Savoring a spoonful of French Onion Soup, where the flavorful liquid blends with golden onions and crispy, cheesy toast, is truly irresistible. Whether you’re just starting or a seasoned cook, you’ll be captivated by the results.

“Savor the symphony of caramelized onions, the warmth of rich broth, and the crescendo of melted cheese – a melody only found in a bowl of French Onion Soup, where every spoonful is a journey to culinary harmony.”

The Best French Onion Soup Recipe

I’m thoroughly convinced that this homemade French Onion Soup recipe is the best. We’ve been refining it for years, and as a big fan myself, I can vouch for its excellence. Here’s why you’ll fall in love with this recipe:

Quicker Cooking Time: Our clever tip of adding a bit of sugar significantly reduces the time needed for onion caramelization. By drawing out their natural sugars, the heat on the stove, combined with a touch of sugar, speeds up the process. This not only saves time but also results in sweeter and more caramelized onions.
Make-Ahead Convenience: You can prepare this soup in advance and amaze your guests with a bowl of gooey, cheesy-topped goodness without breaking a sweat over the onions (pun intended!). The flavors meld even more, enhancing the taste.
Perfectly Balanced Flavors: Our recipe nails the ideal balance of sweet and savory. It’s surprising how many recipes overlook the importance of using the right onions and Sherry, which can truly make or break your French Onion Soup.

In essence, this recipe is a winner for its quickness, make-ahead capability, and harmonious blend of flavors that will elevate your French Onion Soup experience.

What is French Onion Soup?

French Onion Soup is a classic that hails from France, featuring caramelized onions in a luxurious beef-Sherry broth, topped with a signature cheesy toast. This iconic soup has earned its place among the beloved French culinary delights, much like the timeless Ukrainian Borscht.

While you may spot it on the menus of fancy restaurants, recreating this soup at home is a breeze. Close your eyes, take a bite, and transport yourself to the streets of Paris, savoring the simplicity and charm of this cherished dish.

Ingredients

Creating a top-notch French Onion Soup relies on the simplicity of its ingredients, making quality a priority. Here’s what you need for an elevated soup experience:

Onions: Opt for yellow onions to strike the perfect balance of sweetness and savory goodness.
Sugar: Just a smidge (1/2 teaspoon) to fast-track the caramelization process.
Aromatics: Garlic, bay leaf, and thyme provide the essential flavors, complemented by salt and pepper.
Beef Stock: Choose beef stock or broth for a richer taste and color, steering clear of chicken or vegetable stock.
Dry Sherry: Ensure it’s dry sherry wine to avoid an overly sweet outcome.
Baguette and Gruyere Cheese: This dynamic duo transforms into the iconic cheesy toast topping. Gruyere, a classic choice, imparts its distinctive flavor. However, check out the “common questions” section for some substitution ideas.

Embrace these quality ingredients, and you’re on your way to crafting a French Onion Soup that’s nothing short of spectacular.

Ideal Onions for French Onion Soup:

Choosing the right onions is crucial for the success of your French Onion Soup:

Yellow Onions: These are the go-to cooking onions, offering the perfect blend of sweet and savory flavors when caramelized. For the best French Onion Soup, we highly recommend using yellow onions.
Sweet Onions: With 25% more sugar than yellow onions, sweet onions can make your soup sweeter. If you choose to use them, make sure to pair them with extra-dry Sherry.
White Onions: Skip white onions for this soup, as they tend to taste flat when caramelized. Save them for your guacamole adventures.
Red Onions: Be cautious with red onions, as they can take on a bluish hue with prolonged cooking. It’s best to use them sparingly or in other dishes.

Pro Tip for Slicing Onions:

To achieve a visually appealing result and minimize tearing, thinly slice your onions in line with their natural lines, going from the root to the stem. This technique not only enhances the soup’s appearance but also reduces the release of onion vapors, making the chopping process less tearful. So, you’ll shed fewer tears while preparing your onions.

How to Make French Onion Soup?

Creating a delicious French Onion soup hinges on allowing the onions to caramelize properly. While patience is key, we’ve got a little secret to speed things up – just a touch of sugar.

