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French Onion Soup

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French Onion Soup is a classic comfort dish with rich, caramelized onions in a flavorful beef broth, topped with toasted bread and melted cheese. This easy homemade recipe creates deep, savory flavors with fresh ingredients and a slow-cooked broth. Perfect for a cozy night in

Ingredients

Scale

  1. 4 large yellow onions (about 3 lbs), thinly sliced

  2. 4 tbsp butter

  3. 1 tbsp kosher salt (use less if using table salt)

  4. 1/4 tsp cayenne pepper (optional)

  5. 2 tbsp all-purpose flour

  6. 1/2 cup sherry wine or white wine

  7. 1 tbsp fresh lemon juice (about ½ a lemon)

  8. 8 cups high-quality beef broth

  9. 2 cups water

  10. 1 tbsp Better Than Bouillon Beef Base

  11. 3 carrots, peeled and roughly chopped

  12. 1 yellow onion, roughly chopped

  13. 2 stalks celery, roughly chopped

  14. 6 large cloves garlic, smashed

  15. 1 tsp prepared horseradish

  16. 3 sprigs fresh thyme (or ½ tsp dried)

  17. 3 small sprigs fresh rosemary (or ½ tsp dried)

  18. 3 bay leaves

  19. 15 peppercorns (about ½ tsp)

  20. 1 lb French bread, sliced

  21. 1 cup gruyere cheese, freshly grated

  22. 1 cup Parmesan cheese, freshly grated

  23. 8 oz Swiss cheese, sliced

Instructions

  • Caramelize the Onions:

    • In a large pan over medium heat, melt butter and add sliced onions. Sprinkle with salt and cayenne pepper. Cook for 10 minutes, stirring occasionally.

    • Reduce heat to medium-low and cook for 90 minutes, stirring every 10-20 minutes, until deep golden brown.

  • Prepare the Broth:

    • Meanwhile, in a large stockpot, bring beef broth, water, bouillon, carrots, onion, celery, garlic, horseradish, thyme, rosemary, bay leaves, and peppercorns to a low simmer. Cover partially and let simmer while onions caramelize.

    • Strain the broth and discard the vegetables. Keep the broth warm.

  • Combine Onions and Broth:

    • Sprinkle caramelized onions with flour, stirring for 1-2 minutes. Add wine and lemon juice, scraping up browned bits. Cook until the liquid is mostly absorbed.

    • Stir onions into the strained broth. Simmer for 10 minutes. Adjust seasoning as needed.

  • Toast the Bread:

    • Preheat the oven to 350°F (175°C). Toast sliced bread on a baking sheet for 10 minutes. Flip and toast another 5 minutes.

  • Assemble the Soup:

    • Sprinkle Parmesan and gruyere into oven-safe bowls. Ladle soup into each bowl, top with toasted bread, more cheese, and a slice of Swiss cheese.

 

  • Broil & Serve:

    • Broil on high for 2-4 minutes, until the cheese is bubbly and golden brown.

    • Serve hot, garnished with chives and cracked black pepper.

Notes

  • If you prefer a smoother broth, you can blend the soup after simmering and before adding the cheese and bread.

  • You can adjust the amount of cayenne pepper for spiciness or omit it altogether for a milder flavor.

  • For a richer soup, feel free to use a mixture of butter and olive oil when caramelizing the onions.

  • This recipe can be doubled for a crowd or made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/french-onion-soup/