⏤ The Recipe

French Onion Soup.

Learn how to make aclassic French onion soup recipewith deeply caramelized onions, rich beef stock, and a golden, bubbly cheese topping. I’ll walk you through my tried-and-true techniques to achieve a timeless comfort food with ease.

Prep

30m

Cook

2h

Total

2h

Serves

4

★★★★★5 · 5 reviews

⏤ The Story

Learn how to make aclassic French onion soup recipewith deeply caramelized onions, rich beef stock, and a golden, bubbly cheese topping. I’ll walk you through my tried-and-true techniques to achieve a timeless comfort food with ease.

French onion soup traces its roots back to France, where onions and bread were inexpensive, widely available staples. Versions of onion soup date back to ancient times, but the dish as we know it today became popular in 18th-century Paris, when slow-cooked onions were paired with beef broth and topped with bread and melted cheese.

One of those timeless dishes that never gets old, this classic French onion soup recipe is so good it might make you cry! Most homemade variations fall flat because the onions aren’t caramelized long enough, and the savory broth never fully develops.

However, my recipe focuses on slow, controlled caramelization and a deeply flavorful beef stock for restaurant-quality flavor every time. Finished with garlicky toasted bread and a properly broiled cheese topping, it’s a family favorite that rewards patience and delivers bold, balanced flavor in every spoonful, leaving you coming back for just one more bite.

⏤ The Method

Step by step.

For the Beef Stock

1
In a large stockpot, add all of the ingredients for the beef stock. Submerge the ingredients in cold water. Cover and bring to a boil. Crack the lid slightly, and then reduce to a simmer.
2
Every 30 minutes or so, skim fat and impurities off the top. Simmer and skim for four to six hours, or until the marrow is released from the bones.
3
Strain the stock, discard the solids, and set aside.

For the Soup

1
In a Dutch oven over medium-low heat, add three tablespoons of butter, onions, shallots, and a generous pinch of salt. Cover and let the butter melt, cooking until the onions begin to soften, about 15 minutes.
2
Remove the lid, add the brown sugar, and cook the onion mixture, stirring often, until the onions are a deep brown and jammy in consistency, 45 minutes to one hour. Reduce the heat if the onions begin to brown too quickly, and deglaze with one tablespoon of beef stock to encourage browning. Repeat deglazing as needed.
3
Once the onions are deeply browned, add the white wine and scrape up any browned bits on the bottom of the pot. Cook until about 80 percent of the wine has evaporated, then add the bay leaves, thyme, and reserved beef stock. Cook for 30-45 minutes, or until the stock has slightly thickened and the flavors have married. Remove from the heat, and whisk in the remaining butter. Adjust seasoning with salt and pepper to taste.

For Serving

1
Preheat the oven to 275°F (135°C). Slice the garlic clove in half. Mix the cheeses in a small bowl.
2
Add the sliced bread to a sheet tray fitted with a rack. Rub each piece of bread with the exposed side of the garlic clove. Bake for five minutes. Then, flip and repeat on the other side. The bread should have very little color on it, but feel dry on the surface and a bit soft on the inside.
3
Remove the bread from the oven, then adjust the oven rack to the top third. Preheat the oven to broil.
4
Add four heat-safe soup crocks to a sheet tray. Pour half a teaspoon of sherry into the bottom of each bowl. Divide the soup into the bowls, then top with one to two slices of toasted bread, a small handful of cheese, and a sprig of thyme.
5
Transfer the soup to the oven and broil for three to four minutes, or until the cheese is golden brown and bubbly.
6
Remove from the oven, and let it cool for a few minutes before serving.

⏤ Chef's Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. Also, note that the first step under the “For the Soup” section uses three tablespoons of butter. The remaining two tablespoons are used at the end.*Homemade stock dramatically improves the depth of flavor, but high-quality store-bought stock can be substituted if needed.Storage:Store cooled soup in an airtight container (without bread or cheese) in thefridge for up to four days. Or,freeze for up to three months. Thaw frozen soup in the fridge overnight, and reheat on the stovetop over medium-low heat, adding a splash of beef stock or water as needed to thin it back out. Add bread and cheese, and broil just before serving.

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