Homemade French Onion Soup

French onion soup, is a comforting and richly flavoured dish, that has earned its place as a beloved staple in kitchens around the world. Originating from France, this soup combines the sweetness of caramelised onions with a savoury beef broth, topped with a slice of crusty bread and a generous layer of melted cheese. Basically this dish offers warmth and satisfaction, perfect for chilly evenings and cosy gatherings or when you need comfort food.

The Origins

The origins of French onion soup date back to ancient Rome, but the version we know today emerged in 18th-century France. Originally considered a dish for the poor, it was made with basic ingredients that were readily available. Over time, it evolved into a culinary classic, celebrated for its depth of flavour and heart warming qualities. The French have long mastered the art of transforming simple ingredients into extraordinary dishes, and French onion soup is a testament to that tradition.

The Ingredients

The beauty of French onion soup certainly lies in its simplicity. The primary ingredients include onions, beef broth, bread, and cheese. Yet, the magic happens in the meticulous preparation. Caramelising the onions slowly is key to developing the soup’s rich, sweet flavour. High-quality beef broth adds depth, while the bread and cheese provide a delightful textural contrast.

The Preparation

To prepare homemade French onion soup, start by slicing a generous amount of onions thinly. In a large pot, melt butter over medium heat and add the onions, cooking them slowly until they become caramelised and golden brown, which can take up to an hour. This slow cooking process is crucial, as it brings out the natural sweetness of the onions.

Once the onions are perfectly caramelised, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits from the bottom. This adds an extra layer of complexity to the soup. Then, add beef broth and a bouquet garni (a bundle of herbs, typically including thyme, bay leaf, and parsley) to infuse the soup with additional flavour. Let the soup simmer gently for about 30 minutes, allowing all the flavours to meld together beautifully.

The Finishing Touch

The final touch is what truly sets French onion soup apart. Ladle the soup into ovenproof bowls, place a slice of toasted baguette on top of each, and generously sprinkle with grated Gruyère or Emmental cheese. Place the bowls under a hot grill until the cheese is melted and bubbly, creating a golden crust that is utterly irresistible.

Serving Suggestions

French onion soup is best enjoyed piping hot, straight from the oven. Serve it with a side of fresh baguette and a simple green salad to round out the meal. For an added touch of elegance, pair it with a glass of dry white wine or a light red. A Beaujolais is a perfect partner in crime.

Homemade French onion soup is an amazing dish. I have had this as a starter and a main dish. Not the same meal I should add! It definitely falls within my definition of comfort food. The process of slowly caramelising onions, simmering the broth and grilling the cheese does take a bit of time. However, the result is well worth the effort. This classic dish is proof that simple ingredients that are prepared with care and attention can create amazing dishes.

Homemade French Onion Soup

Homemade French Onion Soup with Cheese is a comforting and richly flavoured classic, featuring caramelised onions in a savoury beef broth, topped with crusty bread and melted cheese.

4.87 from 81 votes

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Course: Main Dish, Soup, Starter

Cuisine: French

Keyword: Alcohol, Cheese, Emmental, French Onion Soup, Gruyere, Soup, Vegetables, White Wine

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 People

Calories: 552kcal

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Ingredients

 

MetricImperial

• 6 large onions thinly sliced
• 60 g unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tbsp plain flour
• 250 ml dry white wine or sherry
• 1.5 l beef broth
• 1 bouquet garni thyme, bay leaf, and parsley
• salt to taste
• freshly ground black pepper to taste
• 1 large baguette sliced and toasted
• 200 g Gruyère or Emmental cheese, grated

Instructions

• In a large pot, melt the butter with the olive oil over medium heat.
  60 g unsalted butter, 1 tbsp olive oil
• Add the sliced onions and cook, stirring occasionally, until they are caramelised and golden brown, about 45 minutes to 1 hour. Be patient, as this slow cooking process is essential for developing the soup’s rich flavour.
  6 large onions
• Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
  2 cloves garlic
• Sprinkle the flour over the onions and stir well to coat. Cook for another 2-3 minutes to eliminate the raw flour taste.
  1 tbsp plain flour
• Pour in the white wine or sherry, scraping up any browned bits from the bottom of the pot. Simmer until the liquid is reduced by half, about 5 minutes.
  250 ml dry white wine
• Add the beef broth and bouquet garni. Bring the soup to a simmer and cook for 30 minutes, allowing the flavours to meld together.
  1.5 l beef broth, 1 bouquet garni
• Season with salt and freshly ground black pepper to taste.
  salt, freshly ground black pepper
• Preheat your grill to high.
• Ladle the soup into ovenproof bowls. Place a slice of toasted baguette on top of each bowl and generously sprinkle with grated cheese.
  200 g Gruyère
• Place the bowls under the grill until the cheese is melted and bubbly, about 3-5 minutes.
• Serve the soup immediately, accompanied by additional slices of baguette and a simple green salad. Pair with a glass of dry white wine or a light red, such as a Beaujolais.
  1 large baguette

Nutrition

Calories: 552kcal | Carbohydrates: 31g | Protein: 23g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1835mg | Potassium: 694mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1136IU | Vitamin C: 19mg | Calcium: 669mg | Iron: 5mg