French Onion Soup
The coziest of all the soups. These are the main reasons why you should make it at home.
- thick, tasty, comforting soup for autumn and winter
- the perfect soup to make when you have a little more time, over the weekend or for holidays
- it's a show-stopper that leaves an impression
- feel free to store the soup in the fridge or freezer
Essential ingredients
Here, we share a little more about the ingredients used in this recipe. You can find the whole ingredient list and method below.
Bread - this recipe was created for our partner Žito, so we used their bread in this recipe. Since the bread is only available in Slovenia, we reccomend using a baguette.
Onion - use yellow onion for this recipe.
White wine - choose Chardonnay or Pinot Grigio. The alcohol evaporates while cooking, and the wine creates a beautiful sweet - sour flavor.
Stock - using stock is reccomended. We used beef stock in this recipe, but you can easily use vegetable stock, or water.
Cheese - in french recipes, we can see that Gruyere cheese is the way to go when it comes to French Onion Soup. However, it is pretty hard to find one in Slovenia, so we tested the recipe with both Gruyere and Emmental cheese and it worked great.
Storing and freezing
We don't recommend storing the final dish. However, you can easily store the onion soup in the fridge or the freezer. Finish the dish with bread and cheese when serving.
Store the chilled onion soup (without the bread and cheese) in an airtight container, seal it, then place it in the fridge. Store in the refrigerator for three days, then reheat and finish the dish..
Feel free to freeze the sauce. Transfer the chilled onion soup (without the bread and cheese) to an airtight container or freezer bag. Keep in the freezer for up to 3 months. Defrost and finish the dish before using.
How to make French Onion Soup at home (video)
Check this quick recipe for the best French Onion Soup at home.
Next, try these delicious soup recipes
- Creamy Butternut Squash Soup
- Wild Mushroom Soup
- Cream of Mushroom Soup
- Creamy Carrot Soup
- Potato Leek Soup
- Broccoli Cheddar Soup with Sweet Potato
METHOD
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bread
Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F. Line your baking sheet with parchment paper. Cut the bread into slices, then cut into large chunks. Arrange in a single layer over the baking sheet and place in the preheated oven. Bake for 8 minutes at 220 °C / 430 °F.
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onion
Peel the onion and cut it into thin slices. Place a large pot over medium-high heat. Add the butter and oil. When the butter melts, add the onion. While stirring, cook the onion for 10 minutes. Season with salt and add thyme. Cook for 20 - 30 minutes on low heat or until golden brown. While cooking, stir the onion regularly, especially in the bottom of the pan. Add the wine, cook for 5 minutes for the alcohol to evaporate, then add the stock and stir to combine. Simmer for 10 minutes.
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bake
Transfer two ladles of the soup to a blender or a bowl if you're using an immersion blender. Mix into a smooth soup and add back to the pot with the soup. Check the seasoning and season with salt and pepper, if necessary. Discard the sprig of thyme. Transfer the soup to a small castiron or oven-safe pot or into small one-serving individual oven-safe pots. Arrange the toasted bread on top and sprinkle with a generous amount of cheese. Place back in the oven and bake for 8 - 10 minutes at 210 °C / 410 °F, settings on low broil.
TipPlace the pot or individual pots on a baking sheet to prevent leakage of the soup in your oven. -
serve
When the cheese melts and is bubbling, remove from the oven and set aside for a couple of minutes. Serve with chopped chives.
