French Onion Soup is a hearty classic. You won’t believe how easy it is to make, and it tastes just like a restaurant, or better!
There’s nothing like a hot bowl of soup to comfort your soul. Surprisingly, this classic french onion soup is a snap to make! Rich full flavored soup with crusty bread smothered in melty cheese~ need I say more?
French Onion Soup
If it’s a struggle to get dinner on the table because of a busy schedule, you’re going to love this! Some of my favorite meals are the ones that seem so fancy, but are super simple to make. We all need an easy button, right? Well, you are going to have to work just a tiny bit for this, but I promise, it’s not hard!
French Onion soup is something that I never really thought to make at home until recently. It’s always one of those things I’ll enjoy in a restaurant. Until now.
First, you’re going to need some onions. 🙂 Then some stock, butter, garlic, some seasonings, such as thyme and bay leaves, and don’t forget the baguette and the gruyere cheese. mmmmm cheese. melty bubbly cheese.
You can knock this out in just a few steps (complete detailed instructions are in the recipe card at the below):
- Caramelize the onions. To do this correctly, let them take their time. Slow and low is the key. You want a nice brown color.
- Add thyme, bay leaves and sherry, cook it until the sherry is reduced and season with salt and pepper. Don’t have sherry? Use a little wine, or even broth. I’d probably go red wine, but white is fine too.
- Add stock and bring it to a boil. Reduce the heat and let it simmer for 30 minutes.
- Last, bread and cheese. There are two options. You can ladle the soup in broil safe containers, top with a slice of baguette and shredded gruyere and place it under the broiler until the cheese is golden and bubbly. OR, you can do the bread separately. Just put all the slices you need on a baking sheet, top with the cheese and place it under the broiler. Top the bowls of soup with the bread. If you don’t have gruyere laying around, swiss works great too!
- 4 yellow onions, sliced thin (half moon shape)
- 1 red onion, sliced thin
- 2 cloves garlic, minced
- ¼ cup butter
- 2 Tbs olive oil
- ½ cup sherry (wine or broth can be substituted)
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 quarts beef stock
- 1 quart of chicken stock
- Salt and pepper to taste
- 1 baguette, sliced
- 4 oz Gruyere cheese, shredded
- Heat olive oil and butter in a large saute' pan over medium heat. Add onions and garlic and cook until onions start to release their juices.
- Reduce the heat to low and cook until onions are caramelized. This can take awhile, be patient.
- Add thyme, bay leaves and sherry. Cook until liquid is reduced. Season with salt and pepper.
- Add stock and bring to a boil Reduce to simmer and simmer for 30 minutes.
- Ladle soup into bowls that are broil safe.
- Place a slice of baguette on top of the soup and top with shredded cheese. Place under the broiler until cheese is golden and bubbling. Alternatively, you can put the bread topped with cheese on a baking sheet and broil, then place on top of the soup.
If you want to take this recipe up a notch, try using home made stock.
Have a great idea for a fancy dinner that’s super simple? I’d love to hear about it!
Looking for more recipes?
Never want to miss a recipe? You can have them sent straight to your inbox! It’s free! Plus you’ll receive my free “family favorites” cookbook as a thank you from me.