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    Home >> French

    French Onion Soup and Its History

    Modified: Apr 11, 2025 · Published: Oct 26, 2021 by Analida · • Word count:874 words. • About 5 minutes to read this article. • This post may contain affiliate links ·

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    Jump to Recipe Print Recipe
    A super simple French onion soup recipe and the history of this tasty dish. Caramelized onions, herbs, red wine and spices bring this dish alive! | ethnicspoon.com

    French onion soup is a simple, rustic and delicious dish. It's one of my favorites. Is it an easy French onion soup recipe? It takes a bit of time to make, it is so worth it. I've often pleaded with my French friend to give me his recipe, but he is not budging.

    a red bowl of French onion soup with a spoon and napkin on the left and bread in the back

    Jump to:
    • French onion soup origins
    • Tips for making French onion soup
    • Step by Step Photos
    • Frequently Asked Questions
    • French Onion Soup Recipe

    You see, he is a French chef and VERY protective of his French recipes, especially this one for some reason. Oh well, c'est la vie! The recipe for French onion soup I am sharing with you today is my son Adam's recipe. He's been dying to contribute a recipe to my blog for a long time, and here's his chance. Adam works at a country club where according to him the chef "makes the best French onion soup in the world." Like my French friend, his boss is not giving up the recipe either.

    Anyhow, through keen observation, Adam has developed his own recipe and is very proud of his creation. I wasn't even allowed in the kitchen to suggest or help! I must say, he did a FANTASTIC job!  Adam is also very excited to be entering culinary school this coming Fall.  He now has, as of this post, a published recipe!  How cool is that!

    a close up red bowl of French onion soup with a sliced loaf of bread in the back

    French onion soup origins

    Apparently, French onion soup dates back to antiquity. The Greeks and the Romans enjoyed a soup made with cooked onions tossed in a broth. At some point in time, the French decided that the onions should be caramelized to bring out their natural sweetness. Good idea!

    Tips for making French onion soup

    To top things off, Gruyere and toasted bread and broiled in the oven. Now you are talking! The cognac is added at the very end (right before the broiling). Onions, just like garlic, shallots and leeks, are part of the Allium family. Among the members of this botanical family, onions have the strongest taste. Caramelizing them softens and sweetens the taste.

    I am very proud of my French heritage and its amazing foods. French food is not complicated as most people think. In fact, most French food that a family eats on any given night is simple, genuine and oh so flavorful. The key? Fresh ingredients of course.

    Step by Step Photos

    A collage of photos showing the steps to make French onion soup in a pot in a stove.
    1. Gather all your ingredient and have them measured, chopped and ready to go. The French call this "mise en place" or everything in place to get ready to prepare a dish.
    2. Ina large bowl place the onions and shallots then sprinkle them with flour, salt and pepper. Toss to coat evenly.
    3. In a large Dutch oven or stock pot heat on medium and butter. Once melted add the onions and shallot mixture then add the sugar. Cook the onions until they have a nice brown caramelization. Stir them frequently to ensure even cooking.
    4. Add the beef stock, wine, thyme, bay leaves, oregano and garlic. Cook for 30 minutes on medium-low.
    5. Add the cognac and Worcestershire. Stir and allow to sit for 10 minutes
    6. Ladle the soup into oven save bowls, place slices of baguette on to then sprinkle with grated Gruyere. Place under the broiler in the oven until the cheese browns nicely.

    Frequently Asked Questions

    How long can I save this soup in the refrigerator?

    You can store in the refrigerator for up to 3 days in an airtight container.

    Can I freeze this soup?

    Yes, you must completely cool the soup before freezing.  Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.

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    French onion soup and it's history through the ages. | ethnicspoon.com

    French Onion Soup Recipe

    Here an easy recipe developed by my son Adam with rich aromatic her flavors. The onions are sweet and caramelized to make a really delicious broth.  This dish also has an interesting food history. 
    5 from 3 votes
    Print Pin Rate
    Course: Soup
    Cuisine: French
    Keyword: caramelized onion, crusty bread, food history, homemade, melted cheese, rich broth
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 6 servings
    Calories: 446kcal
    Author: Analida Braeger

