The wind is howling outside here, rain is pouring down, the fire is lit and I find myself with the ideal conditions for serving a hot French onion soup. Not a recipe to be rushed, this soup has to be planned, it will take about 2 hours to be ready and is even better the next day – but oh! it is SO worth it! And it’s fun because each person gets their own little soup, served piping hot, topped with bubbling cheese. This is serious comfort food!
The French Onion Soup Recipe
First cut up eight onions into thin slices, mix with a dash of salt and a little sugar and cook gently in butter or olive oil (either are good, whichever you prefer). Cook gently doesn’t mean fry fast until sizzled around the edges; these onions need time to relax and melt then to caramelise; personally I allow at least 45 minutes.
Pour onto the onions two pints of stock, add some white wine. The stock has to be good quality, preferably homemade. Some prefer chicken, I like beef for this recipe. If all else fails you can use stock cubes but …..
You want the onions to bubble away in the stock and wine for an hour, over a very gently heat. It’s a shame to cook any less than that because this is when all the flavour comes through. Add the sherry, pepper and more salt if required. All this can be done in advance.
When you’re ready to serve, make the croutons by slicing baguette thinly and baking the slices in the oven with a drizzle of olive oil until lightly toasted. Make sure your soup is very hot, check the seasoning, then ladle into the individual pots, mugs, bowls, ramequins … whatever – as long as they are ovenproof.
Lay several croutons on the surface of the French onion soup and sprinkle grated cheese over the top then stand the bowls beneath the grill in your oven. DON’T walk away at this point!! You want the cheese bubbling but not burnt.
This soup is best when eaten very hot, straight from the oven. Oh yes, don’t expect much conversation from your guests, they’ll be too involved in the amazing depth and flavour of this simple recipe!
Bon appetit!
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Ingredients
- 8 large onions
- olive oil or butter
- sugar and salt
- about 2 pints (1.2 litres) good strong stock (chicken works, but beef is better)
- glass of white wine
- glug of something stronger (sherry or cognac)
- a baguette
- grated gruyere or Emmenthal cheese
Instructions
Thinly slice the onions and saute them with a pinch of sugar and salt over low heat stirring occasionally for about 45 minutes or until caramelised. Add the wine and stock and let it bubble away for about an hour to develope the flavor.
Stir in the sherry or cognac if you choose.
When ready to serve, toast some baguette slices drizzled with a little olive oil until lightly browned.
Spoon the soup into oven safe bowls, top with a couple baguettes toasts and grated cheese and place in the oven using the grill function. Keep an eye on the soups as this won't take long. Remove carefully when the cheese is melted and bubbling.
Serve immediately with extra toasts.
57 comments
I made it on New Year's day! We decided to make it a tradition! I used Julia Child's recipe. I will try yours next! I adore your blog, Sharon!
~Lynne
[w/L]
Mmmm delicious;)Love it!
Have a nice day!
M.
French Onion Soup must be my destiny today. In the first blog that I read this morning, Katie of "No Big Dill" was craving FOS. Then on to you, and voila, the recipe. Now, I am craving it as well. Thank you for the recipe and those mouth-watering pics!
This looks seriously delicious! Especially because it is freezing here and this looks so comforting.
Mhhhhhhhhhhhhh!
Markus
On my buying trips to France, I ALWAYS must have French onion soup, love it sitting outside the cafe with the overhead heater keeping me warm outside, while the soup warms me inside. Now, with this recipe..I won't have to wait until my next French trip. Thanks
one should never read decadent recipes first thing upon awakening for it will haunt you terribly until it is done..lol….I only needed an hour to decide. I have taken out the sherry already and the beautiful Onion Soup dishes I bought years ago just for this kind of soup. I need to pick up some organic stock & baguette today and I will make it, nice n'slow. 😀 thank you! I love blogging women! blessings, Lady
Yuuuuuummmmmmm…..
I am a soup-o-holic! And of course this is one of my all time favorties… thanks for the beautiful pics and the great post!
Have a great day…
jalonburton.blogspot.com
I can almost taste it! What could be better on a blustery winter day? Thanks for the recipe!
