Homemade French Onion Soup Recipe

This ancient French Onion Soup has heat baguettes flat-topped with hot, liquified Swiss cheese cheese. Prime quality broth, a splash of wine, and dead caramelized onions square measure the secrets to the current classic formula.

In case you didn’t apprehend, I'm a soup fanatic. And there square measure such a big amount of alternative ways there square measure to form a conventional, home-brewed french onion soup formula. I even have tried all of them, I’ve researched a great deal, and I’ve finally got the simplest French Onion Soup formula nailed down. Therefore initial things initial.

Homemade French Onion Soup  Recipe
Homemade French Onion Soup  Recipe

Best Onions for French Onion Soup
  • A combination of yellow onions and sweet onions is right once creating French Onion soup, as every form of onion adds a distinct part of flavor. Combining the 2 permits you to relish the simplest of what every has got to supply.
  • I like to use a pair of sweet onions and four yellow onions.
  • Use a madoline slicer to chop the onions quickly and equally.

Homemade French Onion Soup  Recipe


  • 2 Bay leaves
  • 1.5 cups chicken broth
  • Salt/Pepper, to taste
  • 4 large yellow onions
  • 2 large sweet onions
  • 6 Tablespoons butter
  • 2 sprigs fresh thyme
  • ¾ cup dry white wine Chardonnay or Pinto Grigio
  • 4 cups beef broth high quality is key
  • 1 baguette
  • 3 Tablespoons olive oil optional
  • 6 slices Gruyere cheese


  1. Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
  2. Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  3. The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color. 
  4. Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
  5. While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil if desired. Plan on using 1-2 slices per bowl depending on the width of the bread and the bowls you are using. 
  6. Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown slightly.
  7. Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
  8. Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve! 

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