How to Make the Best French Onion Soup | Easy Step-by-Step Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Melt butter in a large casserole over medium to medium-high heat.

Add sliced onions and cook until they are very juicy, about 10 minutes, stirring occasionally.

Increase heat to almost high to evaporate juices and brown the onions, adding a small teaspoon of sugar if needed to help caramelize.

Once onions are golden, deglaze the pan with about half a cup of cold water, scraping the bottom to incorporate flavor.

When moisture is gone, add flour over the onions and stir to avoid lumps, cooking for about a minute.

Add tomato paste and cook for 1-2 minutes on medium heat.

Add 1 cup of water, then add red wine and white beef stock, stirring to combine.

Add dry thyme, dry basil, and bay leaves, then bring to a boil and simmer for 15-20 minutes.

Slice the baguette into half-inch slices, toasting them in a preheated oven at 350°F for 8-10 minutes or using the broiler.

Season the soup with salt and pepper after simmering, tasting for flavor.

Remove bay leaves and serve the soup in oven-proof bowls, ensuring equal amounts of liquid and onions.

Top each bowl with two croutons and garnish with grated grilled cheese, ensuring the bread is covered.

Place bowls under the broiler for 1-2 minutes until cheese is melted and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens