The Best French Onion Soup Out There

4-6
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"In my opinion, this is the Best French Onion Soup recipe out there. I've made many versions through the years including those where "from scratch" beef and veal stock were used. This is Tyler Florence's recipe and one I and my family request VERY often"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (971.5 g)
  • Calories 870.7
  • Total Fat - 36.2 g
  • Saturated Fat - 22 g
  • Cholesterol - 92.8 mg
  • Sodium - 2253.6 mg
  • Total Carbohydrate - 94.7 g
  • Dietary Fiber - 7 g
  • Sugars - 13.9 g
  • Protein - 33.3 g
  • Calcium - 652.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.6 mg

Step 1

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Step 2

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Step 3

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Step 4

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

NOTE: The amount of cheese depends on your personal taste. We sometimes use more if we want it more cheesy. I've also used a combination of cheeses (but NEVER Velveeta). The best I find is a combination of gruyere, Swiss, combined with a small amount of Parmesan


Tips & Variations


  • Soup crocks (oven proof)

Related

DiabeticDelimma1

We love this soup. I make it all the time. So happy to have this recipe!

review by:
(11 Jan 2018)

Northwestgal

I've only had French Onion Soup a few times (my husband, on the other hand, is the real fan). But I have to say, this is by far better than any French Onion Soup I've ordered in a restaurant. I make my own beef broth, so it was fresh (not canned). And the red wine gave it a lovely depth of flavor. I could only find smoked Gruyere cheese, so I went ahead and used it, and I think I actually prefer it over regular gruyere. It's a lovely addition to this soup. Thanks, ForeverMama. Made for the Down Home Cooking tag game.

review by:
(31 Oct 2017)

RecipeDonna

I have to agree with you. This is the best! Made for my friend and I for lunch and we loved it!

review by:
(5 Oct 2017)

Wayne Peters

There is onion soup, and then there's ONION SOUP!!!! This is fantastic! Absolutely love this and the title does this soup justice :)

review by:
(10 Feb 2017)

Daily Inspiration

What a wonderful dinner we had last night. It was our first cold front here in Texas and this soup really warmed us up. I hope you won't mind, but I did use white wine -- hope that didn't alter the recipe too much. It was delicious and we so enjoyed the gruyere cheese baguette on top. YUM!

(9 Dec 2016)

lazyme

I love French onion soup! I usually make mine with white wine, so it was fun to try it with red. Sooooo good! Thanks for sharing, ForeverMama. Congrats again on your football win.

review by:
(11 Nov 2016)