How To Make Amazing French Onion Soup

WATCH OUR FOOD/COOKING PODCAST:

Today we're making French onion soup! This is a great soup to enjoy all fall and winter long. Take your time with the onions and if you can, refrigerate it overnight for even more flavor. Enjoy!

SUPPORT ON PATREON:

MY AMAZON STORE (This is an affiliate link)

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS WITH GRAM AMOUNTS

For the caramelized onions
4 pounds (1.8kg) yellow onions - sliced thinly from root to stem
2 tablespoons (28g) olive oil
3 ounces water
1 teaspoon (5g) salt
4 tablespoons (56g) butter

Making the soup
1 tablespoon (8g) flour
1 tablespoon (11g) tomato paste
1/2 cup (120g) dry vermouth or 1 cup (240g) dry white wine
1 tablespoon (13g) brandy or sherry - optional
1 tablespoon (~4g) fresh thyme leaves
8 cups (1.9kg) low-sodium beef stock
4 cloves garlic - minced
~8 slices baguette 1/2" thick, or enough to mostly cover the soup bowl
1 1/2 cups (140g) Gruyere - sliced or shredded
salt and pepper - to taste

FOLLOW ME ON INSTAGRAM:

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[SipandFeast]

If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.

[iheartcleveland]

This is why I love this channel: "If its burning, just lift up the pot!" - That's REAL LIFE home cooking!!! No shame in the lifting up the pot game! Everybody does it!
🤗

Great video as always ! Some insight from France here for what it's worth, grand parents and parents have been cooking onion soup like forever. We're not using vermouth nor brandy (not popular here) but white wine. As for the tomato paste, we also usually do not put any tomato (its' a really old traditional soup and tomatoes were more higher class), but potatoes for sure, just a little bit so that the starch will be bringing some more balance. There is a very special traditional moment for cooking this soup in large quantities : at the end of a wedding party, like 5 or 6AM. Cleans the excess like nothing else.

[davefreed]

Jim, been watching you for a long time. I used to be a Chef/Sous Chef for almost 20 years. You have a fantastic way of teaching and man you know what you are doing. Thanks for showing everyone how to cook and have fun at the same time. You are the man!

[theresatrudelle]

My favorite winter comfort food! I like to use 3 kinds of onions and 3 kinds of cheese. Sweet, red and yellow onions. Gruyere, swiss and mozzarella cheese. I sometimes add some worcestershire sauce and I have done red wine as well.

[FM-oofe]

You read my mind with this video. 2 days ago my daughter asked me to make her French Onion soup, which I have never made. Guess what, now I know how to make it. Thank you for the perfect timing with this video. I am going to make it Sunday morning and we'll eat it while watching the game.

[jodydorsett]

Long time ago I worked at a pizza place on South Street in Philly. Yet, they had two other products. Italian Roast beef and French Onion soup. We'd make 10 gallons every morning. Basically your recipe but just white wine and a dash of Balsamic vinegar. The ramekins were heated in the pizza oven for less than a minute.

[Samurai]

This guy is so cool. I'm annoyed with the YouTube algorithm because I just discovered this channel a few days ago, lol.

[robertlongfield]

My wife loves French onion soup. I made this for her and she said it was the best she has ever had! Thank you the recipe

[rondanuser]

LOVE your videos and French Onion soup!
fell in love with it as a boy in the in-store dinner of Famous-n-Barr. Thanks!

[MummaMia]

I love the way you get your family to taste your cooking to see what they think. My mum and Nonna used to do that EVERY time they cooked a big meal, even though it was always the same recipe as the time before……but it was always absolutely delicious. They were amazing in the kitchen.

[jrob]

Ah yes. It’s that time of the year again 🍂🍁🍃…almost 🥵

[adamstrakna]

I love how with such a low-ingredient recipe like French onion soup, small adjustments can make a world of difference. I love making French Onion soup during the cold months, so I'm looking forward to cooking with this recipe soon

[j.thedemonkat]

Agree about using the most flavorful stock available if you're trying to do this as a vegetarian. I use Better Than Boullion's vegetable base (I also add 1 tablespoon of soy sauce) and my Fred Flintstone carnivorous bf is perfectly happy with it. So glad I found your channel - shoutout to my south shore peeps!

[docschweitz]

I am NEVER disappointed when I visit your channel. Just a GREAT source for easy, and Excellent tasting recipes. This one Looks extra great. Onion Soup! Who doesn't Love that. Thank you always for your efforts!

[krisluvskev]

I made this Friday and served it last night a a first course and OMG it was so, so, so good, my husband really liked it, i personally would have it as a meal on its on but i knew it wouldn't be enough for my husband so i served roast beef dinner as the main course, but definitely taking this for lunch tomorrow with a thick slice of sour dough bread

[marilouo]

I've only made French Onion soup once by starting with beef bones to make a rich broth. Every restaurant soup can never come close to the flavor of that homemade soup. Mine did not have tomato poste but had a deep brown color. Yum.

[jeanniebrooks]

I’m so happy you finally came up with a reason to buy some tomato paste in a tube! You gotta have it for times like this when you only want a couple teaspoons. It’s a great pantry item.

[burghbrat]

This looks great and is pretty close to how I make mine. I use red wine (just 1/2 cup) because it's what I typically have on hand. You are SO right about making this (or any) soup (or stew, or chili) a day ahead -- it's twice as delicious after a night in the fridge. This soup freezes well, too. Make a double batch and freeze half, and there's dinner for another day!

[whoadog]

I recently had the French onion soup at Le Precope in Paris (they claim to be the oldest restaurant in the city - est 1686). I surprised to find that they do not serve it with bread, only about half a pound of melted Gruyère on top. It was pretty tasty!