Caramelized French Onion Soup
A deeply savory soup built from onions cooked slowly until mahogany, beef stock, thyme, and a splash of sherry. Each bowl gets a toasted baguette cap and enough bubbling Gruyère to stretch from the spoon, making the patient stovetop time entirely worthwhile.
- Course
- Soups
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 35 min
- Total Time
- 1 hr 55 min
The Story Behind This Recipe
Caramelized French Onion Soup is one of those recipes I never planned to publish. It was scribbled inside a cookbook cover for years until enough people asked for it that I finally typed it out.
About 1 hr 35 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Swap the protein for whatever is in the freezer — cook times shift slightly.
- Roast the vegetables separately for more caramelization.
- Serve it over rice, polenta or crusty bread depending on the night.
Ingredient Substitutions
- Butter
- Olive oil for savory dishes, or a good vegan stick for baking
- Beef stock
- Chicken stock with a teaspoon of tomato paste stirred in
- All-purpose flour
- A 1:1 gluten-free baking blend that includes xanthan gum
- Fresh herbs
- A third as much dried, crushed between your palms first
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Caramelized French Onion Soup
Recipe Card
Caramelized French Onion Soup
By Marguerite Hale
- Course
- Soups
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 35 min
- Total Time
- 1 hr 55 min
Ingredients
- 4 tbsp unsalted butter
- 3 lbs yellow onions, thinly sliced
- 1 tsp kosher salt
- 2 tbsp all-purpose flour
- 1/3 cup dry sherry
- 7 cups low-sodium beef stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 12 baguette slices, toasted
- 2 cups Gruyère, grated
- Black pepper
Instructions
- 1
Melt the butter in a heavy pot, add the onions and salt, and cook over medium-low heat for fifty to sixty minutes, stirring more often as they darken.
- 2
When the onions are a rich chestnut color, stir in the flour and cook for two minutes so the finished broth will have a little body.
- 3
Pour in the sherry and scrape every browned bit from the pot, then add the stock, thyme, bay leaf, and several grinds of pepper.
- 4
Simmer uncovered for twenty-five minutes, remove the herbs, taste, and adjust the salt before ladling the soup into oven-safe bowls.
- 5
Float two baguette slices on each bowl, cover with Gruyère, and broil until the cheese is melted, blistered, and beginning to brown.
Nutrition
Estimated per serving (6 servings per recipe).
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