There’s nothing quite like a bowl of Homemade French Onion Soup. With its deeply caramelized onions, rich beef broth, and gooey melted Gruyère cheese, this classic soup is the ultimate comfort food, and true labor of love.
Unlike store-bought versions, making French Onion Soup from scratch, ensures the perfect balance of flavors and textures.
The Origin of French Onion Soup
French onion soup dates back to the 17th century in France, where it was considered a humble dish made by caramelizing onions and simmering them in broth.
Over time, it evolved into the luxurious dish we know today, complete with crispy croutons and a layer of bubbling Gruyère cheese. Traditionally served in oven-safe crocks, this oniony soup has become a staple in French bistros and home kitchens, alike.
Why Make This Homemade French Onion Soup
- Rich, Deep Flavor: Slowly caramelized onions create a deep, sweet-savory base that elevates this soup beyond anything you’ll get from a can.
- Classic Comfort Food: A warm, cheesy, and satisfying dish that’s perfect for chilly evenings, or when you crave something cozy.
- Easy to Make: While it takes time to caramelize the onions, the steps are simple, and the end result is well worth the effort.
- Authentic French Taste: Using cognac, beef base, and Gruyère cheese ensures that this soup has the traditional, robust flavors you’d expect from a true French onion soup.
Ingredients
- Onions – Use yellow, Spanish, or even sweet onions for varying depths of flavor. Red onions can also be a great substitute for yellow onions in this French Onion Soup Recipe.
- Butter – Substitute with ghee or olive oil.
- Garlic – Fresh is best, but you can use one teaspoon of jarred garlic, or garlic powder.
- Thyme – Substitute with one teaspoon of dried thyme, if fresh is unavailable. Fresh rosemary is a great alternative.
- Bay Leaves – Optional, but recommended for depth.
- Beef Base – Use vegetable or chicken base for a lighter version.
- Cognac/Brandy – Substitute with sherry wine, dry white or red wine, or omit entirely.
- Beef Stock – Homemade is best, but store-bought is fine. Swap with vegetable or chicken stock, if needed.
- Worcestershire Sauce – Adds umami, but soy sauce can be used instead.
- Baguette – Any crusty bread works, such as sourdough or ciabatta.
- Gruyère Cheese – Substitute with Swiss, Comté, Fontina or Provolone, if necessary.
How to Caramelize Onions
Slowly caramelizing the onions is the most crucial step in this recipe, as it develops their deep, sweet flavor and creates the rich, savory base that makes French onion soup truly exceptional.
- Peel and cut the ends off the onions. Slice them into half-moon shapes.
- Melt the butter in a heavy-bottom pan over medium to medium-low heat. Add the onions and sprinkle with salt. Toss to coat in the butter.
- Cook the onions until tender and caramelized, stirring often. This will take about 45-55 minutes. Do NOT rush this step.
To Finish the Homemade French Onion Soup
Once the onions have caramelized, follow these steps to finish the broth and serve this delicious French Onion Soup:
- Add the minced garlic, bay leaves, and fresh thyme. Cook for another minute before deglazing with the cognac.
- Let the alcohol cook off for a few minutes, then stir in the beef base.
- Pour in the beef stock and Worcestershire sauce. Bring to almost a boil, then reduce heat and simmer, partially covered, for about 30-40 minutes.
- While the soup simmers, cut the baguette into croutons. Toss in a bowl with olive oil and garlic powder.
- Toast the croutons in the air fryer at 400°F (200°C) for about 2-3 minutes, or bake in a 400°F (200°C) oven until golden brown.
- Preheat the oven to 400°F (200°C). Ladle the soup into oven-safe crocks.
- Top with croutons and layer on the cheese. Place crocks on a parchment-lined baking sheet.
- Bake for 5-8 minutes, or until the cheese is melted. Broil for a few minutes to brown the cheese.
