Bistro Style French Onion Soup
French onion soup is a cozy, rustic dish that has earned its place on bistro menus everywhere. While it’s a treat to enjoy at a restaurant, it’s surprisingly simple to make at home. As the fall season approaches and we start craving something warm and comforting, this soup is the perfect answer. With just a few ingredients—thinly sliced onions, caramelized to perfection and simmered in rich beef broth—topped with a bubbling, golden crust of melted cheese, you’ll have a bowl of soul-warming goodness ready to enjoy in no time.
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Chronicles of Potage of Onion
They can make you frown—or even cry—when eaten raw. Yet, they’ve long been a staple in everyday cooking, often considered a “humble” ingredient. Throughout history, onions have been a key part of many meals, especially soups, due to their availability and affordability.
Though onions have been used for thousands of years, French King Louis XV is credited with inventing the iconic onion soup. According to legend, while on a hunting trip, the king found himself at a hunting lodge, hungry and cold. With no prepared meals available and only onions, butter, and champagne on hand, he improvised and created the first French onion soup himself.
The best parts of this recipe
If you love cozy, comforting dishes like this French Onion Soup, be sure to try Gardener’s Pie. It’s hearty, flavorful, and perfect for cold evenings.
French Onion Soup Ingredient Notes & Substitutions
Time Required:
Bake in 400°F(200°C) the preheated oven.
Special Tools to Use:
French Onion Soup Recipe Steps at a Glance
This French onion soup recipe can be broken down into the following steps:
Step-by-step: How to Make French Onion Soup
Step 1: Preparing the onions
Start by cutting the onions in half, then slice them thinly into half-moons from stem to the root. You want them separated into fine shreds so they cook evenly and almost melt into the dish.
In a large pot or Dutch oven, melt butter over medium heat. Once melted, add the sliced onions and the salt. Stir well to coat the onions in the butter. The salt will help draw out moisture and speed up the cooking process.
Step 2: Caramelizing the onions.
Caramelizing the onions is the longest step 40-45 minutes, but it requires minimal active attention. At first, the onions will release a lot of water—give them an occasional stir to ensure even cooking.
As the onions begin to soften and shrink down, watch for them to brown without burning. Stir them more frequently as they deepen in color. You’re aiming for a uniform golden brown, which will give the soup its rich flavor.
Step 3: Adding Flour and Wine
Once the onions are fully caramelized, sprinkle flour over them and stir until it’s fully absorbed.
Slowly pour in the wine—it will sizzle and de glaze the pan. Use a wooden spatula to scrape up all the flavorful browned bits from the bottom. Let the wine reduce until it reaches a jam-like consistency.
Remember that you can use 1/2 cup of broth instead of wine.
Step 4: Simmering the Soup
Add the beef broth, bay leaf, thyme sprig, and a pinch of pepper. Stir everything together and bring to a boil. Once boiling, lower the heat, cover, and let it simmer gently for about 15 minutes, allowing all the flavors to meld beautifully.
Step 5: Making croutons
While the soup is simmering, cup the baguette into slices and put in 400°F (200°F) oven to brown.
Step 5: Finishing the soup
To serve the soup, ladle the hot soup into the bowls, arrange the croutons and sprinkle the shredded cheese on top.
Arrange the bowls on a baking sheet and turn on the oven broiler. Broil just until the cheese is melted and starts to bubble and toast. Serve immediately.
Serving Suggestions
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
What’s a fond?
The fond refers to the brown bits left at the bottom of the pan, which hold the concentrated flavors of the onions (or any roasted ingredients). Chefs often call it “gold,” and this is why deglazing is such an important step in cooking. By adding liquid to the hot pan, you release those flavorful bits and incorporate them back into the dish, enhancing its overall depth and taste.
Can you freeze onion soup?
You can easily freeze the French onion soup. Make sure you keep the bread out. Once defrosted and heated, portion the soup and then add the bread and the cheese.
How do you deepen the flavor of french onion soup?
Caramelization of the onions are the most important flavor component. It takes almost an hour for the onions to reach that state. In addition, adding wine, Worcestershire sauce or balsamic vinegar can be used in a cooking process. Traditionally bay leaves and fresh or dry thyme springs are used as aromatics.
More Recipes to Try From Cafe Osharak
I hope you enjoyed making this as much as I did! For a cozy fall supper, be sure to try Colorful and Flavorful Borsch or Gardener’s Pie with Root Vegetables —it’s sure to warm you up!
French Onion Soup
Ingredients
- 3 tablespoon butter
- 8 yellow onions sliced thinly into half moons
- 2 teaspoon salt
- 1/2 cup wine
- 8 cups beef broth
- 4 sprigs thyme
- 2 Bay leaves
- 1 teaspoon black pepper
- 1 baguette cut into slices
- 3 cups Gruyere cheese
Instructions
- Melt the butter in a Dutch oven or large soup pot over medium-high heat. Add the onions and the salt. Cook uncovered, stirring occasionally, until the onions turn golden brown and caramelized, about 45 minutes.
- Sprinkle the flour over the onions and mix with a wooden spoon until no traces of flour remain.
- Add the wine to the onions and continue stirring with the wooden spoon, scraping up all the fond from the bottom of the pan. Cook until the alcohol evaporates and the mixture reaches a jam-like consistency.
- Pour in the beef stock, then add the thyme and bay leaves. Bring the soup to a boil, then reduce the heat and simmer covered for 10 minutes to allow the flavors to meld.
- Preheat the oven to the broil setting. Ladle the soup into heat-safe, shallow bowls and place them on a rimmed baking sheet. Top each bowl with 2 slices of bread and sprinkle with ½ cup of cheese.
- Broil the soups until the cheese is bubbly and golden brown. Garnish with fresh thyme and serve immediately on a plate.
Good recipe for French onion soup.