Easy French Onion Soup Recipe

5 from 19 votes

Caramelized onion soup made with beef consommé for a richer broth, topped with toasted French bread and bubbly Gruyère cheese.

Prep Time15

Cook Time1

Broil5

Total Time1 20

Course: Soup

Cuisine: French

Keyword: French Onion Soup

Servings:

Calories: 680kcal

1/2 cup butter 1 stick
4 medium sweet onions
2 cloves garlic minced
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon Kosher salt
ground black pepper to taste
31.5 ounces Beef Consomme 3, 10.5 oz cans (found with the canned soups at the store)
10.5 ounces Beef Broth
1 tablespoon red wine vinegar
4 slices French baguette (or 2 c. Parmesan croutons)
8 ounces Gruyere cheese shredded
Parmesan cheese to taste
paprika to taste

Peel and thinly slice the onions.
Melt the butter in a stockpot. Add the onions, garlic, thyme, bay leaf, salt, and pepper. Cook over medium heat, stirring often, until the onions are soft and brown, about 30 minutes.
Add the undiluted beef consommé, beef broth, and red wine vinegar. Simmer for 30 minutes. Slow Cooker Option: after cooking the onions, transfer the soup to a slow cooker and cook on low for several hours.
When ready to serve, broil the baguette slices for about 2 minutes, turning once, until lightly toasted on both sides. Keep the broiler on.
Remove and discard the bay leaf and thyme stems. Ladle the soup into four broiler-safe serving bowls and place a slice of toast (or Parmesan croutons) on each serving.
Sprinkle the shredded Gruyère, Parmesan, and paprika over the bread.
Broil for about 5 minutes, watching carefully, until the cheese is golden brown and bubbly. Serve carefully, as the bowls will be hot.

Use the beef consommé undiluted; do not follow any add-water directions on the cans.
Gluten-Free Option: Use gluten-free bread or croutons. Replace the beef consommé and broth with 42 ounces of gluten-free beef bone broth or stock. Add gluten-free concentrated beef base, starting with 1 teaspoon, for a richer flavor. Adjust to taste and check all ingredient labels.
Adjust additional salt only after tasting the soup, since canned consommé and broth vary in sodium.
Freeze the soup without the bread and cheese, and add freshly toasted bread and cheese when serving.