Easy French Onion Soup
If you only get onion soup in a restaurant because you think it’s difficult to make, this easy French onion soup recipe will teach you that not only is it simple to put together, it is also extremely delicious to eat. Serve it to your guests and they will be impressed with how it looks and tastes.
Before, when Christopher wasn’t thrilled about eating soup, French onion soup is the only soup he wanted or would eat at a restaurant. He has since branched out but I do still love making this soup for him. (fit classics)
My favorite thing about this soup is the cheesy crispy bread topping the oniony goodness.
One of the things I don’t particularly like about French onion soups I find in restaurants is they are too sweet! I know that most people love that about it. But not me. I’m funny that way. I LOVE sweets but I don’t like sweetened foods for dinner.
One of the things I think happens in restaurant soups is either they add sugar to it and it doesn’t need it because the natural caramelizing of the onions is sweet enough.
Since I’ve been making this at home, I stopped caramelizing the onions because I use sweet onions like Vidalia and I actually like it better. So, this recipe proves that you don’t need to use camalized onions for a delicious soup! That means that you can get this delicious soup on your table that much faster.
Try it like this and see what you think.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Helpful tips
- Use vidalia onions as they are the sweetest and have such a lovely flavor.
- If you have a Trader Joe’s near you, I really recommend their organic broths as they are affordable, tasty and robust.
- I melt different types of cheeses each time I make this soup. My favorites are muenster, provolone, gruyere, provolone, and Swiss cheese. But you can use whatever you like.
Ingredients and substitutions
- Olive oil – extra virgin.
- Butter
- Onions – Vidalia which are naturally sweet. You can substitute them with yellow onions.
- Garlic – cloves or garlic paste.
- Beef broth – you can use low sodium broth.
- Dry sherry – you can omit this but it gives it such a nice flavor.
- Dry white wine – sauvignon blanc is a good option.
- Thyme – I use dried thyme, but you can add 2 thyme sprigs.
- Maple syrup – optional, I only add a small amount because hub does like his a little sweet.
- Soy sauce – optional
- Worcestershire sauce
- Bread – I use a crusty French bread. French baguettes are also a great choice.
- Cheese – I use provolone and muenster cheese but gruyere cheese and Swiss cheese are great choices too.
How to make easy French onion soup
Pre-step
Get a Dutch oven or stockpot.
Step one
Gather the Vidalia onions.
Step two
Cut onions in half and then in thin slices. (A)
Step three
Sliced onions filling my 8 cup bowl. (B)
Step four
Heat the Dutch oven on medium-low heat. Add oil and butter and once that heats up, add onions and sauté for 15 minutes. (C) Add garlic and sauté for 2 minutes.
Step five
Add beef broth, sherry, wine, thyme, maple syrup, Worcestershire sauce and soy sauce. Scrape the bottom of the pan for any browned bits and stir until combined. (D)
Step six
Bring to a boil and lower to a simmer and cook for 50 minutes. (E)
Step seven
Slice bread and get out the cheese from the refrigerator.
Ladle the soup into oven-safe bowls. (F)
Step eight
Place your oven rack in the second highest position and turn the broiler on high.
Step nine
Toast bread in a toaster or toaster oven and place a few pieces of toast in each crock. (G)
Step ten
Either cut or tear your cheese in half (in this case, muenster) and place a half in each bowl. Then place a piece of provolone in each crock. (H)
Step eleven
Put the crocks on a rimmed baking sheet like a jelly roll pan and place it in the oven for two minutes. Stand there and make sure the cheese doesn’t burn.
Look at all that melty cheese!
I had to stick little trivets under the bowls since they were piping hot.
Let’s stick my teaspoon in the soup, shall we?
Yum!!
If you have leftover soup, you can store it in the refrigerator in an airtight container for 5 days.
Other popular soup recipes
I hope you enjoyed this easy French onion soup recipe as much as Christopher and I love eating it!
Please leave me a comment. What is your favorite soup?
And as always, may all your dishes be delish!
If you’ve tried this easy or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Easy French Onion Soup
Ingredients
- 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 (or two fresh sprigs)
- 2 teaspoons maple syrup (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon salt
Add-ons
- 4 slices crusty bread (small French bread loaf)
- 2 slices provolone cheese
- 1 slice muenster cheese
Instructions
- Heat medium sauce pan on medium-low 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, Worcestershire sauce 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
- Serve
- Eat
- Smile
- Enjoy
Equipment
Notes
- Use vidalia onions as they are the sweetest and have such a lovely flavor.
- If you have a Trader Joe’s near you, I really recommend their organic broths as they are affordable, tasty and robust.
- I use different cheeses each time I make this soup. My favorites are muenster, provolone and Swiss. But you can use whatever you like.