Homemade French Onion Soup

The rain tapped steadily against my kitchen window as I sliced through pound after pound of onions, my eyes watering slightly. Outside, autumn was turning to winter, and I craved something warm from the inside out. Years ago, I’d been dreaming about a bowl of French onion soup at a Steak and Ale with its deep amber broth, sweet caramelized onions, and that glorious crown of toasted bread and melted cheese.

As the butter melted in my heavy Dutch oven and the first batch of onions hit the pan with a satisfying sizzle, my kitchen filled with an aroma that transported me straight to that Parisian café. For the next hour, I stirred occasionally, watching as the onions transformed from sharp and pungent to meltingly sweet and caramel-brown. When I finally ladled the finished soup into crocks, topped with crusty baguette and bubbling cheese, that first spoonful breaking through the cheese, soaking up the rich broth was pure comfort in a bowl. This wasn’t just soup; it was a testament to how patience and simple ingredients can create something magical.

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Why This Recipe Works

This homemade French onion soup achieves restaurant-quality results through several key techniques. First, the slow caramelization of the onions creates a deep foundation of flavor that can’t be rushed. Taking 30 minutes to brown the onions properly allows their natural sugars to develop, transforming them from sharp and astringent to sweet and complex.

Adding dry sherry adds acidity and depth while helping to deglaze the pan, incorporating all the flavorful browned bits into the soup. Using flour as a light thickener gives the broth body without making it heavy, while a high-quality beef stock provides a rich backbone.

The crowning glory of this soup – the toasted baguette and melted cheese – isn’t just for presentation; it creates the perfect textural contrast to the silky broth below. Each component is crucial in creating a balanced, flavorful soup that delivers the authentic French bistro experience right in your home.

Ingredients

• Butter – Creates the rich base for caramelizing onions
• White onions – Provide the sweet foundation of the soup when caramelized
• Salt – Enhances flavor and helps draw moisture from the onions
• Garlic cloves – Add aromatic depth to complement the onions
• Bay leaves – Contribute subtle herbal notes to the broth
• Dry Sherry – Adds acidity and deglazes the pan, incorporating flavor
• All-purpose flour – Lightly thickens the soup for perfect consistency
• Beef stock – Provides a rich, savory foundation for the soup
• Baguette – Creates the traditional crusty topping
• Provolone and/or Gruyere cheese – Form the classic melty, golden crust

Step-by-Step Instructions

1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add thinly sliced white onions and salt to the melted butter.
3. Cook the onions, stirring occasionally, until they have deeply caramelized to a rich brown color (approximately 30 minutes).
4. When onions are about halfway through browning (around 15 minutes in), add the coarsely chopped garlic cloves and bay leaves.
5. Pour in the dry Sherry, using it to scrape up any browned bits from the bottom of the pot.
6. Allow the Sherry to evaporate almost completely.
7. Sprinkle the flour over the caramelized onions and stir continuously to incorporate.
8. Continue cooking the flour-coated onions for about 5 minutes, until you can detect a faint aroma similar to pie dough, indicating the flour is properly cooked.
9. Gradually add the beef stock while stirring to prevent lumps from forming.
10. Reduce heat to a gentle simmer and cook for an additional 15-20 minutes to allow flavors to meld.
11. While the soup simmers, slice the baguette into 1-inch thick rounds.
12. Toast the baguette slices on both sides until golden and crisp.
13. Preheat your broiler.
14. Ladle the hot soup into oven-safe bowls or crocks placed on a baking sheet.
15. Float one or two toasted baguette slices on top of each soup bowl.
16. Cover each bowl with 2-3 tablespoons of shredded or sliced cheese.
17. Place the baking sheet with filled bowls under the broiler until the cheese melts and begins to bubble and brown (approximately 2-3 minutes).
18. Carefully remove from broiler (bowls will be extremely hot) and serve immediately.

Storage & Reheating Instructions

• Refrigerator Storage: The soup base (without bread and cheese toppings) can be stored in airtight containers in the refrigerator for up to 4 days.
• Freezer Storage: The base soup freezes exceptionally well. Cool completely and store in freezer-safe containers for up to 3 months. Do not freeze with bread or cheese toppings.
• Thawing: Thaw frozen soup overnight in the refrigerator for best results.
• Reheating on Stovetop: Reheat soup gently over medium-low heat until hot, stirring occasionally.
• Reheating in Microwave: Heat individual portions in microwave-safe bowls at 70% power, stirring every minute until heated.
• Reassembling: After reheating the soup base, transfer to oven-safe bowls, add freshly toasted baguette and cheese, and broil as directed in the original recipe.

Love French Onion Soup? Try these French Onion Soup Recipes

• Applebee’s French Onion Soup
• Brennan’s French Onion Soup
• Brown Derby French Onion Soup
• Panera French Onion Soup
• TGI Friday’s French Onion Soup

Check out more of my easy soup recipes to make for lunch or dinner.