Slowly caramelizing onions in butter until they're golden brown makes the perfect base for homemade French Onion Soup. Beef stock and white wine provide rich flavor, and sherry adds depth and a touch more sweetness to the soup. It's a great project for a lazy afternoon, and dinner will be delicious!
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[November, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Slowly caramelizing the onions brings out their sweetness
- Beef stock and white wine bring body and a touch of acidity, while sherry adds more sweetness and complexity
- A topping of garlic-rubbed toast and melted Gruyére cheese adds substance and gooey goodness!
Classic French Onion Soup is one of those easy, non-fussy recipes, but it's not to be rushed. Slowly cooking thinly sliced onions in butter allows them to melt into a pile of soft, golden-brown, caramelized threads. With all the sulfur cooked out, the onions' sweetness shines through. And besides slicing the onions, there's very little hands on work to do.
After hours of waiting and caramelizing the onions, the soup itself comes together relatively quickly, again with just a little work on your part. Using tools like a mandolin slicer to slice the onions and a chef's torch makes the work quick and fun.
This recipe is a great project for a lazy afternoon, and dinner will be delicious!
By the way, if you want another use for the chef's torch, you can make a foolproof Slow Cooker Crème Brûlée while the onions are cooking down. Low and slow heat is ideal for baking custard gently. Then adding a crunchy sugar crust makes for a fun dessert!
⭐⭐⭐⭐⭐
The absolute best french onion soup! I use it without the alcohol and it tastes just like Mimi's Cafe! 🙂
- Ella
Recipe Ingredients
You'll need the following ingredients to make this homemade french onion soup recipe:
Ingredient Notes
Onions: Sweet onions (Vidalia or Walla Walla) are the best onions to use for French Onion Soup. While you can use yellow, white, or even red onions, sweet onions don't have the same astringent qualities the others have. When caramelized, they lend their inherent sweetness to the soup so that adding sugar may not even be necessary.
Butter: Butter is the most authentic and flavorful way to cook the onions. You can also use 3 tablespoons of ghee (clarified butter), a butter substitute or olive oil. Ghee has a higher smoke point than butter, so it's less lightly to burn while the onions are cooking down.
Beef stock: Simmering the soup with beef stock (or beef broth) provides a richer flavor than just water. While you can use beef broth, using beef stock allows better control of the salt level. See the FAQs below for the differences between beef stock and beef broth.
If you'd prefer a vegetarian French onion soup, use a well flavored vegetable broth (like this mushroom broth) in place of the beef stock.
White wine: White wine adds a touch of acidity while loosening up the cooked-on onion bits (and the alcohol is cooked off). You can make French Onion Soup without the wine - just replace it with more beef stock to deglaze the pan, then adjust the taste of the soup later with a bit lemon juice (to add acidity).
Herbs: Thyme and bay leaves add to the soup's complexity. You can keep the soup free of floating leaves by tying the thyme and bay leaves into a bundle (aka bouquet garni). Lay out the bay leaves, one on top of the other, then fold the thyme stems to fit on top lengthwise. Roll the bay leaves to enclose the thyme and wrap the bundle with kitchen twine. It will be easier to fish it out of the soup when it's done.
Sherry: Finishing the soup with sherry, cognac, or cointreau adds depth and a touch more sweetness to the soup, but since the alcohol isn't cooked off here, it's use is optional and for adults-only. Using sherry makes the soup not pregnancy- or kid-friendly.
Cheese Toast: The combination of garlic-rubbed toasted baguette slices and and gooey melted Gruyére cheese adds substance to the overall dish. You can substitute grated Emmentaler, Gouda, Swiss, Fontina, or Mozzerella for the Gruyére if you'd prefer.
See the recipe card for a full list of ingredients and measurements.
Use a mandolin to slice the onions, cautiously
Yes, I cry whenever I slice onions, but using a mandolin slicer lets me get the job done quickly and evenly. And yes, it's very important to use the finger guard - you want to keep your fingers away from that sharp blade!
How to make French Onion Soup
Plan to set aside an afternoon to make the recipe because you want to caramelize the onions low and slow (cold, rainy Sundays are designed for this type of cooking). You can also make slow cooker overnight caramelized sweet onions if you prefer.
