Classic French Onion Soup

2 Jan
Classic French Onion Soup

Classic French Onion Soup

I put onions on the shopping list, and good ol’ hubby came home with a 5-pound bag of them! I typically buy two or three at a time, sometimes a couple of sweet and a yellow, sometimes a red. But 5-pounds of yellow onions?! So of course, I had to make some French Onion Soup.

I have made this soup before, but the results were less than satisfying. So I printed out my handy-dandy PDF copy, then went to work at scratching out items and modifying amounts and ingredients. I was extremely pleased with this version of the Classic French Onion Soup. WAY better than the last one. I hope you think so too!

Classic French Onion Soup

1 1/2 pounds medium yellow onions
3 1/2 tablespoons unsalted butter
1/4 cup dry sherry (the good stuff, not cooking sherry!)
1 sprig thyme
1 bay leaf
4 cups homemade beef stock, or low sodium chicken broth
1/2 teaspoon cider vinegar
Salt and ground black pepper, to taste, if needed
Thick slices French bread
Butter for bread
Grated Gruyere cheese, enough for topping

Sliced Onions

Sliced Onions

Preheat oven to 400 degrees. Meanwhile, slice the onions thin. This is a piece of cake if you have a mandoline slicer, and I adore mine! Next, add the butter to a soup pot or Dutch oven that has an oven-proof lid and melt it over medium heat.

Buttered Onions

Buttered Onions

Add the onions to the melted butter, stirring around to coat. Cover and cook over medium heat for 20 minutes.

Uncover and give the onions a good stir, then recover and add the pot to the oven, leaving a crack in the lid. After 30 minutes, uncover the pot and give the onions another good stir.

Onions Halfway Cooked

Onions Halfway Cooked

Leaving uncovered, cook for another 45 minutes, stirring them every 10 or 15 minutes, until they are caramel brown.

Caramelized Onions

Caramelized Onions

Once the onions are brown and caramelized, take the pot out of the oven and place on the stove over medium heat. Add the sherry and deglaze the pot, including scraping all the brown bits from the edges. Cook for about 5 more minutes, until the sherry reduces about half. Add the thyme sprig, bay leaf, and beef or chicken broth. If you don’t have homemade beef stock, I have read the soup will come out much better using a good quality store-bought chicken broth rather than beef.

Simmer the soup for 20 minutes, then finish it off with the cider vinegar. Take a sip, and season to taste with salt and/or pepper. I found it only needed just a pinch of salt, but I always use a lot of pepper.

About 10 minutes before you are ready to eat, slice enough French bread to top the amount of individual ramekins you will be cooking. Butter the tops of the slices, then place them in the oven or toaster oven on broil for a few minutes, until browned and crispy.

Soup Ready for Broiling

Soup Ready for Broiling

Ladle soup into the ramekins, top with a slice of crispy bread, then top with a good amount of grated Gruyere cheese. Broil for several minutes until the cheese is melted and bubbly. Remove carefully from oven, and serve immediately.

French Onion Soup

French Onion Soup ~ Please forgive my horribly focused shot!

Download and Print this Recipe

Download and Print this Yummy Recipe!

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60 Responses to “Classic French Onion Soup”

  1. teagan geneviene January 2, 2016 at 10:11 am #

    Kathryn, this kind of French onion soup is my very favorite. When I was in my late teens I made a crock pot version — an extremely simplified version — and not nearly as good or elegant. I’ve never tried to do the bread and cheese topping. But this is my favorite soup to get at a restaurant. Beautiful job, KR. The photos are wonderful too. Hugs!

    Liked by 1 person

    • anotherfoodieblogger January 2, 2016 at 10:16 am #

      Thank you so much Teagan! I bet you loved making it in a crockpot as a teenager. The bread and cheese topping is to die for, you should try it sometime! Hugs back!

      Like

  2. all-TIM-ate January 2, 2016 at 10:12 am #

    One of my favorite soups to have in winter. I use lots of sage when I make mine. Very cheesy but oh so delicious.

