This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone’s favorite part: the toasted bread and melty cheese.
Rich and Delicious Homemade French Onion Soup
If there’s one soup I absolutely cannot resist, it’s french onion soup. I’m a bit of a snob when it comes to F.O.S., so don’t bother with that watery broth or get stingey with the onions. And please, make sure that cheese is plentiful and melty and creates a serious cheese pull.
As an expert french onion soup taster, I’ve narrowed down my very most favorite versions. There’s that one from that French Bistro in San Francisco, and the one I first had when I was probably 11 or 12, shopping with my mom at Trolley Square with lunch at The Pub, now known as Desert Edge Brewery, where they still serve a very good version. I seriously thought I had hit adult hood with our special lunches out.
But my new number one favorite French Onion Soup is from Nordstrom Café Bistro. It’s where my mom and I usually stop for a bite when we go shopping together, which in all honestly is actually our excuse to get this french onion soup. I loved it so much after eating it so many times that I asked them for the recipe, and surprise, surprise, they said yes. It’s now replaced my original french onion soup recipe here on the blog because it really is so much better.
How to Make the Best French Onion Soup
This recipe is not one that can be made in under 30 minutes or in the slow cooker or Instant Pot. No. This soup, while not hard to prep or make, simply takes a little time for all the depth of flavor to be created.
For me, there are three things that make a great french onion soup:
- A rick stock that tastes like it’s been simmered for hours to create its amazing depth.
- Lots of caramelized onions so the soup live up to its name
- And everyone’s favorite part: the ultra melty cheese that tops floating bread slices and melts down the side of the bowls to be peeled off and eaten as dessert.
The Best Onions for French Onion Soup
I’ve tried both sweet Vidalia and yellow onions in making this soup, and in the end I couldn’t tell a difference. Cut the onions in half lengthwise, then into half moons about 1/4-inch or thicker. If you cut the onions too thin, they’ll melt away as they simmer down, and nobody wants a french onion soup that’s missing the onions.
The main thing with this soup is to caramelize the onions to create flavor. I love my caramelized onions for recipes like my French Onion Cheese Bread and my French Onion Dip, and the cooking method is much the same here.
The onions start off on high heat to really get them going, then are reduced to low to simmer along and get rich and savory. I use both butter and oil to cook the onions in so the butter doesn’t burn. The onions release quite a bit of liquid to start the process of creating the flavorful broth. Plan on at least an hour for the onions to get their deep dark coloring.
The Best Wine in French Onion Soup
This recipe calls for both red wine and sherry wine to deglaze the pan once the onions are cooked. If you don’t have sherry, use another dry white wine of your choice instead.
Once the wines have cooked down, the flavor building continues with the addition of two special ingredients that add the umami and savory flavor building that makes this broth so rich an delicious.
This Broth’s Flavor Builders
Tomato paste is added for a touch of sweetness that truly deepens the broth. It does sound unusual for this soup, but believe me, do not skip it.
Garlic purée adds another layer of garlic’s sweet flavor without the acrid overwhem fresh garlic can infuse. Use a store-bought roasted garlic paste if you prefer, or make your own pureey by slicing off the top 1/3 of a head of garlic then place it in a small baking dish. Or, use 1 cup of peeled, fresh garlic. Drizzle with olive oil and add 1/2 cup water to the pan with a few peppercorns, cover with foil and bake at 350°F until the garlic is soft and tender, about 1 hour. If roasting the whole head, remove the garlic from the papers and mash the cloves with a fork or in a blender.
Concentrated beef base (I like this one) is added to chicken stock to create the broth. I like this method of mixing two broths better than using all beef stock for a more well-rounded flavor.
A fresh herb bouquet garni adds aromatics in a little muslin packet to easily discard once the cooking is done. Here’s how to make a bouquet garni.
The Best Cheese for French Onion Soup
Cheese is a very, very important component of a great F.O.S. You want it melty, and cheese-pull worthy.
Here are my favorite cheeses for french onion soup:
- Provolone: mild but rich with the best cheese pull-ness
- Gruyere: a little nutty and earthy in flavor
- Fontina: another mild white cheese that melts well
- Mozzarella: avoid using the fresh mozzarella as it will be watery when it melts
- Monterey Jack: a good general melty cheese that’s mild in flavor
I used a mix of provolone and gruyere for this batch. Cheese lovers rejoice!
