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.
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!
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
- 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.
- Ina large bowl place the onions and shallots then sprinkle them with flour, salt and pepper. Toss to coat evenly.
- 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.
- Add the beef stock, wine, thyme, bay leaves, oregano and garlic. Cook for 30 minutes on medium-low.
- Add the cognac and Worcestershire. Stir and allow to sit for 10 minutes
- 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
You can store in the refrigerator for up to 3 days in an airtight container.
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.
Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook
French Onion Soup Recipe
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
Originally published April 2015 and updated October 2021.
Liz @ I Heart Vegetables
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!
Analida
Yes, you could! You could also mix vegetable broth with mushroom broth. Go for it!!!! 🙂
Laura @MotherWouldKnow
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.
Analida
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. 🙂
Meghan@CleanEatsFastFeets
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.
Analida
You got it Meghan!!! I am drooling just thinking about it.
🙂
K
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
Analida
You are welcome!!! It's very easy to make.
Jen
French onion soup is one of my favorites. I like trying a bunch of different cheeses on top 🙂
Analida
Jen, how cool. What kind of cheeses do you use?
Suzanne
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!
Suzanne
that is she was convinced
Analida
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.
🙂
Christie
Thanks so much for sharing at Bloggers Brags this week. I'm pinning it to our board on Pinterest!
Analida
You're welcome! And thanks so much for pinning.
BreAnna
Oh my. YES PLEASE! Love love love this. And your pictures are gorgeous!
BreAnna | Crafty Coin
Real Food on a Real Budget
Analida
Thanks for your compliments BreAnna! 🙂
Christy
Thank you for sharing your great recipe with Idea Box link party! Hope to see you again next Thursday for week eight - Cheers, Christy
Analida
You're welcome Christy. It is so much fun to share recipes.
Barbara from 21 Rosemary Lane
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
Analida
You are welcome Barbara! It is my son's favorite soup!!! Let me know how it turns out.
Michelle | A Dish of Daily Life
I love french onion soup! I've never made it though...I think it's time to try it! Thanks for the recipe, Analida!
Analida
You are welcome Michelle.
Kristen @ A Mind Full Mom
My husband has been begging me to make this--so thank you for the recipe--perfect timing!
Analida
You are welcome!!! Hope you like it.
Alix @A Hedgehog in the Kitchen
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!
Analida
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. 🙂
Srividhya Gopalakrishnan
Interesting. Would love to prepare the vegetarian version of this. Bookmarking this.
Analida
You can certainly adapt it to vegetarian.
Carol Borchardt
One of my all-time favorite soups! Caramelizing onions is a true labor of love - leave it to the French!
Analida
Indeed, leave it to the French! I am now thinking that I need to make a batch soon. 🙂
Leah Jordana
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!
Analida
Very true, food is indeed about pleasure.
Thanks for your historical info.