Authentic, restaurant-style French Onion Soup – So good, your family will think you worked on it all day! So easy, you’ll be moving those cute, little soup crocks to the front of the cabinet.
This French Onion Soup recipe is deceptively simple, an impressive starter recipe for someone who has never made soup from scratch.
Without further ado, here’s my recipe (a more compact, printable version appears below):
Table of Contents
- French Onion Soup: Ingredients
- How to Make French Onion Soup
- French Onion Soup Printable Recipe
- French Onion Soup Tips for Success
French Onion Soup: Ingredients
- 2T. butter
- 1 large Vidalia onion, chopped
- 1 qt. College Inn beef broth
- 1/4t. black pepper
- 1 bay leaf
- 1T. white vermouth
- 1/4 lb. Swiss cheese, shredded or 4 slices
- 4 inch-thick pieces baguette, toasted
How to Make French Onion Soup
- Combine onion and butter in 2-quart pan over low heat. Cook 25 minutes, until onions are caramelized (AKA soft and brown, but not burned).
- Remove pan from heat, and let it cool a bit, so the liquid doesn’t sizzle when you add it. Then, stir in the broth and seasonings.
- Cook over medium-low until heated through, while preheating broiler (lower setting, with racks about 6” from flame), while you prepare your bowls. Stir occasionally, scraping bottom to blend in the browned onion mixture.
- Place a sheet of foil on a sturdy baking pan, and arrange 4 heatproof crocks on it.
- Grease the crocks with butter, including around their rims.
- Place a piece of the bread in each bowl.
- Stir vermouth into soup, before ladling it into the crocks.
- Arrange cheese over the top of each.
- Slide pan with crocks under the broiler, until lightly browned.
French Onion Soup Printable Recipe
French Onion Soup (with cheese!)
This French Onion Soup recipe is deceptively simple, an impressive starter recipe for someone who has never made soup from scratch.
Servings: 4
Calories: 350kcal
Cost: $5.50
Ingredients
- 2 T. butter
- 1 Vidalia onion 1 large, chopped
- 1 qt. College Inn beef broth
- ¼ t. black pepper
- 1 bay leaf
- 1 T. white vermouth
- ¼ lb. Swiss cheese shredded (or 4 slices)
- 4 pieces baguette inch-thick, toasted
Instructions
- Combine onion and butter in 2-quart pan over low heat. Cook 25 minutes, until onions are caramelized (AKA soft and brown, but not burned).
- Remove pan from heat, and let it cool a bit, so the liquid doesn’t sizzle when you add it. Then, stir in the broth and seasonings. Cook over medium-low until heated through, while preheating broiler (lower setting, with racks about 6” from flame), and preparing your bowls. Stir occasionally, scraping bottom to blend in the browned onion mixture.
- Place a sheet of foil on a sturdy baking pan, and arrange 4 heatproof crocks on it. Grease the crocks with butter, including around their rims.
- Place a piece of the bread in each bowl.
- Stir vermouth into soup, before ladling it into the crocks.
- Arrange cheese over the top of each.
- Slide pan with crocks under the broiler, until lightly browned.
French Onion Soup Tips for Success
- I like a smaller pot for this recipe, because it’s usually made for just a few people. A quality 2-qt. pot is a must for getting the base of this soup rich and perfect, without scorching. I like this heirloom quality pot (view here).
- If you can’t find Vidalia onions, sweet onions are similar. Common yellow onions work fine, but are more assertively oniony.
- Some cheese covering the crocks’ rims will help protect them from the extreme heat of the broiler.
- Serve with the salad and the rest of the baguette. Pass around a traditional French vinaigrette and some Président butter.
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