French Onion Soup Recipe

French Onion Soup Recipe

Make your favorite restaurant-style soup at home, from scratch with our recipe.



By: Elizabeth Stark

Surprisingly, the complex flavors of a traditional French onion soup couldn't be easier for you to achieve. Caramelized onions, butter and broth create a rich, warming base and a cheesy herbed crouton completes this classic, satisfying soup.

French Onion Soup Recipe
Serves: 4
Prep time: 5 minutes
Cooking time: 50 minutes
Difficulty: Easy
Cost: $

Ingredients
3 medium red onions, peeled and sliced thin
4 tablespoons butter, divided
2 bay leaves
1 quart fat-free beef broth*
6 sprigs fresh thyme, divided
sea salt and ground black pepper to taste
4 half-inch slices crusty bread or baguette
1/2 cup grated Parmesan cheese

Tip: Make this recipe vegetarian by substituting our tasty vegetable broth.

Instructions

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  1. Heat a large Dutch oven or stockpot over medium heat
  2. Add 2 tablespoons butter; once it's melted, add onion slices. Sauté, stirring often, for 4 minutes, or until onions are limp and have browned just a bit
  3. Add bay leaves and a pinch of sea salt, turn heat to low and continue cooking for 20 minutes, until onions are sweet to translucent
  4. Stir in broth and four sprigs of thyme. Add salt and pepper to taste
  5. Bring soup to a boil, then lower heat and simmer for 15 minutes
  6. Meanwhile, preheat broiler and set out four ovenproof bowls
  7. Heat a medium-sized skillet over medium heat. Melt 2 tablespoons butter in the skillet. Add the leaves from the remaining thyme sprigs. Place the slices of bread into the melted butter, cooking each side for 2-3 minutes, or until lightly browned. Set aside and finish each slice with a pinch of sea salt and ground black pepper
  8. Ladle soup into bowls. Add a crouton to the top of each and sprinkle with 2 tablespoons Parmesan cheese
  9. Set bowls on a tray and carefully slide under the broiler. Broil for 2–3 minutes, or just until the cheese is melted and bubbling. Serve immediately (keep in mind the bowls will be quite hot)

This is the perfect dish to serve as an appetizer to dinner or own its own for lunch or a filling snack. Bon apetit!


Elizabeth Stark, along with her husband Brian Campbell, writes the blog Brooklyn Supper — the story of a family eating with the seasons in Virginia and Brooklyn. They believe strongly that good, local food and wholesome meals should be for everyone.

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