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats
The Best French Onion Soup
This soup is rich and hearty, and that's why it takes time for the flavors to come together as it cooks. Skim the foam away from the broth as it cooks for a clean flavor.
Ingredients
- 8 tablespoons butter
- 4 tablespoons canola oil
- 6 pounds yellow onions sliced 1/4 inch thick with the grain
- 1/2 cup sherry wine
- 1/2 cup red wine
- 1/8 cup tomato paste
- 1/4 cup garlic purée
- 1 bouquet garni
- 4 tablespoons concentrated beef base
- 10 cups chicken stock
- thyme leaves for garnish
- 1 baguette cut into 1 inch slices
- 8 slices provolone cheese
- 2 cups shredded gruyere cheese (optional)
Instructions
-
In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
-
Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated. Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes. Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
-
Ladle the soup into oven safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Recipe Notes
Soup can be refrigerated for 4 days or frozen for 3 months.
More Classic Soups You’ll Want to Make Too
- Broccoli Cheese And Potato Soup
- The Best Homemade Chicken Noodle Soup
- How to Make the Best Minestrone Soup
- Easy Hamburger Vegetable Soup
- Market Street Clam Chowder Recipe
- Instant Pot Creamy Chicken And Wild Rice Soup
- Ina Garten’s Easy Cioppino Recipe
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Cory Lyn says
December 4, 2012 at 3:18 amOMG!!!!!!!!!!!!!! I cannot wait to make the soup, the wonton, and the Mac & Cheese muffins… thank you thank you thank you for such awesome recipes!!!
Blog is the New black says
December 4, 2012 at 4:31 amOne of our favorites! Love all of these recipes.
Katrina @ Warm Vanilla Sugar says
December 4, 2012 at 5:47 amFrench onion is such a wicked good flavour. Your soup looks fabulous!
[email protected] The Frosted Vegan says
December 4, 2012 at 6:17 amThat vegan sandwich is calling my name!
Bev @ Bev Cooks says
December 4, 2012 at 7:06 amI love seeing you in the spoon! I don’t know how you can hold the camera up so high without shaking it and having a blurry picture. You’re so cool.
AND I want this soup.
heidi says
December 4, 2012 at 10:04 amI almost took myself out of the reflection in the spoon but thought it gives a “Where’s Waldo?” aspect to the post. I have long arms, and there are lots of blurry ones in the bunch!
Lauren Grier @ (Climbing Grier Mountain) says
December 4, 2012 at 8:31 amGorgeous photos, Heidi! I’m always looking for new french onion soup combinations. Thanks for sharing and speaking at Mixed!
Stefanie @ Sarcastic Cooking says
December 4, 2012 at 8:37 amI was following your travel saga on twitter and instagram, glad you finally made it home. I love this soup, so comforting!
Deborah says
December 4, 2012 at 8:37 amI have totally been craving a big bowl of French onion soup lately and this is totally calling my name!! Wish I could have seen you speak at Mixed!
Alice @ Hip Foodie Mom says
December 4, 2012 at 8:44 amOMG, everything looks AMAZING!!!! Another great post!!! How do you find all these great blogs?
heidi says
December 4, 2012 at 10:02 amIt’s my wicked, wicked ways :)
Alyssa | Queen of Quinoa says
December 4, 2012 at 9:07 amOh I am so making this for dinner tonight. With a toasted piece of gluten-free french bread and creamy goat cheddar. Sounds divine. Thanks for sharing!!!
heidi says
December 4, 2012 at 10:02 amTerrific idea on how to make it gluten-free. There are so many great products out now it makes it a lot easier to eat a wider variety!
Chung-Ah | Damn Delicious says
December 4, 2012 at 9:44 amSo glad you made it home safely! You are too sweet to give up your seat.
And this soup – AMAZING! I don’t get to have french soup onion (I actually don’t think I’ve ever made it from scratch) so this here is definitely a must try. And seriously, how can I resist those croutons?
Brian @ A Thought For Food says
December 4, 2012 at 9:52 amLooks awesome! I absolutely love French Onion Soup, but I so rarely have it because it’s always made with meat stock :-/
heidi says
December 4, 2012 at 10:01 amYou can always make it with a great vegetable stock, not a broth, and some great flavor. The original recipe calls for 1 tablespoon of balsamic vinegar and that could add some flavor for the veg version.
