French Onion Soup Tastes Better From Scratch

Looking for more French cuisine? Try a Croque Madame, Potato Leek Soup, or a Monte Cristo Sandwich!

Why I love this soup:

Comforting – This classic French Onion Soup recipe is made with caramelized onions and beef stock then topped with toasted bread and cheese. It has a delicious sweet onion taste and it’s irresistible on a chilly day! Authentic – This recipe comes from our family friend who is a phenomenal cook, and lived in France. It’s every bit as delicious as French Onion Soup I’ve enjoyed on my visits to Paris. Serve it as a main course with a simple green salad, or a side dish to Croque Monsieur, Croque Madame, or 40 cloves garlic chicken.

How to make French Onion Soup:

Caramelize Onions: Add butter and onions to a large pot and cook until they are softened. Pour in sugar and stir until the onions become golden brown and caramelized, about 25 minutes. Add flour and cook for a couple more minutes. Add beef stock, wine, thyme, celery, and bay leaves then cook for 30 minutes. Toast Bread: Brush the bread with melted butter and broil until toasted. Sprinkle with Cheese: To assemble, place bread on top of a bowl of soup, sprinkle with cheese and broil until cheese is melted!

Recipe Variations:

Croutons: Croutons are often used on top of French onion soup. If you don’t want to bother broiling a baguette, they work great too. Vegetarian: Substitute vegetable broth for the beef broth along with 1 tablespoons of soy sauce. This will add a richness that will help mimic the richness of the beef broth. Vegan: Make the same substitution listed for Vegetarian, substitute olive oil for the butter, and use hemp seed crumble cheese and vegan gruyere. Gluten Free: Substitute gluten-free flour and gluten free artisan bread.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: The soup base can be made a day in advance, stored in the fridge. Wait to add the bread and cheese until ready to serve. Reheat the soup on the stove, and then ladle into oven-safe bowls, add the bread and cheese. and broil. Freezing Instructions: Store the soup, without bread and cheese, in a freezer safe container and freeze for up to 3 months. (The shredded cheese and bread may also be frozen separately).