Warm up this fall, with a comforting crock of French Onion Soup! This just may be the best homemade French Onion Soup, you’ll need all season. Made with caramelized onions, simmered in a rich, beefy broth, topped with slices of toasted French baguette, and smoky Gruyere cheese, which are broiled on top.
I love everything about homemade French Onion Soup. It’s one of the easiest recipes to make when you’re craving something warm, and comforting. It’s important to patiently stir your onions, as you don’t want to burn them – because then your broth will taste the same, and that’s not delicious.
You can caramelize your onions in batches by skillet, or use a dutch oven, and cook them down all at once, and watch the magic happen! I like to use a dutch oven, personally, as it takes less time (and dishes!).
Using oven-safe ramekins to broil handfuls of shredded Gruyere on top, in the oven safely, also double as the perfect vessel to enjoy this soup!
French Onion Soup
Makes 6 servings
● 5 yellow onions, sliced thin
● 3 tbsp butter
● 1 tbsp olive oil
● 4 cloves garlic, minced
● 3 tbsp flour
● 7 cups of beef stock (or broth)
● 1 bay leaf
● 3 sprigs of thyme
● a few generous pinches of salt and freshly ground black pepper, to taste
● 12 slices of bread (french bread suggested, but any firm bread from the bakery section of your grocery store that can be sliced into rounds will work)
● 1½ – 2 cups shredded Gruyere cheese
- Slice the tops and bottoms of your onions off. Cut them in half, and slice them into thin strips
- Heat a dutch oven over medium to medium-high heat. Add butter, and olive oil, and melt. Add onions, and a few pinches of salt and let everything cook for about 45 minutes. For the first 30 minutes, you will only have to check on your onions every 8-10 minutes or so. When you get to the point when there is about 15 minutes left, your onions will start to brown, and you will need to watch them more closely, stirring them with a spatula, every 3-5 minutes.
- Once onions have transformed into a deep golden brown, add garlic, and flour. Stir to combine, and pour in beef stock, or broth. Top with bay leaf, and fresh thyme.
- Bring the soup to a boil, reduce to a simmer, and cook for 15 minutes. Season to taste with salt and pepper.
- While soup simmers, slice bread into rounds using a serrated knife. You will need 2-3 bread rounds per serving. Preheat oven to 350 degrees F. Toast bread rounds on a baking sheet for 6-8 minutes. Remove from oven.
- Ladle the soup into bowls, and place the bowls on a baking sheet.
- Place 2-3 slices of bread on top of the soup, and top with shredded Gruyere cheese (about ¼ cup)
- Place under the broiler for 1-3 minutes until the cheese is melted.