French Onion Soup
Learn how to make perfectly caramelized onions while you prepare this ultra-comforting French Onion Soup. This recipe features 2 types of onions, 2 kinds of broths, along with butter and white wine for the most perfect broth you’ve ever tasted!
There are so many different ways there are to make a classic, homemade french onion soup recipe. I have tried them all, I’ve researched a lot, and I’ve finally got the best French Onion Soup recipe nailed down. So first things first. The onions.
Best Onions to use for French Onion Soup
- A combination of yellow onions and sweet onions is ideal when making French Onion soup, as each type of onion adds a different element of flavor. Combining the two allows you to enjoy the best of what each has to offer.
- I like to use 2 sweet onions and 4 yellow onions.
How to Caramelize Onions-
Caramelizing onions takes patience more than anything else. Follow the simple steps below and the rest will take care of itself.
- Don’t cut the onions too thin: You want medium slices, as they will shrink down and you don’t want them to be too thin or stringy.
- Use a madoline slicer to cut the onions quickly and evenly.
- Coat the onions generously in butter, using a set of tongs makes them easy to toss around in the pot.
- Low and slow: Cook the onions over medium-low heat. This process takes some time but the end result is well worth it.
- Use more Onions than you think: Onions made up of over 80% water. They shrink down considerably as they cook, as you will see below.
Watch These Onions Caramelize. Each Photo is 20 minutes apart.
Traditional Cheese for French Onion Soup
Gruyere cheese is ideal for French Onion Soup, however less expensive options include Swiss, Provolone, or a combination of the two.
Beef or Chicken Broth For French Onion Soup?
Although some recipes call for using only beef broth, adding in a bit of chicken broth will add a greater depth of flavor. Homemade chicken broth is absolutely ideal for the best French Onion Soup.
Easy Homemade Chicken Broth:
Homemade chicken broth is easy to make at home and makes your soups and stews taste twice as good:
- Take a leftover chicken carcass (even a small rotisserie chicken is great for this), and place the bones and all of the scraps into a medium/large pot.
- Add enough water to cover the chicken by an inch or so. Add in any onions/celery if you have them.
- Cover the pot, leaving a small crack for steam to escape and simmer for an hour or two.
- Place a fine mesh strainer over another large pot and pour the mixture into the strainer, allowing the broth to seep through the strainer into the pot. The remains in the strainer can be discarded.
- Allow the chicken broth to cool and freeze for your future soup needs!
Try These Next!
- Split Pea Soup (super popular, check out the reviews!)
- Crock Pot Creamy Chicken Stew (another bit hit)
- Lentil Soup (my mom’s recipe!)
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Like My Soup Crocks?
Here’s what I bought just for this soup. They are super high quality and you’ll have them forever!
Learn how to make perfectly caramelized onions while you prepare this ultra-comforting French Onion Soup. This recipe features 2 types of onions, 2 kinds of broths, along with butter and white wine for the most perfect broth you've ever tasted!
- 4 large yellow onions
- 2 large sweet onions
- 6 Tablespoons butter
- 2 sprigs fresh thyme
- 2 Bay leaves
- ¾ cup dry white wine Chardonnay or Pinto Grigio
- 4 cups beef broth
- 1.5 cups chicken broth
- 1 baguette
- 3 Tablespoons olive oil optional
- 6 slices Gruyere cheese
Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color.
Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil if desired. Plan on using 1-2 slices per bowl depending on the width of the bread and the bowls you are using.
Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown slightly.
Remove the bay leaves and thyme stems. Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve!
Other cheese options include Comte, Emmental (Swiss), and/or Provolone.