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French Onion Soup Recipe

Classic French Onion Soup

5 from 1 vote
Classic French onion soup made with an array of yummy cheeses to melt on top.
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Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American, French
Keyword: dinner recipes, easy soup, healthy recipes, healthy soups, lunch, onion recipe, onion soup, onions, soup
Servings: 6 people
Author: delightedmeals

Ingredients

  • 6 Large Yellow onions enough to make 10 cups when sliced
  • 3 tbsp Olive oil
  • 2 tbsp Butter unsalted or salted depending on your preference
  • 1 tsp Sugar
  • 1 tsp Salt You add less if you are using salted butter. The broth will have salt so try not to over do it.
  • 2 cloves Garlic minced
  • 8 cups Beef Stock or Broth Stock (made from bones) will make a bolder thicker soup, broth (made mostly from meat and vegetables) will make a thinner more flavorful soup.
  • 1/2 cup Dry white wine or white wine vinegar
  • 2 bay leaves
  • 1 tbsp thyme a few fresh sprigs or dry thyme
  • Sliced baguette (2 per serving) any loaf that is more hearty to withstand being in soup without dissolving right away
  • Provolone Cheese 1 slice per serving
  • Gruyere Cheese grated and sprinkled on top
  • Parmesan Cheese grated and sprinkled on top
  • 1/2 tsp Pepper optional

Instructions

Making the Soup

  • Cook the onions:
    Slice the onions. In a large pot on medium heat, add 3 tbsp of olive oil. Add onions and toss in olive oil. Cook for 15 min checking frequently and stirring. (make sure burner is on medium and no too high)
    Next you can increase the heat to medium high.
    Add the butter and cook, for 10 minutes stirring frequently. (the onions will begin to slightly brown in this step)
    Add the sugar and salt (this will help with the caramelization) and continue to cook for 10 minutes stirring frequently.
  • Deglaze with pot:
    Add the dry white wine (or white wine vinegar) to the pot and scrape the bottom and sides so that the flavoring that is stuck to the pot is released and mixed in with the onions.
  • Add the bay leaves, thyme and beef stock (or broth) to the pot.
    Set the burner to low so the soup and cook and simmer for up to 30 minutes.

Serving the Soup

  • Turn oven broiler on high
  • Scoop soup into an oven proof bowl. (if you do not have, read below for an alternate way to create)
  • Place two slices of baguette into the soup
    Top with a slice of provolone cheese.
    Sprinkle the gruyere and parmesan on top of the provolone
    Sprinkle with pepper (optional)
  • Place the bowl on a baking sheet place in broiler for 5 minutes or until cheese is melted and golden in color.

Alternate way to cook (if you do not have an oven safe bowl)

  • Turn oven broiler on high
  • On a baking sheet, lay the baguette out.
    Top with a slice of provolone cheese.
    Sprinkle with gruyere and parmesan cheese.
    Place in broiler for 5 min or until cheese is melted and golden in color.
    Scoop soup in a bowl and top with the bread and enjoy!

Video

Notes

If cooking for a larger crowd, you can also place in a large oven proof casserole dish.  Add the soup and baguette to fill the dish.  Add the cheese and bake in broiler for 10 minutes or until cheese is melted and golden in color.