The Best French Onion Soup Recipe
Recently I was on vacation with my family and we ordered French onion soup in a restaurant. I don’t think my daughter had ever had it before but after we all literally were about to start licking our bowls clean, I knew I had to come home and make it. I scoured the internet for French onion soup recipes, but nothing seemed ‘just right’ for me and how I like to cook. Some recipes involved really lengthy cooking times in a slow cooker (12+ hours), others called for homemade beef stock — which I’m sure is lovely, but I just can’t be bothered. And others seemed incredibly fussy and complicated. Enter this easy, straightforward French onion soup recipe that’s ready in one hour. Perfect for when you want French onion soup but don’t want to be tormented for an entire day by the smell of onions cooking and wafting through the house. The broth has rich flavor, the onions are perfectly caramelized, and that cheese. Be still, my heart.
Classic French Onion Soup Ingredients
Here’s what you’ll need to make this easy French onion soup recipe:
Olive oil Sweet Vidalia onions Salt and pepper Unsalted butter Garlic Dry cooking sherry Beef broth Worcestershire sauce Bay leaves Dried thyme Granulated sugar French baguette Gruyere cheese
How to Make French Onion Soup
Add the oil, onions, salt, and pepper to a large stockpot and cook over medium heat for roughly 30 minutes. The onions should be golden and caramelized, but not too dark in color. Add the butter and garlic, followed by the cooking sherry. Add the beef broth, Worcestershire sauce, bay leaves, and thyme, then bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes. Meanwhile, toast the baguette. Then, ladle the French onion soup into oven-safe bowl and top with a slice of toasted baguette. Sprinkle with Gruyere, then place under the broiler until the cheese is melted.
Can I Use Another Cheese in This Recipe?
No, there is no substitution for Gruyere cheese. It melts beautifully, it has the perfect savory quality, and it is what makes French onion soup quintessentially French onion soup. It’s a little pricey but worth it (and the other ingredients in the soup are quite inexpensive, so it balances out). Buy a block, grate it yourself, and savor it.
Can I Omit the Sherry?
No, the cooking sherry is also a must in this French onion soup recipe. Keep in mind that the alcohol cooks out as the soup simmers on the stove, so by the time you actually eat the soup the sherry is essentially just a flavoring.
Tips for Making the Best French Onion Soup
Cooking sherry is inexpensive and usually found near oils and vinegars in the grocery store. It adds a depth of flavor soup that’s key. If you don’t have it but do have a dry white wine, wine can be substituted. I used reduced sodium beef broth so I can better control the salt level. Toasting the bread in a regular toaster before adding it on top of the soup yields a less soggy, slimy result on top of the soup. If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover the bread with the cheese, place the sheet pan under the broiler, and then top each bowl of soup with the broiled bread/cheese, thereby keeping your questionable bowls out of the oven. It’s not quite the same, but it’s a pinch hitter move.
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