Best Ever French Onion Soup Recipe
This French Onion Soup is a comforting classic, loaded with caramelized onions, rich beef broth, and a medley of seasonings that come together in perfect harmony.
Topped with golden, crispy croutons and a blend of melted Gruyère and Parmesan cheeses, it’s then broiled to create a delectable cheesy crust.
Garnished with fresh parsley and an extra sprinkle of Parmesan, this soup offers all the rich, savory goodness you crave in every spoonful. Ideal for a cozy dinner or impressing guests, this homemade version rivals any restaurant-quality soup.
Why You’ll Love This Recipe:
People will love this French Onion Soup for its perfect balance of rich flavors and textures.
The slow-cooked onions become beautifully caramelized, releasing their natural sweetness, while the savory beef broth creates a deep, comforting base.
The combination of balsamic and red wine vinegar adds a touch of tang that elevates the soup.
Topped with crispy, golden croutons and melted Gruyère and Parmesan cheese, each bite is a satisfying mix of gooey cheese and crunchy toast.
It’s the ideal bowl of comfort, with layers of flavor and the perfect cheesy finish that everyone will enjoy!
Key Ingredients:
Onions: A combination of white onions, yellow onions, and shallots provides a rich, sweet base.
Butter and Olive Oil: Used for caramelizing the onions, adding richness and depth.
Vinegar: Balsamic and red wine vinegar enhance the soup’s flavor with tangy and sweet notes.
Beef Broth: The hearty base of the soup that carries the flavor of the caramelized onions.
Seasonings: Salt, pepper, Italian seasoning, and garlic powder balance the flavor.
Croutons: Adds a crunchy topping, which pairs wonderfully with the melted cheese.
Cheese: Gruyère and Parmesan cheese provide a creamy, savory finish when broiled on top.
Fresh Parsley: Garnishes the soup with a pop of freshness and color.
Best Ever French Onion Soup Recipe
Ingredients:
2 white onions, thinly sliced
2 yellow onions, thinly sliced
1 shallot, minced
2 tbsp butter
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
4 cloves garlic, minced (or jarred garlic)
4 cups beef broth
Salt, to taste
Pepper, to taste
1 tsp Italian seasoning
1 tsp garlic powder
Italian croutons
1/2 cup Gruyère cheese, shaved
1/2 cup Parmesan cheese, shaved
Fresh parsley, minced (for garnish)
Extra grated Parmesan for topping
Instructions:
Cook the Onions: In a large pan, melt the butter and olive oil over low heat. Add the sliced white and yellow onions along with the minced shallot. Stir often, letting them cook low and slow, until they become soft and caramelized, about 30-40 minutes.
Add Vinegars and Garlic: Once the onions are cooked down and golden, add the balsamic vinegar and red wine vinegar. Stir and cook for a few minutes, allowing the acids to cook off. Add minced garlic and cook for an additional 1-2 minutes.
Add Beef Broth and Seasonings: Pour in the beef broth and season with salt, pepper, Italian seasoning, and garlic powder. Bring the soup to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld.
Prepare the Croutons: While the soup simmers, toast some Italian croutons in the oven or in a pan until golden brown.
Assemble the Soup: Once the soup is ready, ladle it into oven-safe bowls. Top each bowl with a handful of croutons, then cover with a generous amount of shaved Gruyère and Parmesan cheese.
Broil the Soup: Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and golden brown.
Serve: Top with fresh minced parsley and a sprinkle of grated Parmesan for an extra touch of flavor. Enjoy your delicious homemade French onion soup!
Notes:
Low and Slow Cooking: The key to achieving rich, caramelized onions is to cook them slowly over low heat. This allows the natural sugars in the onions to develop, creating a deep, sweet flavor.
Vinegar Balance: Adjust the amount of balsamic and red wine vinegar to your preference. The vinegars help balance the sweetness of the onions, but too much can overpower the flavor.
Beef Broth Choice: For the best flavor, use a good quality beef broth. If you prefer a lighter version, you can substitute with chicken broth, though it will change the flavor profile.
Seasonings: Season the soup gradually and taste as you go. The garlic powder, salt, and pepper will enhance the flavor, while Italian seasoning adds a savory, herby note.
Cheese Variation: Gruyère is the classic choice for French onion soup, but you can experiment with other cheeses like Swiss or even a mix of sharp cheddar for added richness.
Broiling the Soup: For the perfect cheesy topping, make sure to broil the soup until the cheese is bubbly and golden brown. Keep an eye on it to avoid burning.
Bread Selection: Use sturdy, slightly stale croutons or baguette slices that won’t turn soggy when soaked in the broth.
Serving: This soup can be served as an appetizer or a hearty meal. It’s best enjoyed fresh but can be stored in the fridge for a day or two.
Nutrition Information:
Calories: 300 kcal
Protein: 6 grams
Carbohydrates: 30 grams
Fiber: 2 grams
Sugar: 15 grams (from onions)
Fat: 18 grams
Saturated Fat: 8 grams (from butter and cheese)
Cholesterol: 35 mg
Sodium: 800 mg (depends on broth and seasonings)
Calcium: 100 mg (from cheese)
Iron: 1 mg (from onions and beef broth)
Frequently Asked Questions:
Can I use any type of onion for this soup?
While white, yellow, and shallots are commonly used, you can experiment with other types of onions. However, yellow onions give the soup a sweet flavor that balances well with the savory broth, so they’re recommended for the best results.
Can I make the soup ahead of time?
Yes, you can prepare the soup in advance! Make the soup up to the point where you add the croutons and cheese. Once it’s cooled, refrigerate it for up to 2-3 days. When you’re ready to serve, reheat and then top with croutons and cheese before broiling.
What type of cheese is best for French Onion Soup?
Gruyère is the classic cheese used for French Onion Soup due to its meltability and rich flavor. Parmesan is often added for extra depth. You can also use Swiss cheese if you prefer a milder taste.
Is there a substitute for beef broth?
If you want a lighter version of the soup or need a vegetarian option, you can substitute beef broth with vegetable broth. However, beef broth gives the soup its deep, savory flavor.
Can I use pre-made croutons?
Absolutely! Pre-made croutons work just fine and can save you time. If you prefer to make your own, just cube some day-old bread, toss it with olive oil, and bake at 375°F (190°C) for about 10 minutes until crispy.
How long should I cook the onions to get the best flavor?
The key to rich, flavorful French onion soup is cooking the onions low and slow. Aim to cook them for at least 45 minutes to an hour, stirring frequently, until they are caramelized and deep golden brown. This process enhances their natural sweetness.
Can I use store-bought croutons for the topping?
Yes, store-bought croutons are a convenient option for the topping. If you’d like, you can toast some bread and season it with olive oil and herbs to make your own croutons for a fresher taste.
Do I need to use both balsamic vinegar and red wine vinegar?
Using both types of vinegar adds a nice balance of tanginess and depth to the soup. However, if you only have one, you can use either balsamic vinegar or red wine vinegar. Balsamic will provide a sweeter flavor, while red wine vinegar is more acidic.
Can I make the soup ahead of time?
Yes, French onion soup can be made ahead of time. Prepare the soup without the cheese and croutons, and store it in the refrigerator for up to 3 days. When ready to serve, reheat and top with croutons and cheese, then broil until golden and bubbly.
What if I don’t have Gruyère cheese?
Gruyère is the traditional cheese used for French onion soup due to its excellent melting qualities and rich flavor. If you can’t find it, Swiss cheese is a good substitute. Alternatively, you can mix in some sharp cheddar for a different twist!