Slice Onions: Peel and thinly slice the onions.
Soften Onions: Let the onions “sweat” and soften for about 10 minutes.
Caramelize Onions: Sprinkle 1/2 tsp of sugar to quicken the caramelization. Sauté over medium heat until the onions turn brown (around 40 minutes).
Add Garlic: Toss in the garlic and sauté for 1 minute until it becomes fragrant.
Add Dry Sherry: Pour in the dry Sherry, allowing it to cook down until all the wine evaporates. Scrape the pan bottom to deglaze.
Add Beef Stock: Introduce the beef stock, along with aromatics like bay leaf and thyme, salt, and pepper. Simmer partially covered for about 30 minutes.

This method ensures your onions reach a flavorful caramelization, setting the stage for a delightful French Onion soup.

Common Questions:

Is there a suitable substitute for gruyere cheese in the recipe?

Gruyere is a classic pick for its mild taste and excellent melting qualities. If you’re looking for alternatives, you can swap it out with Swiss cheese, provolone, fontina, or even a mix of mozzarella (low-moisture part-skim) and parmesan for a flavorful twist.

Is it possible to prepare French Onion Soup using a slow cooker?

While it’s feasible to complete the soup in a slow cooker, we suggest starting by caramelizing the onions and reducing the sherry wine on the stovetop up to step 5. Then, in step 6, transfer the mixture to a slow cooker, add broth and seasonings, and let it cook covered on low heat for 6 hours. Finally, season to taste.

Is there a suitable replacement for sherry wine in the recipe?

While dry Sherry is the traditional choice for French Onion Soup, you can switch it out with a dry white wine like vermouth. It’s important to note that since the Sherry is reduced during cooking, most of the alcohol content is cooked out in the recipe.

Can I use sweet onions for French Onion Soup?

Yes, you can, but keep in mind they might make the soup sweeter. Adjust other ingredients accordingly.

How do I prevent tearing while cutting onions?

Thinly slice onions parallel to their natural lines, going from root to stem, to reduce onion vapors that cause tearing.

Can I make French Onion Soup in a slow cooker?

Yes, you can. Caramelize onions and reduce Sherry on the stovetop, then transfer to a slow cooker, add broth and seasonings, and cook on low for 6 hours.

What’s a good substitute for Gruyere cheese?

Swiss cheese, provolone, fontina, or a mix of mozzarella and parmesan can be used as alternatives.

Can I replace dry Sherry with something else?

Yes, a dry white wine like vermouth is a suitable substitute. The reduction process in cooking removes most of the alcohol.

How long should I caramelize onions for French Onion Soup?

Patience is key. Caramelize onions over medium heat for about 40 minutes, adding a touch of sugar to speed up the process.

How can I store leftover French Onion Soup?

Cool it to room temperature and store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze French Onion Soup?

Yes, you can freeze it in an airtight container for up to three months. Note that the consistency of potatoes may change after thawing.

Is it necessary to use yellow onions?

Yellow onions are recommended for their balanced sweet and savory flavor. Other types may alter the taste.

Why is dry Sherry used in French Onion Soup?

Dry Sherry adds depth and richness to the soup, and the reduction process eliminates most of the alcohol content.

Ways to Present French Onion Soup (2 Options).

The presentation of your soup depends on whether your bowls are broiler-safe. Using bowls that can’t handle the broiler may result in cracking and a messy oven. Regardless of bowl type, both methods guarantee delicious results.

With broiler-safe serving bowls:

Toast slices of bread on a baking sheet.
Spoon the soup into bowls and sprinkle cheese on top.
Place the toasted bread on the soup and cover it with more cheese.
Broil for 2-3 minutes until the cheese is melted and bubbly.

Without broiler-safe bowls:

Brush toast with olive oil and bake separately.
Pile cheese on top of the toasted bread and broil for 2-3 minutes.
Spoon soup into warm bowls and sprinkle cheese to melt.
Position cheesy toasts over the hot soup bowls.

Make-Ahead:

Refrigeration – Store French Onion Soup in the fridge for up to 3 days. Let it cool, cover, and refrigerate until ready to reheat and serve.
Freezing – Cool the soup and freeze it in freezer-safe containers or zip bags for up to 3 months. Thaw in the refrigerator or speed-thaw in cold water.
Toasts – Bake the bread toasts ahead and store them covered at room temperature for a few days, as they’re essentially croutons. Add cheese and broil just before serving.
Reheating – Transfer the soup to a saucepan and heat over medium heat until steaming hot.