What is French Onion Soup?

French Onion Soup is a timeless French classic consisting of onions simmered in beef stock, usually served with a slice of bread topped with melted cheese. It dates back to Ancient Roman times, but the version we savor today truly began to take shape in Paris during the 18th century.

Two legends surround its creation involving King Louis XV. One tale claims he concocted the soup with just onions, butter, and champagne after a hunting trip when the pantry was all but empty. The other involves Stanislas Leszczynski, the Duke of Lorraine, who discovered this delicious soup at a Châlons-en-Champagne inn before bringing the recipe to the court.

Fun Fact:

This soup is considered an excellent hangover cure in France, earning it the nickname “the soup of the drunkards” for its ability to mask the scent of alcohol. It is often served at weddings to help prevent hangovers the next day.

Ingredients

Gather these ingredients to whip up this delightful French Onion Soup:

• Onions: Yellow onions work best for their sweet flavor but feel free to mix different varieties for complexity.
• Beef Stock: A rich homemade beef stock is ideal, though good-quality store-bought options are fine. Go for thick stock for depth!
• White Wine: Adds acidity; avoid cooking wines; use a drinkable variety.
• Dry Sherry: Enhances the soup with a touch of nuttiness.
• Fresh Herbs: Fresh thyme and bay leaves elevate the flavor.
• Oil and Butter: Essential for cooking the onions. Combine for flavor and to prevent burning.
• Flour: For thickening the soup.
• Worcestershire Sauce: A non-traditional addition that boosts umami flavor.
• Salt and Pepper: To season to taste.
• Cheese: Gruyère and Parmesan create a delicious melt. Substitutes include Gouda or Mozzarella.
• Bread: Use any crusty bread like sourdough or a French baguette to float on top.
• Garlic: Rubbing garlic on the toasted bread adds an aromatic touch.

No Sugar Needed!

You won’t need to add sugar to caramelize the onions. They are naturally sweet, and adding a pinch at the end only if needed is recommended!

Instructions

Here is a straightforward way to prepare this flavorful soup:

Step 1: Prepare the Onion Soup

• Slice onions evenly to ensure they cook uniformly, roughly 1/8-inch thick.
• In a Dutch oven, heat olive oil and butter over medium heat. Add onions with a pinch of salt, cover, and cook for 15 minutes. Keep it undisturbed to promote gentle steaming.
• Once softened, uncover and continue sautéing, stirring occasionally until they are vividly caramelized—about 35 to 45 minutes, adjusting the heat as necessary to prevent burning.
• After caramelization, sprinkle in the flour, add white wine and sherry, scraping up any brown bits on the pot’s bottom.
• Pour in the beef stock along with Worcestershire sauce, thyme, and bay leaves. Simmer covered for 20 minutes. Remove the herbs and adjust seasoning.

Step 2: Make the Garlic Bread

• Preheat the oven to 450°F (232°C).
• Arranging the bread slices on a baking sheet, brush both sides with olive oil, and toast until golden brown (around 10-15 minutes), flipping once.
• Once out of the oven, rub the tops with garlic to infuse flavor.

Step 3: Assemble the Bowls

• Preheat the broiler, then place the ovenproof bowls on a baking sheet.
• Fill each bowl with the onion soup and float the garlic-bread slices on top. Generously sprinkle with Gruyère and Parmesan cheese.
• Broil until the cheese is melted and bubbly, then garnish with thyme and serve warm.

Serving Suggestions

This soup is filling enough on its own but pairs beautifully with a simple green salad or as a starter for a flavorful meal featuring French Mustard Chicken.

Wine Pairing

Pair this hearty soup with a crisp white or fruity red wine. A Beaujolais or a Sangiovese works wonderfully, balancing its rich flavors.