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Classic French Onion Soup

Classic French Onion Soup

A bistro favorite, this classic French onion soup is both simple and satisfying with rich, caramelized onion flavor throughout

Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6

Ingredients

For the Soup

  • 6 large yellow onions sliced 1/8 inch thick
  • 6 tbsp unsalted butter divided
  • ΒΌ tsp kosher salt
  • 2 tbsp all purpose flour
  • 500 ml dry white wine
  • 1 parmesan rind optional
  • 1 bay leaf
  • 1 bunch fresh thyme leaves
  • 4 cups beef broth
  • 5 cups homemade chicken stock
  • Splash dry sherry optional
  • Kosher salt and black pepper to taste

For the Extras

  • 1 loaf crusty bread
  • 2 cups shredded gruyere
  • 1 cup shredded parmesan cheese
  • 2 tsp chopped thyme

Instructions

  1. Remove the skins from the onions and slice them very thinly, about 1/8 inch thick

  2. Melt 4 tbsp butter in a large dutch oven over medium heat, add your onions and kosher salt to the pot, and cover for 5 minutes.

  3. After 5 minutes of covered cooking over medium heat, remove the lid and stir the onions so the bottom layer doesn't start to brown. Place the lid back on and cook for an additional 5 minutes.

  4. Reduce the heat to low and remove the lid. Continue to cook over low heat stirring occasionally

  5. After about 40 minutes, you'll start to see some golden browning action. If you notice the onions getting dried out or the bottom of the pan darkening too much, you can add a splash of water to loosen things up. Keep a closer eye on the onions now so they don't burn.

  6. After 1 hour and 15 minutes your onions will have developed a deep golden color and almost jammy consistency. If yours don't then keep going a little bit longer. 

  7. Once they've reached a deep golden brown, add the remaining 2 tbsp butter to the pan plus the flour. Cook over low heat for 3-5 minutes to cook out the raw flour taste.

  8. Deglaze the pan with the dry white wine and cook over medium heat for 2-3 minutes, just long enough for the alcohol in the wine to cook off.

  9. Add parmesan rind, bay leaf, fresh thyme, beef broth, and homemade chicken stock to the pot and bring to a boil

  10. Reduce the heat to low, cover, and simmer for 20-30 minutes. The onions should be very soft and the broth flavorful. Season with salt and pepper to taste.

  11. Add a splash of dry sherry, if you have some available.
  12. Discard the parmesan rind, bay leaf, and thyme, and your soup is done!
  13. Cube your loaf of bread and toast in an oven at 425 for 10-12 minutes.

  14. Shred your cheese and get ready to assemble.

  15. Fill oven safe bowls halfway with soup --> add a layer of bread cubes --> add a layer of cheese --> ladle more soup over top --> add another layer of bread cubes --> finish with a final layer of cheese and some fresh thyme leaves on top.

  16. This recipe makes enough for about 6 bowls of soup. Only cook the soup you plan to serve immediately and save any leftover without the cheese and bread for up to 3-4 days.
  17. Preheat the oven to 425, place the oven safe dishes on a baking sheet for easier transport, and put them in the top rack of the oven for 10-15 minutes or until the tops are golden, crispy, and bubbly.
  18. Let the dishes cool for a few minutes prior to serving, and don't forget to warn everyone that the dishes are very hot!