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French Onion Soup is a deeply flavorful blend of onions caramelized in butter and slow simmered in a rich medley of beef broth and white wine, then finished with a splash of Cognac and topped with toasted croutons and bubbly Gruyere cheese.
I’ve adapted this French Onion Soup recipe from Julia Child’s magnificent book, Mastering the Art of French Cooking. I’ve made a few slight changes: increasing the amount of white wine, reducing the Cognac, adding fresh thyme and topping the soup with toasted squares of crusty bread (aka croutons), less awkward to eat than slices of a standard loaf or baguette. (I did the same in my Vegetarian French Onion Soup recipe.)
Table of Contents
It started in Paris
French Onion Soup originated in Paris, France in the early eighteenth century, but I fell in love with it on September 15th, 2001.
It was a Saturday evening and we’d just arrived in Paris with our friends Bryan and Jenn, 6 months pregnant with their first child. Just four days prior we sat together in London, eyes glued to a television screen in horror as we watched images of planes crashing into the World Trade Center. We were, all of us, in Europe for the first time on a long awaited two-week adventure.
Our train arrived in Paris in the late afternoon and by the time we got to our hotel the sky was dark and our stomachs were growling. In the hotel lobby, there were people everywhere. Some were just arriving, like us. Others were in tears, unable to extend their stay with the cities’ hotels at capacity, and unable to fly home as planes were still grounded.
We crossed the street to a restaurant recommended by the hotel concierge. Swirls of cigarette smoke and muffled conversations in an unfamiliar language greeted us. But then steaming bowls of rich French Onion Soup, covered in bubbling cheese were set before us. The soup did not heal the uncertainty or sadness of the situation, but it did taste like comfort and hope.
Food is amazing that way, isn’t it? I especially notice it during the holidays, when we gather with friends and family to enjoy the foods that have become tradition. Somehow they come to represent something more: warmth, safety, gratitude.
More Must-Try French Recipes
- Coq au Vin or Coq au Vin Blanc
- Nicoise Salad
- Brioche Bread (no knead)
- Soupe au Pistou
FAQs
Gruyere (pronounced “groo-yair”) is the classic Swiss cheese used to top French Onion Soup. If you can find an aged Gruyere, it’s worth the extra cost for its flavor and texture. If you can’t find Gruyere, you could also use Jarlsberg, Emmental or Comté.
You can use yellow onions, red onions, sweet onions, or a combination.
Give yourself plenty of time to make this soup, properly caramelized onions take time. It’s taken me up to 2 hours, but much of that time is unattended. It is truly an easy process, but the flavor takes time to develop and shouldn’t be rushed.
How to make French Onion Soup
Step 1: Melt butter in a large soup pot; add onion and stir to coat. Cover and cook 15 minutes over low heat.
Step 2: Meanwhile, toast bread squares until crisp and golden brown. Set aside.
Step 3: Stir salt and sugar into onions and increase heat to medium-low; cook and stir 30 to 4o minutes to caramelize onions to a deep golden brown.
Step 4: Add flour; cook and stir 3 minutes.
Step 5: Add thyme. Stir in wine and broth; simmer uncovered 30 to 4 minutes.
Step 6: Remove from heat and stir in Cognac.
Step 7: Preheat broiler. Ladle soup into individual, broiler-safe bowls and top each with toasted bread squares and shredded Gruyere cheese. Broil just until cheese is melted and bubbly. Serve.
French Onion Soup
Video
Ingredients
- 3 tablespoons butter salted or unsalted butter
- 1 1/2 pounds onions thinly sliced (I used yellow onion)
- 6 ounces crusty bread 1/2-inch thick slices, crusts removed and cut into 1 1/2-inch squares
- 1 teaspoon fine sea salt
- 1/4 teaspoon sugar (helps the onions to caramelize)
- 3 tablespoons all-purpose flour
- 8 cups beef broth or beef stock
- 1 cup dry white wine
- 1 teaspoon fresh thyme leaves from 4 large sprigs or 1/2 teaspoon dried thyme
- 2 tablespoons Cognac
- kosher salt and freshly ground black pepper to taste
- 3 ounces finely grated Gruyère cheese
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and stir to coat. Reduce heat to low; cover and cook 15 minutes.