    Ingredients

    Soup Ingredients

    • 3 onions medium, sliced
    • 2 shallots sliced
    • 4 Tbsp. butter
    • 2 tsp. sugar
    • 2 Tbsp. flour
    • 1 tsp. black pepper
    • 2 tsp. Kosher salt
    • 6 cups beef stock
    • 2 garlic cloves miced
    • 1 cup dry red wine
    • 4 sprigs thyme fresh, tied with kitchen twine
    • 2 tsp oregano
    • 3 bay leaves
    • 2 tbsp Worcestershire sauce
    • 4 oz. cognac
    • 1 dash nutmeg

    Soup Toppings

    • 1 cup Gruyere shredded
    • 1 baguette sliced and toasted

    Instructions

    • Place onions and shallots in a medium sized bowl. Sprinkle with flour, pepper and salt.
    • In a medium stock pot melt the butter and add the onions. Toss onions in the butter until they are translucent. Add the sugar.
    • Turn heat to low and cover. Cook until onions are caramelized (a brown color). This will take about 45 minutes. Move onions around frequently to ensure even cooking.
    • Add the stock,wine, thyme, bay leaves, oregano, and garlic. Cook for about 30 minutes on low.
    • Turn off heat. Add cognac, Worcestershire and nutmeg. Stir and allow to sit for about 10 minutes. Add salt to taste.
    • Portion into oven safe bowls.
    • Place toasted slices of baguette on top of the soup. Sprinkle liberally with Gruyere.
    • Place under the broiler until the cheese begins to sizzle and turn brown. Enjoy!

    Nutrition

    Calories: 446kcal | Carbohydrates: 39g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1571mg | Potassium: 698mg | Fiber: 3g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 319mg | Iron: 3mg

    Originally published April 2015 and updated October 2021.

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    819 shares
    • 129

    Reader Interactions

    Comments

    1. Liz @ I Heart Vegetables

      April 20, 2015 at 6:41 am

      I've always wanted to make french onion soup! I wonder if I could make it with a mushroom broth instead of a beef broth to keep it vegetarian. It sounds delicious!

      Reply
      • Analida

        April 20, 2015 at 8:52 am

        Yes, you could! You could also mix vegetable broth with mushroom broth. Go for it!!!! 🙂

        Reply
    2. Laura @MotherWouldKnow

      April 20, 2015 at 9:10 am

      I love this post for many reasons, not the least of which is your collaboration with your son. His technique for making onion soup is a bit different from the traditional, especially when he advises letting the cognac sit undisturbed in the soup for 10 minutes. I'm anxious to try his version. Lovely all the way around. Pinning and yumming the recipe.

      Reply
      • Analida

        April 20, 2015 at 11:52 am

        Thanks Laura. His method is indeed a bit different. If you knew him you would understand why. He is one of those who wants to do everything his way, lol!!! It's been a rough 18 years. Try it out and let me know what you think. Thanks for commenting. 🙂

        Reply
    3. Meghan@CleanEatsFastFeets

      April 20, 2015 at 4:55 pm

      There's nothing quite like breaking through the top layer of bread and cheese and dipping into the warm broth of French Onion Soup. One of my favorites.

      Reply
      • Analida

        April 21, 2015 at 8:07 am

        You got it Meghan!!! I am drooling just thinking about it.
        🙂

        Reply
    4. K

      April 21, 2015 at 10:03 am

      French onion soup is such a crowd pleaser! I never really knew how to approach making it at home before. Thanks for sharing at 'Tell em Tuesday'!
      xoxo K
      http://peeledwellness.com

      Reply
      • Analida

        April 21, 2015 at 3:58 pm

        You are welcome!!! It's very easy to make.

        Reply
    5. Jen

      April 21, 2015 at 3:38 pm

      5 stars
      French onion soup is one of my favorites. I like trying a bunch of different cheeses on top 🙂

      Reply
      • Analida

        April 21, 2015 at 3:59 pm

        Jen, how cool. What kind of cheeses do you use?

        Reply
    6. Suzanne

      April 23, 2015 at 7:25 am

      My mom is a natural lover of "stuff" while I love clean lines. Many years ago I begged her to get rid of some things that served only one purpose or seemingly no purpose at all. She was not convinced to give up (among other things) her 1970's issued French onion soup crocks. Suddenly the tables turned and I pulled the bowls right out of the Goodwill pile. They have been in my kitchen, mostly unused, for 7 years. I think this delicious looking recipe has finally convinced me to use them!

