French onion soup with caramelized onions and burrated cheese baguette
French Recipe

French onion soup

For French onion soup, onions are tasted patiently in butter until they are golden brown and sweet. Brews and wine dissolve the roasted aromas, baguettes and cheeses at the end.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 1 hr 10 min
Calories 390 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

French onion soup with cheese croûton

The most important ingredient is time. Onions take 35 to 45 minutes until they become deeply aromatic. If they are only briefly sautéed, the soup remains flat. The burried bread is only added shortly before serving.

Vegetarian Dinners Lunch One-Pot Recipes French Recipes

Recipe

French onion soup

French onion soup gets its taste through slowly caramelized onions, broth, white wine, thyme and burrated cheese baguette.

Ingredients

4 servings

Method

  1. 1

    Cut onions

    Cut onions into fine rings. Melt butter in a heavy pot.

  2. 2

    Slowly caramelize

    Melt onions at medium heat for 35 to 45 minutes until golden brown. Stir regularly.

  3. 3

    Deglaze

    Stir in flour, sweat briefly and deglaze with white wine. Add broth, thyme and bay leaf.

  4. 4

    Boil soup

    Simmer for 15 minutes and season with salt and pepper.

  5. 5

    Congratulations

    Place soup in oven-proof bowls, put baguette and Gruyère on top and congratulate under the grill golden brown.

Kitchen know-how

Tips for French onion soup

Do not rush onions

Caramelizing takes patience. Too high heat burns the onions instead of making them sweet.

Choosing broth consciously

beef broth tastes stronger, vegetable broth makes the soup vegetarian.

Congratulate briefly

Grain cheese baguette only at the end, so that it does not soak completely.

Variations

How to adapt this recipe

With strong vegetable broth and some soy sauce or fungus fond the soup gets depth even without beef broth.

A small shot of cognac after caramelizing gives additional depth. After that let cook briefly.

Nutrition per serving

390kcal
42.0 gCarbohydrates
17.0 gProtein
16.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about French onion soup

Only slowly caramelized onions develop the sweet depth that makes this soup.

beef broth is strong and classic, vegetable broth is a good vegetarian alternative.

Yes, the soup can be prepared. Baguettes and cheeses are only finished right before serving.

Gruyère is classic. Comté or Emmentaler also work well.

Keep cooking

Related recipes and topics

Similar recipes

40 min · Italian Lemon risotto with peas and basil Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking. 57 min · French Tomato tart with goat cheese Crispy puff pastry carries a spicy goat cheese cream and ripe summer tomatoes. The previous salting of the slices keeps the tart aromatic instead of watery. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved. 45 min · Winter Red beet risotto Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Add the broth in portions and dice the beet finely or partly puree the beet so that colour and bite are balanced. 45 min · Halloween Pumpkin risotto with sage Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy. 45 min · Autumn Mushroom risotto with Parmesan Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms come back in the rice only at the end so that they remain browned; Parmesan is stirred away from the heat.