Immerse yourself in the rich flavors of our French Onion Soup recipe where caramelized onions, savory broth, and a gratifying layer of melted cheese combine to create a soul-warming classic.
Do you love French Onion Soup as much as we do? Do you have crocks? If not, we highly recommend investing in some! You can find high-quality ceramic crocks by clicking this link French Onion Soup Crocks. As an Amazon Affiliate, R&R will receive commissions on any purchase made through our link.
French Onion Soup Ingredients
- 5-6 onions (we used 4 sweet Vidalias and 1 red onion)
- 1 block Gruyère cheese, grated
- Sliced provolone cheese
- 1/2 cup dry red wine (we used a Cabernet)
- 48 ounces beef broth
- 8.25 ounces chicken broth
- 2 beef bouillon cubes
- 5 tablespoons unsalted butter
- 1 tablespoon flour
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons fresh garlic, minced
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- French baguette
Estimated Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 60-90 minutes
Yield: 4-6 servings
Preparing the Onions and Broth
- Thinly slice the onions.
- Place onions in a large dutch oven over medium-high heat, add 5 tablespoons of unsalted butter and 1 tablespoon of sugar. Stir occasionally, scraping any brown bits that stick to the bottom. As onions begin to brown, stir more frequently.
Time is key…let the onions cook until perfectly caramelized, don’t let them brown too quickly!
- Add minced garlic to onions about half way through.
- After onions have caramelized, increase heat to high and add 1 tablespoon of flour and 1/2 cup of red wine; cook for 15-20 minutes stirring frequently.
- Add 48 ounces of beef broth, 8.25 ounces of chicken broth, 1 teaspoon of Worcestershire sauce, 2 bay leaves and 1/2 teaspoon of thyme, salt and pepper to taste.
- Bring to a boil, then reduce heat to a low simmer, cover and cook for about 30 minutes.
Finishing the French Onion Soup
- While the soup is simmering, adjust oven rack to middle position and preheat to 420° Fahrenheit.
- Cut the baguette into about 1 inch slices. Lay slices on a nonstick baking sheet and place in the oven until bread is lightly browned, 7-10 minutes.
- Remove toasted baguettes from oven and set aside.
- After soup has finished, remove the bay leaves.
- Using a ladle, carefully transfer the soup into crocks (or oven-safe bowl).
- Set the oven to low broil.
- Place crocks on a baking sheet, then top each bowl with a slice of provolone cheese, followed by toasted baguettes.
- Sprinkle grated Gruyère cheese on top of each baguette (don’t worry if the cheese falls over the edges, we prefer it that way – just keep an eye on it).
- Slide baking sheet into oven and broil for 2-3 minutes; or until cheese is browned and bubbly.
- Remove from oven and allow to sit a few minutes before serving.
Are you looking for a delicious homemade dessert to compliment this savory soup? Be sure to check out our Homemade Key Lime Pie with Sweet Lime Whipped Cream recipe!
Classic French Onion Soup
6
servings10
minutes1
hourKeep the screen of your device on
Ingredients
4-6 onions (sweet and red)
8 oz. Gruyère cheese, grated
6-8 slices provolone cheese
1/2 cup red wine, dry
48 oz. beef broth
8.25 oz chicken broth
2 beef bouillon cubes
5 tbsp unsalted butter
1 tbsp flour
2 bay leaves
1/2 tsp dried thyme
2 tsp garlic, minced
1 tsp sugar
1 tsp Worcestershire sauce
French baguette
Directions
- Preparing the Onions and Broth
- Thinly slice the onions.
- Place onions in a large dutch oven over medium-high heat and add 5 tablespoons of unsalted butter and 1 tablespoon of sugar. Stir occasionally, scraping any brown bits that stick to the bottom. As onions start to brown, stir more frequently.
- Add minced garlic to onions about half way through.
- After onions have caramelized, increase heat to high and add 1 tablespoon of flour and 1/2 cup of red wine; cook for 15-20 minutes stirring frequently.
- Add 48 ounces of beef broth, 8.25 ounces of chicken broth, 1 teaspoon of Worcestershire sauce, 2 bay leaves and 1/2 teaspoon of thyme.
- Bring to a boil, then reduce heat to a low simmer, cover and cook for about 30 minutes.
- Finishing the French Onion Soup
- While the soup is simmering, adjust oven rack to middle position and preheat to 420° Fahrenheit.
- Cut the baguette into about 1 inch slices. Lay slices on a nonstick baking sheet and place in the oven until bread is lightly browned, 7-10 minutes.
- Remove toasted baguettes from oven and set aside.
- After soup has finished, remove the bay leaves.
- Using a ladle, carefully transfer the soup into crocks (or oven-safe bowl).
- Set the oven to low broil.
- Place crocks on a baking sheet, then top each bowl with a slice of provolone cheese, followed by toasted baguettes.
- Sprinkle grated Gruyère cheese on top of each baguette (don’t worry if the cheese falls over the edges, we prefer it that way – just keep an eye on it).
- Slide baking sheet into oven and broil for 2-3 minutes; or until cheese is browned and bubbly.
- Remove from oven and allow to sit for a few minutes before serving.