Step 1: Slice the onions
Cut the onions in half from the top to the root. Thinly slice the onions using a mandolin slicer, sliding the onion across the blade sideways, that is, the narrow part facing forward (photo 1). Be sure to use the finger guard to protect your fingers!
If you don't have a mandolin, slice the onions thinly with a chef's knife.
Step 2: Caramelize the onions
Melt 3 tablespoons of butter over medium heat in an 6-quart enameled cast-iron pot (or another large heavy pot with a lid). Add the onions, sprinkle them with 2 teaspoons of salt, then cover and cook until the onions have heated through and started to steam, about 10 minutes (photo 2).
Uncover the pot, stir in the black pepper, then reduce the heat to low and cook, stirring occasionally, until the onions have caramelized, about 3 hours (photo 3).
Step 3: Make the soup
When the onions have completely cooked down, (the liquid has evaporated, and the onions have turned amber), add the wine and raise heat to high. Cook until almost all liquid has evaporated, about 15 minutes (photo 4).
Add the stock, water, and the bouquet garni to the pot with the onions. Bring to a boil (this can take about 15 minutes). Reduce to a simmer and cook, uncovered, until the soup has thickened, 20 to 30 minutes.
Remove the pot from heat, remove the bundle, and whisk in the remaining 2 tablespoons of butter (photo 5). Taste and adjust the seasoning as needed. If desired, you can add ½ to 1 teaspoon of sugar if the soup isn't sweet enough.
Step 4: Prepare the bread slices
Cut two ½-inch slices of the baguette for every serving of soup (make sure they will fit in the ramekins). Lightly toast the slices in the toaster until they are crisp and dry but not browned. Alternatively, preheat the oven broiler and place the bread slices on a half sheet baking pan. Broil the slices, about 1 minute per side.
Rub one side of each toast with the garlic clove and set aside.
Step 5: Assemble the soup
Add ½ teaspoon of sherry (if using) to the bottom of four 16-ounce oven-safe ramekins. Top each serving of soup with the two garlic-rubbed toasts. Divide the cheese among the servings, covering the bread and some of the soup (photo 6).
Carefully broil the tops of the soup with a chef's torch until cheese is melted and bubbling. If you don't have a torch, place the ramekins on the half sheet baking pan and transfer to oven to broil and melt the cheese, about 4 to 8 minutes (photo 7).
If you don't have oven-safe ramekins, then top each garlic-rubbed toast with some cheese and melt in the broiler prior to putting them on the soup, about 2 minutes. Divide the sherry and soup among the bowls, sprinkle with the remaining cheese, and top each serving with two cheese toasts.
Storage and make-ahead instructions
Storage instructions: French onion soup can be made up to 3 days ahead (without toast and cheese) when cooled and refrigerated, or up to 6 months ahead if frozen.
Make-ahead instructions: Caramelized onions can stored in an airtight container in the fridge for a week or more. You can also freeze them for up to two months. The toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.
Questions asked and answered
Here are some questions you might have...
While you can use yellow, white, or even red onions for French Onion Soup, sweet onions (Vidalia or Walla Walla) don't have the same astringent qualities the others have. When caramelized, they lend their inherent sweetness to the soup so that adding sugar may not even be necessary.
While similar, beef stock and beef broth have one important difference: beef stock doesn't contain salt.
Beef stock (sometimes called bone stock or bone broth) is made from slowly simmering beef bones (usually roasted, sometimes including tomato paste) with a vegetable mix of onions, celery, carrots and an assortment of herbs and spices, including parsley, bay leaves, thyme, and black peppercorns. After the liquid is chilled and skimmed of fat, you have a liquid ingredient with a rich flavor and thick mouthfeel that's perfect for adding flavor to soups and stews.
Beef broth can be made from meat rather than beef bones along with the vegetables, salt, herbs, and spices. The flavor isn't as rich as stock, but broth can be used as a stand-alone soup rather than just as an ingredient.
Traditionally, French Onion Soup (Soupe à l'Oignon Gratinée), was a simple peasant dish made with well-caramelized onions simmered with water and topped with day-old bread and melted cheese. While that version has clean onion flavor, using beef stock and white wine adds a depth of flavor that complements and enhances the richly sweet cooked onions.