Ooohhh! I make this in winter and never fail to enjoy it. My recipe is almost the same one. I sometimes combine chicken and beef stocks; always home made, of course.
Similar to my recipe. You are absolutely right that the carmelization of the onions is key to the depth of flavor in this dish.
Patience is key…especially when you take it out of the oven…or you will burn the heck out of your mouth. Lol.
You convinced me..I will try this very soon..So enjoy your lovely blog..I have been a stalker fro over a year..
Divine! I can taste it.. and love the scent all these hours and miles away! Perfect, also, for Northwest US winter weather.
You paint the perfect picture and this recipe looks amazing. I will have to try this since it has been very cold here these past few days.
Oh, how I love French Onion Soup. Such simple ingredients, such complex and rich flavour. I just read a book about red onions from Tropea in Italy's Calabrian region and the recipe sounds so similar. I'm thinking onion soup is definitely on the menu in the next couple of days.
Thank you, thank you, thank you for this recipe! I had the best French onion soup EVER over the New Year's weekend and am craving more.
I've been vegetarian for years and years but I'm considering "cheating" with free range chicken broth and organic beef broth in soups.
Because vegetable broth just isn't the SAME.
Ah, just what the doctor ordered after all that indulgence.
Merci.
I love French onion soup and I will try your recipe as soon as possible. Thanks a lot!
Monika
My husband loves French onion soup and I will plan on trying this as soon as possible. It sounds delicious.
Can you believe it is 46 degrees in Chicago today??? It matters not, I have just printed your recipe and look forward to making this great French onion soup.
Happy New Year Sharon. I missed a few of your new posts and found all of those beautiful flowers and garden shots so refreshing. A few more months until Spring.
Mary Anne ox
Uhmmmm, I had onion soup in Paris last year, oh it was yummi.
This sounds wonderful! Thanks for a real french onion soup recipe.
Eileen
Onions are simmering now. I cannot believe how this entire day so far has become an ''Onion Soup'' Day! I saw the lions-head soup tureens and fell in love and trying to find some but no luck except online. The fire is going in the fireplace and the scent of onions, butter and olive oil cooking, and some nice Secret Garden ballads…ahhh…it is a good day!
Oh this looks wonderful. We've just left stormy Normandy behind, so it will wait a few weeks.
Yes French Onion soup is one of my favorites….I've had it in France and the US…..Yes it is also a comfort food! LOVE IT! Thanks for sharing the recipe.
Looks quite good, and I am not a big fan though my husband is so I should really try this recipe…I have a hunch it might make a believer out of me, looks really good and whats better on a cold, windy, rainy night?
Absolutely scrumptious, and just what we need, definitely on the agenda for this week.
Jillx
One of my favorite soups! Wish I had a cup right now.
Will try your recipe. Thanks! ~ Sarah
I do love when the collective karma of the blogosphere comes together and yes, I do realize how ridiculous that sounds. It is just that tonight, in my efforts to cook something for my honey twice a week with a tomato based sauce as it is believed to reduce the chances of prostrate cancer by 30%, I made a little mystery tomato chicken casserole in individual pots. I was thinking that I would really have done better to make an onion soup, if only I knew how! Well, now I do. 🙂
I am drooling over this. Can't wait to try your recipe!
Must try this recipe this weekend!
Hi! I've just discovered your blog, so this is my first comment 🙂
Your french onion soup sounds yummy – it brings back memories of my being pregnant with my son – for some unknown reason, my cravings were for french onion soup. 🙂
I'm going to have to give it a try!
Thanks, Sharon!
This is it on this Saturday evening.
– Sari from Finland
The best onion soup I have ever tasted. Seriously good. Am just having some of the weekend left overs for lunch. Thanks SO much, will go down as a family favourite!
Camilla
A friend gave me your blog and this is my first time to look it over. What a delight! Thank you for sharing so many ideas and recipes. I plan to make your French Onion Soup first. You must be very special. I live in Washington state. Carrie
I hope to meet you so that we can exchange ideas more on this theme
What inspiring photos! Can’t wait to try this. (Will substitute veggie stock, because I’m vegetarian, but I’m guessing this will become a favorite!) Thank you!
