French onion soup is a delicacy. It is a wholesome, hearty and full of flavor soup that we absolutely love.Jump to recipe
This soup is very easy to make, although it may not look like it, it’s a meal that looks very good, because it seems very elaborate, but it is really something simple. The base of this soup is caramelized onion and the flavor is awesome, with a piece of bread on top and melted cheese, this is spectacular.
This type of soup is a very typical and traditional meal in France and surrounding areas. It is something that people tend to make very often there, because it is a meal that is cheap and tasty, and it is also great for large groups, to serve for a family or a large number of people.
It may sound very strange, the name, onion soup, but the onion is very soft, and is mixed with the same soup made with a little flour, butter and broth, and the taste, I promise, everyone likes it, and you will too if you have never had this. The key is to make everything with quality ingredients, so that the flavor is what it should be.
I assure you that after making it and tasting it for the first time you will be very impressed with how good this soup tastes, and it will become one of your favorite meals to make on a daily basis.
My favorite part is eating some of the crusty bread, with the cheese on top and some of the broth with the onion at the same time. It’s something that feels very comforting, like those meals our grandmothers would make for us at home, that feel like they heal our soul.
If you like this recipe, you have to go check out our garlic bread recipe, a classic that looks good every time.
French onion soup
- 2 tbsp butter, salted
- 2 3/4 lbs (1 1/4 kg) onions
- 1 tbsp all purpouse flour
- 1 C white wine
- 2 l beef broth
- 1 tsp dried thyme
- 2 leaves dry laurel
- 1 baguette, big
- 14.10 oz (400 gr) gruyere cheese (it can also be emmental or manchego)
- Salt to taste
- Black pepper to taste
- In a large pot over medium heat, place the butter and stir until melted. Add the onions and stir, then cover the pan and cook the onions for 5 minutes. Uncover the pan, lower the heat a little and continue cooking for 30 minutes, stirring a little, until the onions are very soft and evenly browned.
- Add the flour and mix. Then, gradually pour in the white wine and beef stock, and add the thyme and bay leaves. Turn up the heat and when the soup is boiling, lower the heat again and continue cooking, without covering the pan, for another 30 minutes, until the soup is slightly reduced.
- Add the salt and pepper and remove the bay leaves. Preheat the oven broiler or regular oven to 464º F (240º C). Prepare 8 small bowls that can be placed in the oven.
- Cut the baguette bread into 16 slices and place on a baking sheet. Bake in the oven for 1 to 2 minutes on both sides. Remove from oven and set aside.
- Serve the soup in the 8 small bowls. Place two slices of toasted bread on the surface of each soup and sprinkle the grated gruyere cheese on top of each. Return the soups to the oven until the cheese is melted and slightly browned. Carefully remove the soups from the oven and serve.