Restaurant-Style French Onion Soup

Name: Restaurant-Style French Onion Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 large yellow onions (thinly sliced); 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon sugar (to help caramelize); 1 teaspoon salt; 1 cup dry sherry; 8 cups beef broth (low-sodium); 2 sprigs fresh thyme (or 1/2 teaspoon dried); 2 bay leaves; 1 baguette (sliced); 200 grams Gruyère cheese (grated)

95 min 6 servings Medium

All Recipes

Savour the rich flavours of restaurant-style French onion soup at home with caramelized onions, hearty beef broth, and a cheesy Gruyère crouton.

Prep

20 min

Cook

75 min

Total

95 min

Servings

Difficulty

Medium

French Onion Soup is a classic dish that brings the comforting flavours of a Parisian bistro right to your kitchen. With its deeply caramelized onions, robust beef broth, and a topping of melted, bubbly Gruyère cheese, it’s a timeless favourite. Our version captures the essence of this beloved soup, offering a restaurant-quality experience at home. This recipe is perfect for those who appreciate the layers of flavour developed through slow cooking. It's a wonderful choice for a cozy dinner during the colder months, or anytime you're craving a taste of France. The balance of sweet onions, savoury broth, and cheesy crouton makes this soup a crowd-pleaser.

Instructions

Caramelize the onions

In a large, heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions, sugar, and salt. Cook, stirring occasionally, for about 40 minutes until onions are deeply caramelized and golden brown.

Pro tip: Stir frequently to prevent onions from sticking and burning.

Deglaze the pot

Pour in the sherry to deglaze the pot, scraping up the fond from the bottom. Simmer until the sherry reduces by half, about 5 minutes.

Pro tip: Use a wooden spoon to scrape the pot.

Add broth and herbs

Stir in the beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat and let it simmer uncovered for 30 minutes.

Pro tip: Adjust seasoning with salt and pepper to taste.

Prepare the croutons

Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet and toast for 10 minutes until golden.

Pro tip: Turn slices halfway through toasting for even colour.

Assemble the soup

Remove thyme sprigs and bay leaves from the soup. Ladle soup into oven-safe bowls.

Pro tip: Place bowls on a baking sheet for easy handling.

Broil the cheese

Top each bowl with a toasted baguette slice and a generous amount of Gruyère. Broil on high for 3-5 minutes, until cheese is melted and bubbly.

Pro tip: Watch closely to prevent burning.

💡

Tips & Tricks

Slice onions thinly for even caramelization.
Use a heavy-bottomed pot to prevent burning.
Broil cheese-topped croutons for a golden finish.

Frequently Asked Questions

What makes French onion soup taste so good?

The deeply caramelized onions, combined with a rich beef broth and a cheesy, gratinéed crouton, create a complex and satisfying flavour profile.

How many calories are in a serving of French onion soup?

A serving of this restaurant-style French onion soup contains approximately 350 calories.

Can French onion soup be made ahead of time?

Yes, you can make the soup ahead of time and refrigerate it for up to three days. Reheat it before adding the croutons and cheese.

What is the best cheese to use for French onion soup?

Gruyère cheese is traditionally used due to its excellent melting properties and nutty flavour.

How long does it take to caramelize onions for French onion soup?

Caramelizing onions for French onion soup typically takes about 40 minutes over medium heat, ensuring they become soft and deeply golden brown.

What type of onions are best for French onion soup?

Yellow onions are best for French onion soup as they caramelize well and provide a sweet flavour.

Serving Suggestions

Serve your French Onion Soup with a side of crusty baguette and a light green salad for a complete meal. The soup pairs beautifully with a glass of red wine, such as a Pinot Noir or Merlot. This soup can be prepared ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove and add the croutons and cheese just before serving to ensure the topping remains crisp and gooey.

Nutrition per serving

350

Calories

16g

Protein

18g

Fat

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