If French onion soup is your jam when you go out to eat then this homemade version will rock your tastebuds.
French onion soup has to be the OG of all soup recipes. It’s classic, traditional, comforting and very French. What’s interesting is that this soup has become so popular that it’s even on the menus of restaurants that do not specialize in French food. It’s just a hearty, comforting staple that has made it’s way into the hearts of soup lovers everywhere.
I can remember vividly trying it in college for the first time. A friend of mine use to love Panera Bread and she would always order the French onion soup. It always smelled amazing but looked a little crazy to me if I was being honest. I think one day I finally bit the bullet and decided to give it a try over my favorite broccoli and cheddar soup at the time. I have never looked back. If it’s on the menu at a restaurant I’m getting it.
I want to say I’ve made this in the past from scratch but this time it hit way different. The flavors blended together beautifully and had that cooked all day flavor even though it took me just about an hour to finish it.
If you love French onion soup then I encourage you to give this recipe a try–you won’t regret it!
Let’s jump into the recipe.
- 6 Vidalia onions, thinly sliced
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 tbsp brown sugar
- 1 tbsp Worcestershire
- 2 bay leafs
- 4 sprigs of thyme
- 1/4 cup Pinot Grigio
- 2 tbsp flour
- 6 cups beef broth
- 1/2 a large white baguette, diced
- 2 tbsp olive oil
- Kosher salt to taste
- Shredded Gruyere cheese
- To a dutch oven, or deep soup pot, add butter and melt on medium heat
- Add sliced onions and stir frequently for 15 minutes until color starts to darken
- After 15 minutes add brown sugar, garlic, Worcestershire, bay leaf, thyme and salt to taste
- Continue to stir for another 15 minutes or until color has deepened further
- Deglaze with white wine and cover for 1 minute
- Add flour and stir for another minute
- Add beef broth and cover for 20-30 minutes and simmer on medium low
- Fish out thyme and bay leaf before serving
- To finish dish add croutons and cheese on top of soup in individual oven safe bowls, broil on high for 2 minutes or until cheese crust is melted & bubbling
- Slice baguette into crouton shape by dicing the bread slices
- Drizzle with olive oil liberally and season with kosher salt
- Roast croutons at 425 for 5-7 minutes or until crunchy and golden brown
I used better than bullion beef base to make my beef broth.
3 tbsp for 6 cups of water
You can use homemade beef broth or store bought beef broth
Adjust seasoning as desired