French Onion Soup

There’s nothing quite like a bowl of homemade French onion soup to warm you from the inside out. With rich caramelized onions, savory broth, and a thick layer of melted cheese over toasted bread, this recipe turns simple ingredients into something truly special. It’s the perfect dish for cold evenings, slow weekends, or anytime you’re craving comfort food with a traditional feel.

Course Dinner, Soup

Cuisine American, French

Keyword French Onion Soup, French Onion Soup Recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 599kcal

Equipment

6 Oven-safe French Onion Soup Bowls

Ingredients

3 pounds yellow onions
3 tbsp butter
6 cloves garlic
3 tbsp flour (we use all-purpose einkorn)
1/2 cup dry white wine (I recommend Chardonney)
4 cups beef stock
1 tsp Worcestershire sauce
1 bay leaf
3 sprigs thyme (or 1 tsp dried)
salt and pepper to taste
1 baguette loaf
2-3 cups Gruyere shredded
2-3 cups Mozzarella shredded

Instructions

Peel and slice the onions thinly. The more thinly they are sliced, the easier it will be to caramelize them fully. Peel and mince the garlic. Mix the shredded cheeses together well and set aside.
In a large pot, preferably with a heavy-bottom, melt the butter and add the onions. Cook over medium-high heat, stirring frequently to prevent burning.
Once the onions are fully caramelized (dark brown, but not burnt), add the garlic and cook for another 2 minutes, or until the garlic is fragrant. Stir in the flour and cook again for one minute.
Add the white wine and stir to deglaze the pan (remove the caramelized bits of the onion from the pan bottom).
Add in the stock, Worcestershire, bay leaf, and thyme. Stir to combine and bring the soup to a simmer. Then, reduce the heat to medium-low, cover, and simmer for 10 minutes.
While the soup is simmering, preheat your oven to 400°F. Slice the baguette into 1-inch thick slices and place them in a single layer on a baking sheet. Toast for 5-7 minutes, or until the bread is golden around the edges. Set aside.
Using a fork, find the thyme sprigs and bay leaf and discard them.
Taste the soup at this point and add salt and pepper to taste, if desired.
Ladle the finished soup into oven-safe French onion soup bowls and place them on a baking tray (or two) to go into the oven.
Add as many slices of baguette as are needed to cover the top of the soup bowls. Then add 1/2 – 1 cup of cheese to the top of each bowl, on top of the baguette slices. Add the tray of bowls to the oven and broil for 2-4 minutes, or until the cheese is melted and golden brown. Watch them closely so they don’t burn!
Remove the bowls from the oven and serve immediately with more bread on the side.

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