The classic French Onion Soup recipe is also the best! A rich and savory soup base and perfectly caramelized onions topped with bread and gooey French Cheese.
6 ½cupsbrown stock ('fond brun')Learn how to make beef stock (fond brun) with our recipe!
3 ½tbspunsalted butter
2tbspolive oil
½cupdry white winesuch as Chardonnay
3 ½ozgruyère
fine saltto taste
8slicesbaguette
1handfulchivesoptional; minced for topping
1tbsptarragonoptional; minced
1tbspcherviloptional; minced
fresh garlicoptional; to rub on toasted slices of bread
Instructions
Caramelize the Onions
Peel and slice the onions into bite size pieces that fit nicely into a soup spoon.
3.3 lb yellow onions
In a large saucepan, melt the butter and olive oil over medium-high heat.
3 ½ tbsp unsalted butter, 2 tbsp olive oil
Add the onions to the melted butter, spreading them across the entire pan to maximize their contact with the bottom of the pan. Cook the onions over medium-high heat until golden brown.
Stir the onions occasionally to prevent burning, however not too often. We want the onions to have time to caramelize on all sides.
When the onions are caramelized, de-glaze the pan with some white wine.
½ cup dry white wine
Make the French Onion Soup
Warm the brown stock (or homemade Fond Brun).
6 ½ cups brown stock ('fond brun')
Add the caramelized onions to the warmed stock. Simmer over low heat for 3-4 hours.
After the soup has cooked (and reduced a little), add salt to taste. You can also add some minced chervil and tarragon at this time as well (optional).
fine salt, 1 tbsp tarragon, 1 tbsp chervil
Prepare Bread and Cheese
While the soup simmers, prepare the toast. Cut a baguette into ¾ inch (1.5 cm) thick slices. Arrange the slices of bread in a single layer on one or more baking sheets.
8 slices baguette
Toast the bread slices in a 400°F (200°C) static oven for around 8-10 minutes a side.
You can rub a bit of fresh garlic across the surface of the toast for extra flavor!
fresh garlic
Grate the Gruyere cheese.
3 ½ oz gruyère
Finish the French Onion Soup
Serve the French Onion Soup in oven-safe bowls. Top with some fresh chives (optional).
1 handful chives
Add a generous layer of grated cheese on top of the soup in each bowl. This is important! It provides a barrier between the bread and soup so the bread does not become too soggy too quickly.
Add 2 slices of toasted bread on top of the cheese in each bowl.
Top with more grated cheese
Pop the bowls of soup in the oven under the 'broil' setting just until the cheese melts—around 3 minutes, depending on your oven. Position the rack in the top ⅓ of the oven. Serve!
Video
Notes
Prep Time Does Not Include Making Homemade Fond Brun!Make homemade Fond Brun in big batches in advance of making French Onion Soup. For this reason, the prep time in this recipe does not include the making of the Fond Brun (brown stock).Check out our recipe to learn how to make beef stock the French way.Alternatives to Making Fond Brun?Use a rich, high-quality commercial beef stock or 'bone broth.'