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Classic French Onion Soup

5 from 1 vote

Posted: · Updated: · by ·

French onion soup, those little pots of slow-simmered onions and bubbling cheese, warms our bellies on cold autumn days.  While I'll always have a place on my table, in my belly, and in my heart for other favorite cold-weather soups like curried lentil soup, and slow cooker chicken soup.

french onion soup

I make it frequently in winter - combining the mountains of onions we purchase in bulk each autumn from regional farms with homemade beef bone broth (though, if I'm lucky enough to have it, I prefer using pasture-raised veal stock).  I float a thin slice of day-old no-knead sourdough bread in the fragrant soup, top it with a smattering of Gruyere cheese, bake it and serve it with another winter staple: homemade sauerkraut.

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5 from 1 vote

Classic French Onion Soup Recipe

Sweet with the flavor of long-simmered onions, this French onion soup also takes a savory note from reduced beef stock, bay, black peppercorns and thyme.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
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Ingredients

  • 1 tablespoon tallow
  • 1 pound yellow onions (peeled and sliced thin)
  • ¾ pound red onions (peeled and sliced thin)
  • ¼ pound shallots (peeled and sliced thin)
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 1 ½ quarts bone broth
  • 1 cup white wine
  • 4 slices sourdough bread
  • 4 ounces Gruyere cheese (shredded)

Instructions

  • Melt the tallow in a heavy-bottomed stock pot over medium-high heat, then stir in onions and shallots. Reduce the heat to medium-low and stir in salt. Cover and sweat the alliums, stirring frequently, until softened and translucent - about 10 minutes.
  • While the alliums sweat, tie bay leaves, thyme and peppercorns together in a piece of cheesecloth or a small muslin bag, and add it to the pot. Stir in beef stock and wine, then simmer, uncovered, for 20 to 30 minutes or until the stock is reduced by ⅓.
  • Preheat the oven to 350 F.
  • Ladle into oven-proof soup bowls. Top with a piece of day-old sourdough bread and 1 ounce shredded Gruyere cheese. Cover and bake for 20 minutes, then serve.

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    Recipe Rating




  1. Edwina says

    I add good beef to my soup. It is more hearty and filling.

    Reply

  2. Annabeth says

    Nutritious and healing, French onion soup is healthful and delicious!! Thanks for the excellent
    recipe! Perfect for our first chilly evenings here in Central Texas. We will be enjoying it this
    weekend!

    Reply

  3. Emily says

    5 stars
    Yum, yum, yum! I love French Onion Soup. This looks delish. Thanks, Jenny!. 🙂

    Reply