    Liked by 1 person

    • anotherfoodieblogger January 2, 2016 at 10:17 am #

      I’ve never thought of using sage before in this! I’ll have to try it sometime. πŸ™‚ Thanks for stopping by!

      Liked by 1 person

  3. Lina January 2, 2016 at 10:25 am #

    Sounds delicious! A good soup recipe! Iam not a soup lover but the look of this soup is calling out to me to try it😊

    Liked by 1 person

  4. Karen January 2, 2016 at 1:39 pm #

    One of my all time favorites, Kathryn…it certainly does look good.

    Liked by 1 person

    • anotherfoodieblogger January 3, 2016 at 9:25 am #

      Thank you so much Karen. It certainly was warming too with the really cold weather we’ve been having.

      Like

  5. cookingwithauntjuju.com January 2, 2016 at 1:54 pm #

    This is one of my favorite soups too – any excuse to caramelize some onions. I make homemade croutons that have been brushed with garlic butter, toasted and tossed with parmesan cheese. I use these in my soup and add any extra cheese (optional). Easier to eat πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger January 3, 2016 at 9:27 am #

      I agree with you there that homemade croutons would make the soup easier to eat. Thank you Aunt JuJu!

      Like

  6. Gerlinde January 2, 2016 at 6:10 pm #

    One of my absolute favorite soups. Your version looks delicious. I once made Julia Child’s recipe and it took forever .

    Liked by 1 person

  7. apuginthekitchen January 2, 2016 at 6:22 pm #

    I just love this soup, something is telling me I need to make some french onion soup, it looks delicious and is one of my all time favorites. I love your version, it’s wonderful.

    Liked by 2 people

  8. OrganicIsBeautiful January 2, 2016 at 7:20 pm #

    I love the sound of this recipe πŸ˜‰

    Liked by 1 person

  9. Conor Bofin January 3, 2016 at 5:26 am #

    Impossible to eat without slopping it everywhere. Glorious!

    Liked by 1 person

  10. rituahuja1 January 3, 2016 at 7:02 am #

    A perfect soup for cold evenings. It looks delicious. I wish I could have a bowl of this soup right now. Yum Yum

    Liked by 1 person

    • anotherfoodieblogger January 3, 2016 at 9:33 am #

      Thank you so much for your kind comment, it sure has been cold where we live lately!

      Like

  11. Michelle Williams January 3, 2016 at 9:07 am #

    I have never made French onion soup. why? I have no idea! You have inspired me.

    Liked by 1 person

    • anotherfoodieblogger January 3, 2016 at 9:34 am #

      Oh my goodness, you really should! And I am sure you can get your hands on some nice dry sherry (although I bet you already have some on hand!) πŸ™‚ Thanks for stopping by!

      Like

  12. Lynz Real Cooking January 3, 2016 at 10:08 am #

    This sounds very good. I need a good go to recipe, i love onions!!

    Liked by 1 person

    • anotherfoodieblogger January 3, 2016 at 10:10 am #

      Thank you Lynn, I do hope you give this one a go!

      Liked by 1 person

      • Lynz Real Cooking January 3, 2016 at 10:17 am #

        I love french onion soup but have never made a recipe that i love! So i will pin it and try! Yumm

        Liked by 1 person

      • anotherfoodieblogger January 3, 2016 at 10:18 am #

        I hope this one works out for you. My first attempt at it didn’t work out so good but this one was WAY better! I think the quality of the stock you use also makes a difference. πŸ™‚

        Liked by 1 person

      • Lynz Real Cooking January 3, 2016 at 10:23 am #

        Yes that sounds right! I will try it πŸ™‚

        Liked by 1 person

  13. Freda @ Aromatic essence January 3, 2016 at 12:30 pm #

    Looks fantastic!

    Liked by 1 person

  14. Teresa Blackburn January 3, 2016 at 2:26 pm #

    You have made one of my favorite soups ever! I have never made it but often eat it in restaurants. I am not sure why I have not cooked this but your recipe and how to pics might just turn that around.

