I can honestly say that I have never made French onion soup before, and now I really don’t know why. So easy! This homemade version tastes just as good as the restaurant ones I have eaten in Paris 3 years ago!
French Onion Soup is a delicious, rich and classic soup which is perfect all year round. I adapted this recipe from Tyler Florence, so, it’s no wonder why the final result is so amazing.
Yes, I admit, this recipe requires patience and time, but I promise, you won’t regret making it! The most time consuming part is caramelizing the onions. It’s important to be patient and let them get soft, with a deep, sweet flavor, and a color that’s a rich golden brown. It’s the backbone of a good soup.
By the way, if you don’t want to cry while cutting the onion (I think you don’t), I found a great tip: light a candle or two and place near to where you’re chopping the onions. The flame will burn up the fumes from the onion before they reach your eyes. It worked really well for me! No more tears!! 🙂
Gruyere cheese is traditional for this recipe. In fact, I couldn’t find it anywhere in our local markets! So I used Havarti cheese instead and it was a good choice. This soup is absolutely divine – so simple yet the flavors are incredible!
I mean, who could say no to slowly cooked, sweet caramelized onions in a flavorful beef broth that is topped with a toasted bread and a bunch of cheese that is all melted and gooey… Heaven!
- ½ cup unsalted butter
- 4 large onions, sliced thin
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- kosher salt and freshly ground black pepper
- 1 cup red wine
- 2 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1½ to 3 cups grated Havarti or Gruyere cheese (1/4 to ½ cup per serving)
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are very soft and caramelized, about 45 minutes. Add the wine, bring to a boil, reduce the heat to medium and simmer until the wine has almost evaporated, about 25 minutes. Discard the bay leaves and thyme sprigs.
- Dust the onions with the flour and give them a stir. Reduce the heat to medium–low and cook for 2 minutes. Now add the beef broth, bring the soup back to a simmer, and cook for 15 minutes. Season with salt and pepper, to taste.
- Preheat oven to 400 degrees F. While the soup is simmering, arrange the baguette slices in single layer on baking sheet. Bake for 4-6 minutes, until the bread is toasted and golden around the edges. Remove from oven and rub them with some garlic, if desired.
- Switch the oven to the broiler. When you're ready to eat, place your oven-safe bowls or crocks on a baking sheet. Ladle the soup into the bowls, then top with a baguette slice (I cut it into bite size pieces before putting it on top of the soup) and your desired amount of cheese (I used about ⅓ cup grated cheese for each).
- Carefully place in oven and broil for 2-4 minutes until the cheese is melted and bubbly. Remove and serve immediately (use caution when serving, as the bowls will be HOT). Enjoy!
Recipe adapted from Food Network