There’s something truly magical about a steaming bowl of Restaurant-Style French Onion Soup on a chilly day. The rich aroma of caramelized onions, the deep, savory broth, and the melty, golden cheese atop crispy baguette slices—it’s comfort food at its finest.
What if you could recreate this classic dish in your own kitchen and impress your family or guests? With this recipe and step-by-step guide, you’ll be able to make French Onion Soup that tastes just as good—if not better—than the one from your favorite restaurant.
Why French Onion Soup Is a Timeless Favorite
French Onion Soup has stood the test of time because it checks all the boxes for the perfect dish:
- Rich Flavor: The deeply caramelized onions paired with beef broth and wine create an unforgettable taste.
- Comforting Warmth: It’s the ultimate cozy dish for cold evenings or rainy days.
- Elegant Simplicity: Though it has gourmet appeal, French Onion Soup is made with simple, everyday ingredients.
Plus, the sight of bubbling cheese on top of a perfectly toasted baguette slice is enough to win over anyone’s heart.
Ingredients for Restaurant-Style French Onion Soup
Before diving into the recipe, make sure you’ve gathered all the necessary ingredients. Below is a detailed list to help you prepare.
Main Ingredients
| Ingredient | Measurement |
|---|---|
| Butter | ½ cup |
| Yellow onions (sliced) | 8 large |
| Garlic (crushed) | 2 cloves |
| Dried thyme | 1 teaspoon |
| Salt | ½ teaspoon (or to taste) |
| Ground black pepper | ½ teaspoon (or to taste) |
| Red wine | 1 cup |
| Sherry | 1 tablespoon |
| All-purpose flour | 2 tablespoons |
| Beef broth | 2 quarts |
| French baguette | 1 (cut into ½-inch slices) |
| Olive oil | 2 tablespoons (or as needed) |
| Swiss cheese (slices) | 6 slices |
| Provolone cheese | 6 slices |
Pro Tip: Use fresh, high-quality beef broth and real butter to ensure the best flavor for your soup.
Step-by-Step Guide to Making French Onion Soup
1. Prepare the Onions
The first step is caramelizing the onions, which is the heart of this recipe. Melt the butter in a large stockpot over medium heat. Add the sliced onions, garlic, thyme, salt, and black pepper. Stir everything together and cook until the onions become soft, golden, and caramelized. This process takes about 30 minutes but is worth every second.
Tip: Stir the onions frequently to prevent them from burning. If they stick to the pot, deglaze with a small splash of water or broth.
2. Add the Wine and Sherry
Once the onions are beautifully caramelized, pour in the red wine and sherry. Increase the heat slightly and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for about 15 minutes, allowing the alcohol to cook off and the flavors to deepen.
3. Preheat the Oven
While the wine and onion mixture simmers, preheat your oven to 350°F (175°C).
4. Thicken the Soup Base
Sprinkle the flour over the onion mixture and stir until evenly coated. Cook the flour for about 10 minutes to remove any raw taste. Then, pour in the beef broth and stir to blend the flour into the liquid. Let the soup simmer for another 20 minutes until slightly thickened.
Tip: If you prefer a thinner soup, add an extra cup of beef broth.
5. Toast the Baguette Slices
Arrange the baguette slices on a baking sheet. Lightly brush both sides with olive oil and bake for about 8-10 minutes, flipping halfway, until golden and crisp.
Assembling the Perfect Bowl of French Onion Soup
The assembly is where the magic happens!
- Ladle the hot soup into oven-safe bowls or crocks.
- Place a toasted baguette slice on top of each bowl.
- Lay a slice of Swiss cheese and a slice of provolone cheese over the bread, completely covering it.
Broil Until Golden and Bubbling
Place the assembled bowls on a baking sheet and transfer them to the oven under the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven (they’ll be hot!) and let them cool for a few minutes before serving.
Tips for Perfect Restaurant-Style French Onion Soup
- Patience is Key: Caramelizing onions takes time, but it’s essential for developing the soup’s rich flavor.
- Use Oven-Safe Bowls: Always check that your bowls are broiler-safe before placing them in the oven.
- Customize the Cheese: While Swiss and provolone are classics, Gruyère or mozzarella also work wonderfully.
