Classic French Onion Soup is one of the most delicious soups in the world! With a rich, golden brown gravy and no shortage of flavour, you will love absolutely everything about this dish.
Caramelised onions in a rich stock with an intense depth of flavour is what makes this classic French Onion Soup stand out from the rest. Simmered with fresh herbs, optional white wine and a side of Cheesy Garlic Bread , this soup is worth every second you spend in the kitchen.
FRENCH ONION SOUP
French onion soup is loved and enjoyed by people all over the world; however, many are too intimidated to try making it at home. Well, fear no more, because I’m going to take you step by step through this classic French onion soup recipe, to help you create a restaurant quality soup in your very own kitchen.
Is there anything better on a cold day than a hot bowl of soup? Made slightly thicker than most soups, which are slightly more watered down, because the texture of French onion soup calls for a compliment the caramelised onions. Onions cook low and slow for about 45 minutes to draw out their natural sweetness, creating deep, meaty flavours with a subtle spice.
INGREDIENTS
With so much flavour in French onion soup, you’d certainly be forgiven for thinking the soup itself is made up of complex ingredients. Surprisingly, this recipe only requires a few core ingredients:
- Butter: use a good quality unsalted butter.
- Onions: so much flavour!
- Flour: thickens your soup.
- Dry white wine: deglaze the pot and scrape the browned bits off the bottom of the pot. You can skip the wine and use extra beef broth if you wish!
- Beef stock/broth – or chicken.
- Fresh herbs – thyme and bay leaves.
WHAT TYPE OF ONIONS FOR FRENCH ONION SOUP?
Caramelised onions can develop different flavour profiles depending on the type of onion you use:
- White onion: sweet and mild.
- Red onion: stronger onion flavour, slightly bitter and not as sweet.
- Yellow onion: our favourite for this type of soup. Nice and mild with a naturally occurring sweetness you want for caramelised onions.
Cut onions in half from top to bottom and slice just a little bit of the root section off – but not all of it. Place onion cut-side down and slice from the side of the onion.
As a result, the onion rings stay together while slicing and cooking, instead of falling apart.
HOW TO MAKE FRENCH ONION SOUP
Firstly, onions are cooked until browned and caramelised. You may be tempted to cut corners and sauté them until softened without cooking them to a golden brown, but please keep going! It makes all the difference in flavour.
The trick to caramelising onions is to let them fry for a good 5-8 minutes in between stirring to get those important browned bits on the base of your pot. Then, with each stir, you’re going to scrape the bottom of the pan to get those browned bits thoroughly mixed through the onions.
The pot is then deglazed with a touch of wine or extra broth, before flour is added to thicken the soup. Once the broth and herbs are added, your soup just needs boil, then simmer, until done.
Lastly, while the soup is cooking, make your cheesy garlic breads for an easier way to get French onion soup served without oven-proof bowls.
WHAT CAN I USE INSTEAD OF GRUYERE IN FRENCH ONION SOUP?
You can follow our recipe and use a blend of mozzarella and parmesan cheese, however you can also use Swiss, Gouda or Provolone. You can also try it with a slice of rindless Brie.
BEST WINE IN SOUP
I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can’t drink it, don’t cook with it.
WHAT CAN I USE INSTEAD OF WINE IN FRENCH ONION SOUP?
Replace wine with extra beef stock.
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IngredientsUSMetric1x2x3x
- ▢ 4 tablespoons unsalted butter
- ▢ 2 tablespoons olive oil
- ▢ 6 large yellow onions peeled, halved and thinly sliced
- ▢ 1 tablespoon garlic minced, or 4 cloves garlic, minced
- ▢ 1/4 cup flour, plain or all purpose
- ▢ 1/2 cup dry white wine or red wine
- ▢ 2 sprigs fresh thyme roughly chopped
- ▢ 6 cups beef stock
- ▢ 1 teaspoon beef bouillon powder
- ▢ 2 whole bay leaves dried or fresh
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper
- ▢ 1 batch cheesy garlic bread
Instructions
- In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
- Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
- Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
- Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
- While the soup is simmering, prepare 1 loaf of cheesy garlic bread , or individually portioned garlic breads .
- To serve, taste test and s eason with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.
Notes
BEST WINE IN SOUP
WHAT CAN I USE INSTEAD OF WINE IN FRENCH ONION SOUP?
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions peeled, halved and thinly sliced
- 1 tablespoon garlic minced, or 4 cloves garlic, minced
- 1/4 cup flour, plain or all purpose
- 1/2 cup dry white wine or red wine
- 2 sprigs fresh thyme roughly chopped
- 6 cups beef stock
- 1 teaspoon beef bouillon powder
- 2 whole bay leaves dried or fresh
- 1 pinch salt to taste
- 1 pinch pepper
- 1 batch cheesy garlic bread
Instructions
- In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
- Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
- Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
- Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
- While the soup is simmering, prepare 1 loaf of cheesy garlic bread , or individually portioned garlic breads .
- To serve, taste test and s eason with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.
Notes
BEST WINE IN SOUP
WHAT CAN I USE INSTEAD OF WINE IN FRENCH ONION SOUP?
Nutrition
Thank You! https://cafedelites.com/french-onion-soup/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
