Classic French Onion Soup

This classic homemade French Onion soup is so satisfying! Caramelized onions are simmered in a white wine and beef broth, and seasoned with fresh thyme. Top with fresh baguette, Swiss, and Gruyere for the ultimate romantic and cozy meal.

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With Valentine’s Day around the corner, you might be thinking of staying in and having a delicious and romantic dinner… classic French Onion soup is the first thing that comes to mind for me. It gives you all the warm and cozy feelings… All that melty cheese and crispy baguette! Mmm…

Caleb and I have stayed in on Valentine’s Day to enjoy a delicious and romantic homemade meal since our first year of dating ALL the way back when we were in High School! There is just something extra special about staying in and having a nice quiet night together – especially when Caleb is the one cooking! It’s likely this soup will be on the menu again this year, it is so good! I won’t lie, it’s not a super quick soup, BUT it is very easy and the taste is well worth it.

On a side note, did I tell you I have thoroughly enjoyed myself with all the food photography? I don’t know which is more fun – making the food or taking pictures. I LOVE this food blogging thing 😉 And with how cold it’s been this week I am needing many more bowls of soup in my life. Stay tuned for another soul-warming dish on the blog next week 😊

What you need to make homemade French Onion soup

• Sweet onions – Vidalia onions are my favorite to use to create a sweet, mild, and delicious flavor
• Beef stock – using a good quality, strong and flavorful stock is key here. This is one of the main ingredients. I love using Swanson Beef Stock
• Butter
• White wine – use a nice dry white wine. I tested this recipe with both white and red wine. Both will work well, but red is a bit heavier.
• Fresh Thyme – you may substitute ground in a pinch
• Bay leaf
• Fresh baguette – many types of bread will taste great, just keep in mind that the bread and cheese are key ingredients to flavor the soup. Use a simple French loaf, baguette, or, Caleb’s favorite, sourdough.
• Swiss and Gruyere Cheese – classic options. After testing out both, I love the unique flavor of swiss paired with the sweetness of the onion.

How to make the best French Onion soup

Start by chopping A LOT of sweet onions. It will look like more onions than you have ever seen… but it is a French ONION soup after all so we’re okay with that. I like mine chopped into medium/small pieces.

Melt some butter in your pot and throw them all in… it will look like a LOT of onions. You might be surprised how much they come down in volume at the end. I like to use this wooden soon to stir them.

Now is a good time to get a cup of tea ready and some baked goods and hang out by the stove… This will be where you’ll hang out for a while, smelling the delicious onion, stirring it up, taking a sip of tea, and then stirring some more. And of course eagerly anticipating eating this soup.

You will start seeing your onions turn golden. The darker and more caramelized they turn, the more you should keep an eye on the heat. Make sure it’s not so high that the onions start burning. Lower the heat, if needed. Keep stirring often, and when you see the golden color becoming quite deep and the aroma becoming especially delicious, you’re almost done with the hardest part. The smell of caramelized onions is very distinct and amazing!

Now it’s time to de-glaze the pot by pouring in the wine and scraping any brown bits off the bottom with a wooden spoon. Add two bay leaves, thyme sprigs, and the beef stock. Stir everything and bring it up to a simmer. It’s nearly done now!

Take a little break to relax while the soup simmers uncovered for about 20 minutes. Once it’s all done, take it off the heat. Yumm… Isn’t that a beautiful color?

Right before serving, pour soup into ramekins. Then, top each with a thick slice of bread – between 3/4 and 1 inch thick – and then add the cheese slices on top (you may use shredded, if you want). I like to put all my ramekins on a large baking sheet and place in the oven under the broiler for about 4 minutes.

It should be melty, crispy, and golden when it’s ready. This is probably the hardest part because you can’t wait and it just looks so delicious! Once it comes out of the oven, enjoy right away 🙂

Important tips to make the best soup

• Use very nice quality beef stock, if you can. This is a key ingredient so you don’t want something that lacks flavor.
• Use only the sweet onions. All the other ingredients will complement the flavor well.
• Keep stirring the onions when they get golden and continue to darken, since they can easily burn. Golden caramelized onions are they key to the best French Onion soup. Have patience.
• Use oven-proof ramekins to serve soup and make sure to broil the baguette and cheese right before serving.

What to serve with French Onion soup

French Onion soup can easily be a main course on it’s own – that’s how we typically serve it. For a fancy romantic dinner, serve it as an appetizer to steak, chicken, or fish with potatoes and roasted asparagus. If you don’t want to serve a whole other meal with this soup, I recommend a simple salad! In the past, we’ve enjoyed it with some stuffed mushrooms as well – those earthy flavors go so well together!

How did your classic French Onion soup come out? How did you serve it? I can’t wait to hear from you 🙂

Other recipes you might like

• Roasted Cauliflower Potato Soup with Parmesan – The ultimate warm and cozy meal. Both creamy and healthy.

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