This easy French onion soup recipe is so scrumptious you will be joyful as you eat it. This recipe also proves that you don’t need to caramelize the onions for a delicious soup!
Before, when Christopher wasn’t thrilled about eating soup, this easy French onion soup is the only soup he wanted or would eat at a restaurant. He has since branched out but I do love making this soup for him.
Well, not only for him because I eat it too.
What is your most favorite thing about easy French onion soups?
My favorite thing is the cheesy crispy bread topping the oniony goodness.
What is your least favorite thing about easy French onion soups?
I find them too sweet! I know, I know, most people love that about French onion soup. But not little Lainey. I’m funny that way. I LOVE sweets but I don’t like sweetened foods for dinner. Know what I mean?
I want my sweets to be sweet and my food to be, well, food! (Unless I’m eating breakfast foods for supper; but that’s a different story.)
SO, while other recipes tout caramelizing the onions, I don’t find the need to caramelize Vidalia onions. They are sweet enough, I say. That means they save you time. And you won’t notice the difference!
Enough chitter chatter.
On to the easy French onion soup recipe
I always start with my Vidalia onions. I cut them in half and then slice each half in thinnish slices.
I cut up just enough of the onions to fill my 8 cup bowl.
I heat my Dutch oven on medium heat and add 2 tablespoons of olive oil and 3 tablespoons of butter. I add the onions when the butter has melted and sauté them for 15 minutes, until the juices have been released.
I add 2 teaspoons of garlic paste and stir it around for 2 minutes.
Time to add some beef broth, sherry and wine.
See that orange bit in the photo above? That, believe it or not, is my reflection! I’m wearing an orange sweatshirt. It took me a while to figure that out. I said to myself, “What the heck? There aren’t carrots in this soup!”
Time for Thyme
I also add thyme, a little bit of maple syrup, a tad of soy sauce and a little salt.
I let the easy French onion soup come to a boil before I lower it to a simmer for 50 minutes. I place the cover on it partially and wait patiently as it cooks.
Now it’s time to ladle the soup in some crocks and get this show on the road!
I turn the broiler on high.
I have a nice loaf of crusty French bread. I slice it thinly. Since it’s just Christopher and me, I toast 4 pieces and float 2 of them on top of each crock of easy French onion soup.
I also gather provolone and muenster cheese. I tear a slice of muenster cheese in half and place a half on each crock. I place a full slice of provolone over each half slice of muenster.
I place the crocks of easy French onion soup on a jelly roll pan.
Into the oven it goes.
I stand there hovering by the oven because I don’t want to burn the cheese. It took 2 minutes to get the cheese to melty perfection.
I had to stick little trivets under the bowls since they were piping hot.
Let’s stick my teaspoon in the soup, shall we?
Let’s not stop there, though! Let’s bring that spoon up out of the crock of easy French onion soup so I can take a photo and get on with eating it!
I hope you enjoyed this easy French onion soup recipe as much as Christopher and I love eating it!
Please feel free to Yum the recipe to Yummly, Pin any photo to Pinterest and leave me a comment. What is your favorite soup?
And as always, may all your dishes be delish!
This easy and delicious soup has just the right sweetness which makes it outstanding.
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 onions vidalia, or 4 cups of sliced onions
- 2 teaspoons garlic paste or 2 cloves of garlic, crushed
- 32 ounces beef broth or vegetable if you want to keep it vegetarian
- 1/4 cup dry sherry
- 1/4 cup dry white wine
- 1 teaspoon thyme
- 1 tablespoon maple syrup optional
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 4 slices crusty bread small French bread loaf
- 2 slices provolone cheese
- 1 slice muenster cheese
Heat medium sauce pan on medium heat
Add oil and butter
Add onions and sauté for 15 minutes - until juices are released
Add garlic paste and cook for 2 minutes
Add broth, sherry, wine, thyme, maple syrup, salt and soy sauce
Bring to a boil, and lower to a simmer and cook for 50 minutes
Preheat oven to broil, on high
Ladle soup in crocks
Cut French loaf into slices. Toast 4 pieces (or as many pieces as you are serving. I do 2 per crock.
Place tasted bread on soup in crocks, place a half of munster on each crock and a piece of provolone on the munster
Place crocks on jelly roll pans and place the pan under the broiler
Stand there and make sure the cheese doesn't get burned - mine took 2 minutes