French Onion Soup Recipe | Happy Healthy Eating

this French onion soup An easy homemade version of the classic French soup. Made with beef broth, a touch of white wine, mustard and thyme, it’s rich and flavorful. Top with toasted bread and melted Gruyère cheese and eat in one bite!

Classic French Onion Soup Recipe

Sautéed in butter until thoroughly caramelized, the sweet onions and aromatic garlic in these French onion soup bowls are a comforting symphony of deliciousness. Paired with fragrant thyme for some vanilla and toastiness, every spoonful is an ode to Parisian cuisine.

Ready in under an hour, a hint of spicy stone-ground mustard and dry white wine give this recipe the depth and aroma of a slow-cooked soup without spending countless hours in the kitchen. A hint of Worcestershire adds umami and enhances the richness of the beef broth. Infused with the floral and earthy notes of bay leaves, this rich soup is so balanced it’s worthy of a chef’s kiss.

Made in one pan but still 100% delicious, crispy golden bread and creamy nutty Gruyère cheese tie it all together. Freshly baked cheese cheese is so impressive that from now on your kitchen will smell like a French restaurant a few times a month.

Why You’ll Love This Easy French Onion Soup

A bowl of French onion soup is the ultimate comfort food.

• Better than a restaurant. Unlike fine French restaurants, you can serve a generous amount of soup and even add more cheese if you wish.
• self made. It uses only fresh ingredients, creating a rich and flavorful beef broth with plenty of sweet onions.
• healthy. No excess fat, sodium, or any fun ingredients.
• simple. This recipe requires no complicated techniques. Just keep an eye out for the onions!

what do you need

Don’t worry, it doesn’t require expensive booze. Check the recipe card at the bottom of the post for exact quantities.

• Unsalted butter—— Feel free to use salt.
• sweet onions – Do not use red onions.
• garlic – Please leave out the garlic powder.
• fresh thyme – If you are using dry, add half the amount.
• Stone ground mustard – Nothing yellow at all.
• Liquor – Use only dry white wine, not sweet wine.
• Worcestershire Sauce
• beef soup- Beef bone broth can also help. Try to find a low-sodium version.
• bay leaf
• salt and black pepper – Do not use any other kind of pepper.
• French baguette— Sourdough is a great substitute.
• Gruyère cheese – If you make any substitutions, it must be melted cheese.

How to Make Homemade French Onion Soup

Ensuring the onions are golden and caramelized enhances the rich, buttery sweetness of the soup. Check the recipe card at the bottom of the post for more detailed instructions.

• Melt butter. Place a large Dutch oven over medium-high heat. Add cream and onion slices. Don’t worry if they crowd the pot initially. They will fall off while cooking.
• Caramelize the onions. Let the onions cook, stirring occasionally, until they are lightly browned (but not burnt), about 40 minutes. Don’t worry about this.
• Season the onions. Add the garlic, thyme, mustard and Worcestershire to the onions. Stir well and cook for another minute.

• Add wine. Pour in the wine and stir well. Gently scrape the bottom of the pot with a wooden spatula to remove any browned bits (that’s where all the flavor is!).
• Bring it to a boil. Add the stock and bay leaf. Stir well and cover the pot. Let it cook for 10-15 minutes. Remove bay leaves.
• Prepare bowls. Preheat oven to high using broiler setting. Ladle desired portions of soup into oven-safe bowls. Place bowl on baking sheet.

• Add bread and cheese. Place 1-2 slices of bread and 1-2 slices of cheese in each bowl.
• Melt it. Place baking sheet in oven. Grill soup bowls for 2-4 minutes or until cheese is melted. Remove tray from oven and serve immediately.

Tips for success

Even if you’re not a world-class cook, this French onion soup recipe can come out perfect with a little extra help.

• Cut into thin slices. The best onion soup is made with thinly sliced ​​onions because they caramelize better. Large chunks may be easier to cut, but will affect the flavor.
• Exchange cheese. When you move away from Gruyère, provolone, Emmental, and Swiss cheese are all great substitutes.
• Don’t use a regular bowl. This recipe cannot be served in a regular bowl. Since they will be moved into the broiler, you don’t want any plastic or non-heat-safe materials to melt and become toxic.
• Take the salt. Wait to add the salt before pouring the soup into the bowl. The ingredients used are very balanced and most of the time you don’t need to add anything. You don’t want to add too much salt to your food.
• prepare in advance. If you caramelize the onions ahead of time, leftover soup on a weeknight will be a breeze.

Food recommendations

This French onion soup is the perfect side dish for steak, fish, and chicken dinners.For steaks, try my Grilled Ribeye Steak or Braised Beef Short Ribs with Balsamic Vinegar.If you want fish, go to mine Grilled Chilean Sea Bass.mine Tuscan Chicken An excellent choice for poultry.Don’t forget about the vegetarian side dishes like mine fries and Easy Arugula Salad.

How to Store Leftover French Onion Soup

Once completely cooled, refrigerate leftovers in an airtight container for up to 5 days. When placing on the counter to reheat or serve, keep it away from direct heat and sunlight. To reheat, microwave for 30 seconds, stir, then microwave for another 30 seconds. You can also heat it in a pot for 7-8 minutes. If you want to reheat in the same bowl, place it in a 350°F oven for 15-20 minutes.

Can I freeze this?

Yes! Place the cooled soup into a freezer-safe bag or container. I recommend doing this in portion sizes. Freeze for up to 3 months. Transfer to the refrigerator the day before serving. Reheat and enjoy as usual.

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