      Reply
      • Suzanne

        April 23, 2015 at 7:26 am

        that is she was convinced

        Reply
      • Analida

        April 23, 2015 at 8:09 am

        lol!!! I am not a lover of "stuff" either. But the colorful crocks I found at my local TJ Maxx are great for French onion soup.
        🙂

        Reply
    7. Christie

      April 23, 2015 at 9:08 am

      Thanks so much for sharing at Bloggers Brags this week. I'm pinning it to our board on Pinterest!

      Reply
      • Analida

        April 27, 2015 at 8:27 am

        You're welcome! And thanks so much for pinning.

        Reply
    8. BreAnna

      April 23, 2015 at 12:00 pm

      Oh my. YES PLEASE! Love love love this. And your pictures are gorgeous!

      BreAnna | Crafty Coin
      Real Food on a Real Budget

      Reply
      • Analida

        April 27, 2015 at 8:28 am

        Thanks for your compliments BreAnna! 🙂

        Reply
    9. Christy

      April 24, 2015 at 6:08 pm

      Thank you for sharing your great recipe with Idea Box link party! Hope to see you again next Thursday for week eight - Cheers, Christy

      Reply
      • Analida

        April 27, 2015 at 8:30 am

        You're welcome Christy. It is so much fun to share recipes.

        Reply
    10. Barbara from 21 Rosemary Lane

      April 26, 2015 at 9:48 am

      Oh this sounds delicious. My entire family loves FOS. I have never made it using red wine...will have to give this recipe a try. Thank you so much for sahring at SYS and have a wonderful week!
      XO Barbara

      Reply
      • Analida

        April 27, 2015 at 8:34 am

        You are welcome Barbara! It is my son's favorite soup!!! Let me know how it turns out.

        Reply
    11. Michelle | A Dish of Daily Life

      January 20, 2016 at 9:54 pm

      I love french onion soup! I've never made it though...I think it's time to try it! Thanks for the recipe, Analida!

      Reply
      • Analida

        January 22, 2016 at 11:45 am

        You are welcome Michelle.

        Reply
    12. Kristen @ A Mind Full Mom

      January 21, 2016 at 8:37 am

      My husband has been begging me to make this--so thank you for the recipe--perfect timing!

      Reply
      • Analida

        January 22, 2016 at 11:44 am

        You are welcome!!! Hope you like it.

        Reply
    13. Alix @A Hedgehog in the Kitchen

      November 06, 2016 at 4:40 pm

      5 stars
      What a gorgeous recipe! Bravo, Adam! 🙂 We love French onion soup as well. We love eating it here in Paris. It is the perfect food to enjoy in a small café with a glass of wine on a cold Winter day. We have never made it at home though. We will definitely try your recipe! Thank you!

      Reply
      • Analida

        November 06, 2016 at 5:12 pm

        It is the perfect food indeed, especially on a cold day. It is not hard to make, give it a try! Let me know how it turns out. Thanks for commenting. 🙂

        Reply
    14. Srividhya Gopalakrishnan

      November 08, 2016 at 12:12 pm

      Interesting. Would love to prepare the vegetarian version of this. Bookmarking this.

      Reply
      • Analida

        November 08, 2016 at 3:56 pm

        You can certainly adapt it to vegetarian.

        Reply
    15. Carol Borchardt

      February 08, 2017 at 9:24 am

      One of my all-time favorite soups! Caramelizing onions is a true labor of love - leave it to the French!

      Reply
      • Analida

        February 09, 2017 at 6:29 pm

        Indeed, leave it to the French! I am now thinking that I need to make a batch soon. 🙂

        Reply
    16. Leah Jordana

      May 16, 2017 at 5:01 pm

      5 stars
      I was trained Cordon Bleu and I prefer to roast my onions as was done long ago. Caramelizing is actually very new, 18th century to be precise, which, as time goes, is a lot more modern than the recipe I found for this dish from around the 15th century! I tell people to make their own recipe for their own taste. When it comes to traditional, very little IS as tradition varies from county to county, province to province, and can be so different in England just 30 km down the road in the next valley! So do not allow some chef to tell you that you are " doing it incorrectly" Food is about pleasure. Bon appetit!

      Reply
      • Analida

        May 16, 2017 at 6:09 pm

        Very true, food is indeed about pleasure.
        Thanks for your historical info.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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