There’s nothing like a comforting bowl of French Onion Soup to warm up a cold winter day. I’ve been making this recipe for years and it is always a family favorite. Every time I make it, I’m reminded of my grandmother’s stories about her childhood in France. She would always tell us about how she would walk through the markets in Paris and smell the delicious aromas of the homemade soups. It’s a memory that I will always cherish.
This recipe is a tribute to my grandmother and her love for French cuisine. I’ve adapted it slightly to make it my own and it’s become a staple in our home. I start with onions that are caramelized slowly in butter and garlic until they are a beautiful golden brown. Then I add beef stock, red wine, and herbs to give it a rich and flavorful broth. The last step is to top it with a generous amount of cheese, croutons, and herbs. The result is a French Onion Soup that is truly delicious and comforting.
For a vegetarian version: Substitute vegetable stock for the beef stock and use vegan cheese.
For a richer soup: Add a splash of cream or a tablespoon of butter when you add the beef stock.
For a spicier soup: Add a pinch of red pepper flakes or a teaspoon of your favorite hot sauce.
Ultimate French Onion Soup
- Large pot, dutch oven, or soup pot; knife; cutting board; spoon; wooden spoon; ladle; soup bowls; oven-proof bowl; oven mitts; oven
- 2 tablespoons butter
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups beef stock
- 0.5 cup dry red wine
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 0.25 cup croutons
- 0.25 cup grated Gruyère cheese
- Heat the butter in a large pot or dutch oven over medium heat. Add the onions, garlic, oregano, thyme, salt, and pepper and cook, stirring occasionally, until the onions are golden brown and softened, about 15 minutes.
- Add the beef stock, red wine, and Parmesan cheese and bring to a simmer. Reduce the heat to low, cover, and simmer for 30 minutes.
- Uncover the pot and simmer for an additional 10 minutes.
- Ladle the soup into oven-proof bowls and top with the croutons and Gruyère cheese. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 3 minutes.
- Garnish with fresh parsley and serve.