

If there’s one soup I cannot resist, it’s homemade French onion soup. I love my caramelized onions for recipes like my French Onion Cheese Bread and my French Onion Dip, but that rich, complex, sweet, and savory flavor is the absolute best in this cheesy, classic soup iteration.

This recipe for French onion soup comes from one of my favorite versions to date, from Nordstrom Café Bistro. I loved it so much after eating it many times that I asked them for the recipe, and surprise, surprise, they said yes. It’s now replaced my original French onion soup recipe here on the blog because it really is so much better.

What’s in French Onion Soup

There are a handful of additional ingredients in this easy French onion soup recipe besides what’s listed below, but here are the main flavor builders that go into this rich soup:

Tomato paste is added for a touch of sweetness that truly deepens the broth. It does sound unusual for this soup, but believe me, do not skip it.
Garlic purée adds another layer of garlic’s sweet flavor without the acrid overwhelm fresh garlic can infuse. Use a store-bought roasted garlic paste if you prefer, or make your own purée by slicing off the top ⅓ of a head of garlic and then placing it in a small baking dish.

Tip: Or, use 1 cup of peeled, fresh garlic. Drizzle with olive oil and add ½ cup water to the pan with a few peppercorns, cover with foil and bake at 350°F until the garlic is soft and tender about 1 hour. If roasting the whole head, remove the garlic from the papers and mash the cloves with a fork or in a blender.

A concentrated beef base (I like this one) is added to chicken stock to create the broth. I like this method of mixing two broths better than using all beef broth or beef stock for a more well-rounded flavor.
A fresh herb bouquet garni adds aromatics in a little muslin packet to easily discard once the cooking is done. Here’s how to make a bouquet garni.
Baguette slices (you could use croutons or slices of bread if you wanted––I recommend French bread)
A mix of provolone and gruyere cheese for that irresistibly melty, cheesy top

How to Make French Onion Soup

This recipe is not one that can be made in under 30 minutes or in the slow cooker or Instant Pot. No. This soup, while not hard to prep or make, simply takes a little time for all the depth of flavor to be created.

Slice your onions. Slice them in half lengthwise, then into half moons about ¼-inch or thicker.

Caramelize the onions. In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high heat and continue to sauté until the onions are a deep brown color, about 1 hour.

Build the Savory Flavor

Deglaze your pan with the sherry and red wine and cook until the liquid is nearly evaporated.

Once the wines have cooked down, the flavor building continues with the addition of two special ingredients that add the umami and savory flavor building that makes this broth so rich and delicious: tomato paste and garlic purée.

Stir in the bouquet garni, chicken stock, and beef base. Simmer the soup for about 45 minutes, then discard the herbs and ladle the soup into bowls.

Top with baguette and cheese. Place two or three baguette slices and a generous helping of shredded cheese overtop each bowl of soup. Then, pop the french onion soup under the broiler to toast the baguette and melt the cheese. Garnish with fresh thyme or thyme sprigs.

How do You Deepen the Flavor of French Onion Soup

This French onion soup starts with a super savory broth base and well-caramelized onions (plan on at least an hour for the onions to get their deep dark coloring, because that’s where all of the flavors lie). If you want a deeper flavor, make sure to use a good broth and be patient with your onions (more color = more flavor).

The Best Cheese for French Onion Soup

Cheese is a very, very important component of a great F.O.S. You want it melty, and cheese-pull-worthy. Wondering what kind of cheese is in french onion soup?

I use a mix of provolone and gruyere, but these are all of my favorite cheeses for French onion soup:

Provolone: mild but rich with the best cheese pull-ness
Gruyere: a little nutty and earthy in flavor (Swiss cheese would also be a good substitute)
Fontina: another mild white cheese that melts well
Mozzarella: avoid using fresh mozzarella as it will be watery when it melts
Monterey Jack: a good general melty cheese that’s mild in flavor

What Onion is Best for French Onion Soup

I’ve tried both sweet Vidalia and yellow onions in making this soup, and in the end, I couldn’t tell a difference.

What is French Onion Soup Broth Made of?

Many French onion soup recipes use beef stock as the brothy base, but I actually like this method of mixing two proteins—chicken stock and beef concentrate—for a more well-rounded flavor.

Can I Freeze French Onion Soup?

Yes, this homemade french onion soup can be frozen for up to 3 months. Keep in mind that you’ll need to freeze the soup without the baguette and cheese topping.

Can I Omit the Wine?

No, the sherry and red wines are a must to achieve that classic french onion soup flavor. The alcohol cooks out during the cooking process and leaves behind a super-rich flavor, so it’s a must in my book.

3 Tips for Making the Best French Onion Soup

When cutting the onions, be careful not to cut them too thin. If you cut the onions too thin, they’ll melt away as they simmer down, and nobody wants a french onion soup that’s missing the onions.

