French Onion Soup Recipe


This authentic French onion soup will keep you warm in cold winter days. This recipe is rich, flavorful and comforting. Rich-sweet caramelized onions, beef stock, toasted baguette and melted cheese! What can be better than that? Full printable recipe + tips: More recipes you may like: Cream of Mushroom Soup: Chicken Pot Pie: Chicken Pasta Bake: Shepherd’s Pie: FOLLOW ME: Shop: Instagram: Facebook: Website: Ingredients: 5-6 Onions (1.5kg), sliced ​​3 tablespoons (45g) Butter 3 tablespoons Olive oil 8 cups (2L) Beef stock or chicken stock Salt 2 tablespoons Flour 1/2 cup (120ml) White wine 1 tablespoon Thyme 2 Bay leaves Black pepper to taste Gruyere cheese, grated, to your taste Baguette bread, sliced ​​Directions: 1. Caramelize the onions: in a large heavy bottom pot, heat olive oil and 3 tablespoons of the butter over medium heat. 2. Add sliced ​​onions, sprinkle with salt and sauté, for about 30 minutes, stirring often, until caramelized and dark golden. Add garlic and sauté for 2-3 minutes. Add flout, stir, and cook for 1 minute. Pour in in the wine to deglaze the pot, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook for 3-4 minutes. 3. Make the soup: add the stock, thyme, bay leaves and seasoning. Bring to a boil, then reduce the heat to low, cover with a lid and simmer for 15-20 minutes. 4. Remove the bay leaves, check to seasoning and fix as needed. Turn the heat off. 5. Toast the bread: preheat the oven to 450F (230C). Line a baking pan with parchment paper or foil. Brush both sides of the French baguette slices lightly with olive oil. Arrange them in a single layer. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Brush each toast with garlic clove. 6. Reduce oven heat to 400F (200C). 7. Broil: Switch the oven to the broiler. Pour the soup into oven-safe bowls. Then top with a baguette slice and sprinkle some cheese. Broil for about 10 minutes, or until the cheese is melted and bubbly. 8. Serve! If you like my videos, please subscribe to my channel for new cooking videos:.





  1. Unless you're making the soup of vegan style you can add a bit of anchovy paste to the onions after they're done cooking to give it an extra umami flavor. I also add a bit of black garlic.
    Toasting the bread and then grating the raw garlic on the top is awesome. If you're not making the toast for the soup you can also run/grate a tomato on top of the toast too.


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