French Onion Soup

This French onion soup recipe is an all time favorite. It’s full of sweet, caramelized onions, savory thyme, beef broth, and a touch of red wine. It sounds complicated, but it couldn’t be easier to make.

This flavorful, decadent soup would pair wonderfully with our Sirloin Steak and Easy Instant Pot Baked Potatoes for a restaurant quality meal that will surely impress your dinner guests!

Key Ingredients

• onions: White or Spanish, whatever your preference, thinly sliced.
• butter: Unsalted.
• thyme: Two fresh sprigs. Using fresh herbs gives the best flavor.
• garlic: About 2 cloves, minced. Always feel free to use more if you’d like!
• flour: All-purpose to thicken the broth slightly.
• red wine: Any red wine of your choosing will do. You can also substitute for additional beef broth.
• beef broth: 32 ounces, more if eliminating the red wine.
• bay leaves: The bay leaf just adds that extra layer of subtle flavor that really brings it all together.
• Salt and pepper: To taste.
• small baguette: Sliced into bite sized pieces to top each serving of soup with.
• Gruyere cheese: Shredded off the block for the freshest flavor. Or use any white cheese you like.

How To Make French Onion Soup

1. Start by placing the onions, butter and thyme in a large pan and heat over low heat. Cook over low heat, stirring occasionally, until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour. Just before the onions finish cooking, add the garlic and sauté for another 30 seconds to a minute.
2. Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.
3. Add the wine and stir so the onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally. The liquid will reduce some but should not completely evaporate.
4. After the alcohol evaporates from the wine, pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once the mixture begins to boil, reduce heat to a simmer and cook for 20 minutes, stirring occasionally. Taste, and add salt and pepper if desired.
5. While the soup simmers, place the cubed baguette onto a large baking sheet. Transfer the baking sheet to the oven and bake at 250°F for 10 to 15 minutes to warm and dry the bread slightly or at 350°F to toast the bread.
6. After the soup has simmered, ladle it into individual, oven-safe bowls. Place several toasted bread pieces into each bowl of soup, and top with shredded cheese (about 1 ounce each).
7. Place the bowls on a baking sheet or in a baking dish for easy handling. Transfer the pan to the broiler, and broil for 4-5 minutes or until the cheese is melted and bubbly.
8. Enjoy immediately while hot and bubbly!

Don’t forget to check out our French Onion Soup web story!