A classic recipe for French Onion Soup that can be on your table in 1 hour! Simple and so delicious, this soup is great as an appetizer or main dish.
This French Onion Soup recipe is a must make! A rich and flavourful broth with caramelized onions, topped with a cheesy and delicious bread crust…this soup will quickly become a family favourite comfort dish.
French Onion Soup is so simple to make!
For some reason I thought that French Onion Soup would be one of those soups that was difficult to make, but was I wrong! It’s actually so easy, and worth the effort! This recipe is to die for. Seriously. It’s so flavourful.
Full of delicious and simple ingredients!
Made with sweet onions, flavourful vegetable broth, fresh thyme, chunks of bread and loads of cheese!
Comfort food at its best!
French Onion Soup seems to be one of those recipes that has gone out of ‘food fashion’ over the years…it was really popular in the 60’s. Why it hasn’t stayed that way is really beyond me. This soup is delicious and comforting.
More than meets the eye…or stomach!
This soup is much more filling that you might realize. Every time I make it I worry that it’s not enough for dinner, and think about doubling the recipe, but it’s not necessary. It comfortably serves our family of 5…the thick cheesy bread topping is filling in itself. But sometimes I’ll serve it with a green salad.
Have it ready in about an hour!
As an added bonus, this soup only takes about 1 hour to make! The bulk of the time is spent caramelizing the onions. If you don’t mind the onions being a little less caramelized you can have it ready in even less time. And on the other hand, if you want really rich caramelized onions, feel free to saute them longer to get that rich caramel colour and flavour…which could mean that this soup will take a little longer than an hour to make.
French Onion Soup Recipe Tips:
- Broth: You can use vegetable or beef broth for this recipe.
- Cheese: This recipe calls for shredded Swiss cheese, but sometimes I like to use 1/2 Swiss cheese and 1/2 Gouda cheese.
- Bread: You can use a baguette for the topping, or any of your favourite bread…the more robust the loaf, the better.
- Onions: See above for a little tip on caramelizing onions!
- Bowls: A bit about bowls…the best bowls to use for French Onion Soup, are French Onions Soup Bowls that are intended for this type of soup. They have handles that allow for ease of sliding bowls around in the oven, and traditional bowls have a smaller opening than the bottom of the bowl (like the bowl I have at the bottom of this post). In the pictures above, the opening of the bowl is as wide as the bottom, and honestly they don’t work as well because the wide opening allows for more bread, which soaks up the soup. SO if you can, use a french onion soup bowl like the one at the bottom of this post, with the smaller opening so that your soup doesn’t disappear into the bread! 😉
French Onion Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 5 cups sliced onions about 5 medium onions, cut in half then sliced
- 1 tsp sugar
- 1 L of vegetable broth or beef
- 1/2 cup water
- 1/2 cup dry white wine
- 1 tbsp Dijon mustard
- 6 sprigs fresh thyme
- 1 bay leaf
Bread and Cheese Topping:
- 1 small baguette
- 2 cups grated Swiss cheese
- 1/4 cup grated parmesan cheese
Making the soup:
- In a skillet on low/medium heat, melt the butter and olive oil, then add the onions and sugar, and cook until soft and caramelized (don't burn them). Stir often. Mine took about 30 minutes.
- Once the onions are caramelized, add the broth, water, wine, Dijon mustard, thyme and bay leaf.
- Bring to a boil on high heat, then reduce the heat to medium and gently simmer, covered for about 20 minutes.
Preparing the cheese/bread topping:
- Set your oven to the broil setting.
- While the soup is simmering, you can prepare the cheese and bread that make the topping.
- Shred the cheese. Set aside.
- Cut the baguette into 1/2 inch slices, and butter each side. Place them on a cookie sheet.
- Put the bread slices in your preheated oven to toast - about 2 minutes per side. Careful not to burn them!
- Once they are toasted, remove the toasts from the oven, and cut them into chunks that are just a little bigger than bite sized. Set aside.
Putting it all together:
- Once the soup has cooked for its 20-30 minutes, remove the thyme and the bay leaf.
- Pour the soup into individual oven safe bowls. This recipe filled 4 bowls very generously, or you can spread them out between 6 small portions.
- Add the bread chunks to the top of the soup, being generous to cover the top.
- Sprinkle on the Swiss and parmesan cheeses.
- Sometimes I like to garnish the soups with a little sprig of fresh thyme.
- Line the bowls up on a cookie sheet, and put them in the oven under broil until the cheese is melted, bubbly and slightly browned. Don't burn them! This takes about 3 minutes.
Recipe adapted from Chatelaine.com