CLASSIC FRENCH ONION SOUP
French Onion Soup is a timeless dish known for its deep caramelized flavors, savory broth, and gooey, melted cheese. This soul-warming soup perfectly balances sweet onions, crispy baguette slices, and rich beef broth, making it the ultimate comfort food for chilly days.
The magic of this dish lies in slow-cooked onions, which develop a deep, golden caramelization, bringing out their natural sweetness. Cooking them low and slow is essential to unlocking their rich, complex flavors. Combined with aromatic herbs, a splash of cognac (French brandy), and a savory broth, the result is a bold, umami-packed soup that’s both elegant and satisfying.
Once the broth is simmered to perfection, the soup is traditionally served with toasted baguette slices and topped with a generous layer of melted Gruyère or Swiss cheese. Broiled until bubbly and golden, this cheesy, crusty topping adds an irresistible texture that makes every spoonful a delight.
Despite its sophisticated taste, French Onion Soup is surprisingly easy to make at home with just a few simple ingredients. It’s perfect as a starter for a dinner party or a hearty meal on its own. Pair it with a glass of wine, and you have a restaurant-quality dish right in your kitchen.
Whether you’re looking for recipe ideas, recipes for dinner, or a recipe easy dinner, this classic soup is a must-try. The combination of rich flavors and comforting textures makes it a favorite for any occasion. If you haven’t tried making it at home, now is the time. Save this easy French Onion Soup recipe and bring a taste of France to your table.
CLASSIC FRENCH ONION SOUP
Equipment
- 1 pot
- 1 oven
Ingredients
- 30 g butter clarified
- 250 g onion julienne
- 5 g flour
- 10 ml French brandy
- 400 ml bone broth
- 1 clove garlic brunoise
- 1 sprig fresh thyme leaves
- 1 baguette sliced
- 20 g Gruyère cheese (or Swiss cheese) grated
- salt,black pepper
- 2-3 drops sherry vinegar
Instructions
- Heat the clarified butter in a pot over medium heat. Add the onions and cook slowly until deeply caramelized
- Deglaze with brandy, allowing the alcohol to evaporate. Sprinkle in the flour, stirring well to cook out the raw taste.
- Pour in the bone broth and add the thymeand the garlic. Let it simmer gently for 10 minutes, allowing the flavors to develop.
- Season with salt, black pepper, and vinegar to taste.
- Top sliced baguette with cheese and broil until melted and golden brown. Place the cheesy baguette on top of the soup and serve immediately. Bon appétit!