- Deglaze for Extra Flavor: If onions stick to the pot while caramelizing, deglaze with a splash of broth or wine to scrape up the flavorful bits.
- Make It Ahead: The soup base can be made a day ahead and stored in the fridge. Simply reheat and assemble when ready to serve.
Nutritional Information
Here’s an approximate breakdown of the nutritional value for one serving of French Onion Soup (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 430 |
| Total Fat | 23g |
| Saturated Fat | 14g |
| Carbohydrates | 38g |
| Protein | 15g |
| Sodium | 960mg |
Note: Nutritional values may vary depending on the specific ingredients and brands you use.
Frequently Asked Questions (FAQ)
1. Can I make this soup vegetarian?
Yes! Simply substitute the beef broth with vegetable broth. For extra depth, you can add a splash of soy sauce or Worcestershire sauce (check for vegetarian versions).
2. What kind of onions should I use?
Yellow onions are the classic choice, but you can also use sweet onions for a milder flavor or red onions for a slightly different twist.
3. Can I freeze French Onion Soup?
Absolutely. The soup base (without the bread and cheese) freezes well. Store it in an airtight container for up to 3 months. When ready to serve, thaw, reheat, and assemble with the bread and cheese.
4. What wine works best for this recipe?
A dry red wine like Cabernet Sauvignon or Merlot works wonderfully. If you don’t have red wine, you can use white wine for a lighter flavor.
5. Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, freshly sliced cheese melts better and gives the soup a creamier texture.
6. How do I prevent my cheese from sliding off the bread?
Make sure the baguette slice is large enough to rest snugly on the soup surface, and fully cover it with cheese to “anchor” it in place.
Final Thoughts: Bring Restaurant Quality to Your Table
Making Restaurant-Style French Onion Soup at home is not only rewarding but also surprisingly simple. With its rich, caramelized onion base and that irresistible cheesy topping, this dish is sure to become a favorite in your household.
So, what are you waiting for? Grab your ingredients, tie on your apron, and get ready to wow yourself and your loved ones with this cozy, gourmet soup.
Restaurant-Style French Onion Soup: A Warm and Comforting Classic
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Description
Warm up with this comforting, gourmet-quality French Onion Soup! Caramelized onions, rich broth, toasted baguette slices, and bubbling, golden cheese make this a timeless classic perfect for any occasion. Follow this recipe for a homemade version that rivals your favorite restaurant.
Ingredients
Main Ingredients:
- 1/2 cup butter
- 8 large yellow onions, sliced
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 cup red wine
- 1 tablespoon sherry
- 2 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 French baguette, cut into 1/2-inch slices
- 2 tablespoons olive oil (or as needed)
- 6 slices Swiss cheese
- 6 slices provolone cheese
Instructions
- Caramelize the Onions:
- Melt butter in a large stockpot over medium heat. Add sliced onions, garlic, thyme, salt, and black pepper. Stir and cook until onions are soft, golden, and caramelized, about 30 minutes. Stir frequently to avoid burning. Deglaze the pot with a splash of water or broth if needed.
- Add Wine and Sherry:
- Pour in the red wine and sherry. Increase the heat slightly and bring the mixture to a boil. Reduce heat to low and let simmer for 15 minutes, allowing the alcohol to cook off and the flavors to deepen.
- Thicken the Base:
- Sprinkle flour over the onion mixture and stir until evenly coated. Cook for 2-3 minutes to remove the raw flour taste. Gradually pour in beef broth, stirring to blend. Let the soup simmer for 20 minutes, allowing it to thicken slightly.
- Toast the Baguette Slices:
- Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for 8-10 minutes, flipping halfway through, until golden and crisp.
- Assemble the Soup:
- Ladle hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice, then lay a slice of Swiss cheese and a slice of provolone cheese over the bread, covering it completely.
- Broil the Cheese:
- Place the bowls on a baking sheet and transfer them to the oven under the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Remove carefully and let cool slightly before serving.
Notes
- Patience is key when caramelizing onions—don’t rush the process!
- Ensure your bowls are broiler-safe before placing them in the oven.
- Experiment with different cheeses like Gruyère or mozzarella for variety.
- The soup base can be made a day ahead and stored in the refrigerator. Reheat and assemble when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stove-top and broiler
- Cuisine: French
