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How to Make the Best French Onion Soup
Wondering the best French onion soup recipe? You’ve found it! This is our favorite to make at home.
FAQ Questions
- What ingredients will I need to complete this recipe?
You will need the following ingredients: onions, butter, garlic, flour, thyme, salt, pepper, white cooking wine, beef broth (or stock) and Worcestershire sauce. Optional: crusty bread like a French baguette loaf, cheeses like Swiss or Gruyere. - What supplies and baking equipment will I need?
You will need the following supplies: Large pot or dutch oven, measuring cups & spoons, stirring spoons and knives - How long will it take to make this recipe ?
It should take you approximately 20 minutes to gather your ingredients and prepare
recipe. Cook time will be 20-25 minutes for the onions and an additional 30 minutes to cook the soup. - How should store my soup?
Store soup in an airtight container in the refrigerator. Reheat on the stove or microwave.
Tips - Gather all ingredients at once and prepare pans ahead of time. Use room temperature ingredients.
- Cutting onions ahead of time makes the process go faster.
- It takes the full 20-25 minutes to soften and slightly brown the onions so be patient.
- The soup is delicious on it’s own, but adding the crusty bread and cheese takes it over the top
French Onion Soup
Servings 4
Ingredients
- 3 onions
- ⅓ cup butter
- 1 tablespoon minced garlic
- 3 tablespoon flour
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup white cooking wine
- 4 cups of beef broth or stock
- 1 teaspoon Worcestershire sauce
Optional Toppings:
- Slices of your choice of bread, preferably a more crusty bread so it doesn’t get soggy right away.
- Cheese of choice to melt on top of the bread or soup. Gruyere or Swiss are good options
Instructions
- Cut the bottom of the onion off and continue to cut the onion this way so you have rings.
- Heat the large pot or dutch oven add butter and melt over medium heat.
- Once melted, add the onions and cook them in the butter until they are soft and browned with a little caramelized look to them, about 20-25 minutes. Stir them so they don’t burn.
- Add garlic towards the end of cooking down the onions.
- Add flour, thyme, salt and pepper and cook down for about a minute.
- Add the wine and make sure you scraping up the good pieces off the bottom of the pan.
- Add the beef stock and bring heat back to low boil for about a minute, then reduce the heat to low and let it simmer for about 30 minutes.
- If toasting bread, toast slice at 400 degrees with a little butter on each side. This takes about 4-5 minutes on a cookie sheet, turning over once. If your topping them with cheese add after you’ve turned them once. Turn the oven to broil at 425 degrees to brown the top of the cheese. Keep watching them so they don’t burn.
- Scoop your soup into a wide mouthed bowl and top with your crusty bread. Enjoy!
- Optional: Top soup with cheese of choice and toast or broil in oven until cheese is melted and slightly golden brown.
Notes
Storage: Store soup in an airtight container in the refrigerator. Reheat on the stove or microwave.
