French Onion Soup Recipe
Pulling up a spoonful of caramelized French Onion Soup in a rich broth with crisp cheesy toast is something we can’t get enough of. Whether you’re a beginner or a pro, you will be impressed with the results.
We love warm, comforting soup recipes from Tomato Soup to hearty Beef Stew and our famous Zuppa Toscana. If you are a soup lover, this French Onion Soup is a must-try!
The Best French Onion Soup Recipe
I’m convinced this truly is the best recipe for homemade French Onion Soup. We have been perfecting this recipe for years (I am a major fan). After trying so many different versions at some of the best restaurants, this one is truly excellent. Here’s why you’ll love this recipe:
Quicker cooking time – our tip for adding sugar cuts down the onion caramelization time significantly. When you caramelize onions on the stove, the heat draws out their natural sugars so adding just a little extra sugar will make the process go faster and develops a sweeter and more caramelized onion.
Make-ahead – you can make this ahead and impress your guests with gooey, cheesy topped soup without ‘sweating’ over the onions (some pun intended). It tastes even better as the flavors meld.
We got the flavors right – this recipe has the perfect balance of sweet and savory. You’d be surprised how many recipes don’t specify the correct onions and Sherry, which can make or break your French Onion Soup.
Ingredients
2 Tbsp olive oil, plus more to brush toasts
2 Tbsp unsalted butter
3 lbs yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
1/2 tsp granulated sugar
2 garlic cloves, minced
1/2 cup dry sherry wine, or use dry vermouth or dry white wine
8 cups beef stock, or broth
1 bay leaf
3 sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
1 1/2 tsp salt, or to taste, divided
1/2 tsp black pepper, or to taste
12 slices baguette
8 oz gruyere cheese, 1 1/2 cups shredded, divided
How to Make French Onion Soup:
Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
Once onions are caramelized, add minced garlic and sauté another minute.
Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
How to Make Crouton Topping:
While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.
Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.
