Soup Recipes
French Onion Soup
4 - 6 servings
Experience the ultimate comfort food with my French Onion Soup, a beloved restaurant staple known for its rich beef broth, caramelized yellow onions, and a touch of red wine. This easy-to-follow recipe is perfect for beginners and seasoned cooks alike, delivering a savory, simmering masterpiece topped with melty gruyere cheese and crispy large croutons. Read More
Soup Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Kitchen: The Secret to the Perfect French Onion Soup
Hello! I am Tom the Chef, and today I am sharing one of my all-time favorites: French Onion Soup. This soup stands as one of the most beloved choices in restaurants across the USA, renowned for its simplicity and delicious taste. It is incredibly easy to prepare, making it the perfect option for those who have not ventured much into the world of soups. Whether you are a beginner looking to dip your toes into homemade stocks or a pro looking for a reliable classic, this French Onion Soup delivers every time. We will be using yellow onions, unsalted butter, and a splash of red wine to create a deep, complex flavor that warms the soul. Let us get to simmering and make some magic with this French Onion Soup!
Selecting the Right Ingredients for French Onion Soup
To start my French Onion Soup, I focus on the foundation. I use five yellow onions, though white onions work too, to provide that essential sweetness. For the fat, I use a combination of a quarter cup of frying oil and two tablespoons of unsalted butter. It is important to note that my recipe assumes you are working with a sodium-free beef broth. If your beef broth has salt, you must adjust the one teaspoon of salt accordingly. This ensures the French Onion Soup remains perfectly balanced and not overly salty after the simmering process.
The Art of Sautéing Onions
The first active step in my French Onion Soup involves high heat. I preheat a medium pot with the frying oil and add the sliced yellow onions. I sauté onions with occasional stirring for about four to five minutes until they are glossy. This initial stage is crucial for softening the onions and preparing them to absorb the flavors of the red wine and beef broth that follow in the later stages of the French Onion Soup preparation.
Deglazing and Reducing with Red Wine
Once the yellow onions are glossy, I lower the heat to medium-high to introduce the wine element to the French Onion Soup. I add the unsalted butter and one cup of red wine. The goal here is constant stirring until the butter dissolves and the red wine reduces by about half, which usually takes two to three minutes. This reduction concentrates the sugars and acidity of the wine, providing that signature depth of flavor that makes French Onion Soup so iconic and savory.
Establishing the Simmering Base
After the red wine has reduced, I move into the finishing phase of the French Onion Soup. I add four cups of beef broth, two cups of water, two bay leaves, salt, and ground pepper. I briefly stir and cover with a lid, bringing the mixture to a simmer at approximately 195 degrees Fahrenheit. Keeping the French Onion Soup at a simmering state rather than a rolling boil allows the flavors of the bay leaves and beef broth to meld gently without breaking down the structure of the onions too quickly.
The Long Simmer for Maximum Flavor
Patience is key for a great French Onion Soup. I lower the heat to medium and let it cook for thirty minutes, stirring occasionally. During this time, the liquid may evaporate. If it evaporates more than it should, I add a bit more water or beef broth and cook for an additional three minutes. This ensures the French Onion Soup maintains the perfect consistency and volume before I remove the bay leaves and do a final taste test for seasoning.
Perfect Plating with Gruyere Cheese and Large Croutons
The final touch for my French Onion Soup is the presentation. I serve it with large croutons, either directly in the soup or on the side. I love to sprinkle gruyere cheese or cheddar cheese on top. While the recipe calls for these specific toppings, as a modification that is not part of the original recipe, you could also use a slice of toasted sourdough if you do not have a fresh baguette. However, for the authentic experience, stick to the large croutons with gruyere cheese to complete your French Onion Soup.
French Onion Soup
Ingredients:
Click any ingredient to learn moreSoup:
¼ cup of frying oil (any kind) (adjust if needed)
5 yellow onions (or white onion)
2 TBSP of unsalted butter (or salted butter)
1 cup of red wine of your choice
4 cups of beef broth/stock (or vegetable broth)
2 cups of water
2 bay leaves - fresh or dry
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground
Optional topping:
Optionally: about ½ of the recipe large croutons with gruyere cheese (store-bought or recipe here, Optionally, substitute with slices of fresh baguette.)
Optionally: cheese of your choice - shredded (Gruyère, Cheddar, or any other shredded cheese you have available.)
* This recipe assumes you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 268
Protein 6.4 g
Fat 19.5 g
Saturated fat 4.6 g
Carbohydrate 16.3 g
Sugars 7.1 g
Fiber 2.5 g
Sodium 884 mg
Cholesterol 14 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Sauté Onions:
1.1.
Preheat a medium pot on high heat with ¼ cup of frying oil and add:
5 medium onions – sliced
Sauté with occasional stirring until glossy (about 4 – 5 minutes).
2.Wine Element:
2.1.
Lower the heat to medium-high and add:
2 TBSP butter
1 cup of red wine
Cook with constant stirring until the butter dissolves and about half of the wine reduces (about 2 -3 minutes).
3.Finishing Phase:
3.1.
Add:
4 cups of beef broth
2 cups of water
2 bay leaves
1 TSP of salt
½ TSP of ground pepper
Briefly stir and cover with a lid. Bring it to a simmer (about 195°F) with occasional stirring.
3.2.
Lower the heat to medium and cook for 30 minutes with occasional stirring.
3.3.
Optionally, add water or broth if the liquid evaporates more than it should and then cook for an additional 3 minutes.
3.4.
Remove the bay leaves, taste, and add salt and/or pepper if needed.
4.Plating & Serving:
4.1.
Serve with large cheesy croutons (in the soup or on the side).
4.2.
Sprinkle with gruyere or cheddar cheese.
Popular questions
Can I make this French Onion Soup vegetarian?
Yes, you can! To make a vegetarian version of this French Onion Soup, simply substitute the four cups of beef broth with a high-quality vegetable broth as mentioned in my ingredients list. All other steps, including sautéing the yellow onions and reducing the red wine, remain exactly the same to ensure you get that rich, savory French Onion Soup taste without the meat products.
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