This French Onion Soup Recipe is one of those classic French bistro dishes. It's typically something most people only come across in restaurants so to present your guests with a homemade version makes any occasion extra special. It's decadent and hardy and will take the chill of any cold winter's night.
It's also a great one for entertaining because the majority of the prep can be done in advance, leaving you with just the bread and cheese topping to pop on top. Sounds simple enough right? π And I'm here to tell you it is!
For a step-by-step tutorial you can watch my video below.
SHOP THIS EPISODE:(these links goes to Amazon where I am an affiliate) In need of some French Onion Soup bowls? They need to be low and shallow to allow for placing them under the broiler and a hot bowl with a handle is always a good idea! Safety first πMORE FRENCH RECIPES?
- Coq Au Vin
- Classic French Apple Tart
- Tartiflette-The MUST make Holiday Side Dish!
- Easy Homemade Crepes
- Foolproof Madeleines
French Onion Soup
Learn how to make a classic French Onion Soup that is as easy as it is delicious!
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) of butter
- 8 medium yellow onions, sliced thinly into half moons
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) sugar
- ΒΌ cup (60 ml) dry sherry
- 10 cups (2,500 ml) beef stock
- 4 sprigs Thyme (tied with butcher string) + 1 tbsp for garnish
- 2 Bay leaves
- 1 garlic clove minced
- 1 tsp (5 ml) salt
- freshly cracked pepper
- 1 day old French baguette (sourdough works well) cut into Β½ inch slices
- 3 cups (300 g) Gruyere cheese
Instructions
- Place olive oil and butter in a Dutch oven or large soup pot. Add onions, salt, and sugar. Cook uncovered on medium high heat, stirring occasionally until onions turn golden brown and caramelized. 20-25 mins.
- Add sherry to onions and cook 1 min until alcohol evaporates. Add beef stock, thyme, bay leaves and garlic.
- Simmer covered for 10 mins to allow flavors to marry.
- Preheat oven to the broil setting. Ladle out soup in heat safe, shallow bowls. Place on a rimmed cookie sheet. Top each soup with 2 slices of bread, and ½ cup (50 g) of cheese sprinkled on top.
- Place soups under the broiler until cheese is bubbly and golden brown. Garnish with fresh thyme and serve on a plate.
Notes
You can make the soup base a day before and just top with bread and cheese and broil before serving! Makes this really easy for entertaining!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 518mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 11g
.Joan L. says
Beth, Beth, Beth. I have followed several of your recipes, and all of them have been delicious. I will try the onion soup next! Thank you so much for all your fantastic recipes.
entertainingwithbeth says
YAY! So glad they have been a hit! π Hope you enjoy the soup!
zouhair fiorino najjar says
Hi.. Awesome Recipe....i should say that all your recipes are awesome and stunning as well as very Chic....I am already following you on Newsletter..Facebook..Instagram>>Pinterest and You tube..i am posting you recipes on all my social media including Twitter and Tumblr..Very proud to follow you..Best Wishes...
entertainingwithbeth says
Awe thank you! Truly appreciate the support! π