Classic French Onion Soup

French onion soup is prepared in a classic way, a delicious caramelized onion soup served with toasted baguettes and gooey melted Gruyère cheese. This soup is a restaurant favorite!

It’s soup weather at The Stay At Home Chef house. November and December may seem warm, then January hits and we remember what winters in the Midwest really are like. We were freezing and craving soup for months until spring finally arrived. Not only is French Onion Soup nice and warm on this cold day, but topped with toasted baguette and our favorite Gruyère cheese, it’s delicious! You won’t want to miss this one!

French onion soup is a cuisine that transcends class and socioeconomic status. In 18th-century France, the basic onion soup was especially popular in poorer neighborhoods, where onions were cheap and plentiful. By adding cheese and then placing the bowl under the broiler to garnish the basic onion soup, the restaurant broadened its appeal to wealthy Parisian neighborhoods and created the classic French onion soup we know today. It eventually made its way to New York, where it became popular with all things French cuisine in the 1960s.

What Bread Is Best for French Onion Soup?

We think a good quality baguette has no equal in this recipe. However, any artisan bread should work, we’ve even seen croutons used! The higher quality the bread or croutons, the better the taste.

Dry sherry: optional

Using dry sherry in this recipe is completely optional. If you don’t have sherry at all, you can substitute white wine. You can also do without alcohol at all.

What kind of bowls are good for individual servings?

Broiler-safe deep bowls are the name of the game for French onion soup. If you’ve never used a soup bowl under the broiler, and they don’t say oven/broiler safe, you’ll want to find something else to use.we are traditional soup bowl Or great ramen.

If you don’t have an oven-safe bowl, you can simply place your cheese on top of your toasted baguette slices and melt under the broiler for little cheese toasts. When your soup is ready to serve, ladle into regular soup bowls and top with your cheese toast.

Note in advance:

You can prepare the soup earlier in the day or the night before and refrigerate it. When you’re ready to serve, reheat on the stove and proceed to toast, add cheese and toast.

Soup bowl filled with French onion soup.

Storage and Reheating Instructions:

French onion soup is best eaten fresh. If you plan to make enough leftovers, you’ll want to wait to add the sliced baguette and cheese topping until it’s ready to serve. Store leftover soup without baguette or cheese in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until heated through, then follow the rest of the recipe with sliced baguette and cheese.

If you liked this recipe, you might be interested in these other delicious soup recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

French onion soup is prepared in a classic way, a delicious caramelized onion soup served with toasted baguettes and gooey melted Gruyère cheese. This soup is a restaurant favorite!

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

2 tablespoon olive oil
6 Moderate yellow onion slice
2 tablespoon butter
1 tablespoon minced garlic
8 cup beef soup
1/4 cup dry sherry (optional)
1 teaspoon dried thyme
1 teaspoon Salt or tasting
1/2 teaspoon Black pepper or tasting

soup base

8 slice baguette
2 tablespoon olive oil
4 slice Gruyere or provolone cheese
2 tablespoon grated Parmesan cheese

instruct

Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté until tender, about 5 to 7 minutes. Reduce heat to medium-low and continue to cook onion until caramelized and golden brown, about 15 to 25 minutes, stirring every 3 to 5 minutes.
Add butter and garlic. Cook until butter has melted and garlic is fragrant, about 2 minutes.
Pour in beef broth and sherry (if using). Season with thyme, salt and black pepper. Add more seasoning to taste. Reduce heat to low and continue to simmer on medium-low heat for 20-30 minutes.
While the soup is simmering, brush each baguette slice with olive oil on both sides. Place on a baking sheet and bake in the oven on the lower rack until golden brown, about 2-3 minutes. Flip and grill the other side.
Place 4 oven-safe bowls on a baking sheet. Ladle soup into bowls. Top each with two slices of toasted baguette. Top each bowl with a slice of Gruyère cheese and finish with 1/2 tablespoon Parmesan.
Carefully slide the baking sheet into the oven under the broiler until the cheese is bubbling and beginning to brown, about 2-3 minutes. Watch carefully, as baking times may vary. Serve immediately.

notes