The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.
6cupsyellow onions(thinly sliced (about 1 1/2 to 2 lbs))
1tablespooncooking oil
2tablespoonsbutter
½teaspoonsugar
1teaspoonsalt
3tablespoonsflour
6cupsbeef stock(preferably homemade)
1cupdry red wine
1bay leaf
½teaspoonground sage
salt and pepper to taste
½raw onion(grated)
16ouncesswiss cheese(freshly grated)
3tablespoonsbrandy or cognac
8slicesFrench bread(about 1 inch thick)
4tablespoonsolive oil(for drizzling)
Instructions
Prepare the ingredients
Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
Add the beef stock to a saucepan and simmer.
Grate the raw onion and swiss cheese. Set aside.
Caramelize the onions
To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
When the onions are tender and translucent, increase the heat to medium or medium-high heat.
Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.
To make the “croutes”
Preheat the oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
Cook the croutes for 15 minutes on each side (30 minutes total).
While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.
Assemble the dish
Remove the bay leaf from the soup.
Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
Remove the toasted bread from the oven and place one slice on top of each soup serving.
Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
Remove from the oven and allow to cool for a few minutes. Serve.
Notes
Please read the entire post for details, tips, and more!
French Onion Soup Bowls
Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.
Substitutions, reheating, and storage
Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.
Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:
Used store-bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.
What to serve with french onion soup
French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.