Is there anything more warming and grounding than a beautiful bowl of french onion soup topped with melted cheese?
I think not.
Especially if you make it at home.
I’ve always liked french onion soup but I never really LOVED it until I made it myself.
Because when I make it myself, I’m in control of the cheesiness and I don’t skimp on the cheesy goodness!
That picture doesn’t even do it justice (I know, I really gotta work on my photography skills).
But if you’re not into cheesy decadence like myself, that’s totally cool! Just add less. That’s the beauty of making it yourself.
Regardless, the combination of beef stock, caramelized onions, wine, fresh thyme, sourdough bread and melted cheese is so addictive that this french onion soup recipe will certainly become a staple in your soup-making repertoire.
It certainly has for me.
Let me prove it to you with this very basic and simple french onion soup recipe.
1. Melt butter in large pot over medium-high heat.
2. Stir in onion, reduce the heat to medium-low, cover, stir often until softened, about 15-20 minutes. Onions can brown slightly but be careful not to burn.
3. Add thyme and peppercorns.
4. Stir in beef stock and wine, simmer, uncovered, for 20 to 30 minutes or until the stock is reduced by about a quarter to a third.
5. Preheat oven to 350 degrees F.
6. Spoon soup into bowls. Lay sourdough bread on top of soup. Layer Gruyere cheese on top of bread. Bake in oven for 10-15 minutes until cheese is melted and slightly browned.
Notes and Variations
I’ve made this french onion soup recipe with both red and white wine. Personally, I like the white a tad better. It’s just a matter of personal preference. A splash or two of brandy or sherry could be used instead of wine as well.
No Gruyere? Substitute swiss or provolone. Or any cheese you like!
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.