Beef broth is beef stock that's salted to taste. If you use broth instead of stock in this French Onion Soup recipe, make sure to adjust the amount of salt to compensate.
You can make French Onion Soup without wine. Just replace the wine with more beef stock to deglaze the pan (to loosen up the brown bits from the pan), then adjust the taste of the soup later with a bit lemon juice (to add acidity).
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More dinner recipes to try
Recipe
Homemade French Onion Soup with Beef Stock
Equipment
- kitchen twine
Ingredients
For the soup
- 3 pounds onions, yellow or sweet (Vidalia or Walla Walla, preferred), about 4 to 6 medium
- 5 tablespoons unsalted butter, divided, see Recipe Notes
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ cups dry white wine, see Recipe Notes
- 10 sprigs fresh thyme
- 2 bay leaves
- 4 cups beef stock, or store-bought low-sodium beef broth
- 2 cups water
- ½ to 1 teaspoon granulated sugar, optional
For the topping
- 1 baguette, sliced
- 1 garlic clove, cut in half lengthwise
- 2 teaspoons sherry, cognac, or cointreau (optional), see Recipe Notes
- 1 cup Gruyère, grated, see Recipe Notes
Instructions
- Caramelize the onions: Cut 3 pounds onions in half from the top to the root. Thinly slice the onions using a mandolin slicer, sliding the onion across the blade sideways (the narrow part facing forward). Be sure to use the finger guard to protect your fingers. If you don't have a mandolin, slice the onions thinly with a chef's knife.
- Melt 3 tablespoons of butter over medium heat in an 6-quart enameled cast-iron pot (or another large heavy pot with a lid). Add the onions, sprinkle them with 2 teaspoons kosher salt, then cover and cook until the onions have heated through and started to steam, about 10 minutes.
- Uncover the pot, stir in ½ teaspoon black pepper, then reduce the heat to low and cook, stirring occasionally, until the onions have caramelized, about 3 hours.
- Make the soup: When the onions have completely cooked down, (the liquid has evaporated, and the onions have turned amber), add 1½ cups dry white wine and raise heat to high. Cook until almost all liquid has evaporated, about 15 minutes.
- Tie 10 sprigs fresh thyme and 2 bay leaves into a bundle (aka bouquet garni) with kitchen twine. Add 4 cups beef stock, 2 cups water, and the bouquet garni to the pot with the onions. Bring to a boil (this can take about 15 minutes). Reduce to a simmer and cook, uncovered, until the soup has thickened, 20 to 30 minutes.
- Remove the pot from heat, remove the bouquet garni, and whisk in the remaining 2 tablespoons of butter. Taste and adjust the seasoning as needed. If desired, you can add ½ to 1 teaspoon granulated sugar if the soup isn't sweet enough for you.
- Prepare the bread slices: Cut two ½-inch slices from 1 baguette for every serving of soup (make sure they will fit in the ramekins). Lightly toast the slices in the toaster until they are crisp and dry but not browned. Alternatively, preheat the oven broiler and place the bread slices on a half sheet baking pan. Broil until the slices, about 1 minute per side.
- Rub one side of each toast with 1 garlic clove (cut in half lengthwise) and set aside.
- Assemble the soup: Add ½ teaspoon of sherry, cognac, or cointreau (if using) to the bottom of four 16-ounce oven-safe ramekins, then ladle the soup on top. Top each serving of soup with the two garlic-rubbed toasts. Divide 1 cup Gruyère (grated) among the servings, covering the bread and some of the soup.
- Carefully broil the tops of the soup with a chef's torch until cheese is melted and bubbling, or place the ramekins on the half sheet baking pan and transfer to oven to broil and melt the cheese, about 4 to 8 minutes. See the Recipe Notes for finishing the soup in non-oven-safe soup bowls.
- Serve and enjoy your afternoon's labors!
- Storage instructions: French onion soup can be made up to 3 days ahead (without toast and cheese) when cooled and refrigerated, or up to 6 months ahead if frozen.
- Make-ahead instructions: Caramelized onions can stored in an airtight container in the fridge for a week or more. You can also freeze them for up to two months. The toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.
Ella says
The absolute best french onion soup! I use it without the alcohol and it tastes just like Mimi's Cafe! 🙂
Tammy Spencer says
So glad you like it! Thanks for sharing 🙂