French Onion Soup

by Feli Chic'Cuisine

A great classic of French cuisine, Onion Soup is savory, comforting and easy to prepare. That soup is absolutely delicious with its crispy golden crust, melted cheese, beef stock, and caramelised onions.

What could be more comforting on a chilly day than a hot bowl of French onion soup? The combination of melty Gruyere cheese and caramelized onions is even more delicious with thick slices of toasted bread.

The French Onion Soup is a highly nutritious dish. Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.

A Timeless Recipe: The Story of Onion Soup

Onion soups have been enjoyed in Europe since the days of ancient Rome and Greece. Because onions were so abundant, they were often considered a poor person’s food. In the medieval era, simple recipes called for boiling onions in water to create a basic, nourishing soup.

French onion soup, however, reflects the essence of French culinary values: the ability to transform humble, simple ingredients into something rich, comforting, and refined.

Over time, the French perfected this dish through careful technique and attention to flavor:

Caramelizing the onions to develop a deep, sweet flavor.
Using a rich broth—traditionally beef—for added depth and heartiness.
Topping it with bread and cheese, then broiling it to achieve the signature golden crust that makes the soup irresistible.

This combination of tradition, ingenuity, and artistry has made French onion soup a beloved classic, cherished for its history and timeless appeal.

Here are some tips to help you make the perfect onion soup:

Choose the Right Onions: In this recipe, I used white onions, and they worked beautifully. White onions have a slightly sharper, less sweet flavor than yellow onions, so to balance the taste, I added a splash of red wine - Cabernet Sauvignon, to be specific.

The wine’s rich, fruity notes paired perfectly with the onions, adding depth and enhancing the overall flavor of the soup.

I let the wine cook down as I deglazed the pan, which brought out all those delicious caramelized bits and made the soup even more flavorful. It’s a simple step, but it made all the difference!

This recipe is a winner! The white onions gave the soup a distinct, slightly sharper flavor, and the red wine added a depth that made it irresistible. The balance between the caramelized sweetness of the onions and the savory broth was perfect. Top it off with crusty bread and bubbly cheese, and it’s a dish you’ll crave again and again.

French Onion Soup

With crusty bread and bubbling cheese on top, this soup is the perfect cozy meal.

Prep. Time: 20 min Cook Time: 60 min

Serves: 4

Ingredients

230g butter
4 medium white onions, thinly sliced
2 large garlic cloves, finely minced
2 bay leaves
1 tsp dried thyme
1 tsp salt, plus more to taste
½ tsp black pepper, freshly ground, more to taste
1 cup red wine, Cabernet or Merlot
40g all-purpose flour
2 quarts beef broth
1 baguette or french bread, sliced
350g Gouda cheese, Emmental or good Swiss cheese, grated

Method

1. In a large saucepan over medium heat, melt butter. Add onion, garlic, bay leaves, thyme, salt and pepper. Cook for approximately half an hour, stirring occasionally, until the onions are soft, deep golden brown and very fragrant.

2. Add the red wine, and simmer until the wine has evaporated, about 10 minutes. Carefully sprinkle the flour over the onions, a bit at a time, stirring well.

3. Reduce heat to low, and cook for about 5 minutes. Stir in beef broth. Bring the pot to a boil, reduce to a simmer. Season with salt and freshly grounded black pepper.

4. Preheat oven to 180°C (350°F). Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until toasted on both sides. Remove from heat; do not turn off broiler.

5. Arrange 4 large oven safe bowls on a baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread and sprinkle a generous handful of the Gouda cheese.

6. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!