    Liked by 1 person

  15. ChgoJohn January 4, 2016 at 7:34 am #

    Nothing like a steaming bowl of soup on a cold winter’s day and French onion tops my list of preferred soups. It’s tasty enough on its own but then the Gruyere is added. Oh, my! If they ever figure out a way to work a couple pieces of bacon into the pot I’ll die a happy man. πŸ™‚

    Liked by 2 people

  16. StefanGourmet January 4, 2016 at 9:53 am #

    Hi Kathryn, your timing is perfect as I recently bought a 5 kilo (11 lb) bag of onions on purpose for making onion soup — and because they were such a bargain. I like your technique of cooking the onions in the oven.

    Liked by 1 person

    • anotherfoodieblogger January 4, 2016 at 10:07 am #

      That is very good timing, Stefan and that is a LOT of onions. I like the oven method because there is not as much standing and stirring time with it.

      Liked by 1 person

  17. Smiling Notes January 4, 2016 at 1:02 pm #

    Yum this looks lovely! And 5 pounds of onion Hahhaa that is too much πŸ˜†

    Liked by 1 person

  18. Lana-Once Upon a Spice January 5, 2016 at 2:12 pm #

    Oh yum, Kathryn! I need some of this! Pinning of course! Kudos to hubby too! haha!

    Liked by 1 person

  19. D. Wallace Peach January 5, 2016 at 6:22 pm #

    Hubby and I love French Onion Soup! He will also bring home a 5 lb pad of onions (hint, hint!) I’ve never added cider vinegar. I’m going to try it πŸ˜€ πŸ˜€

    Liked by 1 person

    • anotherfoodieblogger January 5, 2016 at 6:31 pm #

      The cider vinegar adds a nice finishing touch! Thanks for the follow! xo

      Liked by 1 person

      • D. Wallace Peach January 5, 2016 at 6:40 pm #

        My pleasure. I’m not much of a cook, BUT…I’m finding some appealing recipes here!! Who said an old dog can’t learn new tricks πŸ˜€

        Liked by 1 person

      • anotherfoodieblogger January 5, 2016 at 6:52 pm #

        Yeah well I am a foodie blogger, but I lover reading and the efforts that writers put out and somehow linked up with you. I do enjoy reading your posts! No worries if you never make any of my recipes, but they are out there if needed. πŸ™‚

        Liked by 1 person

  20. lynne hoareau January 9, 2016 at 9:37 pm #

    I have heard so much about French Onion Soup and yours sounds so tasty. I look forward to making it. πŸ™‚

    Liked by 1 person

  21. New Journey January 15, 2016 at 6:27 am #

    I love French Onion soup….this looks so yummy…thanks…kat

    Liked by 1 person

  22. Inside Kel's Kitchen January 24, 2016 at 4:27 pm #

    I have to try this! I love French onion soup, but I’ve never made it.

    Liked by 1 person

  23. weebluemixer February 18, 2016 at 2:26 am #

    Yummy! We gets lot of free veg as hubbie works ( and we stay) on a farm, so this is such a good recipe for using up onions!

    Liked by 1 person

  24. Tasty Eats Ronit Penso December 6, 2016 at 7:20 am #

    Absolutely delicious! As a caramelized onions addict, I used to make it often but somehow didn’t in the last couple of years. Thanks for the reminder! πŸ™‚

    Liked by 1 person

  25. Marlene Cupit October 16, 2017 at 1:15 pm #

    Hi, I’m excited to make your onion soup:) Is the homemade beef stock hard to make?

    Liked by 1 person

    • anotherfoodieblogger October 16, 2017 at 5:30 pm #

      Thanks for stopping by Marlene! No, it is not hard to make at all, just time-consuming. πŸ™‚

      Like

Trackbacks/Pingbacks

  1. Burgundy: The Taste of Terroir – ROCKIN RED BLOG - January 16, 2016

    […] of these meals to share with you. As luck would have it Another Food Blogger published a recipe for Classic French Onion Soup as I was needing to take my family to Burgundy for the evening. Viola! I whipped up a batch of […]

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  2. Soup/Stew Recipes for the Winter! | anotherfoodieblogger - December 5, 2016

    […] Classic French Onion Soup […]

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