Classic French Onion Soup

There is nothing like a classic French Onion Soup. It has to be my favorite soup of all time. If you're a cheese lover like I am, you will love it, too.

Classic French Onion Soup

Classic French Onion Soup

Classic French Onion Soup is a delicious beef broth flavored with caramelized onions, and layered with toasted crusty bread and melted Swiss cheese.

As far as soups go, there is nothing better in the whole world. It's the chocolate chip cookie of soups. Classic French Onion Soup is to French cuisine what lasagne is to Italian food. Your family and friends will love this soup. It makes the perfect appetizer. Or it can be a meal in and of itself.

Mai oui, leave it to the French, the Culinary Masters of the Universe.

French onion soup is so easy to make. Not only is it easy, but it's cheap. It's just onions, homemade broth, leftover bread (best to use the stale bread or ends) and cheese.

And classic French onion soup is so nutritious. Bone broth is rich in minerals, amino acids and gelatin which is fabulous for your skin, your digestive tract, and immunity. Cheese is full of vitamin A and vitamin K2.

French Onion Soup

Classic French Onion Soup Recipe

Serves 6

Ingredients

Onions, medium, yellow or white, organic (4)
Garlic clove (1)
Butter, grass-fed, organic, unsalted (1/3 cup)
Gruyère cheese or Swiss cheese, organic or imported (1 pound or 16 oz)
Leftover sourdough or baguette (6 slices)
White wine, dry, organic or imported (3/4 cup)
Beef or chicken stock, organic (2 quarts) — see my beef stock recipe and chicken stock recipe or you can make my pressure cooker bone broth
Port or Brandy (1/2 cup)
Thyme, fresh (a few sprigs, stems removed)
Bay leaf (1)
[easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]Sea salt[/easyazon_link] and freshly ground black pepper to taste

Equipment

[easyazon_link identifier=”B0076NOHM6″ locale=”US” tag=”cheeseslave0e-20″]Enameled cast iron Dutch oven[/easyazon_link] or [easyazon_link identifier=”B00EZS5PEO” locale=”US” tag=”cheeseslave0e-20″]stainless steel stockpot[/easyazon_link] (Do not use anything with Teflon)
Ovenproof [easyazon_link identifier=”B0012L1ECE” locale=”US” tag=”cheeseslave0e-20″]French onion soup bowls[/easyazon_link] or [easyazon_link identifier=”B0176SPCYM” locale=”US” tag=”cheeseslave0e-20″]ramekins[/easyazon_link] (6)
Optional: [easyazon_link identifier=”B01AXM4WV2″ locale=”US” tag=”cheeseslave0e-20″]Food processor[/easyazon_link]

Directions

1. With a chef's knife, halve the onions, remove and discard the peels, and then slice the onions 1/4 inch thick. Set aside.
2. Peel and crush one clove of garlic. Set aside.
3. Melt the butter on medium heat in the Dutch oven or stockpot.
4. Add the onion slices and crushed garlic and sauté, stirring occasionally, for 30 minutes.
5. Grate the cheese in the food processor or by hand.
6. Toast the bread slices in the toaster or in the oven under the broiler.
7. Increase the heat to high and add the white wine.
8. Bring to a boil and reduce the wine by half, about 3-5 minutes.
9. Turn down the heat to medium-low, add the broth and simmer for 30-45 minutes.
10. Stir in the Port, bay leaf, thyme. Season with sea salt and freshly ground black pepper to taste.
11. Ladle the soup into 6 ovenproof French onion soup bowls or ramekins.
12. Set the 6 slices of bread on top of each bowl of soup.
13. Sprinkle 1/3 cup of grated cheese onto each slice of bread.
14. Put the bowls on cookie sheets and set under the oven broiler for 3-5 minutes, until the cheese gets slightly brown and bubbly.
15. Let the soup bowls cool slightly before serving.

Recipe Notes

This recipe is modified from one of my favorite cookbooks, [easyazon-link asin=”1400046351″ locale=”us”]The Balthazar Cookbook[/easyazon-link]. I have tried many of the recipes and everything in this cookbook comes out fantastic. I've been using these recipes in my kitchen for 25 years.

[easyazon-block align=”none” asin=”1400046351″ locale=”us”]

I recommend using homemade beef stock recipe or chicken stock or you can make my pressure cooker bone broth. The stuff you buy at the store is not as nutritious, but if you do need to rely on store-bought bone broth, [easyazon_link identifier=”B004T33CC2″ locale=”US” tag=”cheeseslave0e-20″]buy the organic variety[/easyazon_link].

If you want to leave out the wine you can, just substitute more stock. It will not be as flavorful.

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Classic French Onion Soup

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

16 thoughts on “Classic French Onion Soup

  1. Just want to make sure it’s not a typo; do you really saute the onions and garlic for 30 minutes?

  2. There is a discrepancy. One place says needed broth, another says chicken broth. The instructions never say add broth.

  3. Hi, I’m wondering about a post you wrote re Matt Stone and metabolism/hormones a while back. I want to email you but fear you may not be able to response (life, work, family, magnitude of this site to handle)…I’ve been scouring Stone’s site and “Your Eatopia” site….makes me wonder….
    still on my fence though..

    P.s. I like your “real foods”…I’m kind of in a rock and hard spot…I can’t find “raw ” dairy or pasture-raised/grassfed/hormone-free stuff…so I get the old generic stuff (and subsequently feel guilty for it!).

    Anyway, I have like a zillion digestive issues (constipation hello)….but am underweight and had heard about the whole Stone and Gwyneth Olwyn thing…not sure…other sites you can direct me to for first-hand experiences (perhaps from someone who was veryy underweight, no energy, constipation, hormones and metabolism and adrenals shot, etc…thanks!)

  4. I have been lagging on looking for a French Onion Soup recipe! I am so glad I found this. It will go *excellent* with our Slow Cooker French Dip Au Jus.
    Thank you for sharing. I am drooling just thinking of it. 🙂

  5. This soup is so easy and delicious!
    I have a lot of frozen turkey stock, so I use that.

    I’m not a wine drinker, though, so I thought I’d share what I do:
    just a splash, maybe a teaspoon or two, of cider vinegar.
    When I add it, it actually smells like wine!

    I also add a tiny smudge of miso to add dimension.
    (the dark stuff- South River’s brown rice miso)

    I don’t do bread, either, but it’s awesome just sprinkling cheese on top!

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