The only thing that is ALMOST as good as having french onion soup in France, is having french onion soup, period! It’s my absolute favorite. I’ve made it myself, several times, but somehow have never been able to get the onions to caramelize properly, which, as one of your readers mentioned, is the secret for making it fabulous. I will definitely try your recipe. Thanks Sharon.
Looks delicious and certainly easy with patience. I will be in France this summer and can’t wait to order this soup there also. This recipe is a keeper, I have enjoyed your new magazine and look forward to future issues.
Ooh. I’m making this soon. Sounds and looks divine
Just the right thing for the winter thank you so much Sharon
May I say how disappointed I am in your magazine as the print is far too small and blurred making it impossible to read!!
It is a lot of money to pay for a set of pictures!
Kind regards
Mrs Irene Allan
Dear Irene
Thank you for your comment. We will send you an email tomorrow to help you with this problem but please be assured that the magazine pages can be enlarged to whichever size you wish.
Once we know which kind of device you are reading the magazine on, we’ll explain how you can zoom on each page
With kind wishes
Sharon
Sounds delicious–just the thing we in the Midwest need right now.
Well……you certainly seem to have hit a responsive, collective nerve with this particular posting, Sharon.
Here’s a marvelously entertaining and informative article on the business……..go to:
https://munchies.vice.com/en_us/article/kzp3mn/the-curious-history-of-french-onion-soup-pariss-timeless-hangover-cure
Best as ever,
David Terry
Quail Roost Farm
Rougemont, NC
USA
We will be having your “French Onion Soup” just as soon as I can go to the store. I have made onion soup in the past. Your picture and recipe just hits the spot as I am always looking for something that just looks delicious. Please keep passing along your wonderful thoughts. Thank you for thinking of us.
This looks delicious! The last French Onion soup I had was in Amboise. I will make your recipe since it’s a favorite soup in my household. Thanks for sharing!
We have loved every recipe of yours that I’ve tried! I know this is sure to become another family favorite!
Thanks so much for sharing!
Perfect timing! only 17F when I arrived at the office today in Seattle. More snow on the way by Friday.
Plus this will make my cozy nest smell so wonderful!
How I envy you all snuggling up in front of your fires with your French Onion Soup. Here in Australia (Sydney) it is 32 degrees Celsius (89 degrees Fahrenheit) but that is not going to stop me from making French Onion Soup for dinner tomorrow night, wth a nice bottle of Chablis from France.
Bon Appe’tit Everyone.
I so enjoy your lovely blog Sharon. I love French onion soup. I must try this recipe. What a co-incidence I have the same onion soup dishes. I must make this recipe tomorrow. Thanks for sharing.
Rita
This does look amazing! What kind of dishes are they? Thanks!
I do so like your recipes. You measure the way I do: A “glass” of this, a “glug” of that.
It sounds seriously delicious.
We love onion soup at our house, and at first I was laughed at 2 hours for completion, as mine takes much longer. Than I realized you used previously made stock. I think the most important part of the recipe is roasting the bones, herbs and vegetables. Your pictures are lovely and I can just taste those buttery onions. Like others have mentioned, we measure the same way. I guess when you have cooked for a long times, somethings are just natural.
Sharon, would you mind sharing with us the source/brand of your bowls? They’re so pretty. I have bowls that are ovenproof, but now that I’ve made your recipe, I plan to make it again for a dinner party!!! It was absolutely divine, by the way!!! I’ve looked at a few sets online, but would love to know which ones you have. THANKS SO MUCH for the info and the RECIPE!! PS it was my first time ever to make french onion soup!
It was snowy here. I made this soup recipe yesterday. Very good . Thanks for sharing. I love your blog Sharon. If I received something every day it would not be soon enough .
Rita Parker
I love that you are adding such deliciuos recipes in your blog and in your beautiful magazine, so tasteful. We made this onion soup recipe and it’s delicious as well as easy to make. Thank you for bringing such lovely pleasures into our lives.
Merci,
Shari