French Onion Soup




French Onion Soup

French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.
No ratings yet
Total Time 1 hour 30 minutes
Course Appetizer, Main Entree, Side Dish, Soup
Cuisine American, Beef, Cheese, French
Servings 4 Servings


For the soup:

  • 3 lbs Spanish onions yields 4 servings
  • 6 cups high quality beef stock or amped up store bought stock, see below
  • 2 Tbsp flour
  • 1 cup dry sherry
  • Soy sauce optional
  • Fish sauce optional
  • Day old French baguette for topping
  • Gruyere cheese shredded (for topping)

For Amped-Up Store Bought Stock:

  • 1 bunch parsley
  • Sliced carrots
  • Thyme sprigs
  • 3 garlic cloves halved
  • 2 bay leaves
  • Sprinkle of peppercorns
  • 2 cloves optional
  • Parmesan cheese rind


  • Start by preparing your onions. Peel them and then cut in half from pole to pole - through the root and stem. Remove the tough root part by cutting it away with your knife. Then thinly slice them pole to pole - like cutting with the grain of the onion. This gives the slices more structural integrity so that they stand up to the slow cooking method.
  • Repeat this process with the rest of the onions.
  • Next prepare your stock. Ideally you would use homemade beef stock, but you can also “soup” up a store bought version. To do that, add your beef broth to a stock pot and bring to a simmer. Add aromatics like parsley, sliced carrots, thyme sprigs, garlic, bay leaves, peppercorns, cloves, and parmesan rind. Let it simmer for 1 hour.
  • In a large dutch oven drizzle 2-4 Tbsp olive oil and let heat up for one minute. Dump in the sliced onions. It will look like way too many, but just trust me.
  • Slowly caramelize the onions over medium heat. Keep them moving constantly, and scrape down the sides of the pot.
  • The onions are done when they are soft, jammy, and caramelized with a lot of fond on the bottom of the pot.
  • Add 2 Tbsp flour to the onions and cook for 1-2 minutes.
  • Deglaze the pot with 1 cup of dry sherry and cook, scraping up fond from the bottom of the pot.
  • Once the alcohol is cooked off, add the beef broth. Make sure to strain it first if you added aromatics.
  • Let the whole thing simmer for 5-10 minutes to let the flavors get to know each other.
  • Optional: add umami boosters. I like to add a splash of fish sauce and soy sauce to richen the flavors.
  • Cut thick slices of day-old french baguette. Put them on a baking sheet. Drizzle with olive oil and top with salt and pepper.
  • Toast bread in a 400°F oven for 5 minutes.
  • Slice a clove of garlic in half and rub down each piece of bread with the garlic.
  • Check the soup for salt and pepper and season as necessary.
  • Ladle soup into broiler-safe cups. Top with sliced baguette and shredded cheese.
  • Put the bowls onto a baking sheet and put into an oven preheated to broil. Broil for 3-5 minutes until golden brown.
  • Garnish with chives and serve and enjoy!


Tried this recipe?Let us know how it was!

Comments are closed.