BEST French Onion Soup Recipe

I’ve refined my French Onion Soup into a blend of thinly sliced yellow onions, unsalted butter, olive oil, garlic, and dry white wine, simmered with beef broth and herbs. Every spoonful offers hint of Gourmet Flavors crowned by toasted baguette and melted Gruyere cheese.

I’ve been working on perfecting my BEST French Onion Soup recipe and I’m excited to share it with you. Picture this: slowly caramelized 6 large yellow onions cooked in 4 tablespoons of unsalted butter and 2 tablespoons olive oil until they turn a deep, rich brown.

I even add a teaspoon of salt and half a teaspoon of sugar to really boost the flavors and balance that natural sweetness from the onions. After tossing in 4 minced garlic cloves and deglazing with a splash of dry white wine, the aroma fills your kitchen with thoughts of Fransız Soğan Çorbası and other Gurme Lezzetler classics.

Then, mixed with beef broth, water, fresh thyme, and bay leaves, this soup takes on a complex profile that works perfectly for Akşam Yemekleri and Öğle Yemekleri alike. I top it off with a toasted baguette slice and a generous layer of grated Gruyere cheese.

It really is a recipe that makes you wonder what other delicious twists could happen in your kitchen.

Why I Like this Recipe

After a ton of testing, I’ve found that this French Onion Soup recipe is defnitely my go-to comfort dish. Its simple steps and loads of flavor make me feel like I’m cooking something fancy even on a busy night. I love how it turns crispy baguette slices and gooey, melted Gruyere cheese into a real crowd pleaser. Here are a few reasons why I like this recipe:

1. I love how the onions slowly caramelize over time – they get super sweet and rich which packs the soup with flavor.
2. I appreciate how easy it is to follow the recipe; even if I mess up a step sometimes, it still turns out delicious.
3. I really dig how the toasted baguette with bubbly Gruyere adds an awesome crunch and creamy texture that makes every spoonful special.
4. I feel like I’m making a classic French dish every time I cook it, and that always makes me proud even if its not perfect every time.

Ingredients

• Yellow onions add natural sweetness and loads of fiber.
• Unsalted butter gives a creamy taste without too much salt.
• Olive oil boosts flavor and provides heart-healthy fats.
• Dry white wine adds a tangy note and deglazes perfectly.
• Beef broth delivers robust flavor and a good dose of protein.
• Baguette slices offer crunchy carbs and a satisfying base.
• Gruyere cheese melts into a nutty, gooey topping.
• Garlic provides a punch of aroma and essential nutrients.

Ingredient Quantities

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups beef broth
• 4 cups water
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• Salt and pepper to taste
• 1 baguette, sliced and toasted
• 2 cups grated Gruyere cheese

How to Make this

1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the sliced onions, salt, and sugar. Cook and stir them frequently for about 40 minutes until they become rich and caramelized.

2. Stir in the minced garlic and cook for another minute until you get a nice aroma.

3. Pour in the dry white wine and let it simmer for a few minutes so it reduces a bit and adds flavor.

4. Next, add the beef broth and water then toss in the fresh thyme and bay leaves, letting everything come to a gentle simmer.

5. Simmer the soup for about 30 minutes and season with salt and pepper to taste, letting all the flavors mix really well.

6. While the soup is simmering, slice the baguette and toast the slices until they are lightly browned and crisp.

7. Preheat your broiler so it is ready to melt the cheese later on.

8. Remove the bay leaves and ladle the hot soup into oven safe bowls, then place a toasted baguette slice on top of each bowl.

9. Evenly sprinkle the grated Gruyere cheese over the baguette slices.

10. Place the bowls under the broiler for just a couple of minutes until the cheese is bubbly and lightly browned. Serve hot and enjoy this delicious soup!

Equipment Needed

1. A large heavy pot
2. A wooden spoon or stirring utensil
3. A sharp knife
4. A cutting board
5. A ladle
6. A set of measuring spoons and cups
7. An oven with a preheated broiler setting
8. Oven-safe bowls
9. A baguette toaster or a regular oven for toasting baguette slices
10. A cheese grater

FAQ

BEST French Onion Soup Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use a similar amount of margarine or even coconut oil for a slightly different flavor.
• Out of dry white wine? Try a little bit of dry vermouth or just use a bit more broth with a splash of lemon juice to add tanginess.
• If beef broth isn’t available, chicken broth or even vegetable broth works pretty well in giving you that savory base.
• Don’t have Gruyere cheese? Swiss cheese or even a good sharp cheddar can do the trick when melted on top of the baguette.
• No fresh thyme? Dried thyme can be used instead, just use about half the amount listed.

Pro Tips

1. One pro tip is to really stick with low heat when caramelizing the onions. It might take a while, but doing it slowly lets the onions get that deep, rich flavor without burning sometimes, so its well worth the patience.

2. When you add the wine, make sure you let it reduce a bit before moving on. It really helps lift all the flavorful bits off the bottom and mixes better with the broth later on, giving your soup a nice boost in taste.

3. If you’re toasting the baguette, keep a close eye on it under the broiler. It’s super easy for it to get burnt real fast so check it often and take it out when it reaches that perfect light brown color.

4. Finally, always taste the soup before serving. Even if the recipe calls for a set amount of salt and pepper, everyone’s taste buds are different so adjusting the seasoning at the end makes a world of difference.