- Meanwhile, make the toasted bread cubes (croutons): Preheat oven to 400°F.
- Line a baking sheet with parchment paper and spread bread cubes in a single layer. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside.
- Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook 30 to 40 minutes, stirring often until onions have caramelized to a deep golden brown. Add flour; cook and stir 3 minutes to remove flour taste.
- Add thyme, wine and broth to onion mixture and stir, scraping up any browned bits. Increase heat to medium-high and bring to simmer. Reduce heat and let simmer, stirring occasionally, 30 to 40 minutes to your desired taste and consistency. Remove from heat and stir in Cognac. Add salt and pepper to taste
- Preheat broiler.
- Ladle soup into 6 individual broiler-safe bowls. Top each bowl with 1/6 each of the toasted bread cubes and shredded cheese. Arrange bowls on a baking sheet and place under broiler. Broil until cheese is melted and bubbly. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the best classic soups of all time! I have to try your recipe out soon!
Fantastic! Thank you, Kevin!
Yum! My favorite soup! Cutting the bread into croutons is brilliant!
Thanks so much, Kelly!
One of my favorite soups! This looks great, Marissa!
Thank you so much, Sabrina!
Hi Marissa! I love French onion soup and you are so right about the croutons! Where we lived in MI there was a restaurant that made really good onion soup. We eat lots of onions and I can’t think of a better way to use some of them! I am all for quick and easy meals, but there is something so relaxing about making a meal that takes time. . .
So well said, Dorothy! It can definitely be relaxing and even therapeutic!
It’s been years since I’ve made Julia’s French onion soup! I’m going to add it to our menu again and your gorgeous photos are making me hungry!!!
aww, thank you so much, Liz!
Your post brought me chills. I think everyone remembers exactly what they were doing during the 9/11 attack! I can definitely see the comfort that this soup would bring, I can almost taste it through the screen!!
I think you’re right, Katherine. It’s amazing how strong certain shared memories are! And thanks so much for your kind words! xo
I wish I could grab the bowl right through my screen Marissa! French Onion soup is one of our all time soup favorites! Such a treat!
I’d love to share, Mary Ann! 🙂
Beautiful memory and such a great book! Love french onion soup – it’s super hearty and flavourful and I always enjoy recipes that take a little while to make. I just love the process. And who doesn’t love soup topped with cheese and crusty bread?? All I’d need is a glass of vino to enjoy with and I’m set 😉
haha, I love how you think, Dawn! Thank you, my friend!
Food really does have a healing power. We all need to eat, and that communal nature carries a lot of weight. I can’t imagine being abroad during that terrible time. But switching gears, I do love me a good French Onion soup. Like Kelsie said, I’m coming over for dinner tonight! 🙂
Setting a place for you now! 😉 Thanks, David!
I wish we weren’t approaching soup weather, but we are. I’ll keep this one in mind. I think the croutons are a great idea.
Thanks so much, Jeff!
A very poignant post. Thank you for sharing your memories, and this gorgeous recipe. My husband surprised me with a trip to Paris for my birthday…we’re going in November. This soup will be at the top of my list – but until then – I have yours to enjoy! Thank you!
That is FABULOUS, Annie! I’m so excited for you!!
French onion soup is one of my all-time favorites. Mostly because of the topping :). Seriously, I’m on my way over for dinner. You’re serving soup right? 🙂
haha, thanks, Kelsie! You’re welcome at my table any time!!
Food is tremendously powerful at times. I do remember so many meals in detail. After trying my first traditional french onion soup I have a hard times being interested in another version, I love each and every ingredient. And the result is so darn amazing! Love this one Marissa!
I was really close to the World Trade Center on 9/11 and even though it was incomprehensible to be there, I can’t imagine being in another country! I feel like during those times you cling to comfort wherever you can…and what better than soup!
travelling around that time must have been terrible and chaotic! I’d imagine that your senses were on high alert too!