Most people enjoy French onion soup with melted cheese. I had been looking for ovenproof soup bowls for a while, and one day my mother-in-law surprised me with a box of six soup bowls that can be baked up to 500 degrees Fahrenheit. Isn’t my mother-in-law so sweet? Thanks, Ada!
I usually make onion soup by feel, cooking chopped onions in a little butter, adding salt until they start to caramelize, then adding beef broth and a bay leaf. That’s it. I top it with bread and Swiss cheese and broil it until melted. It’s so easy to make for one person that I prepare it any day of the week.
Sometimes I make it without cheese and bread for a lower-calorie, lower-carb option. When I’m in a hurry, I don’t fully caramelize the onions, and it’s still delicious.
The following recipe is the one I prepared for my in-laws, and it was a huge success. I decorated the table with flowers and made it look beautiful. It was a soup and salad lunch, and we had a wonderful time.
I’m sharing this recipe because it deserves to be shared. Simply delicious!
Note: This recipe yielded 4 large servings plus an additional 1/2 serving. When we discussed the recipe, my mother-in-law mentioned she didn’t realize how big soup bowls were (but she ate the whole thing!). It’s important to use oven-safe bowls or soup plates, preferably thick ceramic clearly marked as oven-safe.
Table of Contents
How to Make French Onion Soup?
Traditional onion soup is made with caramelized onions and beef broth, though vegetable broth can also be used. It’s served with toasted bread and cheese.
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Quantity: Approximately 3–4 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Julienned onions | ~700 g (3–4 medium) |
| Butter | 1 tablespoon |
| Oil | 1 tablespoon |
| Garlic cloves | 2 |
| Brown sugar | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Wheat flour | 1 1/2 tablespoons |
| Hot beef broth | 2 cups |
| Hot water | 2 cups |
| – | – |
| Thyme | 1 sprig |
| Freshly ground pepper | To taste |
| Bread & cheese (Swiss, Gruyere, Parmesan) | For serving |
Preparation
Caramelizing the Onions
- In a heavy-bottomed pot over medium heat, melt the butter.
- Add the oil and onions, stir, cover, and cook for about 15 minutes.
- Increase heat slightly, add garlic, sugar, and salt.
- Cook for another 20 minutes, stirring occasionally, until onions are golden brown without burning.
Building the Soup
- Add the flour and stir well to thicken the broth.
- Add broth, water, and thyme.
- Reduce heat to low, cover, and cook for 30 minutes.
- Halfway through, adjust seasoning with more salt and pepper if needed.
- Add extra broth or water if you prefer a thinner soup.
- Optional: Add brandy or rum during the last few minutes.
Serving
- Serve hot in oven-safe bowls.
- Toast bread and rub with a cut garlic clove.
- Top with grated cheese and broil until melted, or serve cheese on the side.
- Enjoy!
Notes
- I used white and purple onions, but white onions alone work perfectly.
- Meat or vegetable broth can be homemade, commercial, or cubes dissolved in water.
- Water can be omitted and replaced entirely with broth.
- This soup can be made ahead, refrigerated for a few days, or frozen.
Nutritional Facts (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Fat | 14 g |
| Carbohydrates | 32 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 720 mg |
FAQs
Can I make French onion soup without cheese?
Yes, it’s delicious even without cheese and bread, especially if you want a lighter option.
What onions are best for French onion soup?
White onions are traditional, but a mix of white and purple onions adds depth.
Can I use vegetable broth instead of beef broth?
Absolutely. Vegetable broth works well and keeps the soup vegetarian.
Do I really need oven-safe bowls?
Yes, especially if you plan to broil the cheese directly on top of the soup.
Can this soup be made ahead of time?
Yes, it stores well in the refrigerator and can also be frozen.
Conclusion
This French Onion Soup is simple, comforting, and full of flavor. Whether you make it for yourself or serve it to guests, it’s a recipe that never fails to impress. With basic ingredients and a little patience, you’ll have a timeless classic that’s worth sharing again and again.
