There are few things I love more than a cold, gloomy fall evening, being home with my family, and having something delicious simmering away on the stove. Bonus points if the house smells incredible while it's cooking.
And if there's one soup that feels like it was practically invented for this time of year, it's French onion soup.
I've always loved French onion soup, especially the kind you get at a little French bistro where it arrives at the table bubbling hot, with a thick layer of golden, melted cheese spilling over the sides of the bowl. I’m drooling just typing this. There's something so comforting about breaking through that cheesy crust with your spoon and finding all those sweet, buttery onions underneath.
I made a version inspired by the classic recipe from New York Times Cooking, with a few adjustments to suit our tastes. I left out the sherry and kept the dry white wine, which gives the broth a wonderful depth of flavor without overpowering the onions.
The secret to a really good French onion soup is patience. You have to give those onions time to caramelize, slowly turning from sharp and pungent to sweet, golden, and almost jammy.
And trust me, it's worth every minute.
Homemade French Onion Soup
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: Approximately 1 hour 30 minutes
Ingredients
3 tablespoons butter
3–4 large yellow onions (about 3 pounds), peeled and thinly sliced
¾ teaspoon kosher salt, divided, plus more to taste
8 cups beef stock
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio work beautifully)
1 tablespoon all-purpose flour
½ teaspoon freshly ground black pepper, plus more to taste
8–12 slices French bread, cut about ½ inch thick
1½ cups freshly grated Gruyère cheese
Instructions
1. Start with the onions.
In a large, heavy-bottomed Dutch oven, melt the butter over medium heat. Add the sliced onions and ½ teaspoon of kosher salt, stirring to coat everything in the melted butter.
Cover the pot and allow the onions to soften for about 5 minutes.
2. Let the onions caramelize.
Remove the lid and continue cooking the onions over medium to medium-low heat, stirring occasionally, until they become a beautiful, deep golden brown. This will take approximately 45–60 minutes, and it's the most important part of the entire recipe. Don't rush it! You want the onions to slowly release their natural sugars and develop that rich, sweet flavor that makes French onion soup so delicious.
If they begin sticking to the bottom of the pot, add a tablespoon of water and scrape up those flavorful browned bits.
3. Warm the beef stock.
While the onions are caramelizing, pour the beef stock into a separate saucepan and warm it over low heat. There's no need to bring it to a boil. You just want it nice and warm when it's time to add it to the onions.
4. Add the wine and flour.
Once your onions are deeply caramelized, pour in the white wine and bring everything to a gentle boil. Stir well, scraping the bottom of the pot to release all those delicious browned bits. Sprinkle in the flour, stirring continuously for another minute or two until the mixture begins to thicken slightly.
5. Let the soup simmer.
Slowly pour the warmed beef stock into the onion mixture, stirring to combine. Add the remaining ¼ teaspoon of salt and the black pepper. Bring the soup to a gentle boil and let it cook uncovered for about 10 minutes, allowing all those wonderful flavors to come together. Taste and adjust the seasoning as needed.
6. Prepare the bread and cheese.
While the soup finishes cooking, lightly toast your French bread slices until they're golden and crisp. This helps keep them from becoming too soggy once they meet the broth. Preheat your oven's broiler. Place individual oven-safe soup bowls on a sturdy baking sheet and carefully ladle the hot soup into each bowl. Top with one or two slices of toasted French bread, followed by a very generous handful of freshly grated Gruyère cheese.
And when I say generous, I mean generous. The cheese is arguably the best part.
7. Broil until golden and bubbly.
Place the baking sheet under the broiler for approximately 1–2 minutes, keeping a very close eye on it. You want the cheese completely melted, bubbling, and beginning to develop those beautiful golden-brown spots on top.
Carefully remove the bowls from the oven and serve immediately.
A Few Tips for Making the Best French Onion Soup
Don't rush the onions. I know I've already mentioned this, but it's worth repeating. Properly caramelized onions are what give this soup its signature flavor. If you try to speed up the process with too much heat, they'll burn rather than develop that wonderful sweetness.
Use a good beef stock. Because there are so few ingredients in this recipe, the quality of your broth really matters. Choose a rich, flavorful beef stock that you'd enjoy on its own.
Grate your own cheese. Freshly grated Gruyère melts beautifully and has that slightly nutty flavor that pairs perfectly with the sweet onions. It's absolutely worth buying a block and grating it yourself.
Make sure your bowls are broiler-safe. Not every ceramic bowl can withstand the intense heat of a broiler. If yours aren't specifically rated for broiling, simply melt and brown the cheese over the toasted bread on a separate baking sheet, then carefully transfer the cheesy toast to the top of each bowl of soup.
Make it ahead of time. One of my favorite things about this recipe is that the soup itself can be made in advance. Prepare everything through the simmering stage, let it cool, and refrigerate it for up to 3–4 days or freeze it for up to 2 months. When you're ready to serve, reheat the soup, add your bread and cheese, and broil until bubbly.
The Perfect Soup for a Fall Evening
I think one of the reasons I love cooking this time of year is that everything seems to slow down a little. The days get shorter, the evenings get colder, and suddenly spending an hour in the kitchen with a glass of wine and something bubbling on the stove sounds like the perfect way to end the day.
This is one of those recipes that makes an ordinary evening at home feel a little more special. You don't need a dinner party or a special occasion to make it, just a chilly night, a little patience, and preferably a really good loaf of French bread.
Plus, caramelizing onions is extremely satisfying. Like when they go from looking like this…
…to this in 45 minutes.
Serve this soup with a simple green salad, pour yourself a glass of the white wine you used in the recipe, and enjoy.
Sometimes the simplest evenings really are the best ones.
Recipe adapted from New York Times Cooking's French Onion Soup, with my own adjustments.