How to Serve and Store French Onion Soup
Serve this rich, Homemade French Onion Soup alone, or pair with any of the following suggestions:
- Side Salad – A light green salad with vinaigrette balances the richness of the soup.
- Roasted Vegetables – Oven-roasted carrots, Brussels sprouts, or asparagus pair beautifully.
- Steak or Chicken – A hearty protein compliments the deep flavors of the soup.
- Extra Bread – Serve with a fresh baguette for dipping into the flavorful broth.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat on the stovetop over low heat.
- Freeze: Freeze the soup (without croutons and cheese) for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
- Can I make this soup ahead of time? Yes! The soup can be made ahead and stored in the refrigerator for up to 4 days. Add the croutons and cheese just before serving.
- How can I make this vegetarian? Use vegetable broth instead of beef stock and swap the Worcestershire sauce for a vegetarian alternative.
- Can I freeze French onion soup? Yes, but freeze it without the croutons and cheese. Reheat and add toppings just before serving.
- Why is caramelizing the onions so important? Slowly caramelizing the onions creates the rich, deep flavor that makes this soup exceptional. Don’t rush this step!
More Cheesy Soup Recipes to Love
- Cheesy Stuffed Pepper Soup
- Creamy Hearty Cheeseburger Soup
- Sausage Cheese Tortellini Soup
- One Pot Pasta Fagioli
- Broccoli and Cheddar Cheese Soup
Homemade French Onion Soup
- Total Time: 1 hour, 30 minutes
- Yield: 4 servings 1x
Description
There’s nothing quite like a bowl of Homemade French Onion Soup, with caramelized onions, rich beef broth, and gooey, melted Gruyère cheese.
Ingredients
- 5 to 6 medium yellow or Spanish onions
- 4 tablespoons butter
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, plus more for garnish
- 2 bay leaves
- 2 teaspoons beef base
- 1/4 cup cognac or brandy
- 6 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1/3 baguette, cut into croutons
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 4 ounces Gruyère cheese, sliced
Instructions
- Peel and cut the ends off the onions. Slice them into half-moon shapes (about 1/4″ thickness).
- Melt the butter in a heavy-bottom pan over medium to medium-low heat. Add the onions and sprinkle with salt. Toss to coat in the butter.
- Cook the onions until tender and caramelized, stirring often. This will take about 45-55 minutes. Do not rush this step.
- Add the minced garlic, bay leaves, and fresh thyme. Cook for another minute before deglazing with the cognac.
- Let the alcohol cook off for a few minutes, then stir in the beef base.
- Pour in the beef stock and Worcestershire sauce. Bring to almost a boil, then reduce heat and simmer, partially covered, for about 30-40 minutes.
- While the soup simmers, cut the baguette into croutons. Toss in a bowl with olive oil and garlic powder.
- Toast the croutons in the air fryer at 400°F (200°C) for about 2-3 minutes, or bake in a 400°F (200°C) oven, until golden brown.
- Preheat the oven to 400°F (200°C). Ladle the soup into oven-safe crocks.
- Top with croutons and layer on the cheese. Place crocks on a parchment-lined baking sheet.
- Bake for 5-8 minutes, or until the cheese is melted. Broil for a few minutes to brown the cheese.
- Garnish with fresh thyme and serve hot.
- ENJOY!
Equipment
Two Handle French Onion Soup Crocks
Buy Now →Notes
- This recipe will produce 4 small bowls or 2 large bowls of soup.
- Slice the onions to about 1/4″ thickness.
- Allow the onions to caramelize in the butter at a medium to medium-low heat. Do NOT rush this process.
- Easily substitute the cognac with brandy, white or red wine, or sherry wine.
- For an alcohol-free French onion soup, replace the alcohol with additional beef stock.
- Homemade beef stock is best, but store-bought is fine.
- Simmer the soup for at least 30 minutes to allow the flavors to develop.
- Shredded cheese can be used instead of sliced.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: French
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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1 Comment
One of my favorites!