Cookin' Canuck says
December 4, 2012 at 9:53 amIt sounds as though the conference was a big success, and full of great connections.
I know your fond memories of Desert Edge. I simply don’t go there often enough! Your French onion shots make me want to drive right down there (or, you know, just stop by your house) for a big bowl of soup.
heidi says
December 4, 2012 at 10:00 amWe should have a reunion lunch at the Pub, and savor the memories. Let’s do it!
carrian says
December 4, 2012 at 10:04 amooooooo, I’m so going to try this. Pinning it so I wont forget. I’ve never had french onion (I know, I’m crazy), but I’m dying to try it.
Jen @ Savory Simple says
December 4, 2012 at 2:51 pmHeidi, your styling is fantastic. This is one of my favorite soups! So wonderful to mee you this weekend!
Cassie | Bake Your Day says
December 4, 2012 at 2:57 pmI love everything about this, Heidi. We have been eating French onion soup a lot…love that you combined beef and chicken stock. The flavors sound so perfect! And the photos – stunning as usual (especially with your reflection in the spoon!)
Laura (Tutti Dolci) says
December 4, 2012 at 3:05 pmI love French onion soup! Add cheesy croutons and I’m in absolute heaven!
Emily says
December 4, 2012 at 3:37 pmI love French onion soup but have never braved making it at home.
Julie @ Table for Two says
December 4, 2012 at 7:11 pmThis looks absolutely delicious and a very comforting soup to have in the winter. I was THRILLED to meet you this weekend, Heidi. I love your enthusiasm and your knowledge. I hope to cross paths again soon :) you’re so fun!
heidi says
December 6, 2012 at 12:08 amJulie it was awesome to meet you too. You seriously inspire me with your enthusiasm and drive. I can’t wait to see where it takes you. And so glad I have a fellow photo bomber to prey among unsuspecting victims. :)
Kristen says
December 5, 2012 at 3:42 amYou described the personalities of your fellow speakers so perfectly. What a great group!
I’ve never made French Onion Soup but it’s one of my favorites, for sure. Yours looks amazing!
heidi says
December 6, 2012 at 12:11 amWhat? Youve never made French Onion soup? If only you were closer I’d take care of that for you.
brandi says
December 5, 2012 at 7:44 amI love the shot with you in the spoon – how fun!
It was great to finally meet you in person and have some one on one time this weekend. You’re just as fabulous as I thought you would be :) Hope you’ll be back in VA soon!
heidi says
December 6, 2012 at 12:10 amBrandi,I’m sure we’ll meet up again before either of us can imagine. So happy to have met you and your husband too.
Loretta | A Finn In The Kitchen says
December 6, 2012 at 11:38 amIt’s been YEARS since I had French onion soup! I miss it!
Katie | The Hill Country Cook says
December 6, 2012 at 1:25 pmOh. Muh. Gawd Heidi! I LOVE French Onion Soup. And just as Tammy had suggested, you photographed your soup in shallow bowls! Looks gorgeous, and I think my stomach is grumbling. This one will be on the to-do list!
And, LOVING the magazine!! I wasn’t sure if I’d like the online version, but I do!
Denise says
December 8, 2012 at 8:54 amFrench onion soup … one of our favorite meals. I clearly do not make it often enough as it is not even on the site. Love caramelized onions and gooey cheese.
Thank you for the very sweet mention in your post. We had a wonderful time meeting you and hanging out. Looking forward to more great time, in SF and Utah!!
Aggie says
December 18, 2012 at 10:38 amGosh, I love all things french onion. It’s my husband’s favorite soup. Amazing recipe, amazing post…yum
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James Goacher says
February 19, 2019 at 7:40 amAnyone who has had French Oinion Soup probably retains it as a favourite. I mean proper FOS which is nothing like the efforts from cans and such. In the same regards proper Minestone (leftovers) Soup is also nothing like their efforts too.
Mary Ann | The Beach House Kitchen says
February 21, 2019 at 4:54 amOnion soup is one of my favorites Heidi! My mother always made it when I was growing up. It was such a special treat! Your fantastic recipe is bringing back some great memories! Can’t wait to try!