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Classic French Onion Soup Recipe

Published , Updated by Beth Le Manach 9 Comments

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.

French Onion Soup Recipe in a shallow bowl with sprig of thyme on top

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? 🙂  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 🙂 

MORE FRENCH RECIPES?

French Onion Soup

French Onion Soup

Yield: serves 8
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes

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
  • ¼ 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 ½ inch slices
  • 3 cups (300 g) Gruyere cheese

Instructions

  1. 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.
  2. Add sherry to onions and cook 1 min until alcohol evaporates. Add beef stock, thyme, bay leaves and garlic.
  3. Simmer covered for 10 mins to allow flavors to marry.
  4. 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 1/2 cup (50 g) of cheese sprinkled on top.
  5. 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: 1
Amount Per Serving:Calories: 222 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 23mg Sodium: 518mg Carbohydrates: 21g Fiber: 1g Sugar: 9g Protein: 11g
© Beth Le Manach
Cuisine: French / Category: Soups
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Reader Interactions

Comments

  1. .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.

    Reply

  2. 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…

    Reply

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