How to Make Classic French Onion Soup: A Step-by-Step Guide
French onion soup is a delicious comfort food that is both rich and flavorful. Originating in France, this soup is all about caramelized onions, hearty broth, and a topping of crusty bread with melted cheese. It might seem fancy, but don’t worry—making it at home is easier than you think! With a few simple ingredients and some patience, you can create a restaurant-worthy soup that’s perfect for cozy evenings.
Here is a step-by-step guide to creating classic French onion soup in simple English.
Ingredients
To make French onion soup, you need just a few basic ingredients:
- 4-6 large onions (yellow or white onions work best)
- 4 tablespoons of butter (unsalted)
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, to help the onions caramelize faster)
- 6 cups of beef or vegetable broth (use beef broth for a richer flavor)
- ½ cup dry white wine (optional, adds depth to the flavor)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- 2-3 sprigs of fresh thyme (or use ½ teaspoon dried thyme)
- French baguette or crusty bread (sliced into rounds)
- 1-2 cups grated Gruyère cheese (or Swiss cheese, as a substitute)
Equipment
Here’s what you’ll need to make the soup:
- A large pot or Dutch oven
- Wooden spoon for stirring
- Baking sheet for toasting the bread
- Oven-safe bowls for serving (if you plan to broil the cheese topping)
Step 1: Prepare the Onions
The heart of French onion soup is caramelized onions, so take your time with this step. Start by peeling and thinly slicing the onions. The thinner the slices, the better they will cook down and become sweet and golden.
Step 2: Caramelize the Onions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced onions and stir them to coat them with the butter and oil. Add a pinch of salt and the sugar (if using).
Cook the onions slowly over medium-low heat, stirring every few minutes to prevent them from sticking. This process takes time—about 30-40 minutes—but it’s worth it! The onions should turn a deep golden-brown color and smell sweet.
Step 3: Add the Liquid Ingredients
Once the onions are caramelized, it’s time to build the soup. Add the dry white wine (if using) to the pot and stir well. Let the wine simmer for about 5 minutes until it reduces slightly.
Next, pour in the beef or vegetable broth. Add the bay leaf, fresh thyme, and a pinch of black pepper. Stir everything together and bring it to a simmer. Let the soup cook for 20-30 minutes so the flavors can blend.
Taste the soup and adjust the seasoning with salt and pepper if needed. Remove the bay leaf and thyme sprigs before serving.
Step 4: Prepare the Bread and Cheese
While the soup is simmering, get the bread and cheese ready. Slice the baguette into thick rounds and place them on a baking sheet. Toast the bread in the oven at 375°F (190°C) until golden.
Grate the Gruyère cheese (or Swiss cheese) and set it aside.
Step 5: Assemble and Broil the Soup
If you have oven-safe bowls, ladle the hot soup into them and place one or two toasted bread slices on top. Generously sprinkle the grated cheese over the bread.
Place the bowls under a broiler in the oven for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
Step 6: Serve and Enjoy
Carefully remove the bowls from the oven (they’ll be hot!) and serve your French onion soup immediately. Each spoonful will be packed with sweet caramelized onions, savory broth, crispy bread, and gooey cheese—a perfect combination!
If you don’t have oven-safe bowls, no problem! You can assemble the soup on a plate: top the toasted bread with cheese, broil it separately, and then float the cheesy bread on your soup.
Tips for Success
- Be patient with the onions. Caramelizing them is the most important step, so don’t rush it. Low and slow heat will bring out their sweetness.
- Use good-quality broth. Since the broth is a big part of the dish, choose a flavorful beef or vegetable stock for the best results.
- Don’t skip the cheese. Gruyère cheese is traditional because it melts beautifully and has a slightly nutty flavor. If you can’t find Gruyère, Swiss or even mozzarella can work.
- Make it ahead. French onion soup actually tastes better the next day, so feel free to make it in advance. Reheat it gently on the stove when ready to serve.
Final Thoughts
French onion soup is proof that simple ingredients can create something truly special. While the caramelizing process requires a little patience, it’s a rewarding experience that fills your kitchen with irresistible aromas. Once you taste the combination of sweet onions, savory broth, and cheesy bread, you’ll understand why this soup has been a classic for centuries.
Now that you know how to make it, grab a pot, slice some onions, and get started. You’ll have a flavorful soup that’s perfect for warming up on chilly days or impressing guests at dinner parties. Bon appétit!
