French Onion Soup - A Traditional Recipe French Onion Soup - A Traditional Recipe (2024)

French Onion Soup – a traditional recipe.

I love this time of year. Our temperatures have dropped slightly. The sun is not as intense. The mornings are cooler as well as our evenings.

Soup is just calling my name this time of the year, and onion soup makes it to the top of my favorite soup list. Warm, savory, easy, and flavorful, it’s made with beef stock, wine, and loads of onions.

And don’t forget — it’s topped with loads of cheese over crusty French baguette slices. Heavenly!

In this Article

My version of the French onion soup recipe

It is very rich and sustaining due to the oxtail, the toasted bread, and tons of ooey-gooey melty cheese that accompanies it. I added the oxtail to give the store-bought broth a richer flavor.

Another significant component for the success of this onion soup is slicing your onions very thinly versus in chunks. This will help them to caramelize better.

Caramelize the onions with care, and do not rush this step. You want your onions to cook evenly and gently while they release their natural juices.

I love to mix two kinds of onions: yellow onions and sweet Vidalias. I’m not fond of the pungent white for this recipe. However, it is my choice – you can use your favorite variety.

I’ve also used red onions. My only suggestion is to taste as you go — you will have to season with a bit more salt since the onions are sweeter when cooking.

What makes it a French Onion Soup?

This beautiful soup originated in France in the 18th century, and it is not just a soup but a way of life. Throughout history, it was seen as humble food for the peasant, as onions grew quickly and plentifully, and broth was fairly easy and simple to make.

French onion soup differentiates from its English counterpart, as it always calls for beef stock or broth.

The English soup is readily made with beef, chicken, or vegetable stock (or broth).

However, both versions will incorporate fresh herbs — thyme and bay leaf for the French and sage for the English.

White wine is used in the original version. I use a rich red wine like Pinot Noir, Merlot, or Cabernet Sauvignon.

Why Oxtail?

I added oxtails that my butcher chopped up into 2-inch pieces to make my soup richer and to deepen its flavor.

You can enjoy the meat of the oxtails on its own after cooking — it’s exceptionally rich in flavor. Once shredded and the thick membrane removed, the saved oxtail will work beautifully in a tomato sauce, omelet, or quesadilla. Nothing will go to waste.

However, I’ve also been known to incorporate the meat into this recipe, too. I’ll shred some of the meat at the end of cooking and add it to the soup.

Oxtail is the tail of beef that requires lengthy and slow braising to release its rich flavor. It’s not necessarily pretty to look at, but it makes a great addition to the beef broth.

Use the smaller parts or end pieces that cook alongside the onions for this soup.

Cooking tips

• Use a mandoline or a food processor with a thin slicing disk to slice your onions. You want all your slices to be the same thickness to ensure proper and evenly cooked.
• Caramelized onions will freeze well for up to three months. Make an extra batch to keep on hand so you can procure a quick pot of onion soup when the craving strikes.
• I use a large heavy cast enamel pot that will hold all the liquid but also has a large stable base with a heavy lid. You do want to evenly cook your onions as well as your soup, and I always found it I achieve the best results on my Le Creuset.
• I am a massive fan of using fresh herbs when on hand, it will do it more hommage to this soup.
• Use a rich white wine if wanting to substitute.
• Gruyere can be substituted by Emmenthal cheese. Grated is best of course.
• Season with salt and pepper once done. You will find that it tends to be on the sweeter side.

Step-by-step instructions to create this excellent Onion Soup

Spread the rounds of baguette on a cookie sheet. Place the sheet of bread slices in a preheated oven and bake until crispy.

In a large saucepan or dutch oven melt the butter. Then, add the onions.

Slowly cook the onions, stirring occasionally until translucent and soft.

Sprinkle in the sugar and salt and increase the heat to caramelize the onions.

Add flour and cook briefly before adding the stock, oxtails, wine, thyme, and pepper. Bring to a boil, then reduce to simmer.

Using a slotted spoon, remove the oxtails and thyme before adding the cognac.

How to finish and serve this easy French Onion Soup:

• Place in a soup bowl that is ovenproof. Even though they will stay under the broiler for a very short time, you want to make sure you do not crack your dishes.
• Use a croak bowl or onion soup bowl, which is rounder and taller with a small opening mouth.
• Place the onion soup bowls on a baking sheet to accumulate any cheese spillover.
• Broil until the cheese is melted and starts to be bubbly.

What to Serve With French Onion Soup

You can serve this soup on its own or pair it with your favorite red wine or hearty beer. It’s also a perfect pairing with a simple kale salad, a mushroom goat cheese tart, or a mushroom herb salad.

French onion soup is alsoa great starter to serve before dishes like steak with sauce bordelaise, mushroom chicken, or arugula stuffed pork tenderloin.

Variations

White wine – Substitute a Chardonnay or Sauvignon Blanc for the red wine.

Worcestershire sauce – Add umami with a a small dash of Worcestershire sauce.

Herbs – Incorporate other fresh herbs like rosemary or sage. Or, garnish with parsley.

Croutons – If you don’t have a baguette handy, croutons will work instead.

Cheese – Swap out Gruyère, and use Emmental instead.

Some recipes will make you toast the baguette first. Some do not. I have tried both ways, and I like to toast my bread a little bit before placing it on top of the warm soup.

It will hold its consistency longer, allowing you to dig in the melted cheese.

Do not be shy to add as much cheese as you wish after all, who does not like melted cheese combined with onion soup, just divine.

Cognac is a must. It will give that extra rich, uplifting taste to this beautiful soup.

As you know, the alcohol will burn off while cooking, leaving a beautiful aftertaste.

I do love French onion soup. Comfort food at its best in my book on a cold evening night.

Other Flavorful Oniony Recipes

French Onion Tart

Caramelized Onion and Bacon Tart

Pissaladiere

Oven Baked Onion Rings with Cumin Dipping Sauce

Frequently Asked Questions

Storage

This soup is as good reheated as it is fresh off the stove. It’s great for weekly meal prep.

Make-Ahead: Make the onions ahead of time and refrigerate for 3-4 days or freeze for up to 3 months.

Refrigerator: Store soup in an airtight container for up to 4 days in the fridge. Avoid storing the bread and cheese with the soup in the container.

Freezer: Freeze soup for up to 3 months in a freezer-safe container or a resealable freezer bag.

Equipment and ingredients used to prepare this recipe

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Originally published on January 5, 2022.