Restaurant Style French Onion Soup

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Soup season is upon us! And one of our faves to make is this Restaurant Style French Onion Soup! Who can resist that cheesy bread topped soup???

Can you use a different broth?

If you would prefer to make this soup as a vegetarian option, substituting the beef broth for vegetable broth will still result in a delicious bowl of soup!

Additionally, using chicken stock works here as well, but if you are using an animal-based stock, we recommend beef over chicken for a deeper, richer flavor.

Enjoy!

We hope you enjoy our recipe for this Restaurant Style French Onion Soup! If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!

If you want more recipes for soups and stews, check out some of our popular recipes below:

French Onion Soup

5 from 2 votes
Recipe by Angela and Mark Course: Soups, DinnerCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • 2 large sweet yellow onions, sliced

  • 3 tbsp unsalted butter

  • 1 tsp sugar

  • 2 cloves garlic, minced

  • ½ tsp salt

  • ½ tsp pepper

  • ¼ cup white wine

  • 1 tbsp tomato paste

  • 5 cups beef stock

  • 1 bay leaf

  • bouquet garni (dried or fresh) *see notes*

  • 2 oz brandy

  • french bread, lightly toasted

  • 8 oz gruyere cheese

Directions

  • Melt butter in a large skillet or dutch oven.
  • Add onions to skillet. Cook for approximately 5 min over medium to medium high heat then add sugar. Stir occasionally.
  • Continue to cook until onions begin to caramelize and brown. You do not need all onions to brown, but a good mix of caramelized onions and less cooked onions is ideal.
  • Add garlic, salt and pepper and stir. Let cook for 1 minute.
  • Add wine and continue to cook for 2 minutes to cook out the alcohol. Scrape the bottom of the pan for the browned bits.
  • Add beef stock, tomato paste, bouquet garni (see notes), bay leaf and brandy. Bring to a boil then reduce heat to simmer for 30-40 minutes.
  • While soup is simmering, thinly slice or grate cheese, and cut rounds of French bread that will cover the top of the bowl. Toast bread lightly.
  • Pour soup in bowls and cover with bread. Sprinkle cheese on top of bread, as much as you prefer.
  • Place soup bowls on an oven safe tray or dish and place on the middle rack to broil for 2-5 minutes until cheese has melted completely and begins to brown.
  • Remove from oven and let stand for 5 minutes before serving.

Notes

  • This will make 4 servings as an appetizer soup and 2 servings for a dinner sized serving.
  • Notes: For the bouquet garni you can use fresh or dried herbs. For fresh herbs, use 5 sprigs of thyme, 1 sprig oregano, and two sprigs of parsley. For dried herbs, use 1 tsp of each herb. If using fresh herbs, wrap all the herbs in a cheesecloth with the bay leaf and tie it with kitchen twine.

Join the Conversation

  1. French Onion Soup was out of this world!! Brought back a lovely memory for my husband and me. Thank you Angela and Mark

    1. Angela and Mark Author says:

      So happy to hear that you loved it!!

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