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This French Onion Soup recipe is both classic and simple. It’s one of my personal favorite dishes and also one of the first dishes I cooked in culinary school. Now, I know it’s only July and this is more of a fall/winter type of recipe but with me being a huge soup person that means I can eat soup all year round no matter what month it is. I hope you enjoy this French Onion Soup!
It’s made from caramelized onions, garlic, rich beef flavored stock, bay leaves, fresh thyme sprigs, sliced baguette bread and shredded cheese. And it is absolutely delicious!
Onion Tip:
Instead of using only one type of onions try using a mix of onions. Such as yellow, white and red onions.
Make It Into A One Pot Dish:
Instead of serving the soup in individual bowls just top the dutch oven it was cooked in with the sliced baguette bread, shredded cheese and broil in the oven until golden brown and serve.
Garlic Note
If you don’t want the minced garlic in the soup you can also just halve the garlic cloves and discard them when you discard the bay leaves and thyme sprigs.
I hope you enjoy this french onion soup recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintFrench Onion Soup
This classic and traditional recipe of French Onion Soup never fails. With caramelized onions, rich beef flavored stock and then topped with sliced baguette with shredded cheese.
- Prep Time: 10 min
- Cook Time: 1 hr
- Total Time: 1 hr 20 min
Ingredients
680 gr / 1.5 pounds onions, thinly sliced
50 gr / ¼ cup butter
2-3 garlic cloves, minced
1.5 L / 6 cups beef stock
2 bay leaves
A few sprigs fresh thyme
Salt, pepper
Baguette bread
Shredded cheese, Gruyére or Comté
Instructions
Melt butter in a dutch oven over medium high heat. Add in sliced onions and cook lid on for about 30-40 minutes or until the onions are golden brown. Stirring occasionally.
Take the lid off, stir in minced garlic cloves and cook for 1 minute.
Add in beef stock, bay leaves and fresh thyme. Simmer for another 20-30 minutes.
Remove and discard bay leaves and thyme sprigs.
Adjust taste with salt and pepper.
Divide between individual ceramic bowls or ramekins.
Top with sliced baguette bread and shredded cheese.
Place into a hot oven and broil until cheese is melted and golden brown.
Serve immediately.
Notes
You can toast the sliced baguette bread in the oven for 5 minutes before topping the soup with them.
