Easy French Onion Soup
This Easy French Onion Soup Recipe is completely homemade and perfect for a chilly day! Caramelized onions, melty cheese and crusty bread make this one of the best soups ever. It’s easy enough for a novice and delicious for everyone in the family.
Now that the weather has cooled off, it’s definitely soup season! One of my favorite soups is French Onion Soup, probably because there is a lot of melty cheese involved. Not only will you have a warm and delicious soup to serve, but your house will also smell amazing when the onions are caramelizing!
This recipe is pretty simple and there are so many ways to adjust to your liking. If you are gluten-free, leave out the flour. You can also use whatever fresh herbs you have on hand. the wine is also optional but highly recommended. Ok, the wine is recommended for taste and also because you will have a full bottle of wine that has to go somewhere… Did I mention this soup is delicious with wine? 😉
For this recipe, I used a cast-iron pot to cook onions and soup in. The heat of the cast iron helps with the onion caramelization. You will also need oven-safe bowls to melt the cheese on top. I used my Fiesta bowls, they never fail me. It takes about 2 hours from start to finish for this soup, but it’s so worth it.
Easy Homemade French Onion Soup
- 4 large yellow onions, sliced into crecents
- 3 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper
- 3 tablespoons all-purpose flour skip if you want gluten free option
- 6 cups broth (beef, chicken, vegetable) I use beef
- 1/2 cup white wine optional
- 1 handful fresh oregano or any fresh herb you like
- 1 crusty baguette sliced or cubed
- 2-3 cups gruyere cheese, shredded
- fresh parsley for garnish if desired
- In a large pot, add butter and oil and melt over medium-low heat. After the butter stops bubbling, add the onions and stir. Cover and cook for 15 minutes on low.
- Remove lid and add salt, pepper, and sugar to get the caramelization going. Continue to cook on medium-low heat for about 30 minutes, stirring often, until the onions are nice and brown. Keep an eye on the heat level because you don't want them to stick and burn at the bottom.
- Add flour to onions and stir for about 60 seconds.
- Add broth, wine and herbs to the onions, and cook partially covered on low heat for about 40-45 minutes.
- While the soup is cooking, slice bread into slices or large cubes and brown under broiler for a few minutes to get them crispy.
- Pour soup into individual serving bowls that are oven safe. Top with bread slices or cubes and then a generous amount of cheese. Place bowls under the broiler in oven until cheese is melted and bubbly.
- Remove from oven and allow to cool for a few minutes before serving. Enjoy, and remember, it's VERY hot!!!
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