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Homemade French Onion Soup Recipe

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4 from 77 reviews

This classic Homemade French Onion Soup features slow-caramelized onions simmered in a rich beef broth, finished with toasted rustic bread and melted Gruyere cheese broiled to golden perfection. A comforting and elegant dish perfect for chilly evenings.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 5 large yellow onions
  • 4 large shallots
  • 3-4 tablespoons olive oil
  • 3 tablespoons salted butter
  • 1 tablespoon all purpose flour
  • ¼ cup dry marsala (or marsala cooking wine)
  • 3 quarts beef stock
  • ½ tablespoon beef base (low sodium preferred)
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves
  • Salt and pepper to taste

Serving Ingredients

  • 6 thick slices rustic bread
  • Salted butter (room temperature, for spreading)
  • 2 cups grated Gruyere cheese
  • Thinly sliced fresh chives (optional, for garnish)

Instructions

  1. Prepare the onions and shallots: Peel and halve the onions and shallots, then slice them about ⅛-inch thick to ensure even caramelization.
  2. Caramelize the onions: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and shallots with a pinch of salt, stirring occasionally until they become translucent. Add the salted butter and reduce the heat to low. Continue cooking slowly while stirring occasionally for 45 minutes to 1 hour until the onions are richly caramelized. Add small splashes of water if onions begin to stick to the pot.
  3. Deglaze and thicken: Stir in the all-purpose flour and marsala wine, continually stirring to deglaze the pot and allow the mixture to thicken slightly and develop flavor.
  4. Add broth and simmer: Pour in the beef stock and add the beef base, thyme sprigs, and bay leaves. Increase heat to medium and bring the soup to a simmer. Let it simmer gently for 20 to 30 minutes to meld the flavors. Remove and discard the thyme and bay leaves, then season with additional salt and pepper to taste.
  5. Toast the bread: Preheat the oven broiler and place the rack at the top position. Butter both sides of each slice of rustic bread. Toast the bread slices in a skillet or griddle over medium-high heat until golden brown on both sides.
  6. Assemble and broil: Place ovenproof bowls on a rimmed baking sheet. Fill the bowls just over halfway with the hot soup. Top each bowl with one toasted bread slice and a generous amount of grated Gruyere cheese. Broil for a few minutes, watching closely until the cheese is melted, bubbly, and browned in spots.
  7. Garnish and serve: Optionally garnish with thinly sliced fresh chives and serve immediately while hot and cheesy.

Notes

  • Slow caramelization of onions is key to developing the deep flavor; do not rush this step.
  • If you prefer a vegetarian version, substitute the beef stock and base with vegetable stock and omit the meat-based ingredients.
  • Gruyere cheese can be substituted with Emmental or Swiss cheese for similar melting and flavor.
  • Use ovenproof soup bowls able to withstand broiling temperatures.
  • Be vigilant while broiling the cheese; it can burn quickly in the broiler.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/homemade-french-onion-soup-recipe/