![French Onion Soup](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-03/20201027_BrakeThrough_Media_125Q0A0340-3.jpg?itok=B2vIsgoF)
Looking for the ultimate traditional French onion soup recipe? Our hearty onion soup is an easy homemade dinner dish. The secret? Right before serving, the soup is topped with bread and grated Emmental de Savoie and broiled until melted for the perfect au gratin result.
Pour yourself a glass of Alsace Riesling white wine, prepare your cast iron Dutch oven and get ready!
The History of French Onion Soup
French onion soup has been around since the 18th century and was originally a simple soup made with onions, bread and cheese. It was called the "poor man's soup" and became a French classic, loved for its rich flavours and comforting warmth.
What Cheese To Use for French Onion Soup
For the best flavour use Emmental de Savoie, Gruyère or Comté. Emmental is nutty and mild, Gruyère is savoury and melts well, while Comté is slightly sweet and complex. Choose one based on your preference or try a mix for a different taste.
Tips for Perfect Caramelized Onions
Caramelize the onions slowly over low heat to bring out the natural sweetness. Use yellow or sweet onions for best results and stir occasionally to avoid burning. A heavy bottomed pan is best for even cooking.
What Wine Goes Well With French Onion Soup?
Pair your soup with an Alsace Riesling or a light red like Beaujolais. These wines match the soup's savoury flavours with their acidity and fruity notes.
Variations on the Classic Recipe
Add sautéed mushrooms for an earthy take on this classic recipe or use vegetable broth for a lighter vegetarian version. Try adding thyme or bay leaves to taste.
Tips for Storing and Reheating your Onion Soup
Store leftover soup in an airtight container in the fridge for 3 days, or freeze for up to 3 months. Reheat on the stovetop, add some broth if needed. Toast fresh bread and top with cheese and broil for a fresh, melty finish.
Health Benefits of French Onion Soup
Onions are full of antioxidants, while cheese is rich in protein and calcium. Making it at home means you can control the salt and fat content, making it a nutritious comfort food option.
Ingrédients Pour
-
-
-
3 tsp
-
-
1.50 tsp
-
1.50 tsp
-
1 tsp
-
-
3 tsp
-
1 cube
Préparation
1
Melt the butter in a Dutch oven over medium heat. Add the onions and the salt, stir, and cover, letting the onions soften for 5 minutes.
![](/sites/tastefrance.com/files/2021-03/56_20201027_%C2%A9BrakeThrough%20Media_5Q0A0153.jpg)
© ©Brake Through Media
2
Remove the lid and let the onions caramelize until golden brown, stirring occasionally. (Adjust the heat if the onions are browning too quickly.) The caramelization process may take 45 to 60 minutes. Meanwhile, warm the stock in a saucepan over low heat.
![](/sites/tastefrance.com/files/2021-03/57_20201027_%C2%A9BrakeThrough%20Media_5Q0A0156.jpg)
© ©Brake Through Media
3
Once the onions are caramelized, add the wine and sherry to the pot and allow the liquid to come to a boil.
![](/sites/tastefrance.com/files/2021-03/58_20201027_%C2%A9BrakeThrough%20Media_5Q0A0159.jpg)
© ©Brake Through Media
4
Stir in the flour and smoked paprika and let thicken for a minute or two. Slowly add the warm broth, salt, and the pepper to the onions and boil uncovered for 10 minutes.
![](/sites/tastefrance.com/files/2021-03/59_20201027_%C2%A9BrakeThrough%20Media_5Q0A0162.jpg)
© ©Brake Through Media
5
Ladle the soup into the casseroles and cover the top with bread slices. Sprinkle each casserole generously with the cheese.
![](/sites/tastefrance.com/files/2021-03/60_20201027_%C2%A9BrakeThrough%20Media_5Q0A0166.jpg)
© ©Brake Through Media
6
Broil in the oven until the cheese melts and browns, watching carefully, a minute or two.
![](/sites/tastefrance.com/files/2021-03/61_20201027_%C2%A9BrakeThrough%20Media_5Q0A0169.jpg)
© ©Brake Through Media
Contributeur
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chef