For the best flavor, use red wine and sherry wine to deglaze the pan once the onions have finished caramelizing. If you don’t have sherry, use another dry white wine of your choice instead.

Before popping the soup bowls under the broiler, I recommend setting them on a sheet pan so any melted cheese that runs down the bowls doesn’t stick to the bottom of your oven.

What to Serve with French Onion Soup

Kale Salad with Wild Rice and Butternut Squash
Roasted Beet and Ricotta Salad
Arugula Salad with Shaved Parmesan
Kale Salad with Cranberries, Apple and Cheddar Cheese

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4.82 from 129 votes

The Best French Onion Soup

This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.

Course Soup

Cuisine French

Keyword soup

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 622kcal

Ingredients

8 tablespoons butter
4 tablespoons canola oil
6 pounds yellow onions , sliced ¼ inch thick with the grain
½ cup sherry wine
½ cup red wine
⅛ cup tomato paste
¼ cup garlic purée
1 bouquet garni
4 tablespoons concentrated beef base
10 cups chicken stock
thyme leaves for garnish
1 baguette , cut into 1 inch slices
8 slices provolone cheese
2 cups shredded gruyere cheese , (optional)

Instructions

In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are a deep brown color, about 1 hour.
Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

Notes

Soup can be refrigerated for 4 days or frozen for 3 months.

Nutrition

More Classic Soups to Master

Broccoli Cheese And Potato Soup
The Best Homemade Chicken Noodle Soup
How to Make the Best Minestrone Soup
Easy Hamburger Vegetable Soup
Market Street Clam Chowder Recipe
Instant Pot Creamy Chicken And Wild Rice Soup
Ina Garten’s Easy Cioppino Recipe

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The Best French Onion Soup Recipe | foodiecrush.com (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

If you don't have homemade beef stock, the recipe's suggested homemade or store-bought chicken stock substitutions are better than most store-bought beef stock. Asian fish sauce, cider vinegar, and sherry add depth and complexity to the broth.

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How to thicken up French onion soup? ›

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

View Details ›

What's the difference between French onion soup and American onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Get More Info ›

How do you cut the sweetness in French onion soup? ›

If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.

See Details ›

What gives soup depth of flavor? ›

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Learn More Now ›

Why do you add flour to French onion soup? ›

Flour: a little all-purpose flour will help to thicken the soup. You can feel free to use gluten-free flour. Dry white wine: this helps to deglaze the pan and add a boost of flavor.

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What if I add too much garlic to French onion soup? ›

Add a little more of the sweet aromatics, carrot, parsnips,celery,sweet onion, and of course more stock. Cook it a little longer and the garlic flavor should be more subdued. It would also help to serve the soup with toppings, like cheese, croutons, oyster crackers etc.

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How to fix bland French onion soup? ›

Fix a bland onion soup by using supermarket broth and mild white onions, tasteless oil for sauteeing, stale plain white bread instead of croutons, and mild white cheese. Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt.

What does adding sour cream to soup do? ›

Cream, crème frâiche and sour cream add a luxuriously rich flavour and silky texture to soups, but you need to wait until the soup has cooled a little first, or they will curdle.

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What broth is French Onion Soup made of? ›

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

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Why do French people eat French Onion Soup? ›

The Onion Soup, a traditional and warming dish

It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers…

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What ethnicity is French Onion Soup? ›

The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.

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How do you add depth of flavor to French onion soup? ›

French Onion Soup Recipe Ingredients

In my recipe, I use a combination of beef stock, chicken stock, red wine, and also add in some balsamic vinegar, plus three different types of cheese. The flavors are bold, complex, and incredible.

Why is my French onion soup so bitter? ›

The underlying flavor of this soup is the deep umami flavor of the caramelized onions. If you rush this process, the result will be a bitter charred flavor, and if you underestimate and skip this process the flavor will be nowhere near as deep or complex.

Get More Info ›

What is the proper way to cut onions for French onion soup? ›

Get the oven to 400 degrees while you prepare the onions: Cut down through the poles of each onion, down through the root end into and through the stem end. Peel each half, keeping the flesh tethered at the root end. Slice 1/4-inch thick longways, pole-to-pole, using a mandolin if you have one.

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How do you deepen soup flavor? ›

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

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How do you get the most Flavour out of onions? ›

Soak in Vinegar: It only takes about 15 minutes. Soaking raw onions in acid rinses away the harsh flavors and adds pleasant tartness. Soak in Water: Even water washes away those pesky sulfuric flavors. A quick 15-minute soak does the trick.

Keep Reading ›

How do you tame onion flavor in soup? ›

So, uh, either potato while you're cooking, and then at the end, if it still tastes a little too on your knee to you, a little splash of some balsamic vinegar or glaze will do the trick.

Show Me More ›