French Onion Soup

5 from 14 votes

This French Onion Soup is way better than what I have had at most restaurants. The rich flavor of the broth paired with the gooey cheese is unbeatable!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: French

Keyword: French Onion Soup

Servings:

Calories: 680kcal

Author: Erica Walker

Ingredients

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

Instructions

Peel and thinly slice the onions.
Melt butter in a stock pot. Add onions, garlic, thyme, bay leaf, salt, and pepper. Cook, stirring often, until onions are soft and brown (about 30-45 minutes).
Add consomme, beef broth, and vinegar and simmer for another 30 minutes (at this point you can also transfer to a crock pot and cook on low heat for several hours).
When ready to eat, toast French baguette slices in the broiler for about 2 minutes turning once, until lightly toasted on each side. Remove from broiler, but keep broiler on.
Remove and discard bay leaf and thyme from the soup. Ladle soup evenly into 4 oven-safe serving bowls. Place a slice or two of French baguette into each bowl.
Sprinkle cheese and paprika over the top.
Broil for about 5 minutes, or until cheese is golden brown and bubbly.

Video

Notes

We have updated this recipe as of 9/28/2023 - in the new recipe shredded Gruyere cheese has been substituted for sliced Provolone and Swiss cheese. This is more congruent with traditional French Onion Soup.

To Freeze French Onion Soup:

- Make sure the soup has cooled completely before freezing, so it doesn't run the risk of growing bacteria.

- Freeze in individual servings or in airtight freezer containers. This makes it easier to thaw and reheat only the amount you need.

- When you're ready to reheat, remove the soup from the freezer and let it thaw in an airtight container in the fridge overnight. Heat the soup in a soup bowl in the microwave, stirring every thirty seconds or so.

- Keep in mind that the texture of the onions may change after freezing and reheating. They can become softer and less crisp compared to freshly made soup.

- You may need to adjust the seasonings, adding a little more salt and pepper to taste.

Nutrition