The Best French Onion Soup out There Recipe

Name: The Best French Onion Soup out There
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter; 4 onions, sliced; 2 garlic cloves, chopped; 2 bay leaves; 2 fresh thyme sprigs; kosher salt & freshly ground black pepper; 1 cup red wine, about 1/2 bottle; 3 tablespoons all-purpose flour; 2 quarts beef broth (I usually make broth using Knorr beef bouillon); 1 baguette, sliced; 12 lb grated gruyere (use as much cheese as you like when serving. Refer to Note below)

Servings: persons

½ cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
kosher salt & freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 tablespoons all-purpose flour
2 quarts beef broth (I usually make broth using Knorr beef bouillon)
1 baguette, sliced
12 lb grated gruyere (use as much cheese as you like when serving. Refer to Note below)

1
Melt the stick of butter in a large pot over medium heat.
2
Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
3
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
4
Discard the bay leaves and thyme sprigs.
5
Dust the onions with the flour and give them a stir.
6
Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
7
Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
8
Season, to taste, with salt and pepper.
9
When you're ready to eat, preheat the broiler.
10
Arrange the baguette slices on a baking sheet in a single layer.
11
Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
12
Ladle the soup in bowls and float several of the Gruyere croutons on top.
13
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
14
Put the bowls into the oven to toast the bread and melt the cheese.
15
NOTE: The amount of cheese depends on your personal taste.
16
We sometimes use more if we want it more cheesy.
17
I've also used a combination of cheeses (but NEVER Velveeta).
18
The best I find is a combination of gruyere, Swiss, combined with a small amount of Parmesan.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup unsalted butter, 4 onions, sliced, 2 garlic cloves, chopped, 2 bay leaves, and more.

Yes, The Best French Onion Soup out There falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best French Onion Soup out There

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions