Classic French Onion Soup Made Eas(ier)
Classic, but not too difficult, French Onion Soup.
Servings Prep Time
10 10minutes
Cook Time
1-2hours
Servings Prep Time
10 10minutes
Cook Time
1-2hours
Ingredients
  • 3pounds yellow onions
  • 3tbsp butterunsalted
  • 1pinch sea saltyou won’t need this if your broth is salted
  • 8cups brothuse what you want (veggie, beef, mushroom)
  • 1tsp fresh ground pepperor more, if you want
  • 1clove garlic
  • crusty breadone round per ramekin, sliced thick
  • 1/4cup melty cheesegruyere or similar (you want a really nice melt on top of the soup)
Instructions
  1. Thinly slice the onions. (This will help them caramelize nicely.)
  2. Using a 5-6 quart heavy stock pot, melt the butter. Toss in the onions and minced garlic and coat them with the melted butter. (This is where you think the pot isn’t deep enough as the onions will be crowding around the top edge!) Let the onions steep at low heat for about 15 minutes.
  3. Stir the onions, add in the sea salt a little at t time. Stir. (If your broth has salt, cut the salt in this step in half or the soup will be too salty. Ask me how I know…)
  4. (This is where you pop open that bottle of wine.) Cook the onions down on a low-medium heat, stirring occasionally so they don’t stick. You are looking for nicely browned onions and this will take about an hour. (Thus the wine.) When done, the meager pile of onions in the bottom of the pot will look pathetic. It’s ok, forge on!
  5. Add stock and scrap the bottom of the pot to get all the yumminess off that the caramelizing onions left behind.
  6. Simmer soup for another 15 minutes. Get your ramekins, sliced bread, and cheese lined up. Put the ramekins on a baking sheet.
  7. Ladle soup into ramekins. Don’t fill to the top, you need room for the bread and cheese! (We used the 10 ounce size and got about 12 servings.) Place bread rounds on top of soup, sprinkle cheese on top of bread.
  8. Put ramekins under the broiler for about 45 seconds. Keep an eye on them! The cheese goes from hard to burnt pretty quickly. You want a nice bubbly cheese on top.
  9. (You can now opt to share the remaining wine with everyone else.)
Recipe Notes

We had a lot more soup than I thought we’d have. We had it for dinner, then lunch, then lunch again, then dinner. It keeps in the fridge for a few days. Just ladle it out, top with bread and cheese and run under the broiler.

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