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    You are in: Home / Recipes / Classic French Onion Soup Recipe
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    Classic French Onion Soup

    Classic French Onion Soup. Photo by The Spice Guru

    1/1 Photo of Classic French Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    25 mins

    1 hr 25 mins

    The Spice Guru's Note:

    My recipe for a classic French onion soup takes a little time, but is quite easy to make.

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    Units: US | Metric





    1. 1
      CUT ends of onions and peel outer layers; CUT onions to 1/4-inch thick slices; HEAT 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a heavy-bottomed soup pot over medium-low heat; SAUTE onions covered for 20 minutes; ADD 1 teaspoon kosher salt and 3/4 teaspoon packed brown sugar (or 1/2 teaspoon granulated sugar); RAISE heat to medium-high and cook, stirring often, until onions caramelize and turn a rich brown; ADD two mashed garlic cloves; STIR.
    2. 2
      REDUCE heat again to medium-low; SPRINKLE 3 tablespoons all-purpose flour over onion mixture; COOK, stirring often, for 2 minutes.
    3. 3
      DEGLAZE the pan with the cognac and sherry, scraping bottom of SIMMER uncovered for about 5 minutes.
    4. 4
      STIR in the dry wine; SIMMER uncovered for 15 minutes.
    5. 5
      ADD 6 cups beef stock, 2 bay leaves, 1 fresh thyme sprig (or 1/8 teaspoon ground thyme), 1/4 teaspoon ground sage, 1/8 teaspoon fresh ground black pepper, and 1/8 teaspoon fresh ground white pepper; SIMMER uncovered for at least 30 minutes.
    6. 6
      REMOVE bay leaves and thyme sprig; SEASON just to taste with just enough grated parmesan cheese to flavor the stock (no more than 2 tablespoons), and kosher salt, to taste.
    7. 7
      MEANWHILE, fresh sourdough French baguette bread into slices to place across soup in serving bowls (cut to 1/2 - 3/4 inch thick, number of slices depends on size of bread/serving bowls); SHRED 6 ounces gruyere cheese.
    8. 8
      DRIZZLE each slice bread on both sides with olive oil; BAKE bread on a baking sheet at 325 F for 15 minutes; TURN croutes over on baking sheet and continue baking 10-15 minutes, until bread is very toasty (it will be quite hard, which is what you want); REMOVE bread from oven; SET broiler to high.
    9. 9
      LADLE soup into four bowls; PLACE croutes into each bowl; COVER each croute completely to the rim of bowls with shredded gruyere cheese (about 1/3 cup for each).
    10. 10
      PLACE bowls on a baking sheet under broiler just until cheese melts and begins to brown (keep an eye on them, about 45 seconds to 1 1/2 minutes); REMOVE from oven; SPRINKLE each lightly with grated fresh parmesan cheese and fresh snipped chives if desired; SERVE and enjoy!

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    Nutritional Facts for Classic French Onion Soup

    Serving Size: 1 (459 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.0
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 8.4 g
    Cholesterol 41.4 mg
    Sodium 1285.6 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.0 g
    Sugars 5.7 g
    Protein 12.9 g

    The following items or measurements are not included:

    fresh thyme

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