This cheesy and like shooting fish in a barrel French Onion Soup tastes similar it came straight from Parisian cafe. Merely you need non book a flight to relish my big-batch homemade French Onion Soup! Who's set up to spoon?

French onion soup in a white bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Footstep-past-step instructions
  4. Recipe tips and variations
  5. French Onion Soup Recipe

Recipe ingredients

Labeled French onion soup ingredients in various bowls.

Ingredient notes

  • Onions: Standard yellow onions work great, simply and then do white onions, sweet onions, or even red onions. Speed upwards prep fourth dimension by running the onions through a food processor rather than cutting onions by paw.
  • Chicken broth: Make your own craven broth from scratch or stock up on a couple boxes or 4 cans of your favorite supermarket brand.
  • Beef broth: I like to make beef broth from beef base, a highly-full-bodied beef stock similar to bullion cubes. My favorite is "Better than Bouillon" brand, a paste which is widely available and can turn upwardly the savory flavour in whatever soup, stew, or sauce in seconds.
  • Baguette: Toasting the baguette slices makes them fifty-fifty improve at sopping up the maximum corporeality of broth while holding the melty cheese. If desired, substitute store-bought or homemade croutons.
  • Swiss cheese. Gruyère, a pungent variety of Swiss cheese that is used in many French recipes, also melts beautifully atop French Onion Soup.

Step-by-step instructions

  1. In a large Dutch oven over medium estrus, melt butter. Add together onions and ½ teaspoon table salt. Cook until the onions are starting to darken and caramelize, about xxx minutes.
French onion soup ingredients cooking in a blue pot.
  1. Stir in vinegar and scrape upwardly the brown $.25 from the bottom of the pot. Add craven broth, beef goop, thyme, and bay leaves. Simmer until reduced slightly, near 20 minutes. Season to taste table salt and pepper.
French onion soup ingredients cooking in a blue pot.
  1. Preheat oven broiler on High. Place broiler-safe soup bowls on a rimmed baking canvas. Divide the soup evenly among the 8 bowls (about i cup each). Top each bowl with 1 or ii baguette slices and comprehend with one piece of cheese (or ¼ cup shredded).
French onion soup in white bowls.
  1. Bake until the cheese is hot and bubbly, about 3 to 5 minutes. Remove from the oven and garnish with parsley, if desired.
French onion soup in white bowls on a silver tray.

Recipe tips and variations

  • Yield: My bootleg French Onion Soup recipe makes eight cozy (i-loving cup) servings that work well as a starter, side dish, or calorie-free main dish.
  • Storage: Store leftovers covered in the refrigerator for upwardly to 4 days.
  • Make ahead: French Onion Soup can exist made up to three days ahead and reheated (the season even improves as information technology sits). Save the baguette slices, cheese, and parsley for serving fourth dimension.
  • Freezer: French Onion Soup can be cooked, cooled, and frozen for up to 2 months (without the baguettes, cheese, and parsley). Thaw overnight in the fridge and reheat on the stove to serve.
  • Make it a repast: True, soup is often a starter. But I prefer to brand this the centerpiece of the meal, either lunch or dinner, and round out the spread with Beet Salad, No-Knead Bread, and a well-baked French white wine.

How to Make Chicken Broth

For the best, most delicious homemade craven broth, first with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you'll have four cups of delicious cooked chicken and…

View Recipe

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French Onion Soup

This cheesy and like shooting fish in a barrel French Onion Soup tastes similar it came straight from Parisian cafe. But you lot need non volume a flight to savour my large-batch homemade French Onion Soup! Who'southward ready to spoon?

Prep Time 10 mins

Cook Time fifty mins

Total Time 1 hr

Servings 8 servings (1 cup each)

Course Main Form, Soup

Cuisine American, French

Calories 264

  • two tablespoons butter
  • 3 pounds onions halved and thinly sliced (come across notation i)
  • Salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • vi cups craven broth (meet note 2)
  • 2 cups beef broth (see note 3)
  • 2 teaspoons fresh thyme minced, or ½ teaspoon dried thyme
  • two bay leaves
  • one baguette sliced and toasted (come across note 4)
  • 8 slices Swiss cheese or 2 cups shredded (meet notation 5)
  • i/4 cup fresh parsley chopped, for garnish, optional

  • In a large Dutch oven over medium heat, melt butter. Add together onions and ½ teaspoon common salt. Melt until the onions are starting to darken and caramelize, well-nigh 30 minutes.

  • Stir in vinegar and scrape up the brown bits from the bottom of the pot. Add craven broth, beef goop, thyme, and bay leaves. Simmer until reduced slightly, virtually twenty minutes. Season to taste salt and pepper.

  • Preheat oven broiler on HIGH. Identify broiler-safe soup bowls on a rimmed baking sheet. Dissever the soup evenly amongst the 8 bowls (about 1 cup each). Top each bowl with 1 or ii baguette slices and encompass with i slice of cheese (or ¼ cup shredded).

  • Bake until the cheese is hot and bubbly, about 3 to 5 minutes. Remove from the oven and garnish with parsley, if desired.

  1. Onions: Standard yellow onions work bang-up, but so do white onions, sweet onions, or even red onions. Speed upwards prep time by running the onions through a nutrient processor rather than cutting onions past hand.
  2. Chicken broth: Make your ain craven broth from scratch or stock upwardly on a couple boxes or four cans of your favorite supermarket brand.
  3. Beef broth: I like to make beef broth from beef base of operations, a highly-concentrated beef stock similar to bullion cubes. My favorite is "Better than Bouillon" brand, a paste which is widely available and can turn upwardly the savory flavour in whatsoever soup, stew, or sauce in seconds.
  4. Baguette: Toasting the baguette slices makes them fifty-fifty better at sopping upwardly the maximum amount of broth while holding the melty cheese. If desired, substitute shop-bought or bootleg croutons.
  5. Swiss cheese. Gruyère, a pungent variety of Swiss cheese that is used in many French recipes, also melts beautifully atop French Onion Soup.
  6. Yield: My homemade French Onion Soup recipe makes eight cozy (1-loving cup) servings that piece of work well as a starter, side dish, or light main dish.
  7. Storage: Store leftovers covered in the refrigerator for upwards to 4 days.
  8. Make ahead: French Onion Soup can exist made up to iii days alee and reheated (the flavor fifty-fifty improves equally information technology sits). Save the baguette slices, cheese, and parsley for serving time.
  9. Freezer: French Onion Soup can be cooked, cooled, and frozen for up to 2 months (without the baguettes, cheese, and parsley). Thaw overnight in the refrigerator and reheat on the stove to serve.
  10. Brand it a meal: True, soup is oft a starter. But I prefer to make this the centerpiece of the repast, either lunch or dinner, and round out the spread with Beet Salad, No-Knead Breadstuff, and a crisp French white wine.

Serving: one cup Calories: 264 kcal Carbohydrates: 35 g Protein: 11 g Fatty: 9 g Saturated Fat: v thousand Cholesterol: 23 mg Sodium: 1127 mg Potassium: 489 mg Cobweb: 4 chiliad Sugar: 9 1000 Vitamin A: 410 IU Vitamin C: 28 mg Calcium: 219 mg Iron: 2 mg

I'thousand the Executive Chef and head of the Culinary Colina Test Kitchen. Every recipe is adult, tested, and canonical merely for you.

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