Best 3 Homemade French Onion Soup Recipes

Indulge in the classic French Onion Soup, a culinary masterpiece that captivates taste buds with its rich, savory broth, caramelized onions, and a golden-brown crouton crowned with melted cheese. This delectable soup is a symphony of flavors, a harmonious blend of sweet and savory, with a hint of tanginess from the onions. Savor the tender, melt-in-your-mouth onions, slowly caramelized to perfection, releasing their natural sweetness and adding depth to the broth. Each spoonful is a journey of textures, from the crispy croutons to the velvety smooth soup, complemented by the gooey, melted cheese that adds a final touch of decadence. Whether served as a comforting starter or a satisfying main course, this timeless recipe promises a delightful culinary experience.

The article presents two enticing variations to cater to diverse preferences. The first recipe stays true to the classic French Onion Soup, guiding you through each step to create the perfect balance of flavors. The second recipe offers a contemporary twist, introducing a tantalizing combination of Gruyère and blue cheese, adding a layer of complexity and richness to the soup. Both recipes provide clear instructions, ensuring a successful culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE FRENCH ONION SOUP

Homemade French Onion Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, cut into tablespoon-sized pats
1 tablespoon extra-virgin olive oil
2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
1/2 cup dry sherry
3 1/2 cups homemade beef stock
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced on a bias into 3/4-inch thick pieces
12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)

Steps:

Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK

French Onion Soup with Homemade Beef Stock image

While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).

Provided by Lolobug

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 6h15m

Yield 4

Number Of Ingredients 26

Ingredients

12 cups water
1 pound beef short ribs
3 parsnips, peeled and cubed
3 onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery with leaves, coarsely chopped
2 bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme
¼ cup butter
4 large onions, thinly sliced
3 cloves garlic, smashed
¼ cup flour, or more as needed
1 teaspoon herbes de Provence
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley, or to taste
1 teaspoon chopped fresh thyme, or to taste
¼ cup dry white wine
2 tablespoons dry sherry
1 dash hot pepper sauce (such as Tabasco®), or to taste
4 thick slices French bread
basil and garlic-flavored olive oil for brushing
2 cups grated Gruyere cheese
1 pinch sea salt to taste

Steps:

Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g

HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP

Homemade Beef Stock for French Onion Soup image

This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 4 quarts

Number Of Ingredients 14

Ingredients

3 pounds beef bones (such as marrow bones or shin bones)
3 pounds oxtail
2 tablespoons olive oil
2 tablespoons tomato paste
2 pounds unpeeled onions, quartered
2 large leeks, white and pale-green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
4 celery stalks, cut into thirds
3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
8 garlic cloves, coarsely chopped
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
1 cup red wine

Steps:

Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.

Tips:

Use a variety of onions for a more complex flavor. Yellow, white, and sweet onions are all good choices.
Don't be afraid to caramelize the onions until they are very dark. This will give the soup a rich, deep flavor.
Use a good quality beef broth. This is the foundation of the soup, so it's important to use a broth that has a lot of flavor.
Add a splash of white wine to the soup for a touch of acidity. This will help to balance out the richness of the broth.
Use a variety of cheeses for the topping. Gruyère, Parmesan, and Swiss are all classic choices, but you can also experiment with other types of cheese, such as fontina or mozzarella.
Don't overcrowd the baking dish when you're adding the soup and cheese. This will help to ensure that the cheese melts evenly.
Broil the soup until the cheese is golden brown and bubbly. This will give the soup a delicious, crispy topping.

Conclusion:

French onion soup is a classic dish that is perfect for a cold winter's day. It's rich, flavorful, and comforting, and it's sure to be a hit with your family and friends. With a little planning and effort, you can easily make this soup at home. So next time you're looking for a delicious and satisfying meal, give French onion soup a try!