French Onion Soup

What can I say about French onion soup? It’s in a soup class all by itself. It originated in ancient times and was actually considered a “poor man’s soup” using mostly inexpensive onions and water. But this humble peasant food got an upgrade in the 18th century in Paris, France with silky buttery caramelized onions, rich beef broth, crunchy bread, and gooey cheese. The modern version will make you weak in the knees. It’s head and shoulders above English onion soup that typically uses a more mellow broth, cheddar cheese, and dense bread.

If you’ve only tried French onion soup from a store-bought container, your mind is about to be blown. This homemade version is far superior in flavor and quality. Dare I say, it’s even better than from a restaurant.

And don’t worry beginners! This soup is actually quite easy to put together, it just takes a bit of patience. I’ve laid out all the steps in detail, including photos and a video for visual help. A bowl of this is pure comfort food and always hits the spot on a cold dreary day and surprisingly not calorie-dense even though it tastes like it!

Key Components for the Best French Onion Soup

• Stock. This soup is traditionally made with beef stock. (I use a combination of beef and chicken broth.) If you’ve got scraps from a leftover roast and time to make beef stock from scratch, do it! I never have time for that, so I opt for store-bought and actually get it from the butcher. Either way, make sure it’s the best quality. It’s the base of this soup and can make or break it.
• Onions. The classic way to make this soup is to use large yellow onions. But there’s no shame in using white, red, sweet, or even a combination of all four. Properly caramelizing the onions is critical. It happens when the natural sugar in the onions reaches a certain temperature. This takes a while, stirring occasionally, not constantly, or they won’t brown. A quick sauté or even golden is not good enough for French onion soup. Those onions need to be fully caramelized for the deepest color and flavor. It’s a non-negotiable.
• Bread. A slice of toasted bread (with melty cheese) sits atop the soup that provides a satisfying crunch, but also softens as it absorbs the rich broth. French bread is the classic way to go because it’s sturdy and slices fit perfectly in oven-safe crocks.
• Cheese. Gruyere cheese is the traditional choice. In this recipe, I use a combination of Gruyere (Swiss), Mozzarella, and Parmesan cheese. You can’t go wrong with any of them. Whichever you choose, make sure it’s freshly shredded right off the block for best taste, texture, and melting capability.
• Time. Time and patience is required for this soup. But the pay off is worth it, I promise! Properly caramelized onions takes time, about 40 minutes. Then those simmer in the broth for a long time. Skimping on either will get you less than stellar results. The good news is, a lot of the time is hands-off, so at least you’re not laboring away at the stove the entire time.

What to Serve with French Onion Soup

This soup is very hearty and can certainly be enjoyed on its own, but I usually pair it with a simple side salad or a side of sautéed mushrooms. For an even more complete meal, my family loves it with a nice skillet steak, honey glazed salmon, or a French dip sandwich.

Want that bistro style look and feel? Then you need to serve this soup in some French onion soup bowls. True French Onion Soup made in restaurants will always be served in special crocks. Some come with lids and handles, some are more basic, but they’re always made of a good quality ceramic that can withstand high heat in the oven and are between 15 and 20 ounces in size. These are the French onion soup bowls that I have and love. Special bowls are not required, of course, but they are nice to have, not only for this soup, but also to serve other soups and chili in.

How to Store French Onion Soup

• Fridge. If you’ve got leftovers, you can store them and have another delicious meal for lunch or dinner the next day. Allow to cool completely, then transfer to a large airtight container or individual ones. It will keep in the refrigerator for up to 3 days.
• Can French Onion Soup Be Reheated? Yep. Remove soup from the fridge, pour into bowls, and place in a preheated oven for 15 minutes, then top with the fresh cheesy bread.
• Can You Freeze French Onion Soup? You can freeze this soup without the cheesy bread. Add soup to freezer safe containers and store in the freezer for up to 3 months. When ready to eat, let soup thaw in the refrigerator overnight. Make the cheesy bread fresh before serving.

More Classic Onion Recipes

• French Onion Dip
• Onion Boil
• Tennessee Onions